4 Tablespoons extra virgin olive oil — plus 1/4 C

1 Medium red onion — in 1/2″ dice

1/2 Pound shiitakes, hard part of foot removed

1/2 Pound cooked chorizo — thinly sliced

1/2 Cup Cinzano Rosso sweet vermouth

1 1/2 Cups basic tomato sauce

1 Cup dry white wine

24 littleneck clams, scrubbed — and rinsed

1 baguette

1/4 Cup dry red wine

6 Cloves garlic — thinly sliced

1 Bunch thyme, leaves only — finely chopped

Preheat oven to 450 degrees F.

In a heavy bottom 6-quart pan, heat olive oil until smoking.
Add onion, shiitakes and chorizo and cook until onion is softened, about 8 minutes.
Add Cinzano and bring to a boil.
Add tomato sauce, wine and clams, cover and cook until clams are open, about 10 minutes.

Meanwhile, slice baguette as if to make a submarine sandwich. Brush bread with wine, then oil.
Sprinkle with garlic and thyme and close.
Place in oven unwrapped for 5 minutes.
Remove and cut into 4-inch pieces.
Uncover clams and serve immediately.

2 pounds round steak cut into sm.
pieces or 2 lbs.

1 package dry onion soup mix

3 medium white potatoes — unpeeled, diced

carrots — diced 2 tablespoons tapioca

1 can (8 oz.) tomato sauce

1 cup water

2 teaspoons Kitchen Bouquet

2 teaspoons Worcestershire sauce

Add all ingredients in Dutch oven.
Cover and bake in 300 degree oven for 3 hou rs.

Mt.
Vernon

busted by sooz

1 tablespoon butter

8 ounces mushrooms — trimmed

–and caps only sliced 1/4 teaspoon ground orange zest

1/2 cup chopped canned plum tomatoes

1/4 cup white wine

1/2 recipe blueprint for veal stew

1/2 cup pitted sliced green olives

In a saucepan saute the mushrooms in butter until soft.
Add the orange zest and tomatoes and white wine.
Reduce until thickened. Add the veal stew and bring to a simmer.
Add olives and season to taste with salt and pepper.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97