Day before: In large kettle, place shin beef with bone, salt, beans. Bring to a boil; skim. Cover, simmer 3 hours. In oil, saute garlic, onion ...

Wash and drain lentils. Simmer on low with chicken broth and spice bag (cheese cloth) for several hours. Lightly brown onion and celery in canola ...

In large dutch oven or heavy saucepan, heat oil. Saute onion, celery and carrots until tender. Stir in water, lentils, tomato paste, wine, parsley, ...

In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned. Drain fat. Add garlic and onion, cook until limp. Stir in ...

Place grated turnips in a pot covered with water. Bring to boil 1 to 3 minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in ...

Rub a large bowl with a cut garlic clove. Peel tomatoes, remove cores and chop into small pieces. Prepare cucumbers, pepper and onion. Add to tomato ...

(Note: When in a hurry I have used a package of frozen O'Brien potatoes in place of vegetables.) Combine vegetables in small saucepan. Drain clams; ...

Boil potatoes 10 minutes in chicken broth. Add cornstarch which should be thinned with a little half and half. Rinse clams and be sure they are free ...

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until ...

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until ...