Ingredients:
6 large artichokes
1 1/2 cup grated cheese
3 cloves garlic minced
3 cups bread crumbs
9 tbsp. olive oil
1 1/2 tbsp. chopped oregano
1 1/2 tbsp. parsley
salt, pepper

Preparation:

1. Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base.
2. In a bowl mix cheese, garlic, bread crumbs, oil, oregano, parsley, salt and pepper. Spread leaves of each artichoke out and push stuffing in between them.
3. Place the artichokes in a pot with about 1-2 inches of water. Cover tightly with aluminum foil and bake in a 160 C (325 F) oven for 45 minutes. The artichokes are done when a leaf can be easily pulled off.

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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:
6 eggs, hard boiled
1 can tuna
1 Tbs lemon juice
black pepper

Preparation:

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the lemon juice, black pepper, mashed tuna flakes and oil from tuna can. Fill egg whites with mixture.

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Ingredients:
500 g (1 lb) fresh pasta shells
1 onion, chopped
1 zucchini, cubed
1 carrot, cubed
100 g (3.5 oz) ham, cubed
2 tbs olive oil
100 g (3.5 oz) mozzarella cheese, shredded
1/2 tsp. dry thyme
2 tsp. grated parmesan cheese
2 tbs. cream
salt, pepper

Preparation:

1. Cook pasta al’dente. Drain thoroughly.
2. Sauté onion in the oil for 4-5 minutes. Add zucchini and carrot and cook until done. Add ham, cheese, thyme, salt, pepper and cream.
3. Spoon approximately one rounded teaspoon cheese mixture per shell and place open side up in one layer in a greased pan. Sprinkle with mozzarella.
4. Bake for 10 minutes in 200 C (392 F) oven.

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Ingredients:
150 g (5 oz) sausage, cubed
2 garlic cloves, minced
250 g (0.5 lb) cooked lentils
1/2 tsp. thyme
1 bay leaf
1,5 dl (1/2 cup) red wine
200 g (7 oz) tomato sauce
500 g (1 lb) spinach
1 tbs. tomato jam
350 g (12 oz) fresh pasta shells
3 tbs. olive oil
salt

Preparation:

1. Cook pasta al’ dente. Drain thoroughly.
2. Cook and drain spinach.
3. Sauté garlic and sausage in the oil. Add lentils, thyme, wine, jam and tomato sauce. cook for 20 minutes.
4. Add spinach and salt and cook for 10 more minutes.
5. Fill each pasta shell with mixture. Serve.

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Ingredients:
1 roasting chicken, with its giblets, boned
30 g (1 oz) butter
1 tbs rosemary
1 wine glass white wine
chicken broth
oil
salt
FILLING:
200 g (7 oz) ham
100 g (3.5 oz) bacon
150 g (5 oz) pork loin
150 g (5 oz) beef
½ cup parmesan cheese, grated
1 egg
1 tbs cooked peas
30 ml (1 fl oz) brandy
a pinch of nutmeg
salt, pepper

Preparation:

1. Grind meat (except chicken) together with giblets. Add peas, parmesan cheese, egg, brandy, nutmeg, salt and pepper. Mix well. Stuff chicken with mixture until it has regained its normal shape. Tie wih kitchen twine.
2. Preheat oven to 400 F (200 C).
3. Heat oil, butter and rosemary in a roasting pan. Quickly brown the chicken on a stovetop. Sprinkle with salt and wine. Put in the oven. Check from time to time and add some broth if necessary.

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Ingredients:
Shoulder of lamb
forcemeat
trimmings of veal or beef,
2 onions
1/2 head of celery
1 faggot of savoury herbs
a few slices of fat bacon
1 quart of stock

Preparation:

1. Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread.
2. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours.
3. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, sorrel or mint sauce.

Time: Rather more than 2 hours.
Sufficient for 4 or 5 persons.

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Ingredients:
1 head cabbage
1/4 loaf stale bread
2 tablespoons drippings
1 large-sized onion
1 lb chopped beef
2 eggs
pepper, salt
nutmeg
parsley
sage

Preparation:

1. Take a large, solid head of cabbage; take off the large top leaves, and scoop out the centre of the cabbage so as to leave the outside leaves intact for refilling. Chop your cabbage fine as for slaw.
2. Take a quarter of a loaf of stale bread, soak it in water and squeeze very dry.
3. Heat two tablespoons of drippings in a spider, add a large-sized onion chopped fine, do not let the onion get too brown. Add the bread, one pound of chopped beef well minced and the chopped cabbage. Let it get well heated.
4. Take off stove and add two eggs, pepper, salt, nutmeg, a little parsley and a little sage, season very highly. Use a little more cabbage than bread in the filling. Put this all back in the cabbage, and cover this with the large leaves, put into small bread-pan and bake for two hours, put just enough water in to keep the pan from burning; don’t baste. It doesn’t harm if the leaves scorch.

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Ingredients:
250 g (0.5 lb) ground beef
250 g (0.5 lb) ground pork
100 g (3.5 oz) smoked bacon, chopped
1 onion, chopped
50 g (1.7 oz) rice
salt, pepper
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
2 eggs
1 large head soured cabbage
500 g (1 lb) Sauerkraut (chopped soured cabbage)
250 g (0.5 lb) smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice

Preparation:

1. Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.

 

2. Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.

 

3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.

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Ingredients:
10 large bell peppers
500 g (1 lb 2 oz) ground beef (or mixed meat)
1 onion, finely chopped
2 garlic cloves, minced
1 egg
2 Tbsp rice
1/2 l (2 cups) tomato sauce
4 Tbsp flour
4 Tbsp oil
salt, pepper

Preparation:

1. Clean out the peppers.

 

2. Combine ground beef, onion, garlic, egg, rice, salt and pepper. Stuff the peppers with the mixture.

 

3. Make a roux: heat oil in heavy pot. When oil is hot, gradually add flour, stirring constantly. Cook for 2 minutes.

 

4. Place stuffed bell peppers in a pot. Pour tomato sauce over the stuffed peppers. Cover and cook on low heat around 1 hour. When peppers are soft and meat is done, add the roux to the tomato sauce. Let boil for few minutes.

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