Combine onion, garlic, tomatoes, okra nad wine in a lare skillet and bring to a boil. Add bay leaf and oregano. Lower heat, cover and simmer for 20 minutes, stirring occasionally. Season with salt and pepper and ladle over rice. Garnish with parsley and olives.

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25

Combine all the ingredients for the marinade in a porcelain enameled container. Add the meat and for best results marinate for 10 days, if not more. Turn twice daily. When ready to cook, presoak a large clay pot, top and bottom, in water for 15 minutes. Remove

Fry bacon and Polish sausage until crisp; drain. Add flour to drippings and blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture, bacon and sausage pieces i n CROCK POT. Add all other ingredients; stir together thoroughly. Cover and cook on Low 7 to 9 hours. (H

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixt

This soup should be served cold 35 45~. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. SOUP BASE Process tomatoes, juice, garlic and herbs. Mix in a non aluminum bowl with olive oil, vinegar, lemon juice, salt,

Bake or pan fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2" slices. Saute the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft. In a heavy sauce pan add th

Preparation time = 20 minutes (plus 45 minutes simmering) Ripe tomatoes may be replaced with 3 14 oz cans of tomatoes drained and chopped. 1. Slit sausages skins lengthwise with a knife tip. Remove sausage meat and "pinch" into small meatballs. 2. Over medium heat i

Alternately layer ground beef and cabbage in a large dutch oven ending with cabbage. Pour undiluted soup over the top. Add salt and pepper if desired. Cover and bake for 1 hour.     strongServings: 4/strong  

Leaving root end intact, peel oputer skin off onion. Cut a small slice off top. Starting at the top of onion and on one side make a cut downward toward root end, stopping 1/8th inch from bottom. Make additional cuts 1/8 inch fron first until there are cuts completely across

Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some of the remaining flour on a board & knead in the remaining flour until the dough is smooth & elastic. Place in an oiled bowl, c

In a mixing bowl, combine the yeast, water, sugar, salt, oil & rosemary. Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable. L

PREHEAT OVEN TO 400F. In a large saute pan, heat 1 tablespoon of olive oil until hot but not smoking. Add the onion slices and saute them over medium high heat until caramel colored, about 8 minutes. Add the garlic and cook 30 seconds longer. Remove the pan from the heat. Pl

Peel onions and cut into thin slices to measure about 4 cups.Heat 3 tablespoons oil in a large skillet.Stir in onions and parsley.Saute over medium heat until golden brown.Meanwhile,halve sausages,lengthwise,and score,crosswise,in 2 places.Dip cut sides in flour.Push onions

Combine onion,half the cream cheese,liverwurst,mustard and Worcestershire sauce. Blend well. Place in a plastic lined bowl and chill until firm. To serve,unmold on a serving plate. Combine remaining cream cheese with milk. Spread over pate. Sprinkle with chopped parsley. Gar

Slice onions, 1/8 inch thick. Melt butter, place onions in it, saut slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, saut over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown w

*<or> 2 tb corn syrup for softer candy. Combine sugar, cream & cream of tartar in a 3 qt. heavy saucepan. Cook ove low heat, stirring constantly, until sugar dissolves. Cook to 236 deg.. Watch carefully to avoid boiling over. If sugar crystals form on the side of pan,

5 lg Baking potatoes : (about 2 3/4 pounds total) : Light vegetable oil : Cooking spray 2 lg Egg whites 1 tb Cajun spice Preheat the oven to 400 degrees. Slice each potato into 1/4 inch ovals, then slice each oval lengthwise into matchsticks. Coat a baki

Dissolve gelatin in boiling water. Add sugar, salt, and orange juice. Cool until partially set. Beat until fluffy. Add nuts. Fold in stiffly whipped cream. Pour into mold. Chill until firm. Garnish with orange sections. Serve with whipped cream. 6 servings. The Househol

Put all ingredients in a food processor and mix it with the steel blade until it is rather smooth (5 minutes). Strain of seeds and pieces bigger than 0.5 mm. Boil 10 minutes and put in sterilised bottles. This chile sauce is rather hot with a bitter citrus taste. Serve

In shallow pie plate, combine milk, egg, orange rind, salt and vanilla extract. Dip each bread slice into egg mixture, coating each side well. In large nonstick skillet, melt margarine over medium heat. Cook bread for 2 minutes each side or until golden brown. Serve spr

Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar and vanilla.Place bread slices in one layer in a large roasting or baking pan.Pour egg mixture over slices.Turn to soak.Place in refrigerator for at least 2 hours,turn bread slices occasionally.On a p

Grease muffin cups or line with paper baking cups. Preheat oven to 400 degrees. Mix flour, sugar, baking powder and salt. Make a well in the center. In another mixing bowl combine egg, oil and milk. Add all at once to the flour mixture stirring just until moistened. Batter will

Choice black season Place fish in shallow baking dish. Combine remaining ingredients and pour over fish (turn to coat both sides). Remove fish and reserve marinade for basting during grilling. Place fish on a lightly oiled grill. cook over hot coals approximately 4 to 5

you can make this in under 30 minutes if you do it all at once. so put the water on to boil for the orzo, and put the sundried tomatoes in a bowl with about a cup of water to reconstitute (rinse them off first as you will use the soaking water later). wash the portabellos an

Thoroughly mix all filling ingredients together and set aside. Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Di

2 green onions finely chopped 1/3 c prosciutto sliced, chopped 1/3 c fresh parmesan (about 1 oz.) : grated 2 T fresh parsley chopped Cook orzo in large saucepan of boiling salted water until aldente. Drain. Rinse under cold water and drain again. Transf

Cook the orzo according to the package directions, but without adding the salt. Drain, then rinse with cold water and drain again. In a large bowl, combine the orzo, turkey, onions, cabbage and cilantro. In a small bowl, stir together the lemon juice, mayonnaise and oil

In a medium sized heavy saucepan, heat oil over medium heat. Add barley and cook, stirring until golden and toasted, about 5 minutes. Add garlic and stir for 1 minute more. Pour in chicken stock and bring to a boil. Add orzo and thyme. Stir once, reduce heat to low, cover an

Prepare pasta according to package directions; drain and set aside. Put the vegetable oil in a medium saucepan and warm over medium heat. Add garlic, onion and celery. Cover pan and let vegetables cook until very soft. Remove from heat. Stir in pasta, thyme, parsley, Parmesan b

Makes 8 servings. Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and

Bring a large saucepan of water to boil over high heat. Add orzo and 1 tbsp salt and boil for about 8 minutes,or until pasta is tender but still slightly firm. Turn orzo into a sieve, rinse under cold water to stop cooking, and drain well. Dressing: In a small bowl, combine

6 medium red or yellow bell peppers 1 1/2 cups olive oil Salt and freshly ground black Slice 1/3 inch thick: 2 lbs. fresh shiitake mushrooms, stems discarded, caps sliced 1 lbs. fresh chanterrelles, 2 lbs. white mushrooms, sliced 1/3" 3 lbs. thin asparagus, cut int

Cook the orzo according to the package directions, omitting any salt and fat; drain. Combine the orzo, tomato, red pepper and the next three ingredients in a bowl; toss gently. Combine the olive oil, vinegar and mustard; stir well with a wire whisk. Pour over the orzo m

1 1/2 c orzo 1 bn broccoli cut into : florets 1/4 c olive oil 3 TB pine nuts 1/2 ts crushed red pepper 3/4 c feta cheese crumbled 3/4 c black olives pitted, : halved 1/2 c parmesan cheese grated 1/4 c fresh basil chopped Cook o

Bring large pot of water to boiling. Add orzo, stirring constantly, until boiling resumes. Cook 8 to 10 minutes until tender, but firm to the bite, stirring often. Drain. Return to pot. Stir in oil, parsley, and salt. Recipe By :     st

2 1/2 lb veal shanks cut 1 1/2 inch thick : Salt and pepper : Flour for dredging : Olive oil for searing 3/4 c chopped onions 1/4 c chopped carrots 1/4 c chopped celery 1 c white wine 1 c chopped tomatoes, with : juices 3 c brown stock

5 6 lb veal shank; 2" thick 1. season flour with salt and pepper, dredge pieces of veal in it and shake off excess. 2. Heat oil and butter in lg dutch oven, and quickly sear the veal over med high heat, browning well on all sides. Transfer veal to paper towels to drai

This is by far our favorite dinner bread. It is closer to genuine "french" breaf than any other recipe we have tried so maybe it is really Italian bread that we like so much !! From Donna German CB 1.     strongServings: 1/stro

This is by far our favorite dinner bread. It is closer to genuine "french" breaf than any other recipe we have tried so maybe it is really Italian bread that we like so much !! From Donna German CB 1.     strongServings: 1/strong