2 tb Margarine or butter; divided

3/4 lb Chicken breasts

-skinless, boneless -cut into cubes 1 sm Onion; finely chopped

-about 1/4 cup 1 md Carrot OR 1 small red pepper

-finely chopped (about 1/3c) 1 c Regular long-grain rice

-uncooked 1 cn (14-1/2 oz) Chicken Broth

-Swanson Ready to Serve 1 cn Cream of Mushroom Soup

-Campbells Condensed - 10-3/4 ounce can 1/8 ts Pepper

1/2 c Frozen peas

1.
In 3-quart saucepan over medium-high heat, in 1 tablespoon hot

margarine, cook chicken until browned, stirring often.
Remove; set aside.
2.
In same saucepan, add remaining margarine.
Reduce heat to medium;

cook onion, carrot and rice until rice is browned, stirring constantly.
3.
Stir in broth, soup and pepper.
Heat to boiling. Reduce heat to

low.
Cover; cook 15 minutes, stirring occasionally.
4.
Add peas and reserved chicken.
Cover; cook 5 minutes or until

chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.
5.
Serve.
Makes about 4-1/2 cups or 4 servings.

4 lb Venison (haunch, ham)

3 c Cheap red wine

1 1/2 c Red or white wine vinegar

pn Ground allspice 2 Whole bay leaves

4 c Celery, carrots, leeks,

Roughly chopped Sugar Salt 8 oz Jar of beef gravy

3/4 c Pearl onions, trimmed

3/4 c Fresh mushrooms

2 Cloves, garlic, crushed

2 pn Ground oregano

1 lb Salt pork, diced

1>.
Pour half bottle of red wine and half the wine vinegar into a

non-aluminum pan.
Add bay leaves, allspice and vegetables.
Do not season.
Bring to a boil for 30 minutes.
Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to room temperature before adding meat.
Strain mixture through cheescloth.
Discard the vegetables and spices in the cheesecloth.
2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid.
Cut venison into 2″ cubes.
Add to the strained mixture.
Let mixture stand in the refrigerator for 24 hours.
3>. Saute mushrooms and onions until limp.
Add gravy, garlic, oregano and the remaining red wine.
4>.
Fry salt pork until crisp. Drain.
Add salt pork to Mushroom/gravy mixture.
5>.
Remove venison from marinade.
Throw away marinade.
6>.
Saute venison until brown.
Add to mushroom/gravy mixture.
Place mixture in oven-proof casserole and cover.
Bake at 350 deg.
F for 2 hours or until venison checks done.
7>.
Serve stew over wild rice with cranberry sauce on the side.

2 tb Extra virgin olive oil

1 qt Marinara sauce

1 lg Eggplant, peeled & sliced

1 lb Italian sausage, pan sauteed

1 lb Mozzarella cheese

2 c Grated Romano cheese

1 ts Garlic powder

4 ts Basil leaves

2 ts Oregano

Black pepper to taste First, take a 10 x 14 glass baking pan and coat the sides and bottom with the olive oil.
Then pour a cup of the marinara sauce into the pan and spread it out evenly.
Next, place a layer of the sliced eggplant in the pan (making sure to work it into the sauce).
Then spread on another half-cup or so of sauce to cover the eggplant.
Now SPRINKLE on some Italian sausage …
then some mozzarella…then some Romano…then some garlic powder…then some basil…then some oregano.
Just try to get the SPRINKLINGS as evenly distributed as possible.
At this point, ladle on another cup of the sauce, spread it around, and cover it with another layer of eggplant.
Now repeat the entire process over and over again until all the ingredients are used, and top off the dish with a heavy layer of mozzarella.
Now, preheat your oven to 350 degrees, season to taste with the black pepper, and cover the dish TIGHTLY with heavy-duty aluminum foil.
All that’s left is to bake it in the upper third of your oven for about an hour (or until the eggplant is soft and tender), then cool for about 20 minutes before serving.

1/3 cup mayonnaise

1/3 cup plain yogurt

2 tablespoons cognac

1 tablespoon ketchup

1 tablespoon fresh lemon juice — or to taste

four 1 1/2-pound live lobsters 3 firm-ripe mangoes

1 cup finely diced celery

4 whole belgian endives plus 12 leaves for

– garnish 3 tablespoons minced fresh chives plus 24 whole chives

– for garnish

In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill the sauce, covered.
Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes.
transfer the lobsters with tongs to a bowl and let them cool until they can be handled.
Crack the shells, remove the meat, and cut it into 3/4-inch pieces.
Transfer the lobster meat to a large bowl and chill it, covered.
The lobster cocktail may be prepared up to this point 1 day in advance.

Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melonball cutter, scoop the flesh from the mango halves.
(There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced

chives, and the sauce and toss the mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses an garnish each serving with 1 of the endive leaves and 2 of the whole chives.

2 tb Chopped onion

2 tb Chopped green peppers

1/2 c Chopped celery

2 tb Butter

2 tb Flour

1/4 ts Dry mustard

1/2 ts Salt

1 c Milk

1/2 ts Worcestershire sauce

1/4 c Diced pimentos

1 1/2 lb Cooked shrimp peeled &

Deveined 3/4 c Chopped black olives

1/2 c Buttered bread crumbs

1) Preheat the oven to 400 F.

2) In saucepan saute onions, green peppers, and celery in butter until

vegetables are soft but not browned.
Stir in flour, mustard, salt, and milk; cook over medium heat, stirrring constantly, until sauce thickens.
3) Add worcestershire sauce, pimento, shrimp, and olives to saucepan;

simmer until heated thoroughly.
4) Spoon shrimp mixture into 4 ramekins; top with bread crumbs.
Bake for

15 minutes, or until browned and bubbly.
Remove from oven, and serve hot.

6 ounces Egg noodles — cooked al dente

drained 1/2 teaspoon Thyme

1/4 teaspoon Salt

1 10.1/2 ounce can cream of — celery soup

1/2 cup Milk

2 - 7ounce cans solid white — tuna, drained and fl

1 cup Up coarsely chopped celery

1/3 cup Coarsely chopped green — pepper

1/3 cup Sliced water chestnuts

1/3 cup Chopped scallions with some — green tops

1/2 cup Mayonnaise

3/4 cup Grated sharp Cheddar cheese

1/4 cup Chopped toasted almonds

Serves 6 Preheat oven to 425 degrees.
Inn a 2-quart casserole combine noodles, thyme and salt.
Set aside.
Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 Tablespoons of the cheese.
Heat and stir until the cheese is melted.
Add cheese sauce to casserole and mix thoroughly.
Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.

4 tb Butter

1 tb Curry powder

4 c Fresh pineapple — diced

1 c Chicken broth

3 1/2 lb boneless Pork loin

2/3 c Mango chutney

Salt & Pepper (to taste)

Mango garnish: 2 fresh mangoes peeled and diced (or sliced) and tossed with 1 Tbl.
minced fresh ginger and 1 Tbl.
minced cilantro. Optional: additional mango chutney.

Preheat oven to 350 degrees.
Place butter and curry powder in skillet.
Cook over medium heat for 3 minutes, stirring frequently. Add pineapple and stir to coat.
Add pineapple juice and broth and bring to a boil on high heat.
Boil 8 minutes.

Meanwhile, trim pork of excess fat, leaving a thin layer on top of the

1 envelope onion soup mix

2/3 cup dry bread crumbs

1/2 teaspoon pepper

1 egg

2 tablespoons water

6 skinless boneless chicken breast halves

2 tablespoons butter — melted

1.
With rolling pin, crush soup mix in envelope.
On wax paper, combine soup mix, bread crumbs, and pepper.

2.
In shallow dish, beat together egg and water.
Dip chicken into egg mixture; coat with crumb mixture, shaking excess crumbs off.

3.
On baking sheet, arrange chicken.
Drizzle with melted butter.

4.
Bake at 400=B0 for 20 minutes or until chicken is no longer pink.

750 g large free-range skinless chicken breasts — cut in

2cm cubes 12 bay leaves

—
The Marinade
—
2 tbsp balsamic vinegar

2 tbsp runny honey

1 large garlic clove — crushed

4 tbsp extra virgin olive oil

salt and pepper
—
The Salsa
—
1 tbsp white wine vinegar

3 tbsp extra virgin olive oil

1/2 tsp sugar

salt and pepper 3 spring onions — finely chopped

500 g tomatoes — skinned deseed chopd

20 basil leaves

4 large chicken breasts (approx 750g) makes 6 skewers

1.
In a bowl, combine the marinade ingredients.
Add the cubed chicken, stir to coat well and cover with clingfilm.
Leave to marinate in the fridge for at least 6 hours or up to 24.

2.
Thread the marinated chicken on to 6 skewers, inserting two bay leaves on each, and barbecue or grill until cooked through.

3.
Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar in a bowl and season to taste.
Add the copped spring onions and tomatoes and toss well to combine.
Stir in the basil leaves at the very last moment and then serve with the kebabs.

2 Lemons

6 Chicken thighs; skinned

1/3 c Flour

1 ts Paprika

Salt; to taste 2 tb Canola oil

1 c Water

2 tb Brown sugar; packed

1 tb Bitters

1.
Heat oven to 375 degrees.
Squeeze 1 lemon over

chicken.
2.
Combine flour, paprika and salt in bag.
Add chicken

pieces, one at a time; shake to coat well.
3.
Heat oil in large, non-stick skillet over

medium-high heat.
Brown chicken all over, about 10 minutes.
4. Put chicken in baking dish.
Dissolve sugar in

water; stir in bitters.
Pour over chicken.
Slice remaining lemon; put slices on chicken.
Cover and bake 30 minutes.

Source: Chicago Tribune, November 6, 1996
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