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

Potatoes Boulangere

Russet potatoes
Onions
Chicken stock
Salt
Pepper
Butter

Peel and slice russet (baking) potatoes.
Peel and slice onions end to end.
Mix the potatoes and onions together.
Season the mixture with salt and pepper.
Shingle the potatoes in a roasting pan.
At hot chicken stock halfway covered.
Dot with butter.
Bake in hot oven (400 degree) for 20 minutes or until the potatoes are well browned in tender, the liquid should be almost all evaporated.