Lunch
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| Oyster Soup | |
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INGREDIANS FOR 4 SERVES: 1 small onion, diced ¼ bell peeper diced 2 stalks celery, finely diced 2 spoons of butter 2 spoons of margarine 3 dozen oysters with juise 1 spoon minced green onion tops 2 spoons minced parsley 1 quart milk, scalded salt and pepper by taste |
DIRECTIONS: 1. Stir and cooke the onion the bell pepper and the celery in butter and margarine untill tender 2. Add oystetrs including juise and simmer 10min. 3. Add green onion tops and parsley. Simmer for 5 minutes.Stir in milk. 4. Season withe salt and pepper to taste; simmer fore one minute. 6. Bon-Appetite. |
| Fast Chili | |
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INGREDIANS : 5 medium potatoes with the skin 1 pack of sweet cream (200-250gr) 1 spoon of butter 4 spoons of white wine Some mushrooms (shampinyon or portblo) 1 spoon of scratched Muscat nuts 1 spoon of parsley Salt and peeper by taste |
DIRECTIONS: 1. cook the potatoes on hight fire. When the water are boiling low the fire, and keep cooking untill the potatoes are soft. 2. While the potatoes are cooking, melt the butter on a pen and adding the mushrooms. After few minutes when the mushrooms changing thir color to gold add the whine and the cream and keep frying untill you will get souse. 3. Add to the souse the nuts, the peeper, the salt and the parsley. 4. After the potatoes are cooked each potato must be slice to half and placed on a plate. 5. Add the souse and serve when it still hot. |
| Burgundy Beef | |
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INGREDIANS FOR 4 SERVES: 3½ pound stew beef 1 cup burgundy whine 2 cans golden mushroom soup 1 pakege dty onion soup mix 1 large cane of mushrooms |
DIRECTIONS: 1. Mix all the ingredients together; place in alarge casserole dish. Cover and bake for 4 houres. serve on ahot rice |