Steam or boil broccoli until tender. Drain and mash as you would potatoes, leaving small bits of broccoli. In large skillet, saute onion and garlic in oil. When onion begins to brown, add broccoli and stir to mix. Add bread crumbs and cheese and stir until well blended. Remove from heat and add egg. Stir […]

1. Wash and clean the fennel plants. 2. Cut off the tops and bottoms and discard. 3. Slice the fennel into quarters. 3. Melt butter, sugar and garlic in skillet [we use an electric wok with a non-stick surface]. 4. Put the fennel in the skillet and cook until golden brown. 5. Add orange juice, […]

Peel the poblanos and cut in slices like one finger. Fry in vegetable oil, add onions, salt and black pepper. When the onion is transparent add the cream. Remove and serve while hot. Good served with tacos. *epazote leaves is a mexican spicy there are not substitution. Patricia Wriedt

PLACE 1/2 TEASPOON SAFFRON THREADS IN 1/4 CUP HOT WATER AND SET ASIDE FOR 30 – 40 MINUTES TO STEEP.PEEL AND CUBE 3 MEDIUM ONIONS,(APPROXIMATELY 3CUPS).PLACE IN A LARGE SAUCEPAN WITH 2 TO 3 TABLESPOONS WATER,COVER AND LE SWEAT OVER LOW HEAT FOR 5 TO 6 MINUTES UNTIL TRANSPARENT.WATCH CAREFULLY,D NOT LET BURN.PEEL AND CUBE […]

3 tablespoons To 6 T Chablis or other dry — white wine; 1/4 cup Lemon juice 1 tablespoon Olive oil 1 tablespoon Sugar 1 tablespoon Fresh basil — chopped 1/4 teaspoon Salt x Romaine lettuce or spinach -leaves

Core cabbage and place in large saucepan. Cover cabbage with water and boil until cabbage is softened. Drain off water. Set aside copped onion, pared carrots, and cut celery stalks in halves. In a small bowl, dampen bread with water. Add hamburger, egg, salt and pepper. Mix together well. Slice thick stem base off cabbage […]

Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.

Saute onion and meat in margarine. Add cabbage (with water still clinging to leaves from washing), salt, and pepper. Cover and cook over low heat for abt. 2 hrs.

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. In desired, substitute 1 16oz bag frozen vegetables for fresh. Reduce cooking time to 15 minutes.

Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED […]