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    Stewed eggplant

    Stewed eggplant

    Serves 5 to 6 • 2 large eggplants • olive oil to taste • salt to taste • 2 large onions • 3 cloves garlic, minced • ⅓ cup olive oil • 3 large tomatoes • 1 cup cooked, chopped spinach • ¼ cup chopped chives • ½ cup chopped celery leaves • 1½ tsp. oregano • plenty of...
    Winter vegetable stew

    Winter vegetable stew

    Serves 8 to 10 • 9 Tbs. butter • 4 medium-sized leeks • 1 lb. boiling onions • 3½ oz. parsley root • 3 to 4 cloves garlic, minced • ¼ tsp. thyme • 2 bay leaves • rosemary to taste • 1 lb. mushrooms • 2 medium-sized turnips • 2½ cups dry white wine • 3 Tbs....
    Mushroom stew

    Mushroom stew

    Serves 6 • 5 Tbs. butter • 1 Tbs. olive oil • 2 bay leaves • 2 cloves garlic, minced • 1 large yellow onion, chopped • 2 Tbs. flour • 1 cup vegetable broth • 1 cup tomato juice • 2 cups peeled, quartered tomatoes • 1 tsp. thyme • 1½ lbs. mushrooms, washed • 1 lb....
    Cold omelet salad

    Cold omelet salad

    Serves 4 to 6 • 6 eggs • 3 Tbs. butter • salt and pepper to taste • 4 Tbs. minced fresh parsley • 3 Tbs. minced fresh chives • 3 Tbs. minced fresh dill weed • ½ Tbs. minced fresh cilantro (coriander leaves) • 2 Tbs. homemade mayonnaise • 1 recipe Sour Cream Dressing...
    Filled cantaloupe salad

    Filled cantaloupe salad

    Serve as a first course with thin, buttered slices of bread or crisp Cheese Pastries. Serves 4 • 1 large cucumber • 1 medium-sized avocado • 2 cups sliced fresh strawberries • ½ cup lemon juice • 2 Tbs. vegetable oil • 4 tsp. sugar • ¼ tsp. salt • 2 medium-sized...