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

Stuffed Vegetables


Tomatoes Provencale
Cut in half and seed to the tomatoes.
Season the shells with salt and pepper.
Mix together fine fresh bread crumbs, minced garlic, fresh parsley.
Stuff the tomato shells with the bread crumb mixture and brush with olive oil.
Bake in a 400 degree oven for about 10 to 15 minutes or until soft and the topping is browned.

Stuffed Zucchini
Cut the zucchini in half lengthwise.
Steam or boil the squash until barely tender.
Remove the seeds, chop and sauté with onion, garlic, and herbs of your choice.
Mix with fresh bread crumbs and cheese.
Stuff the shells with stuffing.
Place a roasting pan, add a small amount of water to the pan bake until tender and browned.