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| Pasta with Mushroom Veloute Sauce, garnished with Hard Boiled Eggs One lb. pasta 2 hardboiled eggs One 6 ounce can cream of chicken soup Fresh, sliced mushrooms Wine Italian Seasoning Salt and Pepper Reux of butter and flower Skim Milk, Milk, or Cream 1. Saute mushrooms in 1 TBSP olive oil, and one of butter 2. When they are tender, remove mushrooms with slotted spoon 3. Add One TBSP flower to oil and butter, take off heat, whisk till smooth to make a reaux 4. Whisk in cream of chicken soup 5. Whisk in one TBSP red wine, cabarnet sauvignon is good 6. Meanwhile, cook spaghetti al dente, then drain 7. Bring sauce to a boil, then reduce on low and let simmer 8. Drain spaghetti, add to sauce and stir 9. Sprinkle with cheese if you like 10. Garnish with hard boiled eggs, sliced |
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| Greek Peasant Salad 1 ripe tomato olives, any kind Feta cheese Parmesan, Romano, or similar cheese chopped onions cucumbers, if you like oregano basil salt and pepper olive oil 1. Chop all ingredients 2. Combine 3. Sprinkle with seasonings 4. Add olives 5. Pour in about a half cup olive oil, or more 6. Stir 7. Dip in crusty bread, and enjoy!! |
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