• Melt butter in large skillet, and add olive oil.
• Saute onion until soft and golden. Remove and set aside.
• Dredge pork chops in flour and sear on broth. All sides in same skillet.
• Add broth, sherry and onions. Cover and simmer for 30 mins.
• Stir in Mustard to sauce before serving.

• Put peeled, sliced eggplant into a crock pot, with a thin layer of salt between layers. Weigh it down with a heavy bowl or plate between layers, and a heavy jar (such as olive oil) on top of that, and let it sit a few hours.
• Squeeze all water out and drain, then squeeze and drain again. Cut into thin strips like matchsticks.
• Put eggplant in a bowl and pour vinegar over it. Leave about 5-10 minutes until eggplant turns white. Take out of vinegar and squeeze.
• In a large bowl, mix eggplant, pepper, garlic, and oregano.
• Put eggplant mixture in jars, leaving about an inch on the top, and fill with oil. Keep checking that the eggplant is covered with oil.
• Make sure the bubbles have come to the top before covering the jar. Cover jars and let sit 24 hours before serving.

• Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.
• Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
• Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm.
• Drain the broccoli and run under cold water to stop the cooking. Set aside.
• Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally.
• Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
• Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

• Preheat oven to 375 degrees F. Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
• Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
• In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
• Bake at 375 degrees F for 40 to 50 minutes. Drain off fat and serve.

• Shred cabbage in food processor or grater
• Sauté’ cabbage, salt, pepper and onion in butter until brown

Homemade Noodles:

• Mix dough well-can use food processor until stiff and not sticky.
• Roll out dough on floured board. Cut with knife into thin slices(desired width). desired width.
• Cook noodles in boiling water for about 3- 5 minutes.
• Rinse in cold water and drain noodles. Add 1 tbsp. of butter, and salt and pepper to taste
• Add cabbage and mix well; serve warm

• Melted butter in a large skillet & saute onion till golden.
• Sprinkle with flour, add milk & 3/4 c sour cream while stirring.
• Bring just to a simmer, add sliced mushrooms, salt, pepper & paprika.
• Simmer covered for 5 mins. stirring occasionally.
• Stir in remaining sour cream, heat thoroughly while stirring constantly, & serve.

• In a saucepan, heat oil over m, until vegetables have softened medium heat. Add shallots and mushrooms; cook stirring, 3-4 minutes until vegetables have softened and mushrooms have released their juices.
• Add wine, cook until evaporated, 2-3 minutes. Add tomato sauce, parsley, salt and pepper; bring to a simmer and cook 4-5 minutes stir in cream; simmer uncovered 2 minutes.
• Bring a large pot of water to a boil; add pasta. Cook, uncovered, over heat, 7-9 minutes or until al dente.
• Drain pasta, return to pot and mix well with sauce. Sprinkle with cheese, serve hot.

• Pour over meat in casserole dish. Cover and bake at
• 300 degrees for 3 hours. Will come out like a barbecue
• flavored pot roast." Passed on from my Mother