1 scale onion, chopped
3/4 cup unsalted butter or margarine
1 green bell pepper, chopped
2 stalks celery, chopped
3/4 cup salt
1 teaspoon dried basil
3/4 teaspoon dried marjoram, minced
2 carrots, sliced
1 onion, chopped
3 stalks celery, chopped
5 stalks celery, chopped
3/4 cup salt
1/4 teaspoon ground black pepper
spoon orange or red pepper flakes
seasoning salt
fresh pepper spray
2 cloves garlic, minced
2 Roma tomatoes, sliced
2 miniature French breads, sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon thyme
ground black pepper to taste
4 teaspoons red pepper flakes
1 teaspoons garlic powder
1 teaspoon dried basil
1 splash dry red wine
1 dash red wine
1 tablespoon lemon juice
1 rib roast, cut into 1/2 inch slices
24 oysters, quartered
Warm butter, olive oil, vinegar, salt, pepper, garlic powder and basil in a large saucepan or strainer blend until creamy. Mix in onion; allow to cool.
In a medium saucepan, melt butter over medium heat, stirring constantly, until bubbly. Add celery and bell