Christmas Foods - Seasons Greetings!

• 1 ½ lbs leeks
• 1 lb. potatoes
• 2 tbsp. butter
• 2½ cups chicken broth
• 2½ cups milk
• 1¼ cups cream

Trim roots and coarse outer leaves from leeks and wash in cold water. Slice. Peel and coarsely dice potatoes.

Melt butter in large pot and add potatoes and leeks. Cook over medium heat for 5 to 7 minutes, stirring continuously.

Add in chicken stock and milk. Bring slowly to a boil. Season with salt and pepper.

Simmer for 20 to 25 minutes until vegetables are tender.

Puree in blender or food processor. Return to pot and add cream.

The colourful layers of vegetables look very pretty when this pie is cut in wedges. Serve it for a first course and follow with an elegant tureen of bouillabaisse along with a crusty French bread.

Pastry for a double crust pie

Filling:

• 3 cups sliced carrots
• 2 cups broccoli florets
• 1½ cups diced turnip
• ¼ cup butter
• 1 cup sliced mushrooms
• 2 leeks [white and light green part], chopped
• 1 onion chopped
• 1 clove garlic, minced
• Pinch dried basil
• ¾ cup cottage cheese, well drained
• 1 cup grated Swiss cheese
• 1 egg, well beaten
• Salt and pepper
• 1 ripe tomato, chopped and drained

Glaze:

• 1 egg yolk
• 1 tsp. water

Garnish:

Thinly sliced cucumber

Preheat oven to 435ºF.

Grease a 10 inch springform pan Roll out 2/3 of the pastry in a circle large enough to line pan with 1 inch overhang. Roll out remaining pastry into a 10 inch circle and cover with waxed paper while preparing filling.

Filling:

Separately cook carrots, broccoli and turnip in boiling salted water, just until tendercrisp. Refresh under cold-running water; drain well and set aside.

In heavy skillet, melt butter over medium heat; cook mushrooms, leeks, onions,

Garlic and basil until fragrant and tender. Set aside.

Combine Cottage cheese, Swiss cheese and egg; mix well.

To assemble, layer vegetables in pastry shell in the following order. Sprinkle each layer with cheese mixture and salt and pepper. Turnip, mushroom-leek mixture, broccoli and carrots. Top with chopped tomato.

Cover with reserved pastry, bringing overhang up over top crust. Cut a few openings to let steam escape.

Glaze:

With fork, mix together yolk and water. Brush over pastry.

Bake 50 to 60 minutes, and then remove sides from the springform pan. Loosen bottom with a knife and place delicately on a serving plate.

Garnish with cucumbers.

• 4 carrots
• 3 sweet potatoes
• 2 parsnips
• 5 sprigs fresh thyme
• 3 cloves garlic, peeled
• 1 red onion, cut into 8 wedges
• 1 lemon, cut into 8 wedges
• 1 tbsp extra virgin olive oil
• ½ cup salted blanched peanuts

Preheat oven to 400ºF

Peel carrots, parsnips and sweet potatoes. Cut into 1/2 “chunks. Place on rimmed baking sheet. Add thyme, garlic, red onion, lemon to vegetables. Toss in oil to coat.

Roast in center of oven for 30 minutes or until vegetables are tender.

Remove and discard thyme. Add peanuts, toss to mix. Roast 5 minutes or until peanuts are golden. Serve sprinkled with chopped fresh parsley. Serve warm or at room temperature.

• 1/3 cup sliced almonds
• 1 tbsp. and a half of butter
• 1 lb. of Brie cheese, [8oz.]
• Salt and pepper
• French bread of sourdough loaf
• Fresh strawberries, grapes, and apples

Preheat oven to 325ºF.

Melt butter in a small skillet over medium-low heat. Add almonds and sauté until golden. Remove from heat.

Place Brie in a small baking dish, season lightly with salt and pepper. Top with butter and toasted almond mixture.

Cover and bake 20-25 minutes or until brie is golden.

Serve baked Brie with bread and slices of fresh fruit for dipping.

• 18 [1 by ¼ in.] sticks Parmigiano-Reggiano [from a ½ lb. piece]
• 18 pitted dates, [preferably Medjool]
• 6 bacon slices, cut crosswise into thirds

Special Equipment-18 wooden picks

Preheat oven to 450ºF. Put oven rack in middle of oven.

Stuff 1 piece of cheese in each date, and then wrap one piece of bacon around each date, securing it with a pick.

Arrange dates 1 in. apart in a shallow baking dish.

Bake 5 min., then turn dates over with tongs and bake until bacon crisps, 5-6 minutes more.

Drain on paper towel, or parchment and serve immediately.

• ¼ to 1/3 cup sifted flour
• ¼ cup turkey pan drippings or butter
• 2 cups hot water
• 2 tsp. chicken flavour instant bouillon or 2 chicken flavour bouillon cubes

In a medium skillet, stir flour into drippings until smooth; cook and stir until dark brown. Add water and bouillon; cook and stir until thickened and bouillon is dissolved. Refrigerate the leftovers.

• 2¼ cups water
• 1 3-oz. package strawberry flavoured gelatin
• 1 10 ½ oz. can frozen cranberry orange relish, thawed
• 1 8-oz. can crushed pineapple
• 1 3-oz. package lemon flavoured gelatin
• 2 cups of miniature marshmallows
• ½ cup mayonnaise
• 1 cup whipping cream, whipped

Bring 1 cup water to a boil. Gradually add to strawberry gelatin, stirring until dissolved. Add cranberry-orange relish; mix well. Pour into lightly oiled 6 ½ cup ring mold; cover. Chill until almost set. Drain pineapple, reserving liquid. Bring remaining water to boil. Gradually add to lemon gelatin, stirring until dissolved. Add marshmallows; stir until melted. Add reserved pineapple liquid; cover. Chill until partially set. Add mayonnaise and pineapple to marshmallow mixture. Fold in whipped cream; pour over strawberry layer. Cover; chill until firm. Unmold. Garnish as desired.

• 1½ cups water
• ¼ cup butter
• 1 package (6 oz.) corn bread stuffing mix
• 1 cup chopped apple
• ½ cup chopped celery
• 1 egg, beaten
  1 can (2.8 oz.) French fried onions
• 3 cups hot mashed potatoes
• 1 cup (4 oz.) shredded cheddar cheese

Prepare oven 350ºF. In a large saucepan, heat the water and butter until the butter melts; remove from heat. Stir in both pouches of stuffing mix, apple, celery, egg and ½ can French fried onions; mix well. Set aside. To hot mashed potatoes, add ½ cup cheddar cheese; stir. In a greased 8 x 12 inch baking dish, make 4 alternating rows of potatoes and stuffing. Bake, uncovered, at 350ºF oven for 30 minutes or until heated through. Sprinkle remaining cheese and onions between each row of stuffing and potatoes; bake, uncovered, 5 minutes or until onions are golden brown.

• 2 ½ cups cubed cooked potatoes, mashed
• 3 tbsp. milk
• 2 tbsp. butter
• 1 tbsp. chopped fresh chives
• ½ lb. Pasteurized process Cheese spread, cubed
• ¼ cup Parmesan cheese (grated)

Combine the potatoes, milk, butter, and chives; beat until fluffy. Stir in half of the process cheese spread. Spoon into a 1 quart casserole; sprinkle with parmesan cheese. Bake at 350ºF for 20 to 25 minutes or until thoroughly heated. Top with remaining process cheese spread; continue baking until process cheese spread begins to melt.

• 8 tbsp. butter or margarine, divided
• 1 ½ lbs. white mushrooms, chopped
• 2/3 cup onion, diced
• ½ tsp. salt
• ¼ tsp. pepper
• ¾ cup carrot, chopped
• ½ cup celery, diced
• 1tbsp. garlic, chopped
• 395-450g stuffing mix
• 1 tsp. dries sage
• 1 tsp. dried thyme
• 1/3 cup dry white wine
• 1 can [405-445ml] chicken broth
• 1 large egg, beaten.

Preheat oven to 325ºF.

Melt 2 tbsp. of the butter in a 12” skillet over medium –high heat. Add onions, mushrooms, salt and pepper, cook 10 minutes. Stir in carrot and celery and garlic, Cook until browned.

Transfer to bowl, stir in stuffing mix, sage and thyme

Boil chicken broth, wine, and remaining butter in skillet. Stir into stuffing with egg.

Grease a 13×9 baking pan. Spoon mixture into pan and bake covered 30 minutes. Uncover and bake 19 minutes more.

• 8 medium potatoes, peeled, cut into 1” pieces
• 2 tsp. salt, divided
• ¼ cup butter, softened
• ½ to1 cup milk or cream

1 large saucepan, combine 5 cups water, potatoes, and 1 ½ tsp. salt. Bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Drain potatoes thoroughly in colander. Return to saucepan; heat over med.-low heat for two to three minutes for potatoes to dry, stirring occasionally.

In saucepan, mash potatoes with potato masher or beat with an electric hand mixer. Stir in butter, remaining ½ tsp. salt and ½ cup of hot milk. Add additional milk a little at a time if needed, beat until light and fluffy.

• 12 oz. bag frozen or fresh cranberries
• 1 cup sugar
• 1 cup water

Combine sugar and water in medium saucepan, stir to dissolve sugar. Bring to a boil and add cranberries. Return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Remove from heat, and cool completely at room temperature.

Cover; store in refrigerator.

Tips for Cooking with Cranberries

• A 350g bag of cranberries equals 750 ml.
• Leftover cranberry sauce can be stored in the refrigerator several days. Or in a freezer foe up to a year.
• Fresh cranberries will stay fresh and retain nutrients for up to nine months to a year. Freeze in their original bag.
• Boiling cranberries is essential to release natural pectin inside the cranberry for gelling.
• To produce zing and texture to your stuffing, add sweetened dried cranberries to your recipes.

• 1 can Campbell’s Condensed cheddar Cheese soup
• 1 ¼ cup cold milk
• 2 tsp. hot prepared mustard
• 4 large potatoes thinly sliced [6 cups]
• 1 med. onion, chopped
• 1 tbsp. butter
• 1 cup Cheddar cheese
• ¼ cup Parmesan cheese, grated

Preheat oven to 375ºF.

Combine mixture of soup, milk, and mustard with potatoes, onion and butter in a large saucepan. Bring mixture to a boil.

Place in shallow pan. Sprinkle with mixture of cheeses.

Bake covered for30 minutes. Remove cover, bake for 15 minutes. Let stand 5 minutes before serving.

• 2 cups chopped, fresh broccoli florets
• 1 onion, chopped
• 2 tbsp. Crisco Oil
• 1 cup shredded Monterey Jack cheese
• 1 cup sliced sweet red pepper
• 1 med. Tomatoes, seeded and chopped
• 2 cups shredded Cheddar cheese
• 1 1/3 cups milk
• 1/3 cup Robin Hood Best for blending flour
• 2 tbsp. finely chopped fresh basil
• 4 eggs
• Salt and pepper to taste

Preheat oven to 350ºF. Grease an 8″ square baking pan.

Sauté broccoli, onion, and red pepper in oil in large pan until tender.

Layer Monterey Jack, cheese, red pepper-broccoli mixture, tomatoes and Cheddar cheese in prepared pan.

Combine remaining ingredients with a whisk until smooth, pour into pan.

Bake in center of preheated oven for 35-40 minutes or until set.

Let stand 10 minutes before cutting

• 1½ lbs. fresh asparagus
• 2 tbsp. olive oil

• ½ cup extra virgin olive oil
• 1 tbsp. white wine vinegar
• 1 tbsp. fresh lemon juice
• Salt and freshly ground black pepper

Break off the tough woody ends of the asparagus spears. Bring a large pot of water to a boil. Add the 2 tbsp. of olive oil and the asparagus. Blanch the asparagus only 2 minutes if they are of medium thickness. Do not overcook! Drain in a colander and immediately rinse under ice-cold water. Drain well and place on a platter.

In a bowl, mix all the ingredients for the dressing together well and pour over the asparagus. Cover with plastic wrap. Chill the asparagus, turning them once, for 2 hours.

• 2 tbsp. butter, melted
• 1/3 cup bread crumbs
• ½ tsp. salt
• 1/8 tsp. dried thyme, whole

Peel the onions but leave them whole. Place the peeled onions in a large pot and add the chicken stock. Bring to a boil, cover, and simmer gently for 30 minutes. Carefully drain the onions, reserving the stock for another use. Place the onions in a shallow ovenproof baking dish so that they fit comfortably. Combine the melted butter, paprika, black pepper, and salt and pour the mixture over the onions. Turn the onions so that all are coated with the seasoned butter mixture. Bake in a preheated 400 degree oven for 15 minutes.

Mix together all the ingredients for the crumb topping and sprinkle it over the onions. Bake 15 minutes longer.

• 6 medium yellow onions
• 2 qt. chicken stock
• 3 tbsp. butter, melted
• ½ tsp. paprika
• ¼ tsp. freshly ground black pepper
• ¼ tsp. salt

• 3 lbs. red cabbage, cored and shredded
• 1½ cups Beef stock
• ½ cup firmly packed brown sugar
• ½ cup cider vinegar
• 4 tbsp. butter
• ¼ tsp. freshly ground black pepper

Combine all the ingredients, except the salt, in a 10 to 12 quart stainless steel pot. Bring to a boil, stir, cover, and simmer over low heat, stirring occasionally, 1 hour and 15 minutes. Add salt to taste.

• 3 lbs. small yellow onions, (larger than pearl onions)
• 2 cups chicken stock
• 3 tbsp. butter
• 6 tbsp. all-purpose flour
• 1 cup half and half
• ¼ cup dry sherry
• Salt and freshly ground white pepper to taste
• 1/8 tsp. ground nutmeg
• 2 tbsp. chopped fresh parsley

Trim the ends of the onions and peel. Place the onions in a saucepan and add the chicken stock. Bring to a boil, cover, and simmer 10 minutes, or until just tender. Strain, reserving the stock, and set the onions aside. Return the stock to the pan and bring to a simmer.

In a small frying pan, melt the butter and add the flour. Cook together to make a roux. Do not brown. Add the roux to the hot stock and whisk until smooth and thickened. Stir in the half and half and sherry and simmer 2 minutes more. Add salt and pepper to taste, the nutmeg, and parsley. Combine the cream sauce with the onions and place in a small round ovenproof casserole. Bake in a preheated 375ºF oven for 35 to 45 minutes until hot and bubbly. Brown the top under the broiler, if you wish.

• 3 lbs. chicken backs and necks
• 3 qt. cold water
• 4 ribs celery, coarsely chopped
• 6 carrots, unpeeled, sliced thick
• 2 medium yellow onions, peeled and quartered
• 8 whole black peppercorns

Place the chicken backs and necks in a soup pot and rinse with very hot tap water. Drain and add the cold water to the pot, along with the other ingredients. Bring to a simmer and cook for 2 hours. Be sure to skim off the froth that forms when the pot first comes to a simmer.

The stock will taste a bit flat to you since it has no salt. Salt will be added when you use the stock in the preparation of soups, sauces, or stews.

• 5 lbs. bare beef rendering bones, sawed in 2 inch pieces
• 1 bunch of carrots, unpeeled and chopped
• 1 bunch of celery, chopped
• 3 yellow onions, unpeeled and chopped

Tell your butcher that you need bare rendering bones. They should not have any meat on them at all, so they should be cheap. Have him saw them into 2 inch pieces.

Roast the bones in an uncovered pan at 400 degrees for 2 hours. Be careful with this because your own oven may be a bit too hot. Watch the bones, which you want to be toasty brown, not black.

Place the roasted bones, along with the fat, in a soup pot and add 1 quart of water for each pound of bones. For 5 pounds of bones, add 1 bunch of carrots, chopped; 1 bunch of celery, chopped; 3 yellow onions, chopped with peel and all. (The peel will give a lovely color to the stock.)

Bring to a simmer, uncovered, and cook for 12 hours. You may need to add water to keep the soup up to the same level. Do not salt the stock.

Strain the stock, and store in the fridge. Allow the fat to stay on the top of the stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days.

• 4 medium red bell peppers
• 4 medium green bell peppers
• 3 tbsp. olive oil
• 3 cloves garlic, peeled and sliced
• 1 tsp. dried oregano, whole
• 1 tsp. dried rosemary, whole
• 1/3 cup dry red wine
• Salt and freshly ground pepper to taste
• ¼ cup chopped fresh parsley

Core both the red and green peppers and cut into large strips; set aside. Heat a large frying pan and add the olive oil, garlic, and onion. Sauté a few minutes until the onion begins to collapse. Add the bell peppers, oregano, and rosemary, and sauté 5 minutes. Add the wine and continue cooking until tender. Add salt and pepper to taste and the parsley and toss together.

• 1 cup coarse-grain bulgur wheat
• 2 cups chicken stock
• ½ cup orzo pasta (found in Greek or Italian markets)
• 3 green onions, chopped
• ¼ cup pine nuts, toasted
• 1 tbsp. chopped fine parsley
• 2 eggs, beaten
• ¼ cup whipping cream
• 2 tbsp. pesto
• Salt and freshly ground pepper to taste

Combine the bulgur and the chicken stock in a small saucepan. Bring to a boil and simmer, covered, 15 minutes until the bulgur has absorbed the stock. Set aside.

In another small saucepan, bring 2 cups of water to a boil. Add the orzo and cook until just tender. Drain well and set aside.

Combine the cooked bulgur, drained orzo, and the remaining ingredients in a mixing bowl. Pack the mixture into well greased timbale molds and place in a baking pan. Fill the pan with hot water so that it comes one third of the ways up the sides of the molds. Bake, uncovered, in a 375ºF oven for 45 minutes. Remove the baking pan from the oven and remove the molds from the pan. Invert the timbales onto plates. If you have any trouble getting the timbales out, run the blade of a table knife around the insides of the molds.

• 1 lb. smoked pork jowl, diced
• 2 medium yellow onions, peeled and sliced
• 1 lb. green cabbage, cored and shredded
• 2 qt. sauerkraut (packed in a glass jar)
• 1 apple, cored and coarsely chopped
• 2 cups dry white wine
• 1 tbsp. light brown sugar1 tsp. caraway seeds
• 1 tsp. freshly ground black pepper, or to taste

Heat a 4 to 6 quart pot and add the diced pork jowl. Brown the jowl to render most of it’s fat. Remove the pieces of pork from the pot and set aside. Pour off most of it’s fat, leaving 2 tablespoons in the pot. Add the onions to the pot and sauté a few minutes. Add the cabbage and reserved cooked jowl and cook, covered, 5 minutes until the cabbage collapses.

Rinse the sauerkraut in a colander and squeeze dry. Add the sauerkraut to the pot with the remaining ingredients and combine. Cover and simmer gently for 1 hour, stirring occasionally.

• ½ lb. bacon, chopped
• 1 medium yellow onion, peeled and sliced
• 1 lb. green split peas, washed and soaked in 6 cups of water for 6 hours or overnight
• Salt and freshly ground pepper to taste
• 4 tbsp. butter

Brown the bacon in a frying pan. Remove the bacon and set aside. Discard all but 2 tbsp. of the fat in a pan. Heat the reserved fat in the frying pan and add the onion. Sauté the onion until tender.

Drain the peas and place in a 4 to 6 quart pot along with the reserved bacon and sautéed onions. Add enough fresh water to just cover the peas. Bring to a boil and simmer, covered, about 1½ hours, or until the water is absorbed and the peas are thick. Stir occasionally to prevent sticking and add more water if necessary. Stir in salt and pepper to taste and the butter.

• 1 tsp. freshly ground coarse black pepper
• Juice of 2 lemons
• 1 tbsp. red wine vinegar
• 1½ tbsp. minced shallots

In a small bowl, combine all the ingredients and chill. Serve with raw oysters on the half shell.

• 1 4 oz. can dry mustard
• 1 cup malt vinegar
• 1 cup sugar
• 6 eggs, beaten

In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit on the counter for 3 hours. Combine the mustard mixture with the sugar and eggs in the top of a double broiler. Bring to a gentle simmer and cook 20 to 25 minutes, stirring regularly until thickened (the consistency of mayonnaise). Store in the fridge.

• 1¾ lbs. rutabaga, peeled and quartered
• 1½ lbs. turnips, peeled and quartered
• 1 lb. russet potatoes, peeled and quartered
• ¼ cup butter, melted
• ½ cup whipping cream
• Salt and fresh ground pepper to taste

The vegetables can be peeled ahead of time if you hold them in separate containers covered with water and Fruit Fresh to prevent browning. Drain before cooking. Place the drained rutabaga in a 6 quart pot with ample fresh water and a pinch of salt. Boil 15 minutes. Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender. Drain well. Mash the vegetables with the remaining ingredients. You can also puree them in several batches in a food processor.

• ½ oz. dried porcini mushrooms
• 3 cups beef stock
• 2 cups chicken stock
• ½ cup dry red wine
• 1 tbsp. butter
• 1 tbsp. olive oil
• ½ cup minced shallots
• ½ lb. fresh mushrooms, chopped
• 2 tbsp. chopped fresh mint
• Salt and freshly ground pepper to taste

In a small bowl, soak the dry mushrooms in ¾ cup warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid. In a small pot, combine the beef stock, chicken stock, wine and simmer, uncovered, for 20 minutes. Heat a frying pan and add the butter, olive oil, and shallots. Sauté until the shallots are tender. Add the fresh mushrooms to the pan and sauté until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sautéed mushroom mixture. Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.

• 1½ lbs. fresh Brussels sprouts
• 2 tbsp. olive oil
• 2 cloves garlic, peeled and sliced
• 1 medium yellow onion, peeled and thinly sliced
• ¼ cup balsamic vinegar
• 2 tbsp. butter
• Salt and freshly ground pepper to taste

Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.

Heat a large frying pan and add the olive oil, garlic, and onion. Sauté a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Sauté a few minutes until Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the Brussels sprouts are coated with vinegar. Add the butter and salt and pepper to taste and toss together again.

• 4 lbs. baking potatoes
• ½ cup butter, melted
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. sweet paprika
• 2 cloves garlic, peeled and crushed
• ½ cup chicken stock
• Flour for dusting, if desired

Peel the potatoes and quarter them lengthwise. Place the potatoes in a 13 x 9 inch baking dish or sheet pan. Add the remaining ingredients, except the chicken stock. Turn the potatoes to coat them evenly. Bake in a preheated 350ºF oven for 1 hour. Add the chicken stock and bake 1 hour longer, turning the potatoes a few times during cooking. You may also dust the potatoes with a little flour toward the end of the cooking time and place under the broiler for a nice browned effect.

• ¼ cup prepared horseradish
• ¼ cup sour cream
• ¼ cup mayonnaise

In a bowl, combined all the ingredients. Serve with beef.

• 2½ cups beef stock
• ½ cup dry white wine
• Salt to taste

Bring the beef stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from the rib roast to the sauce. Strain the sauce and skim off as much fat as possible. Add salt to taste. Serve with roasted beef.

• 2 cups coarsely grated potatoes, peeled
• 1 egg, beaten
• 1 tsp. salt
• ½ medium yellow onion, peeled and chopped fine
• Peanut oil for frying
• ½ pt. sour cream
• 1 cup applesauce

Squeeze as much water as possible out of the potatoes. In a bowl, mix with the remaining ingredients. Place a bit of the mixture spread out to 4 inches in a frying pan containing a little peanut oil. Fry until golden brown on both sides. Serve the pancakes with a bit of sour cream and applesauce on top of each.

• 2½ cups beef stock
• ¼ cup dry white wine
• 4 tbsp. butter
• ½ cup all-purpose flour
• 2 tbsp. olive oil
• 1 medium yellow onion, peeled and sliced
• 1 tbsp. Maggi Liquid Seasoning
• Salt and freshly ground pepper to taste
• Pita bread

In a small saucepan, bring the beef stock and wine to a simmer. Melt the butter in a small frying pan and add the flour. Cook together to form a roux. Add the roux to the hot stock mixture and whisk it in with a wire wisk. Simmer the gravy, whipping it until smooth and lump free.

Heat a frying pan and add the olive oil and the onion. Sauté until transparent. Add to the gravy with the Maggi and the salt and pepper to taste. Serve over the pita bread torn into pieces.

• 1 cup pearl barley
• 7 cups Chicken stock
• 1 cup lentils
• 1 cup coarse-grain bulgur wheat
• 4 tbsp. olive oil
• 1 large yellow onion, peeled and sliced
• 2 cups cleaned and coarsely chopped leeks
• 2 cucumbers, peeled and coarsely chopped
• ½ cup chopped fresh parsley
• Salt and freshly ground pepper to taste

In a 6 to 8 quart pot, simmer the barley in 3 cups of the chicken stock, covered, for 30 minutes. Add the lentils and 2 more cups of the stock. Simmer for 15 minutes. Add the bulgur and the remaining 2 cups stock. Cook for 20 minutes.

Heat a large frying pan and add the olive oil, onion, and leeks and saut until just tender. Stir the sautéed vegetables into the pot with the cucumbers and parsley. Simmer gently, covered, for an additional 10 minutes. Salt and pepper to taste.

• 4 tbsp. olive oil
• 5 medium yellow onions, peeled and sliced
• 1 pt. yogurt
• 2 tbsp. sesame oil
• Salt and freshly ground pepper to taste

Heat a large frying pan and add the olive oil and onions. Sauté for 3 minutes, and then reduce the heat to low. Cover and cook for 5 minutes to sweat the onions down. Remove the lid and finish sautéing the onions until tender. Do not brown too much. Stir in the parsley, sesame oil, and salt and pepper to taste.

• 8 cups chicken stock
• 1 medium yellow onion, peeled and sliced
• 1 cup chopped celery with the leaves
• 2 cloves garlic, peeled and crushed
• 1 cup cleaned and chopped leaks
• ¼ cup pearl barley
• 2 cups cold water
• 3 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh coriander
• ½ tsp. ground cumin
• Salt and pepper to taste

In a 6-quart pot, place the chicken stock, onion, celery, garlic, and leeks. Bring to a boil and simmer, covered, until the vegetables are tender, about 20 minutes. Combine the barley and the water in a small saucepan. Bring to a boil and simmer, covered, 10 minutes. Drain the barley and add to the pot of vegetables and stock. Simmer, covered, another 20 minutes. Add the parsley, coriander, and cumin, and simmer, uncovered, for 10 minutes, or longer for a thicker soup. Salt and pepper to taste.

• 2 cups pitted green olives
• 3 tbsp. olive oil
• ½ medium yellow onion, peeled and sliced
• 2 cloves garlic, peeled and crushed
• 4 cups chicken stock
• 1 cup whipping cream
• 3 tbsp. olive oil
• 6 tbsp. all-purpose flour
• Freshly ground black pepper to taste
• 4 shots Tabasco sauce
• 1/3 cup dry sherry

Garnish:

• Sliced pimiento-stuffed green olives
• Garlic bread croutons

Soak the green olives in cold water for 1 hour. Drain and coarsely chop. Heat a frying pan and add 3 tablespoons of the olive oil, the onion, and garlic, along with two- thirds of the olives. Sauté until the onion is transparent. Puree the mixture in a food processor with 1 cup of the chicken stock.

In a 4-quart saucepan, combine the puree mixture with the remaining stock. Simmer for 20 minutes and add the cream. In a small frying pan, cook the remaining 3 tablespoons of olive oil and the flour together to form a roux. Whisk the roux into the soup and simmer, stirring constantly, until thickened. Add black pepper to taste, the remaining chopped olives, the Tabasco, and sherry. Heat to serving temperatures and serve with the sliced olive and croutons.

• 4 medium yellow onions, peeled
• 3 tbsp. olive oil
• 1 cup lentils
• 3½ cups cold water
• 1 cup converted rice
• 2 tsp. salt
• 2 tbsp. sesame oil

Dice 3 of the onions. Heat a large frying pan and add 2 tablespoons of the olive oil and the diced onions. Sauté until quite brown; set aside.

In a 4-quart saucepan, combine the lentils and water. Bring to a boil, covered, and turn down the heat to a simmer. Cook for 10 minutes. Add the cooked onions to the lentils with the rice and salt. Cover and simmer 20 minutes until the rice and lentils are tender. Remove from the heat and stir in the sesame oil. Slice the remaining onion into rings. Heat the frying pan again and sauté the onion rings in the remaining 1 tablespoon olive oil until tender. Serve the sautéed onion rings over the lentils and rice.