1 pk Yeast; Active Dry
1 t Sugar
1 1/2 t Salt
3 c Unbleached Flour
1 T Shortening
1 c Water; 120 to 130 Degrees F.
6 ea Bacon; Slices, Cut Up
2 ea Onions; Medium, Sliced
1/4 t Cumin
1/2 t Salt
1 x Pepper; As Desired
1 ea Egg Yolk
1 c Sour Cream

Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a
lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
greased baking sheet. Press up edges to make a slight rim. Fry bacon
until crisp. Remove from grease and drain on absorbent paper. Add onions
to bacon grease; cook slowly until tender but not brown. Sprinkle onion,
bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F.
for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake
for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.

1 ea Cucumber; Medium
4 ea Potatoes; Med, Peel And Dice
1 t Salt
2 c Water; Cold
1/4 t Pepper; White
1 c Cream; Heavy
1/2 c Milk
1 ea Green Onion; Grated
1 t Dill weed; Dried OR
1 T Fresh Dill; Chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon
and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil
potatoes in salted water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill set over a large bowl. Force
potatoes through. Return to the saucepan. Stir in pepper, cream, milk,
grated onion and the cucumber. Simmer gently about 5 minutes or until the
cucumber is tender. Add dill and season to taste. Serve hot.

2 ea Potatoes; Medium
1 ea Onion; Medium Size
4 ea Celery & Leaves; Stalks
2 T Vegetable Oil
1 x Boiling Water
1 ea Bay Leaf; Small
1/2 t Salt
2 T Butter
2 c Milk; Up to 3 Cups Maybe Used

GARNISH
Parsley; Chopped

Peel and thinly slice potatoes, onion and celery. Sauté for 3 to 5
minutes in hot vegetable oil. In a large pot, add all of the vegetables
and cover with with just enough boiling water to cover. Place bay leaf
and salt in pot and boil vegetables until tender. Drain vegetables and
reserve liquid. Mash vegetables into vegetable stock; add butter. Thin
soup with milk as desired; heat until warm. (DO NOT boil). Ladle into
soup bowls and sprinkle with chopped parsley.

6 ea Tomatoes; Medium Size OR
2 lb Italian Plum Tomatoes
1 ea Onion; Chopped
1 ea Celery; Stalk, Chopped
2 c Chicken Broth
1 T Tomato Paste
1/2 t Basil; Dried
1/4 t Pepper; Freshly Ground
1/2 t Salt
1/2 c Yogurt

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove
tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of
yogurt.

4 ea Potatoes; Medium
2 T Vegetable Oil
8 c Water
1 t Salt
1/2 t Pepper
2 lb Kale; fresh
1/2 lb Garlic Sausage; *

* Garlic Sausage should be the smoked kind, cooked and sliced.

Peel and chop potatoes. Combine with vegetable oil and water. Cook for
20 to 30 minutes or until potatoes are tender. Remove potatoes and
reserve liquid. Mash potatoes through a sieve and return to potato
liquid. Add salt and pepper and simmer for 20 minutes. Wash kale
discarding all tough leaves and cut into shreds. Add to potatoes and cook
for 25 minutes. Add sausage. Simmer gently for 5 minutes.

2 lb Ox Tails; Disjointed OR
2 ea Veal Tails
1 ea Onion; Medium, Sliced
2 T Vegetable Oil
8 c Water
1 t Salt
4 ea Peppercorns
1/4 c Parsley; Chopped
1/2 c Carrots; Diced
1 c Celery; Diced
1 ea Bay Leaf
1/2 c Tomatoes; Drained
1 t Thyme; Dried, Crushed
1 T Unbleached Flour
1 T Butter or Margarine
1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree the
edible meat and vegetables and reserve. Remove fat from top of stock and
reheat. In a large, dry frypan brown flour over high heat. Cool
slightly. Add the butter or margarine, blend. A little at a time, add
the stock and vegetables. Correct seasoning and add Madeira just before
serving.

1 lb Navy Beans; Dried
8 c Water
3 c Beef Broth
1 ea Carrot; Chopped
1 ea Celery Stalk; Chopped
4 ea Bacon; Strips, Cubed
2 ea Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 ea Frankfurters, Sliced *
2 T Parsley; Chopped

* Note: Use the real Frankfurters in this recipe and not the hot dogs!

Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
froth to a boil. Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate fry pan cook the bacon
until transparent. Add the onions; cook until golden. Set aside. Mash
soup through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.

2 c Onion; Chopped
1/4 c Shortening
3 ea Green Bell Peppers; Chopped
3 T Tomato Paste
1 lb Beef Cubes; 1-inch Cubes
1 x Red Pepper; Dash
1 t Paprika
2 ea Garlic Cloves; Minced
6 c Beef Broth; *
1 T Lemon Juice
1/4 t Caraway Seeds

* Beef Broth can be either canned or home made (home made is preferred.)

Fry onions in hot fat until transparent. Add green peppers and tomato
paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining
ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.) Best when
reheated and served the second day.

1 lb Navy Beans; Dry
3 qt Water
1 ea Ham Bone Or Hock; Smoked
2 T Parsley; Chopped
1 c Onions; Finely Chopped
1 ea Garlic; Clove, Minced
2 c Celery &Tops; Finely Chopped
1 1/2 t Salt
1/2 t Pepper

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup. Serve
hot.

1 1/4 c White Beans; Dry
4 oz Ham; Cubed
1 c Cut Green Beans; *
1/4 c Celery; Diced
1 ea Green Onion; Diced
1 ea Onion; Yellow, diced
1 ea Potato; Peeled & Diced
1 T Butter
2 T Unbleached Flour
3/4 c Beef Broth
1/2 t Salt
1/4 t Pepper

GARNISH
1 ea Parsley; Sprig

* Beans can be either fresh or frozen. Do not use canned.

Cover white beans with cold water and soak overnight. Drain and place
beans in a 2-quart saucepan. Add ham and enough cold water to cover beans
by 1 inch. Bring water to a boil and simmer for about 1 hour or until
beans are tender. Add green beans, celery, onion and potato. Add enough
water to cover the vegetables; simmer for 20 minutes. In a fry pan melt
butter and stir in flour. Cook, stirring until lightly browned. Remove
from heat and stir in heat beef broth. Cook mixture until smooth. Stir
mixture into the soup and simmer until soup is thickened and vegetables
are tender. Season with salt and pepper. Garnish with chopped parsley
and serve immediately.