1 ½ pounds Chilean sea bass fillet, bones removed, cut into 1½"- thick pieces
3/4 cup orange juice
3 tbsp. tomato paste
2 tbsp. vegetable oil
2 tbsp. vinegar
1 tbsp. brown sugar or honey
2 cloves garlic, minced or pressed
1 tsp. grated orange zest
1 tsp. ginger ground
½ tsp. dried hot red pepper flakes
2 carrots peeled, julienne
2 celery stalks, washed, cut on bias
2 red bell peppers, seeded and ribs removed, julienne
2 yellow squash, julienne, yellow part only

1. Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish.

2. Stir together the orange juice, tomato paste, vegetable oil, vinegar, brown sugar (or honey), garlic, grated orange zest, ginger, and dried hot red pepper flakes, in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated. Cover and marinate in the refrigerator for 1 to 3 hours.

3. Preheat a charcoal grill or the broiler. Grill or broil the fish about 4 inches from the heat until well browned on one side, 3 to 5 minutes; brush with more marinade and cook on the other side until the fish is no longer opaque in the center, about 5 minutes longer.

4. Add 4 tbsp of sesame oil to a stir-fry pan. When the oil is hot, but not smoking add the red peppers, celery and carrots. Sauté for 2 minutes then add the remaining yellow squash.

5. Place equal amounts of your vegetable stir-fry in the middle of 4 plates. Place the hot sea bass atop the stir-fry mixture.

Makes 4 servings.

Nutrition facts per serving: about 309 calories, 11 g protein, 2.6 g total fat, 3 mg cholesterol, 8 g Omega-3 fatty acids, 43 mg sodium, 138 mg total carbohydrates.

Serves 8. 

8 ounces pasta (spaghetti, linguine or angel hair)
1 pound assorted seafood
1 pound tomatoes, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup basil leaves, finely chopped
¼ teaspoon salt and pepper (or to taste)

Calamari is delicately flavored. The tentacles, tube, and mantle are all edible.

1. Clean calamari by cutting off the head and tentacles and removing the viscera and quill through the neck opening. Remove the soft skin covering the tube and wings by scraping it off with a knife or rubbing it under running water .

2. Boil pasta in large quantity of water until al dente. Drain well. Sauté next five ingredients to form tomato mixture. Add seafood, then quickly toss with pasta.

*Assortment may include: calamari, shrimp, crabmeat, lobster, flaked fish. (If seafood is raw, cook with tomato mixture. If seafood is cooked, add it to mixture at last minute to heat.)

Makes 6 servings.

Nutrition facts per serving: 184 calories, 6 g total fat, 93 mg cholesterol, 279 mg sodium, 15 g carbohydrate, 5 g fiber, 17 g protein.

1 ½ pounds ground pork
1 pound lean ground beef
½ pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
½ teaspoon paprika
1 onion, finely chopped

1. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands. Form into finger length sausages about 3/4 inch thick. Arrange in a plate. Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.

2. Preheat the grill, medium-low heat.

3. Lightly oil the grilling surface. Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.

4. Serve in warmed or grilled Greek-style pita bread on a bed of chopped onions. Also good with kajmak or sour cream, fresh peppers, ajvar or tomatoes.

Makes 4 servings.

Cevapcici or cevapi are a signature dish in all ex-Yugoslavian countries, namely Serbia, Croatia, Bosnia, Macedonia, Montenegro and Slovenia. Different variations of the above recipe can be found.

1. Cut spareribs into serving-size portions; set aside. Place large plastic bag in large bowl. In bag combine remaining ingredients; mix well. Add ribs, close bag tightly and refrigerate 6 hours or overnight.

2. Turn bag several times to distribute marinade. Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover with foil and bake in a 350°F oven for 1 hour 25 minutes.

3. Uncover and brush ribs with the reserved marinade. Bake, uncovered, for 25-30 minutes or until done.

Makes 6 servings.

     2 onions, diced
     3 tomatoes, grated
     3/4 cup uncooked rice or bulgur
     3/4 cup extra virgin olive oil
     1/4 cup fresh mint, chopped
     1⁄4 cup fresh dill. chopped
     1/2 cup Kefalotyri cheese, grated
     salt & paper to taste
     1 jar grape leaves

1. In a bowl, mix well the first 8 ingredients together, using your fingers or a spatula.

2. Carefully, separate the vine leaves. Place each leaf shiny side down, with its stem toward you. Put a teaspoon of the mixure near the bottom of the leaf, fold the bottom and two sides to cover the filling. Then, roll tightly toward the tip of the leaf.

3. Place stuufed grape leaves in a deep dish or pan and cover with several of the remaining grape leaves.

4. Cover completely with water,freshly-squeezed lemon juice and olive oil. Place in pre-heated 350°Foven to bake for one hour, or untill the rice and the leaves are tender and the juice absorbed. Garnish with lemons and serve hot at room temperature.

Makes 4 main-dish servings.

4 salmon steaks, about 1 1/2 pounds (680g) total, cut about 1 inch (2.5 cm) thick
1/2 teaspoon dried dill weed or dried tarragon
1 teaspoon each coarsely ground pepper and salad oil
2 tablespoons lemon juice
¼ cup (60ml) scotch or bourbon
lemon wedges
salt

1. Rinse salmon and pat dry. Combine dill, pepper, oil, lemon juice, and Scotch in a large heavy-duty plastic food bag or nonreactive bowl. Add salmon and seal bag (or cover bowl). Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or up to 3 hours, turning salmon occasionally.

2. Remove steaks from bag and drain, reserving marinade in a 1- to 1 1/2-quart (950-ml to 1.4-liter) metal-handled pan. Arrange fish on cooking grate. Place lid on grill. Cook for 5 minutes. Turn fish with a wide metal spatula, brush with some of the reserved marinade, and set pan beside fish. Continue to cook until sauce is simmering and fish is opaque but still moist in center (about 5 more minutes; cut to test).

3. Using spatula, transfer fish to a platter or individual plates. Pour hot marinade over fish and garnish with lemon wedges. Season to taste with salt.

4. Scotch and selmon, anyone? You'll think the combination an instant classic once you discover how the smoky whiskey flavor complements the fish. For a fitting accompainment, grill skewers of whole mushrooms, onion wedges, and precooked red potatoes brushed with a mixture of olive oil and sage.

Makes 4 servings.

Charcoal: direct heat
Gas: indirect/medium heat
Marinating time: 1-3 hours
Grilling time: about 10 minutes

1 onion, sliced
2 tsp minced fresh garlic
2 bunches fresh spinach, trimmed
1 Tbs + 1 tsp Olive oil, divided
1 flank steak, butterflied by butcher
1 jar (12 oz) roasted red peppers
2 oz feta cheese, crumbled

1. Heat oven to 350°F.

2. Over medium-high heat, cook first 3 ingredients in 1 tbs hot oil for 10 minutes.

3. Open beef, spread with mixture. Layer with peppers and feta.  Roll up steak; tie at 1inch intervals.  Brush with remaining oil; season with salt and pepper.

4. Place on rack set in roasting pan; roast 30-35 minutes. Work time: 35 min. Total time: 1 hr and 20 min.

Serves 6.

1 3-lbs boneless single loin roast
1 ½ tsp dried rosemary leaves, crushed
½ tsp coarsely ground black pepper
1 1/8 tsp salt, divided
1 ½ tbs sugar
1 ½ tbs cornstarch
1 ¼ cups (10 oz) canned pineapple juice
1 ¼ cups (10 oz) orange juice
1/8 tsp ground cloves
2 ½ tbs lemon juice
1 pint strawberries, hulled and sliced

1. Preheat oven to 350 ⁰ F. Rub roast with rosemary, black pepper, and 1 tsp of salt. Place roast in a shallow pan and roast for 60-70 min until a meat thermometer inserted in center of roast reads 150 ⁰ F.

2. Remove roast from oven and cover; let stand for 10 min. While meat is resting, combine sugar and cornstarch in a medium saucepan. Stir in pineapple and orange juice and cook, stirring, over medium heat, until mixture bubbles and thickens.

3. Remove from heat and stir in cloves, lemon juice, and 1/8 tsp salt. Slice roast and serve with sauce; garnish with strawberries.

Preparation time: 15 minutes. Cooking time: 1 hr and 15 min.

Makes 12 servings.

4 lamb chops (about 3 oz. each)
1/4 teaspoon salt
1/4 teaspoon ground paper
     The Sauce:
1 cup whole tart cherries, canned or frozen (defrost prior to cooking)
1/2 cup red wine
1 tbsp maple syrup
1/4 cup fresh orange juice
1/2 teaspoon crushed rosemary
1 tsp cornstarch
     The Side:
10 oz. asparagus or green beans
5 oz. corn
several mint leaves

1. Preheat the grill to medium-high. Lightly coat with oil.

2. Season both sides of the lamb chops with salt and pepper. Grill until medium rare (140º F), about 3-4 minutes per side.

3. Serve with the tart cherry sauce..

     The Sauce:

1. In a medium saucepan, stir together the tart cherries, red wine, orange juice, maple syrup and rosemary. Bring to a boil and cook for 2 minutes, stirring frequently..

2. Reduce heat to medium-low and simmer for about 8 minutes. Whisk in the flour and cook for 2 additional minutes.

     The Side:

1. In a pot with boiling water, cook the vegetables for 10-15 minutes.

2. Serve along with the grilled lamb chops. Decorate with mint leaves.

Serves 1 very hungry person, split for two moderately hungry ones.

3 tbs. butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 tsp. baking powder
1 tsp. poultry seasoning
1/4 tsp. black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tbs. vegetable oil

1. In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

2. Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

3. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

4. Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

Old-fashioned cooks sometimes add eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.

Preparation time: 20 minutes. Cooking time: 6 minutes. Roasting time: 3 hours. Standing time: 15 minutes.

Nutritional Information: 1 serving with gravy -- calories 649, total fat 22g, saturated fat 7g, protein 78g, carbohydrate 31g, fiber 2g, sodium 705mg, cholesterol 316mg .

Serves 12.

2 pounds pork loin back ribs
1 tablespoon dried minced onion
1 ½ teaspoon onion powder
2 teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 ½ teaspoons sugar
1 teaspoon black pepper
½ teaspoon cayenne pepper

1.  In a small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs.

2.  Make a container for ribs by taking double layer of heavy-duty foil just large enough to hold ribs; crimp edges to make 1" sides.

3.  Preheat gas grill to medium-low heat. Add ribs in foil container and grill in covered grill, turning occasionally, until ribs are very tender and juicy, about 1 ½ hours (OR roast ribs on rack in shallow pan in 350°F oven for 1 ¼ to 1 ½ hours). Cut into 1-or 2-rib portions to serve.

Makes 10 servings
Preparation time: 10 minutes
Cooking time: 1 ½ hours

1 lb lean ground beef
½ medium sweet white onion, diced
½ large green bell pepper, seeds and veins removed, diced
½ lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1-28 oz can tomato sauce
½ 28 oz can (16 oz) stewed tomatoes
½ 6 oz can (3 oz) tomato paste
1 lb ricotta cheese
1 ½ lb mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
garlic powder
oregano
Italian spice
salt
garlic salt
parsley, diced (fresh flat leaf preferred)
1 garlic cloves, minced
white wine vinegar

1. Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.) Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.

2. Transfer browned beef, green pepper and onions to 3-qt pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3-qt. pot. Add oregano, parsley, Italian spice. Mix to taste, probably 2 teaspoons of each. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.

Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.

3. Cook 1 lb lasagna noodles in 6-qt. pot per cooking directions (al dente). (Note: noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. You may add 1 tablespoon of olive oil to the cooking water to help prevent sticking, as well as 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.

4. In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about 1 tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

Makes 8 servings.

Flavor improves for second service. Lasagna may be reheated in convention or microwave. Leave aluminum tent on for storage, however do not allow aluminum to touch the sauce.

½ cup red wine vinegar
1 clove garlic, minced
1 tablespoon fresh chopped basil or ½ teaspoon dried basil
1/8 teaspoon pepper
2 tablespoons olive oil
1 pound beef round steak (1 to 1 ½-inch thick)

1. Combine red wine vinegar, minced garlic, fresh chopped basil or dried basil and pepper in 12x8-inch (2 quart) baking dish; mix well.

2. Add beef round steak, turn to coat. Cover dish, refrigerate at least 3 hours, turning once.

3. Place meat on broiler pan; broil 4 to 6 inches from heat for 8 to 20 minutes or until of desired doneness, turning once.

Makes 4 servings.

1. To peel shrimp, remove the legs by gently pulling them off the shell. Loosen shell with fingers, then slide off. 

2. To devein shrimp, with paring knife cut a shallow slit along back of shrimp. Lift out vein. (You may find this easier to do under cold running water.) Refrigerate until needed. 

3. To make a roux, cook and stir 1/4 cup oil and flour together in medium saucepan over medium-low to low heat 20 minutes or until mixture is a tannish-brown color; set aside. 

4. Heat remaining 1 tablespoon oil in 5-quart Dutch oven or large saucepan over medium-high heat. Cook and stir onion bell pepper and garlic until vegetables are crisp-tender. 

5. Stir in water, tomatoes with liquid, thyme, salt, red pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes. 

6. Wash okra; cut into 1/4-inch slices. 

7. Stir roux and okra into tomato mixture. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 20 minutes, stirring occasionally. 

8. Add shrimp to gumbo and cook 5 minutes or until shrimp turn pink and opaque. Discard bay leaf. Serve gumbo over cooked rice. Garnish, if desired. 

Makes 5 servings. 

4 swordfish steaks (approx.4-6 oz. each)
1/2 cup Golden Dipt Southwest Style Cooking Sauce, or similar southern red chili pepper
lemon and lime sauce

1. Place swordfish steaks in shallow dish. Pour Golden Dipt Southwestern Style Cooking Sauce, or another similar southern spicy sauce, over steaks and refrigerate 15 minutes.

2. Grill or boil swordfish steaks 8-10 minutes per inch of thickness or until fish flakes easily with a fork.

3. Garnish with red chili pepper and both lemon and lime slices.

Vegetable Kabobs as side dish
1. Slice bell peppers, red onion, and zucchini into 1-inch chunks. Alternate with mushrooms, cherry tomatoes, and halved new potatoes onto skewers.

2. Grill 8-10 minutes or until done, turning regularly. Sprinkle with parsley.

Makes 4 servings.

     12 lasagna noodles
     3 cups (750 mL) tomato sauce
     Italian seasonings
     salt and pepper
     parmesan cheese, grated
Spinach & ricotta cheese filling:
     1 lb (500 g) fresh spinach (in package), trimmed and rinsed
     1/3 lb (150 g) ricotta cheese
     1 egg, beaten
     1/2 onion, finely chopped

1. Spinach and ricotta cheese filling: In saucepan, cook spinach for 5 minutes in minimum of water. Strain completely. Chop spinach and place in bowl. Add remaining ingredients and mix well. Set aside.

2. Cook lasagna noodles in saucepan of salted boiling water, until "al dente". Drain. Lightly rinse under cold running water for easier handling. Set aside. Preheat oven to 375 °F (190 °C).

3. To make lasagna rolls, lay noodles on wooden board, one at a time. Spread one end with 2 tbsp (30 mL) Spinach and Ricotta Cheese Filling. Roll up noodle and gently place in buttered baking dish. Repeat 11 times.

5. Sprinkle generously with parmesan cheese. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.

Serves 4.

about 2 lbs of beef tripe, usually honeycomb (sold frozen)
1-2 tablespoons of salt
3 medium-size tomatoes
4-6 oz of ketchup
black pepper, 20-30 peppercorns
8-10 Turkish bay leaves
leaves of Italian parsley, chopped
1-2 cups of apple cider vinegar, in a side bowl
2-3 cloves of garlic, chopped
sweet Cubanelle peppers, either cut or whole

1. Boil the (frozen) tripe in a large pot for about an hour. Remove the tripe from the pot, rinse with warm water and gently scrape with a spoon in order to remove any surface fat. Empty the pot, wash to remove any fat from the walls, and refill with fresh water.

2. Chop the tripe into small rectangle pieces (1/2" to 1" lenght).and return to the pot.

2. Add the peppercorns, salt, and Turkish bay leaves to the water. Add the salt, and boil with the lid on at medim heat, for about 3 hours.

3. After the first 3 hours or so of boiling, in a separate, small pot, boil the tomatoes for 10-15 minutes, so that the skin becomes loose. Then, peel off the skin, chop the tomatoes into small pieces and add to the boiling tripe. Also, add the ketchup.

4. Boil for another 1-2 hours, until the tripe pieces become soft. Add water in the event the soup becomes too thick, due to water evaporation..

4. In a small side bowl, place minced garlic and fill up with apple cider vinegar. Add to taste, perhaps 2-3 teaspoons to each serving of tripe soup. Sparkle generously with minced parsley. Do not eat the bay leaves.

5. Regular or pita bread is usually served alongiside. Sweet Cubanelle pepper on the side, adds an even healthier kick to this unique meal.

Makes 4 main-dish servings.

Tripe soup, prepared as described above, can be served as breakfast, lunch or dinner meal. Even though it is listed as as soup, it is more of a stew that can be served as a main dish. It has long been considered a "hangover remedy" in many countries. Indeed, a steaming bowl of tripe soup really does help to settle the stomach after having one-too-many, according to experienced individuals.

Similar versions of the above tripe soup recipe are common in Balkan countries ("shkembe chorba, shkembichi, tripice"), Poland ("flaczki"), Italy ("trippa alla fiorentina"), Germany ("kuttelsuppe") and France ("tripes à la mode de Caen"). Latin American tripe soups tend to also incorporate beans, bacon and spicy local ingredients.

     1 green onion, thinly sliced
     2 tablespoons freshly grated Parmesan cheese
     4 tablespoons olive oil
     1 tablespoon red wine vinegar
     1⁄2 teaspoon Dijon mustard
     1⁄4 teaspoon salt
     1⁄4 teaspoon coarsely ground black peppert
     1 pound turkey cutlets
     1⁄3 cup seasoned dried bread crumbs
     1 pound plum tomatoes (4 large), cut into 3⁄4-inch pieces
     2 small bunches arugula (6 to 8 ounces), coarsely chopped
     1/8 teaspoon salt
     1/2 teaspoon vanilla extract

1. Prepare dressing: In medium bowl, with fork, mix green onion, Parmesan, 2 tablespoons oil, vinegar, mustard, salt, and pepper; set aside.

2. Place turkey cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1⁄4-inch thickness. Coat cutlets with bread crumbs.

3. In nonstick 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until very hot. Add turkey cutlets, a few at a time, and cook until cutlets are golden brown and lose their pink color throughout, about 21⁄2 minutes per side. Transfer cutlets to warm plate as they are done.

4. Add tomatoes and arugula to reserved dressing; gently toss to mix well. Pile salad on platter and top with turkey cutlets.

Makes 4 main-dish servings.

4 2" veal shanks
3 tsp vegetable oil
2 qt chicken or veal stock (2 qt water & 6 bullion cubes)
s mall package of brown gravy mix
3 tsp olive oil
1 carrot
2 ribs celery
½ spanish onion
1 green pepper
4 medium-size mushrooms
½ tsp minced garlic
½ tsp basil
½ tsp oregano
½ tsp thyme
f lour to dust
4 cups cooked macaroni

1. Flour shanks and brown in a very hot pan with vegetable oil utill well carmelized. Deglaze pan with water.

2. Bloom Sundried Tomatoes in Chicken Stock for one hour. Add gravy mix and disolve.

3. Cut carrot, celery, spanish onion, pepper, and mushrooms into large rough cut pieces and toss together in olive oil and seasonings.

4. Combine shanks, vegetables, and stock into baking pan and bake covered for 2 ½ hours at 400 degrees. Toss macaroni in extra finished sauce.

5. Arrange mhanks on plate. Arrange macaroni and vegetables. Cover veal with sauce.

This dish is served with pride at Duranti's Restaurant, in Pittsburgh's Oakland, PA.