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My Recipes

RecipeName	Recipe Description	Ingredients	Instructions	Notes	Meal
Vegetable Soup	Vegetarian soup with a split pea base	8oz pkg split pea soup mix (raw ingredients) 8oz pkg VEGETABLE soup mix (raw ingredients) OR 1/2 cup green and 1/2 cup yellow split peas and 1/4 cup of barley and 1/4 white  beans (dried) 7 Carrots (peeled and tops removed) 2 scallions diced fine 1 Potato (diced finely and peeled) 4 Stalks celery (sliced in small pieces) 1 onion (diced) 1/4 cup fresh dill (broken up) 1/4 cup fresh parsley (chopped) 10oz fresh mushrooms slices can of cooked chic peas salt pepper 10 cups cold water flavoring packet from Split Pea mix or (salt, celery salt, pepper to taste)	Bring 10 cups water to a boil Add all ingredients except mushrooms, scallions, and chic peas Cover tightly and simmer for 1 hr and 45 minutes add remaining ingredients, cook 15 more minutes, serve		Soups
Stuffed Red Peppers	Red Peppers steamed and stuffed with rice and meat	1 lb chopped meat or ground turkey 1 7oz pkg uncooked instant rice 3/4 cup Tomato Juice or V8 1 t Salt Black Pepper 1 1/2 T Seasoned Salt 1 T Onion Powder 1 1/2 T Garlic Powder 6 Red Peppers 1 14oz can Redpack crushed tomatoes 3 cloves Fresh garlic (chopped fine) 1 T parsley 1 egg 1 1/2 T Balsamic Vinegar 1/2 t red pepper flakes 1 T olive oil	For Stuffing combine meat, uncooked rice, tomato juice or V8, garlic powder, onion powder, egg, parsley, black pepper, and seasoned salt and mix well. Set aside Heat the olive oil on medium in large pot. Slice the tops off the peppers (slice 1/4inch below stem), retain the tops, remove stems and dice. Add the diced pepper tops and the onions to the oil and saute for 10 minutes or until onions are soft clean out and discard the membrane and seeds inside the peppers and retain a T of seeds add the chopped garlic to the onions and diced pepper tops and saute another 2 minutes Add the can of crushed tomatoes, balsamic vinegar, crushed red pepper, T of seeds and stir. Stuff peppers with the meat mixture and place in pot so they stand upright. Reduce heat to a simmer. Spoon some of the sauce over the top of the stuffed peppers. Cover tightly and simmer for 1 hour (peppers should be soft to cut) Serve in a bowl with some sauce.		Dinner
Hungarian Potatoes		6 Potatoes (peeled and sliced in 1/2 circles 1 T Garlic powder Fresh Parsley & fresh dill 2 T Paprika 1 T salt 1/2 T black pepper 1 large onion (diced) 3 T oil 1/2 C water	Heat oil in wide skillet add diced onions and saute until translucent but not brown add potatoes, dill & parsley add water (do not cover the potatoes!) sprinkle potatoes with all spices Cover tightly and simmer on low heat until potatoes are soft (approx 1/2 hour)	Do not still the potatoes because they will break. You may need to add more water if it evaporates.	Side dish
Cornish Hens L'Orange	Stuffed Hens with orange sauce	4 Cornish Hens Cornbread stuffing 3 T Olive Oil 1/4 C Orange Marmalade 1/2 C Orange Juice (no pulp) 1 t Paprika 1 t Garlic Powder 1 t Onion Powder 1/2 t sugar 1 t salt 1/4 t thyme 1/2 t basil 1/4 t black pepper 3 Potatoes (peeled and quartered) 3/4 cup water	combine oil with spices in a bowl to make a paste. Dip a paper towel into the paste and rub onto the hens inside and out Stuff hens with cornbread Place breast side up in uncovered baking pan surround with quartered potatoes pour the water around the hens place into 350 degree preheated oven bake for an hour heat the orange juice and marmalade in a pot over medium heat stirring occasionally until melted Pour sauce over hens and serve		Dinner
White Potato Leek soup	A low fat but rich soup	5 lbs of potatoes (peeled and cubed) 2 leeks (chopped) 1 Quart Sour Cream 6 T flour 1 T butter or margarine 1 egg salt pepper	heat butter or margarine on low heat until melted and add chopped leeks. Cover and sweat over LOW heat Place cubed potatoes in pot and cover with water by 2 inches. Bring to a boil over high heat In separate Large pot whisk together egg, flour and sour cream, salt and pepper until smooth. When potatoes are just past firm (about 10 minutes after boiling point) Add approximately 3 T salt then slowly pour the water and potatoes into the pot with the sour cream mixture stirring constantly. Add the leeks Heat the pot on med-high heat and continue to stir until soup thickens (approximately 5-10 minutes) Serve	Serving Tip: Put tablespoon of fresh sour cream into each bowl before reheating soup.	Soup
White mushroom soup with parsley or dill	A low fat but hearty soup	10oz fresh mushrooms (chopped small) 1 Quart Sour Cream 6 T flour 1 egg salt pepper 1/4 cup fresh dill or parsley	Bring 2 quarts water to a boil over high heat In separate Large pot whisk together egg, flour and sour cream, salt and pepper until smooth. When water boils add approximately 3 T salt then slowly pour the water into the pot with the sour cream mixture stirring constantly. Add the diced mushrooms and dill or parsley Heat the pot on med-high heat and continue to stir until soup thickens (approximately 5-10 minutes) Serve	Serving Tip: Put tablespoon of fresh sour cream into each bowl before reheating soup.	Soup
Old Fashioned Chicken Soup		1 Whole fresh chicken (cut up) or 4 whole breasts bunch dill 8-10 carrots (with leaves if available) 2-3 celery stalks (with leaves) 1 small onion (peeled) bunch parsley 1 potato (peeled) 2 parsnip 1 turnip salt pepper 2 T Carmel brand (chicken flavor powder) Tubbetini pasta (tiny tubes)	Add chicken to large stock pot add the rest of the ingredients (except salt, pepper, Carmel powder and pasta) fill pot 3/4 with water (everything should be able to be under water) bring to a boil over medium heat add Carmel and salt and pepper to taste Cover tightly and simmer for approximately 1 1/2 hours (carrots will be soft when done) meanwhile cook pasta according to package directions, strain and cool with tap water adjust soup seasoning with salt and pepper when done strain soup through a strainer that is over another pot so the broth goes into the other pot slice carrots and celery and add to broth remove the meat from 1 or 2 of the breasts and add to broth discard other ingredients except for remaining chicken which can be used for other recipes serve soup over tubbetinis	Use the remaining chicken to make chicken salad or shredded chicken appetizer
Feta and Broccoli stuffed Chicken Breast	quick and easy	1/2 lb Feta Cheese (crumbled) 1 12oz package frozen chopped broccoli or spinach 4 chicken breasts (boneless and skinless) 1 small onion (diced) 1 cup water cooking spray (olive oil is best) garlic powder paprika pepper salt 1 can low sodium chicken broth	cook broccoli or spinach according to directions drain mix with the crumbled feta cut a slit into the breast to form a pocket stuff the breasts with the stuffing and pin with toothpicks place in baking pan and spray with cooking oil sprinkle with seasonings pour broth around the pan add 1/2 can of water sprinkle the diced onion in bake in preheated oven at 350 for 30 minutes serve over white rice, pour gravy over		dinner
Veal Marsala		1 lb of thinly sliced veal cutlets 2 T Olive Oil 1 C Marsala or Port wine 1 Large onion (diced) 4 cloves fresh garlic (chopped) 3/4 cup flour pepper and salt 1 can beef or chicken broth	heat olive oil in skillet over med-high heat rinse veal pound veal with meat tenderizer on both sides pat dry sprinkle with salt and pepper dip in flour on one side add veal (flour side down to skillet) and brown for about 2 minutes, then flip and do other side as the veal is done remove and place on plate with a pot cover to keep them warm. Add 1 more T of oil to pan after all veal is done and removed sauté onions until lightly brown add garlic sauté 1 more minute add the rest of the ingredients and bring to a boil (scrape up any brown bits) boil for 1 minute, reduce heat to low and add veal back in cover pot and simmer for 30-45 minutes. Serve over pasta (Orzo recommended)		Dinner
Lasagna	A true meat lovers lasagna	1 package lasagna noodles 2 24oz cans of Redpack crushed tomatoes 1 large onion 1 lb sweet or spicy Italian sausage 1 lb of ground beef 1 Large tub of Ricotta 2 T Parsley 5 cloves garlic (diced) 1 t Red Pepper Flakes 1 t Oregano 1 t basil 1 lb Mozzarella (shredded) 1 T Balsamic Vinegar 1 egg 1 T olive oil 1 T salt 3 T finely grated parmigiana cheese	boil sausage for 10 minutes in water remove and slice thin Heat oil in pot add onion and sauté until translucent add garlic and cook one more minute add chopped meat and brown add crushed tomatoes, sausage slices, 1/2 the parsley, oregano, basil, vinegar, and salt simmer sauce covered for 20 minutes and set aside mix egg, rest of parsley and ricotta and set aside Cook noodles according to package directions line the bottom of a lasagna pan with a little sauce place a layer of noodles spread ricotta mixture over noodles spread some sauce over that sprinkle some mozzarella put another layer of noodle and repeat to make 3 layers On final layer don't add ricotta, just use sauce then put all the rest of the mozzarella and sprinkle with parmigiana cheese Bake uncovered in preheated 350 degree oven until cheese bubbles on top (approximately 30 minutes)	Extra ingredient tip: Mix rest of ingredients together with any remaining noodles or other pasta and put in oven for 15 minutes covered.	Dinner
Broiled Baby Lamb Chops		baby lamb chops 1 T oregano 1 t basil 1/2 t black pepper 1 t garlic powder 1/4 t thyme 2 lemons olive oil	mix all spices together rub olive oil on both sides of the chop lightly dip the chops into the spices place on cookie sheet or tray and put into preheated broiler broil 3-5 minutes each side remove from oven and squeeze lemon all over them		Dinner
Baked Orange Roughy		Orange Roughy fillets (thick) 1/2 cup flour 1 t seasoned salt 1 Green Pepper 1 Yellow Pepper 1 Red Pepper 1 Onion 1 t paprika 1 t pepper 3 T Olive Oil 2 tomatoes	slice peppers into long strips and slice onions into 1/2 inch slices heat olive oil over medium heat sauté peppers and onions in oil until soft wash fish and pat dry mix all spices and flour dip fish into flour/spice mixture place fish in a baking pan spoon peppers, onions and oil over the fish slice tomatoes into small wedges and add them bake for 20 minutes in a preheated 400 degree oven		Dinner
Turkey Sausage		2 packages of turkey sausages (can mix sweet and spicy) 3 green peppers 1 large onion 1/2 t crushed red pepper 1 cup tomato juice or puree 1 t salt 1 t black pepper 1 T olive oil	heat oil in a deep pot slice peppers into long strips slice onion into 1/2 inch slices add sausage, peppers and onions to oil and cook over med heat until sausages are lightly browned (turn often) add tomato juice or puree and spices reduce heat to low cover tightly and cook for an hour serve over white rice.
Famous Hungarian Brisket		1 Brisket 2 8oz cans of tomato sauce (Del Monte is good) 1 T Garlic powder 1 t Salt 1/4 t Black Pepper 1 10oz package of sliced fresh mushrooms 1 large onion (diced) 1 T Oil	Heat oil in large pot add diced onion and brisket and brown meat over medium-high heat on both sides add enough water to cover the brisket by 1 inch add rest of ingredients cover tightly and reduce heat to low Cook for approximately 1 hour Add mushrooms Cook an additional 1/2 hour Test for doneness by sticking a fork in the meat. If it goes in/comes out with no resistance meat is done. Take pot off heat and let cool Place in fridge overnight Take meat out the next morning and slice against the grain on an angle. Put the sliced meat back in the sauce and let soak in fridge for several hours. Heat the brisket with sauce in a skillet on the stove.		Dinner
Healthy Cucumber Salad		1/4 C lemon juice 1/2 C water 1/2 t salt 1/2 t pepper 1/2 t sugar 1 Cucumber peeled and sliced paper thin 1 red onion sliced paper thin	shake in a plastic container all ingredients except cuke and onions until sugar is dissolved add cuke and onion slices marinate overnight in the fridge	serve with a scoop of sour cream	Appetizer
Sweet and Sour String Bean Soup with Dill		4 T flour 1 T Garlic 1 t Black Pepper Oil 2 Cans of string beans (french cut, regular or one of each) 1/4 cup fresh dill broken into small chunks with no stems 1 T lemon juice 1 t sugar 3 T Carmel (chicken flavor) powder 1 t Onion Powder 1/2 t Paprika	Mix flour, garlic, onion powder, paprika, black pepper and enough oil to make a paste in a large pot In a separate pot add the 2 cans of string beans and 2 cans of water and bring to a boil add the Carmel powder In the other pot, brown the paste over med-high heat when brown, slowly still in the boiling string beans stirring constantly. Continue to stir until soup thickens (approximately 10 minutes) add the lemon, sugar and dill and cook another 5 minutes. Serve		Soup
Mashed Potatoes with Scallion and bacon		1 t Salt 1/4 t Black Pepper 2 T Butter 1/4 C milk 2 T Sour Cream 3 T real bacon bits 2 Scallions diced 5 Potatoes peeled and quartered	sauté scallions and bacon bits in 1 T of butter over low heat covered for approximately 15 minutes or scallions are soft Boil potatoes until soft and drain add butter, milk, sour cream and bacon bits/scallion mixture, salt and pepper whip with hand mixer, then serve		Side
Cous Cous toasted		1 bag of toasted Cous Cous (or Ancini di pepe pasta) 1 1/2 cups any type of broth (preferable beef) 1/2 cup water 1 onion diced 1 t garlic powder 1/2 t pepper 1 T oil	heat oil in a skillet and brown the onions and cous cous add the broth and water, garlic powder, salt and pepper bring to a boil, reduce heat to low, cover tightly and simmer until liquid is dissolved. If cous cous is not soft add more water and salt, cover and continue until it is absorbed.		Side
Sweet Potatoes with Pineapple and Brown Sugar		5 Sweet Potatoes 1/2 cup brown sugar 1 can crushed pineapple 2 T butter or margarine	peel and boil sweet potatoes until soft Drain and mash with butter or margarine add half of the pineapple juice from the can to the potatoes and discard the rest of the juice reserving the pineapple mash potatoes until mixed well put in a baking dish, cover with the crushed pineapple and sprinkle the brown sugar all over the top bake in preheated 350 degree oven for 30 minutes		Side
Sweet potato pie with Marshmallows and cherries		5 Sweet Potatoes 1/2 bag mini marshmallows 1 small jar maraschino cherries 2 T butter or margarine 1 can pineapple rings	peel and boil sweet potatoes until soft Drain and mash with butter or margarine add half of the pineapple juice from the can to the potatoes and discard the rest of the juice reserving the pineapple mash potatoes until mixed well put in a baking dish arrange rings of pineapple in rows. Put a maraschino cherry inside each ring circle sprinkle marshmallows all over the top bake in preheated 350 degree oven for 30 minutes		Side
Shepard's Pie		1 lb chopped meat 1 T Oil 4 shallots or 1 onion (diced) 1/2 C Draft can of Guinness Stout 1/2 C Water 1 Can Tomato Paste 1 t Worcestershire 2 t salt 1/2 t Black Pepper 1 t White Vinegar 3 Carrots peeled and sliced thin 1 Box frozen peas 1 box frozen corn 8 Potatoes (peeled) 2 T Sour Cream 2 T butter 1/4 C Milk 1/2 T Parsley	Brown shallots or onions in 1 T oil, add meat and brown, drain off fat. Add Guinness, water, paste, 1/2 the salt, pepper, garlic powder, Worcestershire and simmer over medium heat for 10 minutes stirring occasionally. Steam carrots, mix with frozen corn and peas and add to meat mixture Boil potatoes and whip with butter or margarine, sour cream, butter, milk and rest of the salt. Line casserole dish with thin layer of potatoes (or make single serving dishes) pour in meat mixture and top with rest of potatoes. Run fork across the top to make tracks (will help it brown) sprinkle with parsley then place in preheated broiler for 5-7 minutes or until top is brown.		Dinner/Lunch
Baked Macaroni and Cheese		1 lb Elbow pasta 3 C Milk 1 lb cheddar cheese (queso de papa and colby is best) (cut up or grated) 1 stick butter 3 tomatoes 1 t onion powder 1 t Salt 3 T Flour 1 C Plain bread crumbs	Melt 2 T butter in skillet over med heat and sauté bread crumbs until light brown then set aside. Cook elbow pasta according to package directions, then strain and run cold water over it until it is cool and set aside. Whisk together milk, rest of butter, salt, flour and onion powder until smooth then bring slowly to a boil over medium heat in a sauce pan constantly whisking. Mixture will thicken. Remove from heat, add the cheese and stir until all melted. Toss with pasta. Add pasta to a greased (use butter) casserole dish, top with the breadcrumbs and then the tomato slices. Bake in preheated 350 degree oven for 40 minutes. Let cool for 15 minutes. Serve with a scoop of sour cream on top.		Lunch/Dinner
Heavenly Chicken with Vegetable		1 lb chicken breasts (sliced thin) 3 T Parsley 1 T Cumin Dash Black Pepper 1 t Garlic powder 2 Stalks Celery (sliced thin) 2 Carrots (sliced thin) 1 Small Onion (diced) 1 C Flour 1 Can Chicken Broth 3 T Olive Oil	Brown onions in 1 T oil in skillet. Take out onions and set aside. Rinse chicken, pat dry and dredge in flour (shake off excess) Add 2 T oil to skillet and heat over med-high Add chicken and brown each side approximately 5 minutes. Add all other ingredients and onion, cover and simmer over medium-low heat for 30 minutes.	Serve with peeled, quartered, boiled potatoes that are browned in broiler after softened in the water.	Dinner
Tomato & Basil with Fresh Mozzarella		3 Tomatoes (FIRM) Bunch Fresh Basil Olive Oil (preferably infused) pinch Salt pinch Black Pepper pinch Oregano 1 lb Fresh Mozzarella	Slice firm tomatoes and layer around plate and across middle tomato 1st, then 1/4 inch slice cheese, then fresh basil leaf. Drizzle with oil and sprinkle the rest of spices across the plate. Cover with plastic wrap and refrigerate for 15 minutes.		Appetizer
Vodka Sauce		3 oz Vodka bunch fresh basil tomato puree 2 t salt pinch Red Pepper Flakes 1 pt heavy cream 2 T Parmigiana cheese (grated fine)	Bring Vodka and 5 basil leaves to a boil and boil for 1 minute add tomato puree, salt and pepper flakes Cover and simmer for 30 minutes. Remove from heat, add enough cream to turn the sauce a light pink, add parmigiana cheese. Stir, cover and let stand for 5 minutes. Serve over your favorite pasta.	Usually Penne is the preferred pasta	Sauce
Cream, Cheese, Cheddar with Egg Noodles	a Roumanian favorite dish	1 package of farmer cheese (8 or 10oz) 1 pint of sour cream 1 C grated cheddar cheese 1 lb Egg noodle or pasta dash Black Pepper dash Salt	Cook pasta according to package, cool with tap water, drain and set aside. Crumble 1/4 package of farmer cheese on a dinner plate add 2 T of sour cream and mix add the pasta sprinkle with cheese, salt and pepper and stir.	Spaghetti is very good with this dish. You can also melt the cheddar in the microwave and mix in if you like.	Dinner
Shrimp cocktail and sauce		1 T Prepared Horseradish dash Black Pepper Juice from 1/2 a lemon 1/2 C Ketchup 1 shake of Worcestershire 1 lb Shrimp (uncooked with shells)	bring a pot of water to a boil add shrimp bring back to a boil and boil for another 2 minutes remove a cool with tap water in a strainer de-vain and peel shrimp and place on crushed ice mix all other ingredients and adjust to taste. Serve with sliced lemon and place shrimp around a small bowl that is filled with the cocktail sauce		Appetizer
Hungarian Goolash		2 Hot dogs (sliced short ways into 1/4 inch slices) 1 nice piece of flonken or  brisket cubed 1 small can of tomato puree 2 bay leafs 1 t Hungarian Paprika 4 potatoes quartered 1 package frozen peas 1 T salt 1/2 t Black Pepper 1 small onion 1 T Vegetable Oil 1 C water 1 t Garlic Powder	Heat oil in a deep skillet over med heat add meat and onions and brown on all sides add the rest of the ingredients bring to boil reduce heat to low and cover tightly simmer for 1 and 1/2 hours stirring occasionally. You may have to add more water from time to time to keep a nice broth.		Dinner
Baked Chicken Legs		1 T butter 1 small box of frozen peas 2 carrots (sliced) 2 potatoes (peeled and cubed) 4 Chicken legs 1 T Caramel powdered chicken bouillon mix 1 C water dash Paprika dash dried Parsley dash Black Pepper 1 small onion diced	heat butter in skillet over med heat and saute onion for 5 minutes Add chicken legs and brown on both sides for 2 minutes each side add chicken to baking pan mix water with Caramel and add to pan. Add peas, carrots and potatoes sprinkle with spices bake in 350 degree preheated oven for 1 hour.	Serve over rice.	Dinner
Potato Salad		1 5lb bag of Idaho potatoes (peeled and cubed) 2 stalks of celery (finely diced) 1 small onion (finely diced) 1 t Black Pepper 2 t Salt 1/4 C milk 3 T mayonnaise 1 t vinegar 2 T real bacon bits	bring water to boil in large pot. Add cubed potatoes and cook until slightly soft but still a little firm. Strain and run cold tap water over them. Mix mayo and milk and combine in a large brown with potatoes stir in rest of ingredients being careful not to mash potatoes Cover and place in fridge for an hour.	add fresh dill for a Penn Dutch twist	Side Dish
Cole Slaw		4 carrots 1 small head of cabbage 1 T lemon juice 2 T mayonnaise 1 t salt 1 t sugar 1 t Black Pepper	Pulse in food processor or grate carrots and cabbage (white and green leaves) and combine with all ingredients in a bowl. Cover and refrigerate for 1 hour.		Side Dish
Turkey Gravy		1 large onion 1 1/2 cups dry white wine 4 cups Turkey Giblet Stock plus additional for thinning gravy 1/3 cup all-purpose flour	Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan. In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
Buffalo-Style Chicken Wings		2 lbs. chicken wings (disjointed - discard the tips) 1/4 Lb. Margarine (do not use butter!) 8 Oz. "Frank's" Hot Sauce (also labeled as Durkee Hot Sauce. NO SUBSTITUTIONS!!!) Oil for frying Red Pepper flakes to increase heat	Melt margarine in sauce pan until barely liquid. Add hot sauce and pepper flakes, mix, and put aside. Deep fry wings until brown and crispy. Remove and drain on paper towels. Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings. Serve with celery and carrot sticks and Blue Cheese Dressing
Onion Dip mix		3/4 c. minced onion 1/3 c. beef bouillon 4 tsp onion powder 1/4 tsp crushed celery seed 1/4 tsp sugar	stir 5 T into a pint of Sour Cream and chill
Stuffed Cucumber Appetizer		1 cucumber 4oz Cream cheese (softened) 1/2 t Dry onion flakes, crushed 1/2 t Dried dill weed Paprika	Score cucumber all around by scraping from top to bottom with fork tines. Cut ends off and scoop out seeds from center. A small spoon and a vegetable corer work well. Be sure to remove all seeds because that is the part where most of the moisture is. Mash cheese with a fork. Add onion and dill. Mash together. Stuff cucumber. Wrap and chill. To serve, slice and sprinkle with paprika. May be served as is or on a cracker.		Appetizer
Hungarian Meatball appetizer		1 lb chopped meat 4 T Flour 1 4oz can Arturo sauce (or tomato) salt pepper garlic mushrooms (sliced) oil small onion (grated) tomato juice bread crumbs egg	make roux with oil, garlic, grated onion, pepper and flour. Brown over low-med heat until dark brown add tomato sauce and 1 can water form small meatballs with meat, tomato juice, egg, bread crumbs and garlic. Place in pot and add mushrooms. Cover tightly and simmer for 1 1/2 hours on low heat.
Turkey meatball soup with Spinach		1 pound ground turkey 2 eggs, beaten to mix 1 clove garlic, minced 1 small onion, minced 1/2 cup dry bread crumbs 1/2 cup grated Parmesan 1/2 cup chopped fresh parsley 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 3 tablespoons olive oil 1/2 lb FRESH spinach, leaves washed well and chopped (about 1 quart) 1 1/2 quarts canned low-sodium chicken broth or homemade stock 2 cups water 2 tablespoons red- or white-wine vinegar 1/4 teaspoon red-pepper flakes	In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined. Shape the mixture into twenty meatballs. In a large frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 5 minutes. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 11/2 tablespoons oil and the rest of the meatballs. Put all of the meatballs, the spinach, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot. Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer.
Tomato Soup with Rice		2 Green Peppers 1 small onion 1 t oil 1/2 C rice (cooked) 1 t sugar salt and pepper to taste 1/2 large can of Sacramento Tomato Juice	sauté diced peppers and onions in oil add tomato juice simmer for 10 minutes add sugar, salt and pepper simmer for 10 more minutes add rice and serve
Basic French Onion Soup		1 Large Onion (diced) 1/2 stick of butter 1 t flour 2 Cans Beef Broth French bread (sliced into 1 inch slices and toasted) 1/2 lb Gruyere (grated regular grate) 1/2 lb Parmigiano (grated regular grate) - optional	cook onion in a 1/2 stick of butter over medium-low heat, stirring occasionally, for 30-40 minutes, or until golden brown but not burnt. Sprinkle the onions with flour and cook the mixture, stirring, for 3 minutes. Add 2 cans of beef broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 10-15 minutes. Season the soup with salt and pepper. Fill the bowls 1/2 way with the stock and put a thick slice of toasted French or Italian bread in each soup bowl (I toast the bread a few hours before so it dries out and doesn't absorb all the soup), top each toast with grated Gruyere cheese (this is the best cheese on the soup; you can even use gruyere and parmigiana cheese together) Put the bowls on a tray and broil (in pre-heated broiler) for about 3-5 minutes until the cheese starts to bubble.
Simmered Chicken breast with Spinach			mix flour salt, pepper pound chicken with meat pounder to tenderize wash chicken breasts, shake off excess water and dip in flour on both sides heat small amount of olive oil in skillet add a diced onion saute onion until soft but not too brown add chicken breasts cook chicken just until outside is brown (about 3 minutes) flip chicken and do same for other side add a splash of balsamic vinegar and cook for a minute add a can of chicken broth (you can use lowfat) add garlic powder (if using fresh garlic put in the skillet when you put the chicken in) add pepper cook for 1/2 hour covered on med-low heat add fresh spinach or any leafy vegetable cook for another 10 minutes covered		Dinner
Jaeger schnitzel		1 lb veal cutlets -- about 1/4 in. thick 2 eggs, beaten salt & pepper 1/2 cup breadcrumbs oil Sauce 2 ounces bacon, diced 4 ounces onions, chopped 8 ounces mushrooms, sliced 1 tablespoon tomato paste 1/2 cup water 1/2 cup dry red wine 1 dash dried thyme 1 dash salt 1 dash pepper 1/2 teaspoon paprika 1 tablespoon parsley 2 tablespoons sour cream	Pound cutlets and rub in salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and then in crumbs. Brown in a small amount of oil over a low heat for about 10 minutes on each side. Prepare gravy while meat is browning, sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel.		Dinner
THE Onion Soup		3 tb Butter 1 tb Olive oil 1 1/2 lb Onions;thinly sliced, 5-6 lg 1/2 ts Sugar 1 ts Salt 1 lg Clove garlic; thinly sliced 2 tb Flour 2 qt Beef stock; hot 2 c Dry red wine; good quality 1 ds Red wine vinegar 1 pn Thyme Black pepper; to taste 1 Bay leaf 1 French bread loaf; sliced in 1-inch croutons 1 lb Gruyere cheese; diced small Parmesan cheese; fresh grate Butter; melted	Melt the butter and olive oil together in a heavy, 4-quart soup pot. Add the onions, cover, and cook over low heat for 15 to 20 minutes, stirring occasionally. Raise the heat to moderate, uncover pan, and add sugar and salt. Cook 20 to 30 minutes longer, stirring frequently, until the onions have turned a rich, mahogany brown. Reduce heat to low, add the garlic, and cook 1 minute. Blend in the flour and cook, stirring constantly, for 2 to 3 minutes. Remove the pan from the heat and blend in 1 cup of hot stock, making sure the flour is completely dissolved. Stir in the remaining stock, the wine, vinegar, thyme, and pepper, and bring to a boil. Lower heat and simmer slowly, cover slightly ajar, for 30 minutes. Add bay leaf the last 15 minutes, discarding it at the end of cooking time. Taste for seasonings and adjust as needed. Smear a bit of butter in the bottom of individual earthenware (or other heatproof) bowls, and place them on a cookie sheet. Place a crouton on the bottom of each bowl and sprinkle generously with Gruyere. Repeat this procedure in each bowl. Ladle in the simmering soup. Float another crouton on top of each serving, sprinkle on more Gruyere and a drift of Parmesan. Drizzle with a bit of melted butter, and whisk the bowls under the preheated broiler for a few minutes. Watch carefully. When the cheese is crusty and the soup bubbling, serve immediately.	The soup can be prepared several days in advance (in fact, it improves with age), but if you are planning to serve it gratinee, have your guests clamoring at the table as you remove it from the broiler, or the crust will sink like a leaky barge. Therefore: Preheat the broiler.	Soup
Delta Shrimp Gumbo		2 1/2 lbs. raw shrimp **Shrimp are marketed by the number of shrimp there are in 1 lb. you will need size 16/20 for this dish** 2 bay leaves, broken 1/2 tsp thyme leaves 1/2 tsp black peppercorns 1/4 tsp red pepper flakes 2 tsp sugar 4 cups water 3 tbsp butter, divided 1 large onion, chopped 1/4 lb. lean ham, diced 1/4 lb. veal, diced (lean pork may be substituted) 2 tbsp fresh parsley. chopped 3 tbsp flour 1 2 lb. can Italian tomatoes, drained (reserve juice) 2 8-oz. bottles clam juice 4 cups reserved shrimp stock 1 large green pepper, chopped 2 celery stalks, chopped 3/4 lb. frozen okra, thawed and cut into 1/2 inch pieces salt and fresh ground black pepper to taste 1 1/2 tsp Tabasco sauce 1 tbsp fresh lemon juice 3 tbsp gumbo file (or Cajun gumbo mix or spice)	In a large sauce pan add the bay leaf, thyme, peppercorns, red pepper flakes and sugar to 4 cups boiling water and allow to boil for 5 minutes. Scald shrimp in boiling liquid until lightly pink in color; Do not overcook ! Strain and reserve stock. Cool shrimp immediately in cold running water, peel, de-vein and Set aside. In a 6 quart Dutch oven melt 2 tbsp butter and sauté onion until translucent. Add ham and veal and cook, covered, over medium high heat for 10 minutes. Add chopped parsley and flour cooking and stirring until flour starts to brown. Add tomatoes, mix well and cook 5 minutes longer. Stir in clam juice and reserved shrimp stock and bring to boil; reduce heat and simmer, covered, for 1 hour. (If a thinner consistency is desired, reserved tomato juice may be added at this time.) At this point you may stop and continue just before serving. When ready to serve, heat casserole to a slow boil, reduce heat and simmer slowly. In a separate skillet melt 1 tbsp butter and sauté green pepper for 5 minutes. Add green pepper, with celery and okra to simmering casserole and cook for 15 minutes. Stir in shrimp, Tabasco sauce, lemon juice, salt & pepper to taste and continue to simmer, covered, 10 minutes longer. Stir in gumbo file' and serve over fluffy white rice.
mushroom and chopped spinach		10 oz mushrooms sliced thin 1/8 C dry red wine 1 t chopped garlic 1 t olive oil 1 package frozen chopped spinach	cook frozen spinach according to package directions then set aside. heat oil in pan, add mushrooms and sauté on high heat until soft (about 2 minutes), add garlic and sauté 2 more minutes, add wine and bring to boil. Add spinach, toss until hot then serve.	goes well with baked chicken	side dish