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

Glazed Vegetables

Gingered Carrots

Carrots
Water
Sugar
Salt
Pepper
Minced ginger

Peel and cut the carrots into uniform slices.
Place the carrots in a saucepan.
Add about 1 cup sugar, 1 tablespoon fresh ginger, salt, pepper, then add enough water to cover by 3/4.
Bring to a boil and cook until carrots are tender, liquid is evaporated and the carrots are glazed.

Glazed Beets

Beets, peeled (demonstrated in class)
Water vinegar
Salt
Pepper
Tarragon
Cornstarch