2T margarine ( Read more... )

1c black beans ( Read more... )

3 med. zucchini, sliced thin
4 green onions
6-7 med. mushrooms
fresh parsley
little carrots

Saute all in butter till cooked. Add a little chicken broth & simmer a little. S&P, celery salt, dash nutmeg.

Put all in processor & puree real well. Put in pot, add can chicken broth & little water, about 1 cup half and half, heat until hot & serve.

3T butter, divided ( Read more... )

Coat 6 chicken breasts w/seasoned flour. Brown evenly in 1/4c hot fat in skillet. Reduce heat, add 3/4c EACH chicken broth & dry sherry. Cover, cook 45 minutes. Add 1 9oz package frozen artichoke hearts, 2 tomatoes cut in wedges, 1 med. onion, sliced and 1/2 med green pepper, sliced. Sprinkle w/salt and cover, continue cooking about 15 minutes. ( Read more... )

1lb lean round steak - cut in long strips ( Read more... )

Round bone pot roast - rub w/ worch. sauce - season & flour. Brown. Pour 1 can beef broth over & 1c sauterne & little water & simmer for 1.5 hours. put in onion, cut up carrots soon enough to cook, last 15 or 20 minutes, add quart tomatoes, sliced green pepper & mushrooms. about 1/2 hour to 45 minutes before done - add frozen package artichokes. ( Read more... )

Use chuck roast or small triangle rump. Flour, brown well, add 1 small onion & can of beef broth, little water, simmer for a while. add 1/4c red wine, carrots, celery, later add turnips (few pieces), add zucchini & green pepper and potato pieces. thicken gravy if necessary. Try with dumplings!

2 onions, chopped ( Read more... )

Filling ( Read more... )