HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as […]

1. In a medium-sized bowl place cut corn. Add can of cream-style corn and mix together well. To corn mixture add milk, beaten eggs, salt and pepper. Stir until thoroughly blended. 2. Lightly butter a 2-quart, heat-resistant, non-metallic casserole. 3. Pour 1/3 of corn mixture into casserole. Cover with 1/3 of the crumbs. Dot with […]

Fry the salt pork to render the fat. Add the oil, onion, bell pepper, and celery and saute until soft. Stir in the tomato paste, thyme and chile and simmer for 15 minutes. Add the rice, peas, and broth. Bring to a boil, reduce the heat, cover and simmer until the rice is tender and […]

Wash the okra, top and tail, and cut into approximately 1/4″ pieces (or leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add garlic, onion and ginger; fry gently for […]

Melt butter in fry pan. Add onion and saute until clear. Add mushrooms and saute until lightly browned. Add remaining ingredients. Stir to heat through but not boil. Serve.

Place olive oil and garlic in 9-inch e-proof pie plate. Microwave on HIGH (100% power) 45 seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and […]

Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g.

Scrub potatoes, cut in half lengthwise. Puree garlic. Transfer to small bowl. Add salt, oil and oregano, blend well. Add pepper to taste. Let stand at least 10 minutes. Cook potatoes in pot of boiling water until just tender, about 15 minutes. Drain. Brush with seasoned oil and grill until cooked through and slightly charred […]

Snip the thorns off the artichoke leaves. Place the garlic slices inside the leaves throughout the artichoke. Put the artichoke into a medium-size saucepan. Add water to come halfway up the artichoke. Put the bay leaf in the water. Crush the coriander seeds, oregano and basil together. Sprinkle on top of the artichoke. Cook over […]

-LEMON VINAIGRETTE – 1/4 c Lemon juice 1 tb White wine vinegar 1 tb Dijon mustard 1/2 c Olive oil 3 tb Reserved orange juice Salt to taste Pepper, fresh ground You can omit the step of roasting the onion, but roasting brings out a sweetness that complements the orange and contrasts with the watercress […]