ContentsVI

CONTENTS VI

EUROPEAN COOKING

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A.) CASSOULET - French Casserole:
B.) BEEF STEW PROVENCAL:

GERMAN FOOD

A.) SAUERBRATEN;
B.) POTATO PANCAKES:

HUNGARIAN DISH

A.) HUNGARIAN GOULASH:

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A.) HUNGARIAN GOULASH / CONTINUED:

1 OF 2 DISHES FROM SPAIN

A.) CHICKEN & SAUSAGE PAELLA:

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2 OF 2 DISHES FROM SPAIN

B.) GAZPACHO - (Classic Spanish Cold Soup):

ITALIAN COOKING

A.) STUFFED VEAL SCALLOPS W/MARSALA:
B.) SHRIMP SPAGHETTI:

ITALIAN COOKING/ CONTINUED:
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B.) SHRIMP SPAGHETTI / CONTINUED:

NORTHERN ITALIAN COOKING

A.) BAKED ZITI & ITALIAN SAUSAGE CASSEROLE:
B.) NORTHERN ITALIAN CHEESE PIE:

A.)   MEXICAN SALAD:
   B.)   REAL MEXICAN ENCHILADAS:
   C.)   MEXICAN-STYLE BEEF STEW:

C.) MEXICAN-STYLE BEEF STEW/CONTINUED:
D.) MEXICAN RICE:

A.)   NEW ENGLAND BAKED BEANS W/BOSTON BROWN BREAD:
   B.)   SOUTHERN SWEET POTATO & BANANA CASSEROLE:
   C.)   LOUISIANA SHRIMP & VEGETABLE GUMBO:

C.)   LOUISIANA SHRIMP & VEGETABLE GUMBO / CONTINUED:
   D.)   NEW ORLEANS SMOTHERED STEAK:
   E.)   SHAKER-STYLE BEEF STEW W/PARSLEY DUMPLINGS:

F.)   CAPE COD OYSTER STEW:
   G.)   NEW ENGLAND BAKED PORK CHOPS W/APPLES:
   H.)   PENNSYLVANIA DUTCH APPLE-BUTTER PIE: