Wash luau throughly; remove stemms and fibrous parts of veins. Place wash leaves in large saucepan; add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. Drain luau thoroughly; stir in coconut milk, salt and chicken or squid. Heat but do not boil. To prepare chicken for luau: Bone two […]

In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini, onion and asparagus and saute, stirring, for 5 minutes or until crisp-tender. In a medium saucepan, bring 1-1/4 cups water to a boil. Add remaining oil and couscous. Cover, remove from heat and let stand 5 minutes. Spoon couscous onto a […]

Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours. Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night before and refrigerate. My hubby (an […]

In a 2-quart micro-safe casserole dish, place butter, onion and green pepper. Cover with vented plastic wrap. Micro-cook on high until tender, about 6 minutes. Stir in milk and creamed corn; micro-cook uncovered on high until hot, about 10 minutes. Toss Monterey Jack cheese with cornstarch. Stir into soup with salt, black pepper and nutmeg; […]

Soak the casing in water overnight in the refrigerator. Cut the meat (loin, pancetta, veal) into 1/2 inch cubes and grind in a meat grinder. The mixture should be quite course. In a mixing bowl, combine the ground meat with the salt, fennel seeds, ground black pepper, whole peppercorns, nutmeg and cinnamon until very well […]

Combine onion and olive oil in large, wide skillet with tight-fitting lid. Cook, stirring, over low heat until onion is tender, about 5 minutes. Stir in rice, dried tomatoes and rosemary. Cook and stir 1 minute over low heat. Add broth and salt. Bring to boil over high heat, stirring once. Cover and cook over […]

Place rice in a 2-quart pan. Wash with water until water runs clear; drain. Add water. Cover and bring to a boil over high heat; reduce heat to low and simmer for 2 minutes. Turn off heat and let stand for 30 minutes. Turn rice into a wide frying pay (preferably with a non-stick finish); […]

Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and […]

Layer 8 White Castle hamburgers in the bottom of a 9″ x 13″ pan, right side up. Cover with cheese and onion chips. Pour milk over all. Place 8 more White Castles upside down, layer with cheese and onion chips. Bake at 300 deg F. until well done (about 25 minutes).

* – loin of veal is to boned, rolled, and tied: 2-3/4 to 3 lb. ** – trim and chop mushrooms. *** – or water. **** – soak truffles in 1/4 cup cognac for 1-2 hours.