-OMELETS – 8 Eggs 1/2 c Water 4 tb Butter or margarine 1. In medium saucepan over medium heat, cook onion, bell pepper and celery in butter, stirring occasionally, until tender but not brown, about 5 minutes. 2. Stir in tomatoes, breaking apart with spoon if necessary. 3. Stir in seasonings; increase heat to high […]

Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire […]

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with […]

Mix ingreds. together, blending well. Place mixture in individual ramekins and put cheese strips on top. Bake for about 1 hr. at 350 F. Sprinkle with additional bread crumbs, if desired. May also be made as casserole in single pyrex dish.

–TOMATO SAUCE– 1 md Onion; finely chopped 5 Garlic cloves; crushed 10 tb Olive oil 2 cn Italian-style tomatoes -(14 1/2 oz. size cans) -cut in small pieces 8 Fresh basil sprigs 2 ts Salt Pepper 1 tb Sugar -FILLING – 1 1/2 lb Ricotta cheese 3/4 lb Spinach; cooked and chopped 1 ts Ground […]

Saute the onion and chiles in the oil until the onions are soft. Add the rice and continue to saute until the rice turns opaque. Combine the water and coconut milk and bring to a boil. Add the rice mixture and bring back to a boil. Lower the heat, cover and simmer for 30 minutes […]

Soak the carrageen in hot water to cover for about 15 minutes (or reconstitute according to package instructions), then drain discarding the soaking liquid. Put into 600 ml fresh water with the honey, lemon juice and rind. Bring to a boil and simmer for 25-30 minutes. Strain and discard the carrageen, and let the liquid […]

Sautee mushrooms in melted butter until golden. Stir in wine, parsley, salt and pepper. Cook for 10 min. on med heat. Add heavy cream and take off heat. Serve over hot pasta with cheese on the side.

Heat fat, cook caraway seeds 1 minute until they pop. Add flour and make a dark roux, making sure it does not burn. Add water and whip. Cook for 15-20 minutes. Strain the mixture, put it back into the pot, and bring to a boil. Beat the egg till foamyand whip it into the simmering […]

If I want a thick roux, I use 3 parts flour to 1 part oil. If I want a thin roux, I use 2 parts flour to 1 part oil. Mix the flour and oil in a heavy pot. A black iron skillet or a Magnalite skillet works best. Cook on medium heat slowly as […]