Saute onions in half the butter until a light-golden color. Add garlic, and cook until soft, but not brown. Add tomatoes, celery, parsley, and salt & pepper. Simmer 1/2 hr. Pass sauce thru strainer, or puree in blender, then return it to pot. Cook until thick. Prepare rice as direced. Brown remaining butter and pour […]

Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15 minutes. Pour over water, bring to a boil & simmer until the vegetables are almost tender. While the vegetables are simmering, add the herbs in order. About 5 minutes before the end of the cooking time, add the cooked rice. […]

Heat margarine in a large skillet. Add carrots & saute over moderate heat, stirring frequently, until tender-crisp & beginning to turn golden, about 10 to 15 minutes. Add apple juice & saute, stirring until it is all absorbed. Stir in the remaining ingredients, then transfer to a serving container.

-COD- 4 Codfish steaks; 4oz each 1 c Leeks; thinly sliced 1 md Green bell pepper; julienned 1 md Tomato; cut into wedges 1. In large Dutch oven, bring 2 cups water and poaching liquid ingredients to a boil. Reduce heat to low and simmer 45 minutes. Strain liquid into large skillet and discard solids. […]

Bring 2 to 3 cups of water to a boil in a small pot and blanch the garlic cloves for 3 to 4 minutes; drain. Heat 1 tb. of the oil in a small skillet over medium heat and brown the garlic until golden all over. Cut the leaf stalks and the hard butt ends […]

1. Drain beets and reserve 2/3 cup liquid. 2. Tie pickling spices in a piece of cheesecloth. 3. Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic casserole. 4. Heat, covered, in e Oven 12 minutes or until mixture boils. Stir occasionally. 5. Chill to marinate. […]

Carrots must be finely shredded and onion finely chopped. I use a food processor. Shred the mozzarella and crumble bread crumbs well. Chop the peanuts. In a large mixing bowl stir together the carrots, cooled cooked rice, cheese, onions, peanuts, bread crumbs, parsley, ginger, coriander and pepper. In a small bowl slightly beat the egg […]

Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar…NOT water- Seal jar and place into refrigerator for 2-12 weeks. *** NOTE *** The refrigeration is necessary to prevent […]

NUT VINAIGRETTE 1/3 c Chopped hazelnuts 2 tb Salad oil 1 ts Finely shredded lemon peel 3 tb Lemon juice 3 tb Water 1/2 ts Sugar In a large bowl combine greens and pears. Add dressing, and salt and pepper to taste; mix. Nut Vinaigrette: In a 6-8″ frying pan, stir hazelnuts in salad oil […]

1. Dice the potatoes into large chunks. Leave the skin on if the potatoes have thin skin. Cook the potatoes in boiling water until they are done. 2. While the potatoes are cooking, in a separate pot, add 1 cup of red-lentils to 2 cups boiling water. Reduce heat, add curry powder and salt, simmer […]