2 tablespoons butter
1/4 cup salt
3 carrots, sliced 2 inches from bone
2 medium stalks celery, sliced
2 tablespoons olive oil
1/2 pound cooked cooked ham, dry-roasted
1 tablespoon tomato paste
salt to taste
1/2 cup dry white wine
1/2 cup milk
2 tablespoons Worcestershire sauce
1/2 cup kalamata olives, chopped
1/2 teaspoon dried basil
1/2 teaspoon paprika
2 cloves garlic, crushed, crushed small, chopped
1/2 (12 fluid ounce) can beef broth
3 tomatoes, cooked and cooled
1/3 cup Dijon mustard
1/2 salt and pepper to taste
1/4 cup dried basil
salt and peppercorns to taste
salt and sea salt to taste
1/2 cup vegetable oil
5 tomatoes, diced
3/4 cup white wine
1/2 lemon, quartered
1 tablespoon dried basil
1/2/3 cup uncooked frozen carrots
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Melt fat in a large skillet over medium heat, then add the onions and leeks and saute until onion becomes translucent. Stir in the parmesan, 1/2 cup of chopped celery and 2 tablespoons olive oil. Increase heat to heat through.
Season the turkey with salt and pepper. Place inside a casserole pan with sufficient remaining oil and enough water for drizzling.
In a hot, shallow skillet over medium heat, melt and saute chopped celery and 1/2 cup olive oil until nice and translucent. Stir in packed browned ground beef and cook until browned, 3 to 4 minutes. Drain; stir in tomato paste, salt and 1/2 cup water. Season with 2 tablespoons cinnamon, nutmeg and cloves. Stir in lemon and juice; cook 7 to 9 minutes, scraping the bottom of the skillet often. Stir in the chopped celery and boils for 2 minutes. Serve hot. Discard any leftover juices in skillet.