In a saucepan, boil asparagus and onion in 2 ? c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stir

Saut the peppers in the oil over medium heat for 3 minutes, add the garlic, zucchini and thyme and saut another 5 minutes. Cook the pasta in boiling water for 8 minutes, pour in colander and run a bit of cold water over it. Combine the cheese and yogurt in a blender and process til smooth.

# Peel the marrow and cut into rings about one and a half inches (4cms) thick, removing the seeds # Arrange in a greased ovenproof dish # Put the breadcrumbs into a basin with the milk and leave for a few minutes to soak # Add the cheese, reserving al little, chopped hard boiled e

# Pre-heat oven to 350F, Gas Mark 4, 180C # Peel and slice the onions thinly and cook slowly in the milk until just tender # Remove from the heat, add the breadcrumbs, beaten eggs and most of the cheese # Season with salt , pepper and a little cayenne pepper # Turn into a gre

Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour Venison mixture over busciuts. Sprinkle cheddar cheese on top liberally and place in an oven pr

1. In Dutch Oven, brown sausage with garlic. 2. Stir in broth, tomatoes and carrots, season with salt and pepper. 3. Bring to boil, reduce heat, cover and allow to simmer 15 minutes. 4. Stir in beans with their liquid and zucchini. 5. Cover and simmer another 15 mi

Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saut until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley.

1. Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk. 2. Stir in squash and bell peppers. 3. Bring to a boil. 4. Reduce heat and simmer for about 10 minutes or until squash

1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme. 2. Pour in port and allow to cook mostly off. 3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes. 4. Pour into soup bow

Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans. Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continu

Boil unpeeled potatoes, cool & slice. Combine cheese, mayonnaise and onion; stir into the potatoes. Place in greased casserole, top with bacon. Bake at 350 degrees for 20-30 minutes.

Mix dressing ingredients and refrigerate for 15 minutes. Toss together spinach, strawberries, kiwi and nuts. Drizzle with dressing and serve. Makes enough for 4-6.

Whisk the soy sauce and all remaining ingredients except the vegetables. Let stand for 30 minutes. In the meantime, slice and chop the vegetables and toss them together in a bowl. Strain the liquid soy mixture, to remove the ginger strings from it, and pour over the raw vegetables.

1. For the Curried Cauliflower Soup: 2. Preheat oven to 350 degrees. 3. Spray cauliflower florets and onion with Pam, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, c

1. Bring the water and chicken bouillons to a boil in a large stockpot. 2. Add leeks and carrot and cook for 10 minutes. 3. Sprinkle semolina while constantly stirring and cook for one minute. 4. Finally add butternut squash and cook on low heat for 30 minutes. 5.

1. Place all veggies in a soup pot. 2. Cover with water, and then add about 2 more inches of water. 3. Cover and cook on medium to high heat until boiling. 4. Reduce heat to medium and cook until veggies are soft, but not necessarily mushy. 5. Add consomme mix or s

1. Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine). 2. Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. 3. Remove sauce immediately upon bubbling. 4. CHEDDAR SAUCE add 1 cup

Preheat oven to 450 degrees F. In a large skillet, saute sausage until browned. Pour off any fat from skillet, add apple slices, sprinkle with sugar and cinnamon. Saute 1-2 minutes until apples just lose their crispness. Set aside. Place the butter in a well-seasoned 9-inch iron skillet and heat

Wash cabbage and cut into quarters. Remove core, then shred cabbage finely with sharp knife. Place a layer of cabbage in a wide mouthed jar or crock, sprinkle with salt and press down firmly. Continue to layer til the jar is full. Cover top with a clean cloth, put a plate on top

1. Cook tomatoes and juice in pot for 1 hour. 2. Saut onions lightly in 1/8 lb. butter then add 3 cups cabbage and saut. 3. Add water to tomatoes and bring to boil. 4. Add beet and halved potatoes. Cook until done. 5. Remove beet and discard. 6. Remove potato

1. Trim fat off the ham bone. 2. Rinse and picker over peas. 3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins). 4. Add peas and cook for 1 minute. 5. Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simme

Trim pork of all fat; cut into 1 1/2-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix seasonings into pork mixture. Stir in milk 1 tablespoon at a time. Cover and chill for one hour. Form int

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft. Add broccoli and dill; saute for 5 minutes, or until broccoli is heated through. In a large bowl, mix eggs, and cottage cheese. Stir in broccoli mixture. Wipe out frying pan, then place it over medi

Pour nonfat egg substitute into a small bowl, add water, dill and black pepper. Beat with a whisk until foamy. Spray a 6-8 inch nonstick skilllet with nonstick cooking spray and set over medium heat. When skillet is hot, add the egg mixture. Push the egg mixture toward the center of the pan with

Grease a 10-inch deep-dish pie plate or a 9-inch square baking dish. Brown & crumble sausage in a large skillet; set aside. Spread bread over bottom of dish, top with sausage and grated cheese. Beat together remaining ingredients and pour over cheese and sausage. Bake at 350 degrees F. for 45 mi

Blend together nonfat dry milk, water, eggs, cottage cheese, salt, pepper and chives. In medium- size skillet melt butter; when hot, add egg mixture and cook over low heat until set. Serve immediately.

1. Melt butter and margarine in saucepan over medium heat. 2. Add flour and stir. 3. Add milk and cream, stir. 4. Mix together broth and cornstarch add to saucepan. 5. Heat to boiling, stirring constantly. 6. Boil one minute. 7. Remove from heat.

1. In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat

1. In skillet brown hamburger till there is no pink. 2. Drain well. 3. Transfer hamburger to large pan. 4. Add corn, green beans, tomatoes. 5. Add salt and pepper to taste. 6. Bring to boil. 7. Reduce heat ands simmer for 20 minutes. 8. Serve with

Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish. Use a non-stick skillet and heat over a high heat. Spray the pan and add 1/2 cup of the beaten egg mixture. Return to the heat and add 1/4 of the chopped herbs and pepper. Stir constantly until the mixture

Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside. Peel and dice the onion. Dice the ham and green onion. Heat a wok or frying pan on medium-high to high heat. When the oil is hot, add 2 tabl

In a medium bowl toss together orange half segments, apple, grapes, banana, and oange juice. Sprinkle granola over mixture; toss lightly. Serve immediately as dessert, for breakfast topped with low-fat yogurt, or drained over lettuce as a salad.

Combine apples, juice, water, and seasonings; bring to boil. Stir in rolled oats; cook for 1 minute. Cover and let stand several minutes before serving. Makes a 1 cup serving.

Arrange grapefruit sections in a shallow bowl or an individual salad plate. Top with yogurt. Sprinkle with granola.

In 2 to 3 quart saucepan combine apples, prunes, and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon. Cool, cover, and chill. Stri in oranges and grapefruit. To serve, spoon fruits wit

Remove the stem from the eggplant and chop into very small, thumb-sized pieces. (Do not peel the eggplant). Rinse the beans. Let sit in the water for a few minutes to soften. Use a cleaver or knife to finely chop. Peel and mince the garlic. Mash the beans and the garlic together. Set

1. In a bowl combine the eggs, milk, pimento, chilies, cumin, cilantro, salt, and pepper. 2. Melt butter in a large saute pan. Pour egg mixture into pan and scramble eggs. 3. Add sausage to heat through. 4. Place about 1/2 cup of sausage-egg mixture onto the center of each flour tortilla. 5. Pla

Preheat oven to 350 degrees F. Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites. In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter

Thoroughly mix seasonings into ground pork. Shape into patties and brown OR crumble and fry for use in a recipe. *Country-style Sausage: 3/4 teaspoon ground sage, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt. *Breakfast Sausage: 1 teaspoon ground sage, 1/2 teaspoon dried savory, 1/4 teasp

In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil, and black pepper. Coat a small non-stick frying pan with non-st