(medium dice) equal amounts of onions, carrots,
and celery. On medium heat, sauté in several
tablespoons for a few minutes. Add a few pinches
of saffron or turmeric. Add cooked Uncle Ben’s.
Just before serving, add more butter, salt to
taste, plus a handful each of chopped parsley and
sliced scallions. For a change, substitute chicken
stock for the water when you cook the Uncle Ben’s.
and sliced boiled potatoes medium thick. Overlap
the potatoes like shingles an a (-inch pie pan.
Season with salt and cayenne pepper. The mix three
whole eggs to each cup of cream. Use as much as
you need of this mixture to cover the eggs to each
cup of cream. Use as much as you need of this
mixture to cover the potatoes. Bake in a 350 F
oven until golden brown and set, about one hour.
is the simplest and most consistently effective
dish. Choose three or four substantial vegetables:
carrots, leeks, green cabbage, parsnips,
rutabagas, or turnips. Cut each vegetable into
julienne (thin) strips. Sauté in a bit of oil or
cover and steam them until just tender. Add
butter, salt, a few pinches of chopped parsley and
chopped scallion. Serve hot.