Add and stir until smooth

• 1 tbs flour

Stir in

• 1 cup milk
• dash of nutmeg
• 1/2 cup grated parmesan

• Heat 2 tbs salad oil in a small saucepan
• Add and heat 2 tbs walnuts, broken into small pieces
• Pour over steamed lightly salted brussels sprouts

• 1 Chinese cabbage with stak cut off, separated into leaves, blanched for 5 minutes.

Roll leaves around mixture of

• 1/2 lb chard, cooked and chopped
• 1 small can mushrooms chopped or 6 fresh chopped mushrooms
• 1 egg
• 1/4 cup grated parmesan
• 1 cup cracker or bread crumbs

Braise for 30 minutes in chicken broth

Puree peas in blender.  Return to heat and add

• 1 tbs butter
• 1 tbs flour
• 3 egg yolks
• 2 crushed macaroons

Heat through.  Beat and fold into peas mixture

• 3 egg whites

Saute until onions are golden:

• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves

Stir in and cook for a few minutes:

• 2 tbs flour

Stir in slowly

• 1 cup broth
• 1 cup tomato juice

Add and bring to a boil:

• 1 can tomatoes, quartered

In a large heavy soup or stew pot, melt

• 3 tbs butter or margarine

Add and saute on high for several minutes, turning often:

• 1 tsp thyme
• 1 lb mushrooms, washed and halved

Add the onion-tomato mixture. Reduce heat and simmer for 30 minutes.

Add and cook about 5 minutes:

• 1/4 cup red wine
• 1 tps chopped parsley
• salt and pepper to taste
• 1 cup pitted green olives

Saute in olive oil (about 4 tbs):

• 2 onions halved and sliced thin

Add and saute for a few minutes:

• 1 carrot sliced thin

Drain artichokes and add with:

• 1-2 tbs rice
• salt to taste
• 1/2 tsp sugar
• 2 cups water

Simmer for 40 minutes or until artichokes are tender. Cool and sprinkle with:

• 2 tbs lemon juice
• pinch of mint leaves

Serve cold as a salad or appetizer.

Saute together in 3 tbs. olive oil for 15-20 minutes

• 1 lb peppers, preferably mixed green, red and yellow sliced thin
• 2 large onions, sliced thin
• 2 cloves garlic, minced
• Salt and pepper to taste
• Top with 1/2 cup cooked pureed tomatoes and cook for 10 min.

Serve cool with hunks of Italian bread.

• 3 peppers, preferably mixed, red, yellow, and green, blistered under hot broiler or over flame, peeled, cored and sliced

Lay pepper slices in a baking dish.  Toss together:

• 3 cloves of garlic crushed
• 1/2 cup bread crumbs
• 1 tsp dried mint
• 1 tbs fresh chopped parsley
• 1 tbs olive oil
• salt and pepper to taste
• 1 tbs lemon juice

Sprinkle over peppers

• Top with 6 black olives, sliced and 1 tbs olive oil

Bake at 400 for 10-12 minutes. Serve hot.

Mix togeether and let stand:

• 1 lb mushrooms, cleaned and sliced thin
• 3 tbs olive oil
• 3 cloves garlic, minced
• 1 fresh hot green chili peper, minced
• 2 tbs fresh chopped parsley
• 2 tsp. lemon juice
• salt and pepper to taste

Butter a baking dish and spread with mushroom mixture.

Sprinkle with 1/2 cup breadcrumbs. Dot with butter. Bake at 375 for 20-30 min.

Slice off tops of

• 6 large ripe but firm tomatoes and scoop out insides. Puree tops and insides in the blender.

Mix together

• tomato puree
• 1 tbs olive oil
• 2 cloves garlic minced
• 1 tsp each oregano and basil
• 1 tbs chopped parsley
• 4 tbs rice

Stuff the tomatoes with the mixture; dribble with oil and bake at 375 for 45 min.

• 3 eggplants, skin blistered under hot broiler or over charcoal grill. Scrape off outer skin, lightly oil flesh, and bake at 400 for 20 min.

Cook together in olive oil about 20 min.

• 4 cloves garlic, minced
• 2 large onions sliced thin

Add and cook for 10 minutes:

• 2-3 tomatoes skinned.

Stir in the eggplant. Serve cool with pita.

• Three Eggplants, peeled in stripes and sliced about 1/2 inch thick. Put under broiler or on grill for a few minutes.
• Top with onion, garlic, tomato mixture and sprinkle with oil. Bake 3 minutes. Serve at room temperature.

Simmer for 30 minutes in a covered pot in 1/2 cup olive oil:

• 1 tbs oregano
• 2 large onions chopped
• 3 small eggplants, quartered and sliced, salted, washed and drained
• 2 green peppers, cored and chopped
• 2-3 zucchini, quartered and sliced

Add and cook uncovered:

• 1 1/2 cups tomato sauce

Serve hot with rice.

• 2 large tomatoes cut in half, with pulp scooped out.

Fill with:

• chopped tomato pulp
• 3 tbs bread crumbs
• 1 tbs olive oil
• 1 tbs chopped basil
• 2 tbs grated Gruyere

Place under hot broiler for 5 min, until top is crisp and browned.

Saute in olive oil (about 2-3 tbs) until just soft:

• 1 lb mushrooms, washed and sliced
• 3 cloves garlic, minced
• salt and pepper to taste
• Sprinkle with chopped parsley.

Saute 2-3 minutes in 1/4 cup olive oil:

• 2 onions sliced thin
• 1 med. white cabbage, shredded

Add, stir, cook 10 minutes:

• 1 cup cooked rice
• 2 tbs tomato paste
• juice of one lemon
• salt and pepper to taste

Remove from heat and add 1 tsp dried mint, 1 tbs chopped parsley.  Serve hot.

Simmer about 40 min until rice is cooked through:

1. 1 bunch fresh, small carrots, scraped and halved lengthwise
2. 1/2 cup olive oil
3. 1 tsp each cumin and coriander
4. 2 tbs raw rice
5. juice and zest of 1 lemon
6. salt and pepper to taste

• 2 cups potato flakes, prepared

Add:

• 6 black olives chopped
• 1 tsp dried basil
• 2-3 crushed saltines
• salt and pepper to taste

Form into balls or patties and roll in sesame seeds. Fry until brown in olive oil or butter.

In 3 tbs olive oil, saute

• 1 bunch chopped green onions
• 4 tomatoes, peeled and chopped
• 2 cloves garlic, minced

Add

• 1 tsp paprika
• 1/2 tsp coriander

Place in the sauce:

• 4 zucchini, quartered lengthwise

Cover the pan and simmer 25 minutes.  Sprinkle with lemon juice.

Place in a buttered casserole:

• 2 lbs potatoes, peeled and quartered

Pour over them:

• juice and zest of 2 lemons
• 1 cup water
• Dot with butter

Bake 1 hr. at 375.

Saute together in 1/4 cup olive oil for 5 min:

• 1 bunch leeks, cleaned and sliced thin
• 2 onions quartered and sliced thin

Add and simmer together for 10 minutes

• 1 cup cooked rice
• juice and zest of 1 lemon
• salt and pepper to taste

Serve on a platter sprinkled with chopped parsley.

Drain and arrange on platter.

Heat 3 tbs olive oil in a small skillet; add and cook 3-4 min. without browning:

• 2 cloves garlic crushed

Add and heat thoroughly:

• 1 can anchovies, chopped
• 1 small jar pimientos, cut into strips
• 2 tbs parsley chopped
• 1 tbs lemon juice or vinegar
• freshly ground black pepper and salt to taste

Spread into a well greased shallow baking pan (7 x 11). Bake at 350 for 1 hr. Sprinkle 1/4 cup chopped parsley on top and serve hot.