Cut broccoli into flowerettes. Peel and chop stems into bite-sized pieces. Cook (I use a steamer) broccoli until crispy tender, Drain. In a skillet, heat oil and butter. Sauté onion and garlic in oil-butter mixture for 2 minutes. Add broccoli and heat thoroughly. Cook and drain pasta and put it in a large serving dish. Toss with broccoli mixture. Serve with parmesan cheese.

Boil carrot strips and cauliflower buds in water for about 3 minutes, Drain and set aside. Mix cornstarch, soy sauce, sherry, sugar, pepper and ginger in a small bowl. Preheat wok over high heat and add cooking oil. Stir fry onions, green onions and garlic in hot oil until tender. Add cauliflower, carrot, mushrooms, bell pepper, snow peas and bean sprouts. Stir-fry until vegetables are crisp. Remove and add to the garlic/onion mixture. Add chicken strips to the wok. Stir-fry until chicken is light- browned. Put vegetables back in the wok with the chicken. Stir soy sauce mixture and add to the vegetable andchicken mixture in the wok. Stir-fry for about 3 minutes until the sauce thickens. Serve at once over steamed rice.

Mix the cornstarch with the water and add the sour cream and half-and-half. Set aside. Season the chicken breasts with the white pepper. Heat the butter in a skillet and sauté the chicken breasts until brown, about 5 minutes, they should be well done. Remove the breasts from the skillet and reserve. Add the green onions to the skillet and sauté for 2 minutes. Add the sherry and reduce by about a half. Add the mushrooms and cook for about a minute. Add the cornstarch, water, sour cream and half-and-half mixture. Cook for about 1 minute. Season with the special seasoning to taste. Serve the chicken breasts over steamed rice and pour the mushroom sauce over them.

In a 1 quart saucepan sauté the onions in the butter until translucent. Add the rice and stir until the rice grains are well buttered. Add the broth and bring to rapid boil. Lower the heat under the pot, cover and cook until the rice absorbs most of the liquid. Add the saffron and stir it into the rice mixture. Keep stirring until the mixture is well mixed. Remove from heat and let it stand for 5 to 10 minutes before serving. Make about 4 good portions.

Smash garlic and sizzle in the oils. Add shrimp and sizzle for 5 minutes. Salt and pepper to taste. Add rosemary, oregano, and bay leaves which have been crushed by hand. Sizzle for five more minutes. Add wine and let cook until shrimp are tender. This was one of Ernest Hemingway’s favorite dishes.

This recipe requires the use of a water type smoker such as the Brinkman Sportsman Smoker. The charcoal pan must be heaped with briquettes and the water pan must be full. Rinse turkey inside and out with cold water. Rub the inside of the turkey with the one teaspoon of salt. Mix together seasoning ingredients and rub the turkey inside and out with the mixture. Add the remainder of the seasoning to the water pan. Cut onion in quarters, celery in chunks and put in cavity. Put on cooking grill and smoke-cook for 8 to 12 hours or until turkey leg moves easily in joint. Check water pan after 4 or 5 hours cooking and add an additional cup or two of water. DO NOT LET THE WATER PAN DRY OUT OR YOU WILL HAVE A DRY TURKEY! You can make gravy with the juices in the water pan.

Use a garlic press to press the garlic and the celery. If you don't have fresh garlic, substitute 1/8 teaspoon garlic powder. Mix all ingredients together, scraping the onion into the sauce. Great served with boiled shrimp. Makes a little over a cup.

Remove skin and bone from chicken; cut meat into strips. Toss with 1 1/2 teaspoons soy sauce. Set aside while preparing vegetables. Combine broth with cornstarch and remaining soy sauce and mix well. Heat 1 tablespoon oil in large skillet or wok. Add chicken strips and cook, stirring frequently until brown and cooked through. Remove chicken from skillet. Add remaining oil to skillet. Add vegetables and stir-fry over medium heat for 5 minutes. Add broth mixture and bring to a boil, stirring. Return chicken to skillet, add walnuts and heat for about a minute. Serve at once. Serves 4.

The peas should be the quick cooking kind, otherwise soak them overnight in water and drain. Saute onion and celery in butter for about 5 minutes. Add peas, ham shank, stock, bay leaf, and peppercorns. Cook 1.5 hours on slow fire. Add heated cream. Salt to taste. Serve in heated tureen with croutons floating on top.

Mix all dry ingredients. Add onion. Add a small amount of oil and mix well. Then add oil and vinegar alternately, ending with oil. This can be mixed in a blender. Makes about a quart. This is a recipe from the Golden Lamb in Lebanon, Ohio.

Fry bacon until crisp. Add onion and celery; sauté until golden. Sprinkle with flour. Gradually stir in chicken broth and potatoes. Simmer until potatoes are tender. Add corn, milk and ham. Simmer until chowder just starts to bubble. DO NOT BOIL. Season with salt and pepper.