BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL

JAN 2020

CHICKEN or DUCK, HIND QUARTER, PRESERVED (CONFIT)
FRA DIAVLO TOMATO SAUCE
MAPLE CREAM
PASTA FOR RAVIOLI (OR RAVIOLO) (makes approximately 10 raviolo)
PESTO, PARSLEY

POTATOES, RICED WITH GARLIC AND OLIVE OIL
PUMPKIN POT DE CREME
QUINOA
SPICY SLAW, FOR CRABCAKE
STEAK(S)cut from Naked New York