WEEK ONE
Chicken Stock
Cream of              
    Mushroom Soup
Chicken Marsala
Rice Pilaf Method
Roasted Vegetables
Chocolate Mousse

WEEK TWO
Spring Soup
Beef Stew
Spatzli
Stri Fry
Bakalava

WEEK THREE
Bean Soups
Chilled Fruit Soups
Roasting Meats
Potatoes Boulangere
Facaccia Bread
Spice Cake

WEEK FOUR
Marinara and
    Bolognaise Sauces
Gnocchi
Glazed Vegetables
Fruit Pie

WEEK FIVE
Vegetable Soup
Fish Cookery
Collard Greens w/
     Caraway and
     Onions
Cream Caramel
    & Creme Brulee

WEEK SIX
Braised Pork Chops
Stuffed Vegetables
Mayonnaise and
     Coleslaw Dressing
Crepes

Bean Soups  

16 oz cooked beans
3 each onions
2 each celery stalks
2 each carrots
2 cloves garlic
1/4 cup vegetable oil
2 each bay leaves
1/2 teaspoon thyme
1 tablespoon fresh rosemary
16 oz. chicken stock
1 cup crushed tomatoes
1 cup cooked pasta (optional)

Sauté the diced onion, celery, carrots until the onions are translucent.
Add the minced garlic and sauté for one minute.
Add the bay leaves, thyme, rosemary and sauté for one more minute.
Add the remaining ingredients except the pasta.
Bring to a boil, reduce heat and simmer for 30 minutes or until the vegetables are tender.
Add pasta just before serving soup.