* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in […]

Cut the meat into cubes, wash, and drain well. Add salt & pepper. Brown the butter in a lge. pot, add meat and brown lightly; add onions and cook until they soften but do not brown. Add 1 to 2 c. water, cover pot; simmer for 1 hr. While meat is cooking, wash spinach well, […]

Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary. If youre not sure how something will affect you in the quantity given, use the smallest unit of it […]

This dish is a traditional New Years Day stew. It is thick with hominy, beans and pork. * Pork should be cut into 1/2-inch cubes. Heat oil and garlic in 3-quart saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork with slotted […]

Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When […]

Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan (I use a cookie sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for approximately 1 hour. Sauce thickens and coats wings.

Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm.

Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter. Soak the cubed hard rolls in milk for about 10 minutes. Add to the mushroom-onion mixture. Blend in the eggs, parsley, salt and pepper. Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 […]

DOUGH 1 1/2 c All purpose flour 1/2 ts Salt 4 tb Butter, softened 2/3 c Luke warm water SAUCE 1 ts Cider vinegar 1/4 c Sour cream 2 tb Butter 1/2 ts Flour 6 tb Finely minced onion 1/2 ts Salt 1 ts Black pepper frsshly ground 1 tb Lemon or lime juice frshly […]

DOUGH 5 1/2 c Self-rising flour 2/3 c Shortening plus 2 tb Shortening 2 Eggs, beaten 1 3/4 c Milk 8 c Vegetable oil FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well-mixed with beef. Remove from […]