1 cup melted brown sugar

2 tsp. dry mustard

3 tbsp. flour

4 tbsp. Ancestral vinegar

Mix. Glaze ham before and during cooking.

2 trout fillets

1 onion, quartered

1 green pepper, cut in strips

1 tsp. tarragon

2 tbsp. Ancestral vinegar

garlic salt and pepper

Lay fillets on an oiled sheet of aluminum foil.

Cover fish with remaining ingredients and enclose in foil.

Wrap with a second sheet of aluminum foil and cook for 30 minutes at 350° F.

OLIVE CHICKEN

2 chicken breasts and 4 chicken legs

6 tbsp. Ancestral vinegar

6 tbsp. olive oil

1 small can stewed tomatoes

2 green peppers, cut

1 onion, chopped

1 clove garlic, thinly sliced

1 tsp. oregano

1 tsp. thyme

salt and pepper

20 green olives

Place chicken in an oven dish. Add remaining ingredients,

except olives, and let marinate for 3 hours in refrigerator.

Remove chicken and brown in olive oil.

Put chicken back in oven dish, add olives, cover and

cook in oven for 1 hour at 350° F.

CHICKEN PENNINE

2 boneless chicken breasts, cut in strips

3 peppers (1 green, 1 red, 1 yellow), chopped

2 cups mushrooms, sliced

1 onion, chopped

2 cloves garlic, thinly sliced

3 tbsp. Ancestral vinegar

4 cups pennine

½ cup Parmesan cheese

1 tsp. basil

salt and pepper

Brown the chicken and let stand.

Partially cook onion, garlic and peppers,

add mushrooms and cook for 1 minute.

Add salt, pepper, basil, chicken and vinegar.

Cook pasta and stir into mix. Sprinkle with cheese and serve.

SLIM AND TRIM BREAKFAST

Drink 2 tsp. Ancestral vinegar in a large glass of water.

Eat 1 whole grapefruit.

Next, eat 1 tsp. oat bran, diluted in a bit of water and honey.

If you feel hungry later in the morning, eat some fruit.

GARLIC BEANS

4 tbsp. olive oil

2 cloves garlic, thinly sliced

4 cups green beans, cut and cooked

2 tbsp. Ancestral vinegar

½ tsp. thyme

½ tsp. sea salt

Saute cooked beans in oil. Add garlic and cook 1 to 2 minutes.

Add vinegar and season. Serve hot as a side dish.

VEAL CUTLETS

4 veal cutlets, floured

4 tbsp. butter

2 cups chicken broth

1 ½ tbsp. corn starch

3 tbsp. cold water

4 tbsp. Ancestral vinegar

1 tsp. chives

salt and pepper

Preheat oven to 200° F. Season cutlets with salt and pepper.

In a frying pan, brown cutlets in butter for 2 minutes on each side.

Remove from burner and place in the oven.

Add vinegar to frying pan and allow to evaporate.

Add chicken broth and let diminish 3 to 4 minutes.

Mix corn starch in cold water and add to the sauce.

Let thicken. Add chives and pour over cutlets.

BEEF STEW

2 pounds beef, cubed

1 small can vegetable juice

1 large can tomatoes, diced

2 stalks celery, chopped

2 green peppers, chopped

2 cloves garlic, thinly sliced

1 onion, chopped

3 tbsp. brown sugar

5 tbsp. Ancestral vinegar

a few drops of Tabasco sauce

salt and pepper

Sauté beef cubes in olive oil. Remove beef and place in an oven dish.

Partially cook vegetables and add to meat.

Bring tomatoes, vegetable juice and vinegar to a boil.  Stir liquid and remaining ingredients in with the beef and let simmer for 2 hours at 350° F.

Pour half of the oil into a frying pan.

In a bowl, mix the rest of the oil with the remaining ingredients.  Coat fish generously with mixture.  Cook steaks for 4 to 5 minutes each side, depending on their thickness.

BRAN MUFFINS

3 cups oat bran

¼ cup honey

½ cup raisins

1 tbsp. powdered yeast

½ tsp. sea salt

1 ¼ cups skim milk

1 egg

1 tbsp. vegetable oil

4 tsp. Ancestral vinegar

Preheat oven to 425° F.

Grease bottom of muffin tin or line it with baking papers.

Mix raisins with dry ingredients. Add remaining ingredients and mix well.

Spread batter evenly into muffin tin and cook for 17 minutes.