Stir-Fried Chinese Vegetables

Prepare everything ahead of time. Found this recipe on Wolfgang Puck’s web site and it is very good. It is pretty time consuming but so worth the effort!

Braised Red Cabbage With Apples- Traditional British Dish

This is a recipe taken from a Delia Smith cookbook Once cooked, it will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it’s a real winner of a recipe. It’s great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).

Gratin D’endives Ardennaise

This recipe is supposedly from the Le Coq au Vin, Brussels, Belgium, according to an old newspaper clipping from the 1960’s. Modified to reflect modern tastes.

Green Beans With Parsley

Baby green beans tossed in olive oil and parsley. We always have parsley growing in our garden and we love beans.You can steam the beans in the microwave if you prefer. You can use butter in place of the olive oil if your not keen on the oil

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