Put everything but the crabmeat into a large pot and bring to a boil. Cover and simmer, adding crabmeat, for about 2 hours. Dont buy the lump crabmeat, its a waste. I used leftover crabmeat and clawmeat, which gives it a bit more sweetness. If youre buying crabmeat, its probably best to by 1/2 lb […]

Soak the peas overnight. Drain. Add the ham bone, garlic, onion, celery and water to the peas. Cook until the peas are very tender. Remove and discard the ham bone. Use a blender or food processor to puree the peas with some of the cooking liquid. Return the puree to the rest of the soup. […]

Directions: Wash them chickens feet… scrub between toes… remove “toe-jam”. Rinse in clear water. Wash and de-fat chicken breasts… remove skin and bones. Cut into small pieces. Pat dry with paper towels, and saute in hot oil or butter for a few minutes. Add vegetables… and spices…saute a few minutes more. Stir, make onions soft […]

Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.

Saute the onion in the fat until translucent. Add mushrooms and garlic, stirring, for 2 minutes. Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute another 3 min. Addd the soy flakes and the broth, bring to a full boil and reduce to simmer, for 40 min. Season with salt […]

Select the white leaves from the cabbage and shred them finer than for salad. Cover with water (which is NOT part of the 12 cups required for the recipe), boil for 5 min. and drain. In a skillet, brown the butterr. Add the onions and saute until they are a light golden color, dot dark. […]

Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse. Set partially cooked rice aside. In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling. Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken from broth […]

In a large saucepan combine the stock and the carrots, bring the stock to a boil, and simmer the carrots, covered, for 20 minutes, or until they are tender. In a food processor fitted with steel blades, puree the mixture in batches and force the puree through a food mill into another large saucepan. In […]

Can substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add […]

-GARNISH – 1/4 c Grated Parmesan cheese 1/4 c Chopped fresh parsley Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same Dutch oven, melt 1/4 c butter; add chicken and cook 8 to 10 minutes […]