Grilled Greek Chicken

4 pd chichen peices
1/2 cup olive oil
3 cloves of garlic chopped
1 ts salt
1 Tbs fresh chopped rosemary
1 Tbs fresh chopped thyme
1 Tbs fresh chopped oregano
2 lemons juiced

Marinate overnight
Cook on the grill

Spicy baked chicken (masaledar murghi) Indian

Yield: 6 servings

2 pounds Chicken pieces
1 tablespoon Ground cumin seeds
1 tablespoon Paprika
½ tablespoon Cayenne
1 tablespoon Turmeric
½ tablespoon Ground black pepper
2 teaspoon Salt
2 Cloves garlic; mashed
6 tablespoon Lemon juice
3 tablespoon Vegetable oil

Coat chicken pieces with ingredients.
Let marinate for a few hours.
Bake in oven @ 350 covered for 45mn to 1 hour.
Removing lid the last 10mn of cooking put on broil.

Perfect with Basmati rice, a veggi side, and toasted pita bread.

Sarah Johnson

White Chicken Chili

By Ann Bishop adapted a bit by moi

1 large onion - finely chopped
½ cup butter or margarine
¼ cup flour
1 sm. can chopped green chilies
  (I used my own I had made and frozen)
2 cups chicken broth (or 2 cups water & 3 chicken bouillon cubes)
2 cups milk
3 cloves garlic, minced
1 tsp. Tobasco (optional, I usually do not use this)
1 tsp chili powder
1 tsp ground cumin
White pepper & Salt for taste
3 or 4 15oz. cans Great Northern Beans
2 boneless skinless chicken breast and 5 chicken thighs cooked and shredded or cubed
1 whole, dried chipotle chili, stem and seeds removed, or ½ teas. ground chipotle pepper
2 cups grated Monterey jack cheese
½ cup sour cream (garnish)

In a skillet, cook onion in 2 Tbsps. of butter over medium heat until softened. In a large 3-4 qt. saucepan melt remaining butter (6 Tbsp.) over low heat and whisk in flour. Cook roux, whisking constantly, approx. 3 minutes. Add onions and green chilies. Gradually add chicken broth and milk while whisking mixture. Bring this to a boil and simmer, stirring occasionally, 5 minutes or until thickened.

Stir in garlic, chili powder, cumin, and white pepper. Add beans, chicken and dried chipotle chili. (I use a whole chipotle chili and let it simmer in the soup 10 to 20 minutes, then remove. The longer it simmers the stronger flavor.) Cook soup over medium to low heat approximately 20 minutes, stirring occasionally. Stir in 1 cup of cheese until melted. Serve soup garnished with remaining cheese and sour cream.

Cassoulet (White bean stew with pork)

Serves 8 to 10

Ingredients

2 Tbs animal fat (duck, goose or pork)

5-6 15oz cans white beans (preferably Great Northern)

2-3 cups cold water

3 chicken or beef cubes

1 cup chopped onion (3/4 lb) *I blend them with the celery (fussy kids!)

3 celery stocks, chopped

3 large cloves chopped garlic

3 fresh thyme sprigs

1 Tbs herb de provence

1 bay leaf

1/4 teaspoon black pepper

1 (14-oz) can stewed tomatoes, crushed, puréed or finely chopped with juice

1 lb cooked pork kielbasa, cut crosswise into 1/3-inch-thick slices

1 ham hock

1 1/2 pd of pork (country style ribs work great with or without bones)

Preparation

In a big casserole dish or dutch oven type pan brown the pork in the animal grease, push it to the side, brown the onion and celery. Add all the other ingredients. Cover. let simmer for at least an 1 1/2 hour to 2 h. Salt and pepper to taste. May need to add water if too thick.

Variations

You can transfer it to a baking dish, sprincle with bread crums and brown under the broiler... also you can add confit duck in it, but it is expensive and is a lot of work! There are receipies out there that take a lot of steps and times and are probably better, but this is pretty good with not a lot of work... to go even faster I have my onion and celery prechopped and frozen in a baggy! :)

Could add a little white wine?

Great with a crispy French bagette!

Laurie's Famous Banana Bread

2 eggs
1 cup sugar or a little less
1/2 cup oil (I use avocado)
1 1/4 cups buttermilk
1 tsp vanilla
2 ripe bananas
1 1/3 cup flour
1 tsp. soda
1/2 tsp. salt

Mix wet ingredients. Add flour mixture without over mixing.

Grease/flour pan.

Bake 45 min. at 325 degrees for smaller pans. about 1h to 1h20 min for large pan. 

Light homemade waffles

Ingredients


2 1/2c. flour
4 eggs
5 T butter
1/4 c sugar
1/2 tsp of salt
2 1/2 c milk
1 tsp vanilla
1 T baking powder

Mix dry ingredients, make a well.
Separate eggs; beat whites until fluffy and firm. (keep for the end)
Put yolks in well with melted butter.
Start mixing and slowly add the milk.
Add vanilla.
When the batter is the consistancy of a pancake batter, slowly fold in the whites with a wooden spoon. (do not stir)
Cook in waffle iron ( usualy spray the iron once before the first waffle.

Pork mustard cream sauce

For 6 peoples
(Works well with chicken breast too)
Prep time: 15mn


* 6 pork chops or pork lions
* 1 to 1/2 cup of water
* 3 to 4 Tbs mustard (grey poupon)
* 1 1/2 cup of sour cream and/or some whipping cream
* Salt
* Lemon Pepper
* Herb de Provence or Italian seasoning

Cook the pork in a pan until well done and yummy stuff is on the bottom of the frying pan. Season with salt, lemon pepper, and herbs.
Remove the meat and set aside.
Pour the water in pan and unsick the meat juices. Add mustard.
Let it simmer a little until half the water is gone.
Add sour cream and or whipping cream. Mix and simmer 5mm more.
Return the meat to pan with the juices. simmer a little it's ready!

Good served over rice or pan fried patatoes and with green beans.

Buttercream Icing

Ingredients:

* 1/2 cup solid vegetable shortening
* 1/2 cup butter or margarine*
* 1 teaspoon Clear Vanilla
* 4 cups sifted confectioners' sugar (approx. 1 lb.)
* 2 tablespoons milk**

1. Cream butter and shortening with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and
bottom of bowl often. When all sugar has been mixed in, icing will appear
dry.
3. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing
bowl in refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2 weeks.
Rewhip before using.

YIELD: 3 cups

French green beans

10 t0 15 mm to prepare

Put in non stick frying pan and simmer on medium for a few minutes:

About 3 Tbs butter (olive oil butter spread works well)
2 nice cloves of garlic chopped or minced
A nice bunch of Fresh parsley chopped (about 1/3 cup)
1 package of Mushrooms sliced

Add Green beans freshly steamed or canned (about 2 to 3 cans)

When heated through salt and pepper to taste.

Cranberry Breakfast Pie

Great anytime!

2 C fresh cranberries
1/2 C chopped walnuts
1/2 C brown sugar
1 stick melted butter
1 C sugar
1 tsp almond extract
1 C flour
2 beaten eggs

* Grease pie pan or 9x9 cake pan.
* Put washed cranberries in pan.
* Sprinkle with walnuts and brown sugar.
* Combine butter sugar, almond extract, flour, eggs.
* Pour over content in pan.
* Bake at 350 for 45 min.

(double the recipe for a 11x 13 pan)

Easy Yummy Yam Souflee

Mix with electric hand blender
4 cups cooked sweet potatoes
1/2 cup butter
Add and blend
2 Tbs white sugar
1/2 cup of milk
Add and blend
2 eggs

Put in greased pan (9 inch round)

Topping
1/3 cup pecan chopped
1/3 cup coconut ( I add more pecans; do not have to use coconut)
1/2 cup brown sugar
2 Tbs flour
Melt and add to nut mixture
2 Tbs butter
Pour on top of yams evenly

Cook
at 325 for 1 hour

Swiss fondue

There are a lot of different varieties of Swiss fondues using different types of Swiss cheeses, I just buy the kroger bran and added a little of another imported one like Gruyere or emmental (they are more aged).

1 pound Swiss cheese (aged 6 months)
2 Tbs flour
1 clove garlic finely minced ( before mincing cut in half and rub the inside of the pot)
1 cup dry white wine (use the "fre" bran which has alcohol removed)
2 Tbs kirsh or sherry (optional)
1 tsp salt
                                                                                    1/8 tsp nutmeg
                                                                                    Dash white pepper (couldn't find any so used black)
Grate cheese
Sprinkle flour and toss
Heat wine with garlic in fondue pot until bubble rise to surface
Add 1/2 cup at a time the cheese and stir
Add other seasonings
Stir until blended and smooth
Adjust heat to keep fondue bubbling until cheese is melted and blended. (if fondue becomes too thick add 1/2 cup of white wine hot stir until well blended)

Serve with cubed crusted French bread or other breads, better if bread is firm to avoid having it fall apart. ( day old bread works best)
Dip anything you like with cheese, apples cubed ham...