• ¼ lb. fresh white farmer cheese • 4 Tbs. preserved chutney • 4 to 5 eggs • salt to taste • fresh-ground black pepper to taste butter 1. Crumble the cheese coarsely. Spoon out the chutney (you can use a little more or less, depending on how spicy it is), and if it...

Serves 2 to 3 This is one of my favorite omelets. It’s quick to prepare and makes a hearty, satisfying meal for any time of day. Try it for one of those 4:00 A.M. breakfasts after a night of serious partying, or else for the 1:00 P.M. brunch the next day. • ½ lb....

Serves 4 Filling • 1 oz. dried wild mushrooms • 3 Tbs. butter • 2 Tbs. minced onion • 1 cup sour cream • 5 to 6 large, fresh mushrooms, sliced • pinch of thyme • ½ tsp. salt • pepper to taste • ½ tsp. dried dill or 1 tsp. fresh • chopped fresh parsley • omelets • 8...

Serves 4 to 6 • 2 lbs. fresh spinach • 2 tsp. salt • ⅓ cup chopped green onions • 1 Tbs. olive oil • ½ tsp. cider vinegar • ¼ tsp. dried dill weed • 3 Tbs. butter • 4 Tbs. flour • 1 cup hot milk • pinch of nutmeg • pinch of cayenne pepper • 6 egg yolks • 3 Tbs. grated...

Serves 4 to 6 • 5 Tbs. butter • 3 Tbs. flour • 1⅓ cups hot milk • 6 egg yolks • 6 oz. Munster cheese, grated • 1 medium-sized potato (about ½ lb.) • 1 medium-sized yellow onion, peeled, quartered, and thinly sliced • 4 to 5 tsp. crushed dried red peppers (depending on...

Serves 4 to 5 This is not really sweet enough for a dessert, but it is a good dish for brunch or lunch. • 1 cup small-curd cottage cheese • ½ cup sour cream • 5 Tbs. flour • 5 tsp. sugar • 12 tsp. salt • ¼ tsp. cinnamon • crushed seeds from 2 cardamom pods • 1 Tbs....

It makes 12 muffins • 1½ cups whole wheat flour • 2 tsp. baking powder • ½ tsp. salt • ¾ cup rolled oats • ¼ cup ground filberts (optional) • 1 cup milk • 1 egg • 3 Tbs. butter, melted • 2 Tbs. molasses • ½ cup currants 1. Sift together the flour, baking powder, and...

PREP: 25 minutes BAKE: 25 minutes OVEN: 350°F MAKES 8 servings 16 6-inch corn tortillas 1 15-ounce can red kidney beans, rinsed and drained 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can navy beans or Great Northern beans, rinsed and drained 1...

PREP: 45 minutes BAKE: 35 minutes OVEN: 350°F MAKES 8 servings 1 14-ounce can vegetable broth 1 cup brown lentils, rinsed and drained 1 cup water 3 cloves garlic, minced 4 medium carrots, cut diagonally into 1⁄2 -inch slices 3 small parsnips, peeled and cut diagonally...

PREP: 45 minutes BAKE: 50 minutes OVEN: 350°F MAKES 6 servings 1 14-ounce can vegetable broth 1 cup brown lentils, rinsed and drained 3⁄4 cup water 3 cloves garlic, minced 4 medium parsnips, peeled and cut into 1⁄2 -inch slices 1 medium red onion, cut into wedges 1...