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

Facaccia Bread

2 pkgs granulated yeast
3/4 cups warm (100 degrees) water
2 TBLS butter
2 TBLS sugar
1 1/2 tsp. salt
1 1/2 cups warm water
Olive oil
Sliced tomatoes
Sliced onions
Dried basil
Parmesan cheese

Mix the first five ingredients.
Let the yeast bloom or proof.
Add the remaining water.
Add about 5 cups of high gluten bread flour, enough to make a dough that is soft but does not stick to your hands.
Turn out the dough onto a lightly flour surface and let rest for 10 minutes.
Kneed the dough for 10 minutes or until smooth, even textured and elastic.
Rub with oil and place in a warm keep warm.
Let rise to 20 minutes or more.
Punch down.
Stretch the dough into a sheet pan.
Brush with olive oil, top with tomato slices, onion, basil, and Parmesan cheese.
Keep warm and let proof.
Bake at 450 degrees until well browned and cooked through.
About 20 minutes.