VOLUME 1 - Kilimanjaro Foods

the beef is tender. Should liquid evaporate too quickly, add another
1/2 cup of water.
3. Add parsley, dill, & coriander, stir into beef, & cook for 5 mins.
Remove bay leaves. Serve warm w/bread. Serves 4.
Sous Proven'cal
Servings
egg yolks
egg whites
1/2 c sour cream (or plain yogurt)
t prepared mustard *
T red wine ninegar
*Note: French's yelow mustard will work in this recipe very well.
Mix in the egg yolks, mustard, vinegar, & salt together in a bowl.
Drop-by-drop beat inh the olive oil until a good, thick maynaise is
formed. Add more oil if needed. Beat the egg whites until they are
stiff but not dry then fold them into the yolk mixture. Add the
sour cream/yogurt to the mixture and stir well. Cover &
refrigerate for 2-4 hours