Ingredients:
4 large green bell peppers
200 g (7 oz) mushrooms, sliced
2 Tbsp parsley, chopped
2 garlic cloves, minced
200 g (7 oz) ground beef
100 g (3.5 oz) mortadella, chopped into squares
50 g (1.7 oz) parmesan cheese, grated
4 Tbsp rice
2 Tbsp bread crumbs
1 egg
250 g (8 oz) tomato puree
1 onion, chopped
oil
salt

Preparation:

1. Cut top off peppers and remove seeds.
2. Sauté mushrooms in oil together with 1 Tbsp parsley and 1 minced garlic clove.
3. Combine ground beef with mortadella, 1 Tbsp parsley, 1 minced garlic clove, grated parmesan cheese, rice and bread crumbs. Add egg, salt and 1 tsp oil. Mix well. Stuff peppers with this filling.
4. Sauté onion in oil. Add tomato puree and salt. Cook for 5 minutes.
5. Arrange peppers, cut side up, in the tomato sauce. Cover and cook until peppers are tender and filling is cooked. If necessary, add some boiling water or broth.

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Ingredients:
4 cups cooked green beans
1 cup slivered almonds
3/4 c. chopped onions
1/4 cup butter
1/4 tsp. salt

Preparation:

1. Melt butter in small saucepan and saute almonds and onions until almonds are browned and onions are tender.
2. Add green beans and heat until warmed.

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Ingredients:
1 1/2 lb pounds green beans, cleaned and trimmed
16 oz pearl onions
1/4 cup balsamic vinegar
1 tbs. butter
1 tbs. vegetable oil
1/2 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. salt
1 1/2 tbs. olive oil
1/2 tbs. mustard
3/4 tsp. sugar

Preparation:

1. Blanch green beans in large saucepan of boiling water for about 5 minutes. Drain and rinse with cold water.
2. In medium saucepan melt butter, add onions, 2 tablespoons vinegar, vegetable oil, thyme, pepper and 1/4 teaspoon salt and stir. Place mixture on a baking sheet and roast in a 400 degree F oven for 35 minutes, stirring occasionally until onions are browned nicely; remove from oven and set aside.
3. Whisk together olive oil, mustard, sugar, 2 tablespoons of vinegar, and 1/4 teaspoon of salt.
4. Toss the dressing together with the onions and the green beans. Place the mixture in a large casserole dish, cover and bake for 20 minutes in a 175 C (350 F) oven.

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Ingredients:
1 unbaked best pizza crust recipe
2 cups best pizza sauce recipe
2 Tbs olive oil
2 cups green bell pepper, thinly sliced
1 cup onion, thinly sliced
salt and pepper to taste
1 cup ham; cut in strips
2 cups cheddar or mozzarella cheese, grated

Preparation:

1. Heat oil in the skillet. Add the peppers, onion, salt and pepper and cook the mixture at a very low temperature, stirring occasionally, until vegetables are softened.
2. Spread pizza sauce over pizza crust to within 1/4″ of edge. Top with the ham. Place green pepper and onion mixture over ham. Sprinkle with the cheese.
3. Bake 20 minutes in 205 C (400 F) oven, or untill the crust is golden brown.

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Ingredients:
1 unbaked best pizza crust recipe
2 cups best pizza sauce recipe
2 Tbs olive oil
2 cups green bell pepper, thinly sliced
salt and pepper to taste
1 cup ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
1 Tbs fresh Italian parsley, chopped

Preparation:

1. Heat oil in the skillet. Add the peppers, salt and pepper and cook the mixture at a very low temperature, stirring occasionally, until peppers are softened.
2. Spread pizza sauce over pizza crust to within 1/4″ of edge. Top with the ham. Place green pepper over ham. Sprinkle with cheddar or mozzarella cheese, Parmesan and parsley.
3. Bake 20 minutes in 205 C (400 F) oven, or untill the crust is golden brown.

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Ingredients:
3 cups fresh English peas (shelled)
4 cups vegetable or chicken stock
2 tablespoons butter
1/3 cup leek, sliced (use white, tender part)
5 fresh mint leaves, sliced
1/2 teaspoon sugar
Salt

Preparation:

1. Melt the butter in a large pot and saute the leeks over medium high heat until they soften, about 5 minutes. Add the pea stock, increase the heat to high and bring to a boil.
2. Add the peas and the mint, and when the soup returns to a boil, reduce the heat to medium. Simmer for 8 to 10 minutes or until the peas are tender enough to puree (fork mashable).
3. Puree the soup in small batches in a blender until very smooth.
4. Add the sugar and taste to see if the soup needs salt.
5. Serve with a sprinkling of fresh mint leaves.

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Preparation:

1. Stew sliced green tomatoes (not peeled) in a small quantity of water.
2. For one pie, add one table-spoon butter, two of sugar, and flavor with nutmeg.
3. Bake with two crusts.

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