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

Roasting Meats

Product to roast
Olive oil
Salt
Pepper
Thyme
Garlic, minced
Carrots
Onion
Celery

Rub product well with olive oil.
Season with the salt, pepper, thyme and the garlic.
Place in roasting pan placing the vegetables around the roast.
Place in a very hot oven.
Roast until nicely browned.
Reduce the heat to 320 degrees.
Roast to desired temperature.
120 for rare, 135 for medium, 150 for well.
Let rest for 20 minutes before cutting.
Make pan gravy or as jus from vegetables.