I happen to love cabbage. This can easily be made with brussel sprouts instead of cabbage or add
sliced brussel sprouts along with cabbage for a wonderful mixture.

Olive oil
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of...

Our Famous December Candy
From Dorothy McNett’s Recipe Book at www.dorothymcnett.com.

1 pound Guittard’s white satin chocolate
1 cup almonds
1 teaspoon butter
2-3 candy canes, chopped

Microwave candy in batter bowl on high for 1 minute. In another...

3 fennel bulbs, trimmed and chopped, fronds reserved for garnish (for fennel puree) 1/2 cup pitted green olives, sliced thin (for fennel salad)
1/4 cup olive oil (for fennel puree) Juice of 1 orange (for fennel salad)
Salt (for fennel puree) 2...

Veal comes from young calves, and so the meat is tender and lean and the flavor is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since the meat is lean, it tends to dry out when cooked...

Lemon Curd Recipe Printer Friendly Page
Lemon curd is a thick, soft and creamy, spreadable cream that has a
wonderful tart yet sweet flavor. Traditionally it was used as a spread
for scones but today we also use it to fill our tarts, pies, cakes,
...

Unsalted butter for greasing, plus 4 tablespoons 3 cups heavy cream
1 pound elbow macaroni 1/2 cup half-and-half
1 pound small to medium shrimp, shelled and deveined Salt and freshly ground pepper
3 large carrots, cut into medium dice 1 1/2 cups...