Wash the tomatoes, then turn each stem-side down, and with a sharp knife carefully cut the end now up to make an opening or “cap” being careful not to detach the cap entirely. With a small spoon, carefully, without breaking the outer skin of the tomatoes, scoop the pulp into a bowl. Place the tomato […]

Brown rabbit in heated olive oil. Add the garlic, sweet onions, and fennel. Saute until onions are translucent. Add the wine and tomato paste, cook over low heat until the sauce is reduced by half. Add the tomatoes, chicken stock and olives. Simmer in a 350 degree over for 1 1/2 hours. Add more stock […]

Mix all ingredients to blend thoroughly. For each cake, shape 1/4 cup of batter into a patty 1 inch thick. Dip into additional beaten eggs and coat with additional bread crumbs. Deep fry at 350^ until golden and crisp, about 3 minutes for each. Garnish with lemon wedges. Galleranis Cafe, Provincetown, MA

MIXED VEGETABLES 1 c Coconut milk 1/4 ts Salt 1 ts Brown sugar 1 ts Tamari 2 tb Vegetable oil 1 c Green beans, chopped 1 c Eggplant, peeled & chopped 1 c Green bell pepper, chopped 1 c Mushrooms, sliced -GARNISH – 10 Fresh basil leaves 1 ts Lime peel, grated PASTE: Process all […]

In slow-cooking pot, combine chicken with carrots, onions, broth, garlic, pimiento, salt, oregano, and saffron. Cover and cook on low for 4 to 6 hours. Turn control to high. Add cooked rice, shrimp, and clams. Cover and cook on high for another 30 to 50 minutes or until shrimp is done.

Sift the flour, baking powder and salt. Beat the egg and milk and add to make a batter. It should be stiff. Beat smooth. Put all the oysters in this & coat them well. Take up 3 batter coated oysters at a time and form them in the hand in a croquette. Quickly roll them […]

Mix margarine, chives and garlic powder. Shape into rectangle, 3 x 2″. Cover and freeze about 30 minutes or until firm. Heat oven to 425F. Grease square pan, 9 x 9 x 2″. Remove skin and bones from chicken breasts. Cut chicken breasts in half. Flatten each half to 1/4″ thickness between plastic wrap or […]

Put onion, potatoes and carrot through a shredder, or the fine shredding disk of a food processor (its not necessary to pare potato and carrot). Combine with remaining ingredients; mix well. Shape into a loaf on a non-stick baking sheet. Bake, uncovered, in preheated 350-degree oven 1 hour. Makes 10 servings, 170 calories each.

Cook the pasta until almost *al dente*; add the arugula, cook for a few moments & then drain. Meanwhile, lightly saute the shallots or garlic in the olive oil. Add the tomatoes. Cook over high heat until the sauce thickens, then season with the salt & hot pepper flakes or cayenne. Toss the pasta & […]

Cook freezer mix large skillet until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, until noodles are tender, about 20 minutes. (A small amount of water can be added if necessary.)