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
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Crepes
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3 each eggs
Flour
Milk
Pinch of salt
Vegetable oil
Butter for sauté
Beat the eggs adding enough flour to make a very thick paste.
Add to melt a little at the time, beating until smooth each time.
Add the salt and the oil when the mixture is fairly thick.
Continue adding more milk in so is as thick as a medium cream.
If the mixture becomes too thick while making the crepes thin with water.
Heat crepe pans (2 4 pans is plenty) at butter and cook the butter until
lightly browned pour in little batter and twirl the pan to coat the bottom.
Cook until set and browned.
Turn once. |
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