I love collecting chicken recipes. (it's like a hobby,,,!) There are a zillion ways to make chicken and I am on a mission to try as many ways as I can.  That  way, I won't get sick of making it and eating it the same way over and over again. 
    This one is good- and I hope you'll like it too.

                                CHICKEN with PEPPERS

Serves 4-6

5 pound broiler/fryer chicken, disjointed
2 tsp salt
1/2 tsp black pepper
3/4 cup minced onion
1 clove garlic, minced
4 Tbs butter
2 cups chopped tomatoes
1/2 cup chicken broth(add more if necessary)
3 peppers, (green and red), cut into narrow strips
3 Tbs olive oil
1/4 cup grated Parmesan or Romano cheese
2 Tbs minced fresh parsley

     Season chicken with salt and pepper. Saute the onions and garlic in the butter for 10 minutes.
Add the chicken.  Cook until browned.  Add the tomatoes and broth.  Cover and cook over low heat 20 minutes.  While the chicken is cooking,  in a separate pan,  saute the peppers in the olive oil.  Add to the chicken and cook 20 minutes longer, or until chicken is tender and completely cooked through.   Remove the chicken and stir the cheese and the parsley into the the gravy in the saute pan.  Taste for seasoning, add more broth if you think the gravy needs to be thinned, and pour over the chicken. 

Hope you enjoy it. 
jacky@northshore1049.com  

      This is a recipe that was sent to me by a listener...  Marion in Rowley.  She didn't want me to use her last name in case you don't like the recipe.... That way,  you wouldn't be able to track her down!
       I haven't tried it yet myself-  but I love veal, and this one looks like an interesting recipe.

                            VEAL and ARTICHOKE CASSEROLE
Serves 6

1 pkg, frozen artichoke hearts, thawed
3  Tbs butter
2 1/2 tsp salt
12 veal scallops
1 egg, beaten
1/4 cup flour
1/4 tsp fresh ground pepper
3 Tbs olive oil
1/4 cup beef broth
1/3 cup grated Parmesan cheese

     Saute the artichokes in the butter 5 minutes.  Season with 1 tsp salt.  Dip the veal scallops in the egg, then in a mixture of the flour, pepper, and remaining salt.
     Heat the oil in a skillet; brown the veal on both sides.  Arrange in a greased shallow casserole.
Add the broth, cover veal with artichokes and sprinkle with the Parnesan cheese. Bake in a 375 degree over for 10 minutes or until browned.

      Thanks, Marion- and I'm looking forward to trying it!  It looks pretty simple too...
jacky@northshore1049.com

     Sole is such a delicate fish.   This marinade doesn't weigh it down,,,but just gives the fish a really nice subtle flavor.    If you fry it with a light touch-  it'll be delicious!

                                         MARINATED FILLET OF SOLE

Serves 4

4 fillets of sole, cut in finger-length pieces
1 tsp dry mustard
1/2 tsp black pepper
10 anchovy fillets, chopped
1 Tbs chopped parsley
1/2 tsp oregano
3 Tbs olive oil
2 Tbs lemon juice
1 cup flour
1 egg, lightly beaten
1 cup vegetable oil
Lemon wedges (for garnish)

     Wash and dry the fish.  Mix together the mustard, pepper, anchovies, parsley, oregano, olive oil, and lemon juice.  Marinate the fish at room temperature in the mixture for 1 hour. Remove from the marinade.  Roll pieces of fish in the flour, and dip in the egg.  Heat the vegetable oil in a skillet until it bubbles.  Fry the sole in it until browned on both sides.  Garnish with lemon wedges.

Hope you enjoy it.
jacky@northshore1049.com

     Here's a great little cheese spread for an appetizer.   Maybe for the Super Bowl-- or whenever!


                               SHERRY CHEDDAR SPREAD

1/3 cup sherry
1/2 cup milk
1/4 tsp mace
2 cups cheddar cheese cubes
1 Tbs chopped chives

     Put sherry, milk, mace, and half the cheese into a blender or food processor.  Cover and process until smooth.  Add remaining cheese and the chives and process once again until smooth.
     Serve with crackers or party rye.

Just a simple recipe- and you get to take the mace down off your spice rack and dust it off!
jacky@northshore1049.com

I'm 'into' easy recipes this week!   Here's a tasty pork roast recipe that is worthy of being served for company or  just as a great dinner for the family--maybe  you want  to cook a big enough main
course so that you'll have leftovers for another meal or two!  

                                             ROAST PORK LOIN

Serves 4-6

8-rib loin of pork
3 cloves garlic, cut into slivers
1/2 tsp rosemary
2 1/2 tsp salt
3/4 tsp fresh ground pepper
2 cups dry white wine

     Trim the fat off the pork. Make a few incisions in the pork.  Dip the garlic slivers in the rosemary and insert them into the cuts.  Rub the pork with salt and pepper.   Place in a shallow roasting pan.  Roast in a 400 degree oven for 45 minutes.   Pour off the fat.  Reduce heat to 350,  pour the wine over the pork and roast 2 1/2 hours longer, basting every half hour or so.  Serve hot or cold.

I prefer to serve it hot!-- but----it  DOES taste great, when you just pick at the leftovers in the fridge,,,,!!
jacky@northshore1049.com

  I ALMOST thought this would be a good recipe for a vegetarian-- but oops!- forgot there's bacon in it!
 But it is a great side dish (for a non-vegetarian!)  --almost a 'peasant food' kind of recipe.

                                   RICE with BEANS

Serves 4-6

1 slice bacon, diced
3/4 cup finely chopped onion
1 stalk celery, chopped
1 cup peeled chopped tomatoes
2 cups cooked or canned kidney beans
1 1 /2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp sage
1/4 tsp rosemary
3 cups cooked drained rice
1/2 cup grated Parmesan cheese

    In a saucepan, cook the bacon and onion until lightly browned. Add the celery, tomatoes, beans, salt, pepper, sage, and rosemary.  Cover and cook over low heat 45 minutes. Stir in the cooked rice and Parmesan cheese.   Cook 2 minutes.  Taste for seasoning. 

Tastes great- and the fact that it's really easy to prepare doesn't hurt! A good hearty side dish....
 jacky@northshore1049.com
 

     Make sure you know what you're making here.....pepper-stuffed mushrooms, not mushroom-stuffed peppers!    Here's  a great little appetizer.  Most stuffed mushroom recipes aren't this sophisticated!

                                   PEPPER-STUFFED MUSHROOMS

Serves about 6

24 large mushrooms
4 Tbs olive oil
1/4  cup chopped onions
1 clove minced garlic
1/2 cup chopped green pepper
1/2 tsp salt
1/4 tsp black pepper
3 Tbs grated Parmesan cheese
3 Tbs chopped capers
1 Tbs bread crumbs

     Wash and dry the mushrooms.  Remove the stems and chop fine.  Heat 2 Tbs oil in  skillet; saute the onions, garlic, and green pepper for 5 minutes.    Add the chopped mushroom stems; saute 5 minutes. Mix in the salt, pepper, cheese, capers, and bread crumbs;   stuff the mushrooms. Place in an oiled baking dish and sprinkle with the remaining oil. Bake at 375 degrees for 15 minutes.

Great for a Super Bowl party.   But they would have tasted better if the Pats were playing......

jacky@northshore1049.com

   This recipe is so easy.   Sometimes,,, I just love reeeaalll easy ones!   And most people enjoy chowing down on this simple fare- it makes a great supper,, with a fresh salad....maybe a little glass of vino on the side.....

                             MACARONI with RICOTTA

1/2 lb ricotta cheese
3/4 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp nutmeg
1/8 tsp cinnamon
3 Tbs hot water
1 lb macaroni, cooked and drained
Grated parmesan cheese
 
      In a bowl,  mix together the ricotta, salt, pepper, nutmeg, and cinnamon.  Beat in the hot water. Toss with the hot macaroni- and serve with grated Parmesan cheese.

And then invite me to dinner!
jacky@northshore1049.com

     You can use either chicken for this recipe or even little Cornish hens. Either way, the sauce will work  very nicely.  And don't discount the recipe if you're not a lover of anchovies. They lend a distinct  flavor to the sauce, but aren't overpowering and you really won't even realize you're eating anchovies!

                              CHICKEN in CAPER SAUCE
 Broiler chicken, quartered, or 2 lb Cornish hens
3 Tbs butter
1 tsp salt
1 Tbs flour
3/4 cup dry white wine
4 anchovy fillets, mashed
2 Tbs drained capers
2 Tbs lemon juice

      Wash and clean the chicken.  Melt half the butter in a deep skillet.    Brown the chicken in it very well. Season with the salt and stir in the flour until browned.  Add the wine, anchovies, capers, and lemon juice..  Stir in remaining butter. Cover and cook ove rlow heat 30 minutes or until tender.  Turn the chicken 2-3 times during the cooking time to cook thoroughly and evenly. 
      Serves 2-4

Hope you like it!
jacky@northshore1049.com  

    I bet you've never eaten a coffee souffle before.    I also bet you've never even seen a recipe for one!  Well,,, let me share this one with you.   And I bet you'll like it!

                               COFFEE SOUFFLE

3 oz butter
2 1/4 oz flour
Pinch of salt
1 cup milk
3/4 cup strong coffee
5 oz sugar
1 tsp vanilla
6 eggs, separated

     Beat eggs yolks well.  Set aside.  Beat egg whites until stiff.  Set aside.   Melt the butter in a large saucepan. Add flour, salt, mik, and coffee.  Cook until thick, stirring constantly.  Cool and add in the well-beaten egg yolks and sugar.   Fold in stiffly beaten egg whites  Add vanilla. Pour all of the mixture into a buttered pudding dish that you've set in a pan of boiling warer.   Bake 45 minutes in a 375 degree oven.  Serve with Coffee Cream.  (below)

     COFFEE CREAM:
1/2 cup cream
3 egg yolks
Sugar
3 Tbs strong coffee
1/2 tsp vanilla
Dash Salt
1/2 pint whipping cream,,,whipped

    Mix together all  ingredients but the whipped cream, cook in a double boiler until thick.  Cool, then fold in the whipped cream.   Serve  on top of the Coffee Souffle.

 A double dose of coffee flavor.  Delicious!
 jacky@northshore1049.com

Ever made a gumbo? Well, here's one that you may want to try.  And how about some hot biscuits with it!    mmmmmm,,,,

                                 SHRIMP and CHICKEN GUMBO

3 Tbs vegetable oil
1/4 cup flour
2 medium onions, chopped
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
3 cups chicken broth
1 can(16 oz) whole tomatoes in juice, undrained
1 pkg (10 oz) frozen okra
1 bay leaf
1 tsp Tabaso sauce
3/4 lb shredded cooked chicken
1/2 lb shrimp, peel, deveined

    In large saucepot, heat oil, add flour and cook over low heat until mixture turns dark brown and develops a nutty aroma; stir frequently.  Add onions, celery, green pepper and garlic; cook 5 minutes or until vegetables are tender.  Gradually add broth.   Stir in tomatoes, okra, bay leaf, and Tabasco sauce;  bring to a boil.  Add chicken and shrimp; cook 3-5 minutes or until the shrimp turns pink.  Remove bay leaf.   
    Serve with rice.
                 Makes 6 servings.

Hope you like it!
jacky@northshore1049.com

  There's nothing like a  good hearty chili in the middle of winter!  Here's a recipe that may interest you....

                                             TWO-BEAN CHILI

1 lb sweet Italian sausage, removed from casing
1 lb ground beef
2 medium onions, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1/4 cup flour
3 Tbs chili powder
2 tsp ground cumin
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
2 cans(28 oz each) Italian-style tomatoes, undrained
3 Tbs Worcestershire sauce
1 1/4 tsp Tabasco sauce
1 can (20 oz) chick peas, drained
1 can (15 1/2 oz) red kidney beans, drained

 Optional garnishes or accompaniments:
      sliced black olives, chopped onion, chopped green pepper, shredded cheese, cooked rice

    In a large heavy saucepot or Dutch oven, cook sausage, beef, onions, green pepper. and garlic, about 20 minutes or until meats are browned and vegetables are tender.  Drain off fat.  Stir in flour, chili powder, cumin, basil, oregano, and salt. Cook 1 minute,   Add tomatoes; break up with fork. Stir in Worcestershire sauce and Tabasco sauce.  Cover and simmer 1 hour, adding water if ncessary; stir occasionally,  Stir in chick peas and kidney beans. Cook until heated through.  Serve with any of the above garnishes, if desired. 
 
Of course, you need to serve some crusty bread with this!
jacky@northshore1049.com

Not to take away from our local bakeries who bake scrumptious corn muffins....but sometimes it's just fun to bake you own muffins.  (and eat them warm, fresh out of the oven!) 

                                           CORN MUFFINS

1 cup flour
1 cup yellow cornmeal
2 Tbs sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs, lightly beaten
1/2 tsp Tabasco sauce
1 can (8 3/4  oz )whole kernal corn, drained, or 1 cup fesh or thawed frozen corn kernals 

     Preheat oven to 400 degrees.  Grease 12 3x1 1/4" muffins cups.  In large bowl, combine flour, cornmeal, sugar, baking powder, and salt.  In medium bowl, combine milk, oil, eggs, and Tabasco. Make a well in center of dry ingredients;  add milk mixture and stir just to combine. Stir in corn.  Spoon batter into prepared muffin cups.  Bake 15-20 minutes or until a toothpick inserted in center comes out clean.  Cool 5 minutes in wire rack.  Remove from pans.   Serve warm.       
     Makes 12 muffins

Just an easy and somewhat interesting side dish.......

                                NEW POTATOES
2 Tbs olive oil
1 cup chopped onion
1 bay leaf
1/2 tsp dried thyme
2 cups chicken broth
1 Tbs white wine vinegar
24 small unpeeled red potatoes(about 2 lbs)
1 large garlic clove, crushed
2 Tbs minced fresh parsley
1/2 tsp salt
1/2 tsp fresh ground pepper

     Heat oil in a large skillet over medium-low heat until hot.  Add onion, thyme, and bay leaf.  Cook 15 minutes or until onion is tender.
     Add broth,  vinegar, potatoes, and garlic.  Bring to a boil. Cover, and reduce heat and simmer 20 minutes or until potatoes are tender.  Uncover, increase heat to medium-high, and cook 14 minutes or until liquid evaporates and potatoes are lightly browned.  Remove from heat.  Add parsley, salt, and pepper.  Toss well.     Serves 6.

jacky@northshore1049.com

How to turn everyday pork chops into a flavorful and reeeeaaaally good dish.......!

                 PORK CHOPS with BROWNED GARLIC-BUTTER SAUCE

1 Tbs salt
1 tsp onion powder
3/4 tsp garlic powder
1/2 tsp white pepper
1/2 tsp dry mustard
1/2 tsp sage
1/2 tsp ground cumin
1/2 tsp dried thyme leaves
12 pork chops, 1/2 " thick
1 1/4 cups flour
Vegetable oil
 
     In a small bowl, combine salt, onion powder, garlic powder, white pepper, dry mustard, sage, cumin, and thyme.  Mix well. Sprinkle pork chops with 2 Tbs seasoning mix; pat in with hand.  On wax paper, combine remaining mix and flour.
     In large skillet over medium-high heat, bring 1/4 inch oil to 375 degrees. Dredge chops in seasoned flour;   shake off excess.  Fry in oil  4 -5 minutes per side or until chops are done.  Change oil if sediment starts to burn. Drain in paper towels.  Drizzle Browned Garlic-Butter Sauce over pork chops. (see below)     Makes 6-8 servings

BROWNED GARLIC-BUTTER SAUCE:

3/4 cup butter
2 cloves garlic, minced
2 Tbs minced parsley
1 Tbs Tabsaco sauce
          In small saucepan, heat butter until half-melted, shake pan constantly.  Add garlic and cook 2-3 minutes or until butter is melted and foam on surface is barely browned.  Shake pan occasionally.  Stir in parsely and Tabaso.  Cook 1-2 minutes or until sauce is lightly browned and very foamy.  Remove from heat.

I bet Homer Simpson would LOVE this!
 jacky@northshore1049.com

This is a recipe that a listener sent me YEARS ago!- Bea, in Rockport,,,,, I pulled it out the other day, and thought that it would be a great recipe to share--- especially with the Super Bowl approaching. ( even though it will happen without the Pats.....)
 
                             MIXED UP POPCORN

6 cups popped popcorn (about 1/3 cup unpopped)
3 cups bite-size rice cereal
2 cups round toasted oat cereal or anything in the oat family
1 1/2 cups salted peanuts
1 cup pecans
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 tsp vanilla
1/4 tsp baking soda

    In a large bowl, stir together the popcorn, rice cereal, oat cereal, peanuts, and pecans.  Transfer to a greased roasting pan.  in a heavy 2-3 qt. saucepan, conbine brown sugar, butter, and corn syrup.  Cook and stir, over medium heat to boiling.  Boil 5 minutes without stirring. Remove from heat, stir in vanilla and baking soda.
   Preheat oven to 250 degrees.  Pour the sugar mixture over the popcorn mixture, sitr gently to coat.  Bake for 1 hour,,,stir a few times.   Cool.   Store in an airtight container or ziploc bag. 
Makes about 14 cups.

Enjoy it!
jacky@northshore1049.com

    These are great little cinnamon cookies.  And since they have chocolate morsels in them, that makes them REALLY great!

                     CINNAMON PUFFS

2 cups flour
1 tsp baking powder
1 cup sugar
3 tsp cinnamon
1/2 cup butter, softened
1/2 cup shortening
1 egg yolk
1 tsp shredded orange rind
1 6 oz package chocolate morsels
1/2 cup chopped nuts
1 egg white
2/3 cup sugar(for rolling)
2 tsp cinnamon(for rolling)

     Preheat oven to 350 degrees.  Sift together 2 cups flour, 1 tsp baking powder, 1 cup sugar, 3 tsp cinnamon.  Add softened butter, shortening, egg yolk, and the shredded orange rind.  Mix well.  Stir in chocolate morsels and nuts.  Shape into 1" balls.  Dip in the egg white that has been slightly beaten.  Roll into the 2/3 cup sugar and 2 tsp cinnamon that have been mixed together.  Place on greased cookie sheet.  Bake at 350 for 15-20 minutes.   
    Makes about 5 dozen puffs.
 
Hope you like 'em! 
jacky@northshore1049.com  

     One more soup recipe this week...  You can make this soup as thick or as thin as you would like by adding extra broth.  Some folks like it thick, some prefer it thin---you decide!

                                        RED BEAN and BACON SOUP

1/2 lb lean bacon (about 8 slices), cut into 1/2 " pieces
1 1/2 cups finely chopped onion
2 large garlic cloves
1 bay leaf
1Tbs chili powder
1 1/2 tsp cuminseed
1/4 tsp cayenne, or to taste
1 1/2 cups chopped celery
1 1/2 cups chopped carrot
1 lb red beans (kidney or pinto), soaked in enough cold water to cover them by 2", overnight, 
     and drained
4 cups chicken broth- plus, if desired, additional for thinning the soup
2 cups water
1 28 oz can Italian tomatoes, drained, reserving the juice, and chopped
1/2 cup medium dry Sherry
Chopped scallion greens, for garnish
Sour cream, for garnish

     In a heavy kettle, cook the bacon over moderately low heat, stirring occasionally, until it is crisp, transfer it to paper towels to drain, and reserve it.   Pour off all but 1/4 cup of the fat and in the remaining fat, cook the onion, the garlic, the bay leaf. the chili powder, the cumin, and the cayenne, stirring, until the onion is softened.  Add the celery, the carrot, the beans, 4 cups of the broth, and 2 cups water, and simmer the soup, covered, for 1 to 1 1/2 hours, or until the beans are tender.  Add the tomateos with the reserved juice and simmer the soup, covered, for 20 minutes,  Discard the bay leaf and force the soup in batches through a food mill into a large pot.  Stir in the Sherry, salt, and pepper to taste, and the additional broth or water to thin the soup to the desired consistency, simmer the soup for 5 minutes, and serve it with the reserved crumbled bacon, the chopped scallion, and a dollop of sour cream.   
Serves 6-8.

Enjoy it!
jacky@northshore1049,com
  

     Wrapping up our week of soup recipes,,,  here's a classy one. It can be an elegant bowl of soup indeed, but it can also be just a warm and fuzzy bowl of soup that you can enjoy while watching a football game on TV.   

                           FISH SOUP with Cognac

1 1/2 lbs flounder fillets cut into chunks
3 Tbs olive oil
1 Tbs minced garlic
1 cup minced onion
2 tsp crumbled whole saffron
1/2 tsp chopped fresh or dried thyme
3 drops Tabasco
1/2 tsp salt
1/8 tsp freshly ground pepper
1 cup dry white wine
4 cups water
1/3 cup tomato puree
1 tsp crushed fennel seeds
3 Tbs Cognac
2 cups heavy cream
 
Serves 8
     Heat the oil in a kettle, add garlic, onion, saffron, and thyme.  Cook, stirring, until onion is wilted.  Add fish, and season with Tabasco, salt and pepper.  Cook briefly, stirring to break up fish.  Add wine, water, tomato puree. and fennel seeds.  Bring to a boil and simmer for 15 minutes, stirring occasionally.   Add Cognac, sitr in cream, and bring to a boil.  Simmer for 10 minutes.

Very very French and very very delicious.
 jacky@northshore1049.com

                          

Our week of  soup recipes continues today- with this delicious soup that uses winter greens like kale or chard,,,, It's yummy,, and be sure to serve plenty of crusty bread with it.

                ITALIAN CANNELLINI SOUP with winter greens

6 servings

1 Tbs olive oil
1/4 lb pancetta or Canadian bacon, cut in 1/2" pieces
1 lb. dried cannellini beans(white kidney beans), rinsed
9 cups water
1 large head garlic cloves, separated(peeled)
1 tsp dried rosemary, crumbled, or 4 tsp chopped fresh rosemary
Salt and fresh ground pepper
2 tightly packed cups coarsely chopped greens( such as kale, chard, or beet greens)
1 Tbs red wine vinegar

      In a medium soup pot, heat the oil over medium heat.  Fry the pancetta or Canadian bacon, stirring frequently, just until it starts to release its fat but does not brown, about 3 minutes.
     Add the beans, water, garlic, and rosemary.  Bring  to a boil, cover, and reduce to a simmer. Cook until the beans are tender, about 2 hours.
     Turn off the heat and use a potato masher to mash half the beans and the garlic cloves.  Season generously with salt and fresh ground pepper.
     Bring the soup to a simmer and add the greens and vinegar.  Heat 2-5 minutes until the greens are wilted,  but still bright. Ladle into warm soup bowls.

Hope you try it!
jacky@northshore1049.com

     Continuing with our week-long Soup Fest......
 Here is a wonderful recipe,,,,and I welcome the chance to use vegetables like parsnips and turnips!   (I don't often find recipes that I like that include those vegetables.)  This soup will not suit everyone's taste, but I think it is quite unusual and exceptionally flavorful- and it sure suits MY taste!  Hope you try it!

                          CURRIED WINTER VEGETABLE SOUP

4 servings

1 1 /2 tsp butter
1 Tbs curry powder
1 large leek, chopped
 4 cups chicken or vegetable stock
1/2 cup red lentils
1 white potato, diced
1 sweet potato, diced
1 medium turnip, diced
1 parsnip, sliced on the diagonal
1 carrot, sliced on the diagonal
1/4 cup coconut milk
2 Tbs chopped cilantro
Salt
1/8 tsp to 1/4 tsp cayenne pepper

     In a medium soup pot, melt the butter.  Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute. Add the stock and lentils.  Bring to a boil. Reduce to a simmer, and cook, covered, over medium heat until the lentils are soft,  about 10 minutes.
    Add the potato, sweet potato, turnip, parsnip, and carrot.   Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.  Remove the soup from the heat.  Stir in the coconut  milk and cilantro.  Season with salt and cayenne pepper. Ladle into warm bowls.

It's different, all right!
 jacky@northshore1049.com

     This is Soup Week!   Every day this week, there will be a recipe for a delicious soup here in the What's Cookin' space......some hearty, some healthy, ALL great for a cold winter's day!

                             BLACK BEAN SOUP

2 cups dry black beans
1 1/2 quarts cold water(less if beans are drained...see below)
4 Tbs oil
2 onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 tsp cumin 
1 tsp oregano
Salt and pepper to taste
Lemon slices (for garnish)

     Soak beans overnight in cold water to cover.  Drain or not, as you prefer. Add beans to soup kettle with water, bring to a boil, reduce heat and simmer, uncovered, for 2 hours or until beans are tender. Add more water if necessary. Heat oil in skillet and saute onions, celery, garlic, cumin, and oregano until tender  Add to beans and simmer 30 minutes .  Press through a food mill. Return to kettle, season with salt and pepper, and reheat slowly.  Garnish with lemon slices.

   Suggestion: pass around a small pitcher of sherry and invite your guests to season their servings to taste.

Enjoy it!
jacky@northshore1049.com