4 Cooked chicken breasts>>>

Cut in bite size pcs. 1/2 c Chopped onion

12 Corn tortillas, torn small

2 cn Cream chicken soup

1 cn Pet milk

1 cn Green chili peppers, seeded>

Chopped. 8 oz Swiss cheese, grated

Combine and mix chicken, soup, milk, onion and chili peppers. In casserole dish, place a layer of tortillas, layer of chicken mixture and layer of cheese. Repeat layers, ending with cheese on top. Bake at 350 f. until hot and cheese is melted. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

3 pounds chicken thigh,skinless, boneless — cut in 1″

cubes 4 ounces soy sauce

4 ounces bourbon

4 cloves garlic (or more) — pressed

2 pieces fresh ginger — grated

2 ounces olive oil

1/4 cup brown sugar

Chicken- Usually legs or thighs, however any part will do. Mix marinade. Spread chicken in a single layer in a shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350. Bake for 45 min. It can be grilled or broiled.

1 Cup onion, chopped

4 Tablespoons vegetable oil

3 Pounds venison, cut in 1 inch cubes

1/4 Cup All-Purpose Flour

1 1/4 Teaspoons salt

1/2 Teaspoon thyme leaves, whole

1 bay leaf

1/8 Teaspoon black pepper, freshly ground

1/2 Cup Beef Bouillon

1 Cup dry red wine

1/2 Pound fresh mushrooms, sliced

2 Tablespoons butter, melted

Saute onion in hot oil until tender. Dredge venison in flour & brown in oil. Add salt, thyme, bay leaf, pepper, bouillon, & wine; cook at a simmer for one hour, stirring occasionally. If necessary, add more wine or bouillon. Saute mushrooms in butter; add meat & simmer for about 30 minutes more or until meat is tender.

Serve with potatoes or over rice or noodles.

2 ea Green peppers, chopped

1 T Olive oil

1 ea Pimentoes, small can

2 ea Onions, chopped

2 ea Cans tomatoes, 12 oz.

1 T Worchesterchire

Simmer shredded meat with above sauce, add 1/2 t thyme, 1/4 t pepper, 3 bay leaves, 1 t oregano, 1 t worchesterchire, 1/2 t cumin, salt to

taste. Good Venezuelan Mechada sauce.

1 lb Spaghetti

1 tb Salt

1 md Onion; chopped

4 tb Cooking oil

15 oz Tomato sauce

16 oz Tomatoes; chopped

Salt; to taste Pepper; to taste 9 oz Cheddar cheese

1/4 c Seasoned breadcrumbs

Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in

strips. Grease large glass baking dish with oleo. Place 1/2 spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs. Bake at 350 degrees for 25 minutes. Makes 10 servings SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

4 boned and skinned chicken breast halves — cook

& chopp ed 2 c couscous — dry

2 3/4 c fat-free chicken broth — boiling

1/2 c Golden raisins

1/2 c slivered almonds — toasted

2 apples — peeled and chopped

1/2 tsp coriander

1/4 tsp Ground cinnamon

1/8 tsp Ground cloves

Preheat oven to 400F. Combine all ingredients in a 9x13x2 inch glass baking pan . Cover with foil and bake for 25 minutes.

The original recipe called for 2 1/2 c stock and 1/4 c unsalted butter. I have adapted it to reduce the fat.

4 ea Chicken breasts

: Salt, pepper : Paprika 1 cn Cream of mushroom —

: undiluted 8 oz Sour cream

: Margarine Now it is your turn to bear with me. I have a delicious Chicken Papriksha recipe, but it is in my head, as it was taught by my mother in law and never written down; Season the chicken well with salt, pepper and garlic powder (Optional), top chicken pieces with lot of paprika (both sides). In a large frying pan (that has a lid) melt some margarine and sautee chicken pieces till well browned,** add 1/2 cup of water and cover pan, let it cook for 15 minutes. Mix soup and sour cream add to chicken mixing well with the juice that chicken has been cooking .Cook for a few more minutes and ENJOY! I serve it with butter noodles. ** before adding water you can drain some of the fat margarine) if there is too much. Let me know when you try>> or if you do not understand. You can use chicken with or without skin. Recipe By : —–

—–PATTI – VDRJ67A—– 1/2 c Onions — thinnly sliced

1 Garlic clove — minced

1 tb Margarine or butter

1 c Medium salsa

1/2 ts Sugar

1/4 ts Cinnamon

1/8 ts Cloves — ground

1/2 Bay leaf

4 Chicken breast halves

- boneless 2 ts Cornstarch

8 oz Tomato sauce

1 sm Orange — peeled,sections

Rice

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.

3 1/2 lb Pork ribs 12 ts Freshly ground black

pepper 2 ts Salt

—————————-TANGY BARBECUE SAUCE—————————- 1 1/2 tb Peanut oil 1 tb Orange zest

2 tb Finely chopped shallots 2 tb Chinese chili

bean sauce OR 2 tb Finely chopped scallions 2 ts Satay paste

1 tb Finely chopped garlic 2 ts Tomato paste

1 tb Finely chopped fresh ginger 1 ts Chinese white rice vinegar

2 tb Fine chopped fresh cilantro – or cider vinegar

3 tb Finely chopped fresh chiles 1/2 c Orange juice

2 tb Rice wine or dry sherry 1 1/2 tb Light soy sauce

3 tb Hoisin sauce 1 1/2 tb Dark soy sauce

2 tb Sugar 1 ts Salt

2 ts Chinese sesame oil 1 ts Freshly ground

black pepper PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK —–

6 Flour tortillas — *see below

2 lg Chicken breasts — cooked and

-cut up in small pieces 1 cn Cream of Chicken soup

8 oz Can diced green chilies

-(I used mild) 1/2 pt Sour cream

1/3 lb Jack cheese — grated

1/3 lb Sharp cheese — grated

1/2 cn Sliced black olives

1 sm Onion — grated

Green onion tops

Combine soup, onion, green onion tops, sour cream, chilies, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture. In a 9 X 13 greased shallow baking dish fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. (Sprinkle with paprika if you choose.) Refrigerate overnight. At this point they can be frozen for later use. Then thaw in refrigerator over night before baking. Bake at 350^ for 45 minutes. *This will fill 6 large size or 8-9 med size tortillas. Formatted for MM by Janet Newcomer, J.Newcomer1 on Genie 12/12/95 J.Newcomer1@Genie.com@Internet# From the kitchen of Helda Sooter

4 Boneless skinless chicken br

3 tb Flour

2 tb Olive oil

1 c Chicken broth

2 ts Dry mustard

2 ts Cornstarch

Pepper 2 tb Fresh parsley; chopped

6 tb Dry sherry

2/3 c Ricotta cheese; low-fat

2/3 c Plain yogurt

Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides, about 7-10 minutes. Stir a little chicken broth into dry mustard and cornstarch to make a paste. Then stir in the rest of the broth; add pepper. When breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to pan and cook until mixture thickens. Process ricotta with yogurt until smooth. Remove chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil. Serve sauce over chicken and sprinkle with parsley. —–

1 md Rabbit, cut up, frying

1 tb Olive oil

1 tb Butter or margarine

1 md Onion, cut in four

Whole cloves Bouquet garni * Salt to taste Brandy 4 tb Whipping cream

1 1/2 tb Grainy coarse Dijon Mustard

* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously ‘slosh’ brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.

1 10 Oz. Pkg Frozen Brussel Sprouts

3 Tablespoons Butter

1/4 Cup Flour

1/2 Teaspoon Salt

1/8 Teaspoon Freshly Ground Pepper

1 Cup Milk

1 Teaspoon Grated Onions — or to taste

4 Eggs — separated

1 Cup Mozzarella Cheese — grated

Cook sprouts, drain, and chop. Melt butter and add flour, salt, and pepper. Add milk and onion and stir until thickened. Beat egg yolks and add to warm sauce. Add cheese and cook for one minute, stirring constantly. Add sprouts and remove from heat. Beat egg whites until stiff and fold into hot mixture. Turn into ungreased 2-quart souffle dish. Bake at 300? for 1 1/2 hours and serve immediately.

Serves: 4 to 6

Source: “Mountain Measures” –Junior Leauge of Charleston, WV ed. 1974