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

Marinara Sauce & Bolognaise Sauce

Marinara sauce

2 qts plum tomatoes in juice
6-8 cloves garlic, minced
1 bunch of fresh basil, chopped
1/3 cup olive oil
Salt
Pepper

Grinder or chop the tomatoes (if the juice is too thin add tomato paste.)
Heat the oil in the saucepan, add the garlic and sauté briefly, add the basil and cook to aroma.
Add the tomatoes; salt and pepper to taste.
Bring to a boil; reduce heat to slow boil.
Stir and reduce lightly.
Cook for 30 to 40 minutes.

Bolognaise sauce

2 pounds ground lean beef (can use veal and or pork)
1/2 bottle red wine.
2 each large onions, diced
Olive oil
2 bay leaves
1 teaspoon thyme
1-2 qts courts Marinara sauce

Heat a small amount of oil and sauté the onions until translucent.
Add to meat and brown well.
Add the wine, thyme, bay leaves.
Reduce over high heat until well reduced.
Add the marinara sauce, cook until reduced.