2 pounds honeycomb tripe
1/2 cup paprika oil
1 medium onion,finely chopped
1 red bell pepper,seeded and chopped,or 2 canned pimientos,chopped
1/4 cup parsley,chopped
1/2 teaspoon oregano
1 fresh hot red pepper,seeded and chopped, or 1/2 teaspoon cayenne
salt, freshly ground pepper
1 cup fresh breadcrumbs
1 cup milk
1/2 cup grated Parmesan cheese
1 hardboiled egg, sliced

Methods:

1. Put the tripe into a large saucepan or flameproof casserole with cold, unsalted water to cover, bring to a boil, lower the heat,and simmer,covered, until the trope is barely tender, about 1 to 2 hours.Taste during the cooking period as tripe varies greatly.Drain, cut the tripe into strips about 1/2 inch by 2 inches, and set aside. Reserve the stock.
2. Heat the paprika oil in the saucepan and add the onion and bell pepper. If using pimientos, add later with the parsley. Saute until the onion and pepper are soft. Add the parsley, oregano, hot pepper or cayenne, salt and freshly ground pepper to taste, and the pimientos, if using. Stir to mix, and simmer, uncovered, for about 5 minutes, or until well blended.
3. Put the breadcrumbs and milk into a small saucepan and cook, stirring from time to time, for about 5 minutes. Puree in a blender or food processor.This step is not absolutely necessary but it does give a finer textured sauce. Add the breadcrumb sauce to the casserole, stirring to mix. Add the tripe. If the sauce is very thick, thin with 1/2 cup or more of the reserved tripe stock. Simmer, uncovered, over very low heat, stirring from time to time, for 20 minutes to blend the flavors. Pour into a heated serving dish. Sprinkle with the grated cheese and garnish with the hardboiled egg slices. Serve with crusty bread and a green salad.

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2 tablespoons vegetable oil
1 (3 to 4-lb) chicken,rinsed,patted dry,and cut into 8 serving pieces with all visible fat removed
salt and freshly ground black pepper,to taste
1 large onion,coarsely chopped
4 cloves garlic,minced
1 red bell pepper,cut into 1/2-inch strips
1 carrot,peeled and cut into 1/2-inch pieces
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 cup water
1 cup dry white wine or rich chicken broth
2 tablespoons tomato paste
1 pound fresh green peas,shelled, or 1 (10-oz) package frozen peas,thawed
2 tablespoons finely minced fresh parsley

Methods:

1. Heat the oil in a large Dutch oven over medium heat.Add the chicken,in batches,and cook until golden brown all over,about 7 minutes.Remove the chicken to a platter,and season with salt and black pepper.
2. Discard all but 2 tablespoons fat from the Dutch oven.Add the onion,garlic,bell pepper, carrot,and paprika; cook,stirring frequently,over medium heat until softened but not browned, 3 to 4 minutes. Season with oregano,salt,and black pepper. Add the water,wine,and tomato paste; bring to a boil, stirring and scraping all the brown bits from the bottom of the pan. Arrange the chicken over the vegetables,cover partially,and simmer 30 minutes.
3. Add the peas, and simmer uncovered until the chicken is very tender, 20 to 30 minutes more. Taste for seasoning. Sprinkle with fresh parsley just before serving.

2½ pounds Chicken pieces
1 Onion peel left on & halve
1 Stalk celery with leaves
1 Carrot halved
2 Cloves garlic
4 ounce Slab bacon remove rind & dice
1 medium Onion diced
3 tablespoon Flour
1 pounds Idaho potatoes diced
2 tablespoon Fresh thyme leaves chopped
1 cup Half and half
8 Sprigs parsley
6 Black peppercorns
1 Bay leaf
1 large Fresh thyme sprig
Salt
3 cup Corn kernels
Salt and pepper
4 Plum tomatoes peel,seed & dice
1 Avocado diced
1 teaspoon Lime juice
⅓ cup Parsley coarsely chopped

Methods:

Broth Chowder For the broth, place the chicken pieces and remaining broth ingredients except the salt in a large heavy pot. Add just enough water to cover. Bring to a low boil, reduce the heat to medium-low, and simmer, partially covered, skimming any foam, for 30 minutes. Salt the broth to taste and continue to cook uncovered until the chicken is cooked through, 20 minutes longer. Remove the chicken from the broth and let stand until cool enough to handle. Discard the skin and shred the meat from the bones. Place the chicken in a bowl, cover, and refrigerate until ready to use. Strain the broth and measure 6 cups for the chowder. Refrigerate or freeze the remaining broth for another use. For the chowder, cook the bacon over low heat about 5 minutes. Add the onion and cook, stirring, until wilted, about 10 minutes. Do not brown. Sprinkle in the flour and cook, stirring constantly, another 5 minutes. Add the reserved broth and stir until blended with the flour. Add the potatoes and thyme. Cook, stirring occasionally, over medium low heat until the potatoes are just tender, about 10 minutes. Off the heat, stir in the half-and-half, corn and shredded chicken. Cook, stirring, over low heat for 5 minutes. Season generously with salt and pepper. Before serving, reheat the soup over low heat. Stir in the tomatoes, avocado, lime juice, and parsley and serve immediately.

* 3 Tablespoons Olive Oil
* 2 Pounds Pork — Cubed
* Salt And Pepper — To Taste
* 2 Large Onion — Sliced
* 3 Cloves Garlic — Chopped
* 1 Teaspoon Cumin
* 2 Teaspoons Oregano
* 3 Cans Tomatoes — Chopped
* 1 Cup Corn
* 1 Tablespoon Parsley — Chopped
* 1/2 Bunch Cilantro — Chopped
* 1 Medium Jalapeno — Chopped

Directions

Saute pork in oil, for 10 minutes. Season with salt and pepper, add onions, saute 8 minutes, add garlic, cumin, oregano, and tomatoes, simmer 45 minutes. Add corn, cilantro, parsley and jalapeno, simmer 15 minutes and serve.

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* 2 Pounds Beans — Any Kind, Cooked
* 1 Medium Winter Squash — Cubed
* 1 Cube Chicken Bouillon — Crushed
* 1 Tablespoon Olive Oil
* 4 Slices Bacon — Chopped
* 1 Large Onion — Chopped
* 1 Medium Bell Pepper — Chopped
* 1 Medium Carrot — Grated
* Salt And Pepper — To Taste
* 2 Cups Corn
* 1 Bunch Basil — Chopped
* 1 Tablespoon Paprika
* 6 Cups Chicken Broth

Directions

Saute bacon in oil for 2 minutes.Add onions,bell pepper and carrot.Saute for 5 minutes. Season with salt and pepper. Add squash, saute for 5 minutes. Add remaining ingredients and simmer for 20 minutes. Serve.

* 2 Cups White Beans — Cooked
* 1 Small Winter Squash — Chopped
* 1 Cube Chicken Bouillon — Crumbled
* Salt And Pepper — To Taste
* 2 Tablespoons Olive Oil
* 1/2 Pound Chorizo — Chopped
* 1 Medium Onion — Chopped
* 2 Cloves Garlic — Chopped
* 1 Medium Carrot — Chopped
* 1 Small Bell Pepper — Chopped
* 1 Teaspoon Paprika
* 1 Teaspoon Oregano
* 4 Ounces Spaghetti — Crushed

Directions

Simmer squash and bouillon cube in enough water to cover for 20 minutes. Saute chorizo in oil for 3 minutes. Add onion, garlic, carrot, bell pepper, paprika, oregano, salt and pepper. Saute for 10 minutes. Add beans to the squash, then add the onion mixture to the squash. Simmer for 15 minutes. Add pasta and water if necessary. Simmer for 10 minutes and serve.

* 2 Tablespoons Olive Oil
* 4 Pounds Chicken — In 8 Pieces
* Salt And Pepper — To Taste
* 1 Large Onion — Chopped
* 4 Cloves Garlic — Chopped
* 1 Medium Bell Pepper — Chopped
* 1 Medium Carrot — Chopped
* 1 Teaspoon Paprika
* 1 Teaspoon Oregano
* 1 Can Chicken Broth
* 1 Can Tomato Paste
* 1 Pound Peas
* 2 Tablespoons Parsley — Chopped

Directions

Saute chicken oil until well browned on all sides.Add salt,pepper,onions,garlic,bell pepper, carrot and paprika,saute 4 minutes.Add oregano,broth,and tomato paste,bring to a boil, simmer 30 minutes.Add peas,simmer 10 minutes,sprinkle with parsley and serve.

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* 2 Cups Chickpeas — Cooked
* Salt And Pepper — To Taste
* 1 Medium Bay Leaf
* 2 Tablespoons Olive Oil
* 1 Medium Onion — Chopped
* 2 Cloves Garlic — Chopped
* 1 Medium Carrot — Chopped
* 1 Teaspoon Cumin
* 1 Bunch Swiss Chard Or Spinach — Chopped
* 2 Tablespoons Parsley — Chopped
* 1/4 Cup Parmesan Cheese — Grated
* 2 Cups Chicken Broth

Directions

Saute onion in oil for 3 minutes.Add garlic,carrot,cumin,salt and pepper. Saute for 2 minutes. Add chard, parsley, chickpeas and broth. Simmer for 10 minutes. Sprinkle with cheese and serve.

* 2 Tablespoons Olive Oil
* 4 Pounds Lamb — Cubed
* Salt And Pepper — To Taste
* 1 Large Onion — Chopped
* 1 Medium Bell Pepper — Chopped
* 1 Medium Carrot — Chopped
* 3 Cloves Garlic — Chopped
* 2 Teaspoons Oregano
* 2 Cans Beef Broth
* 1 Can Artichoke Hearts — Chopped
* 1 Can Tomatoes — Chopped
* 1/4 Bunch Spinach — Shredded
* 1 Cup Fava Beans
* 1 Cup Peas
* 12 Small New Potatoes — Whole
* 2 Tablespoons Parsley — Chopped

Directions

Saute lamb in oil until brown, season with salt and pepper. Add onions, bell pepper, carrots, garlic and oregano, saute for 5 minutes. Add broth, simmer 1 hour. In large baking dish, place lamb mixture on bottom, layer in artichokes, tomatoes, spinach, beans, peas, and potatoes, season with salt and pepper, cover with foil, bake 45 minutes at 375 degrees. Sprinkle with parsley and serve.

* 1 Medium Winter Squash — Cubed
* 6 Medium Potato — Cubed
* 1 Medium Carrot — Chopped
* 1 Cup Peas
* 1 Cup Corn
* 1 Can Beef Broth
* Salt And Pepper — To Taste
* 3 Tablespoons Olive Oil
* 1/2 Pound Beef Jerky — Chopped
* 1 Medium Onion — Chopped
* 2 Cloves Garlic — Chopped
* 1 Tablespoon Paprika
* 1 Tablespoon Oregano
* 1 Teaspoon Cumin

Directions

Bring squash, potatoes, carrot, peas, corn and broth to a boil. Season with salt and pepper, simmer 15 minutes. Saute beef and onion in oil for 5 minutes. Add garlic, paprika, oregano, cumin, salt and pepper, saute 3 minutes, add beef mixture to vegetables, simmer for 15 minutes. Serve.

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