Toss with greens and serve in lettuce cups:
Sliced zucchini and cauliflowerets or thinly sliced radishes.
Shredded parsnips, chopped sweet onion, chopped celery and pimento-stuffed olives.
Marinate and serve in lettuce cups:
Cooked green peas and cooked French-style green beans, chopped green...
4 slices thick-cut bacon, cut crosswise into 1-inch-wide pieces
1 3 1/2-pound beef chuck roast, fat and any sinews removed, cut into 2- to 3-inch cubes
2 tablespoons mild oil (such as grapeseed or canola)
Salt and freshly ground pepper
2 yellow onions or 1 Spanish onion, quartered and thinly...
Serves 4 as a light lunch.
4 medium-sized beetroot
8 small carrots
4 medium-sized onions
a little olive oil
a few sprigs of thyme
8 cloves of garlic
For the dressing:
2 tsp red-wine vinegar
2 tsp smooth mustard
2 tsp finely grated fresh horseradish
1 tsp runny honey
recipe for the consomme:
8 egg whites
6 litres beef stock
1/4 litre white wine
cooked for 1 1/2hours simmering
separately prepared a Julienne mixture of vegetables such as carrots, parsnips, leeks, celery, onion and trimmed them to 1cm...
4-5 pounds meaty beef bones (shank, neck, shoulder, or knuckle) 
2 tablespoons grapeseed oil 
1 onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery, chopped
1 onion, unpeeled and cut in half along its equator
3 tomatoes, chopped
1 large leek, white part and part...
1 large onion, chopped
clarified butter for frying
2 carrots, sliced
1 celery root (celeriac), trimmed and chopped
1 parsley root, chopped
1 parsnip, chopped
1 beef tongue, rinsed and, if necessary, trimmed of any throat parts
beef stock, diluted with water
2 bay leaves
some black peppercorns
2 T Vegetable oil
1/2 c Matzo meal
1/2 t Salt
2 T Water or chicken soup
2 qt Salted water for simmering
rubber spatula, carefully slide balls into boiling water. Cover and simmer over low heat for about 30 minutes or until firm. Cover and keep warm until ready to serve. (Matzo balls can be...
2 lb Chicken wings or drumsticks
9 c Cold water
1 lg Onion, peeled
1 lg Carrot, peeled
1 sm Parsnip, peeled (opt)
2 Celery stalks, including
5 Parsley sprigs
3 Dill sprigs
1 T Snipped fresh dill
2 lg Eggs
2 T Vegetable oil
1/2 c Matzo...
3 Cornish game hens
2 oz. fatback, diced
sage, to taste
thyme, to taste
salt and pepper, to taste
1 oz. lamb casings
3 oz. assorted mushrooms, chopped
1 tbsp. butter
parsley, chopped, to taste
garlic, pared, minced, to taste
root vegetables, (carrots, celery, onions), as
1 pound turnips, peeled
1 pound large carrots, peeled
1 pound parsnips, peeled
1/4 cup (1/2 stick) butter
Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain...
1 lb Parsnips 1 x Salt and pepper
2 tb Flour 1 x Large egg
1 pn Mace 8 tb Breadcrumbs (heaping)
2 tb Melted butter 1 x Oil for frying
Peel and slice the parsnips, then boil in salted water until tender.
Drain and mash them well. Add flour, mace, melted butter, salt and