-FINISHING THE SOUP – 3 tb Light olive oil -Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR- 1/2 ts -Dried Marjoram 1/4 ts Fennel seeds, crushed – (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme 1/2 c Dry white wine 1 tb Tomato paste -Lentils (from above) Water, stock or […]

Broccoli rabe goes under many names, such as broccoli rape (pronounced “rap-ay”), rape and cima di rape. It is a peppery-tasting broccoli that works well with roasted or grilled meats. SAUTE THE GARLIC AND ONION in oil until softened. Add the broccoli rabe, saute 2-to-3 minutes, cover and steam 4-to-5 minutes.

* See Recipe # 8, this file, for the recipe. Prepare the basic meat loaf — except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of […]

The VERY BEST guacamole I ever tasted was at the Guadalajara Grill in Old Town San Diego. They make it fresh, right at your table. (I recommend the Haas avacodas). Heres their recipe: Slice the avacodas in half, remove the pit and scoop out the pulp with a spoon. Add all ingredients and mix gently, […]

* spirals or wide ribbons are recommended. Preheat oven to 400 degrees. Cut the eggplant in half, and place cut side down on lightly oiled baking sheet. Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing. When it has cooled, scoop out the insides and puree everything except the […]

Thinly slice the onion and ut in a pan with 4 tablespoons butter and 1 tablespoon oil; cook over low heat until soft but not brown, adding 1 tablespoon stock, if necessary. Add the rice and fry for a minute, then add a ladleful of stock. When this has been absorbed, add another and repeat […]

Fill clean canning jars with peppers. Bring remaining ingredients to a boil and pour over peppers to 1/4 inch from the top. Remove air bubbles by running a spatula between the food and the jar. Place lid on jar and secure with a ring band. (Follow manufacturers instructions for tightening.) Place jars in water bath […]

Slice zucchini into 1/2 inch pieces and drop into boiling water. Cook 4-5 minutes and drain. Place zucchini in casserole dish. Saute onion and green pepper in margarine. Add sauce mix, cheddar cheese, mushrooms, tomato paste, and water. Mix well and pour over zucchini. Sprinkle top with Parmesan cheese. Bake 25 – 30 minutes at […]

PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size saucepan or skillet halfway with water and bring it to a boil. Add the peppers, let the water […]

Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and scrape the […]