4-8 chicken breasts or second joints (boil for 15 to remove skin)
1 T cooking oil
1 medium onion
1 clove garlic
1/2 c chopped pepper
1-2 tsp curry
1/2 tsp thyme
2 c canned tomatos
Skin and cut up chicken. Saute vegets. Add tomats and spices. Cook at 350 for 30 minutes or simmer, covered, for 20. Add chicken. Cook. Serve on rice, pasta, toast, or shredded lettuce.
1 1/4 c crushed cornflakes (or breadcrumbs)
some lemon pepper (if no lemon pepper, crushing some coriander and adding that and some pepper until it looked right worked quite well.)
1/4 – 1/2 (or some) dill weed
1/8 tsp (or some) garlic powder
1/4 c buttermilk (milk works fine, too)
1 egg
1 lb fish fillets, 1/2 inch thick, cut into pieces (or don’t cut it up, worked fine that way, too) Mix cornflakes, lemon pepper, dill weed, garlic powder Blend buttermilk and egg. Dip fish in buttermilk mixture first, then in the dry mixture. Heat oil, add fish, ry 5-8 minutes. Drain and serve.
1 lb burger (or other ground meat to your preference)
1 c peas or mixed vegets, cooked
2 c mashed potato (Actually, I’d suggest just making a lot and using however much you need. Can always make mashed potato pancakes or something with any excess.)
1 egg
1/4 c parsley
1 diced onion
1 diced clove of garlic (or more. or lots more.)
1 1/2 tsp Old Bay seasoning (I actually don’t follow this part anymore. Tailor it now to what I think will taste right or what I think the people I’m feeding need.)
Hunter’s Gravy (or any decent brown gravy. Can make pan gravy if you have the time.)
Saute onion and garlic and burger. Mix with vegets, seasoning, sauce. Add butter (as needed), salt (to taste), parsley, and egg to potatos. Grease a casserole, fill with a third with potato mix, cover with burger, leaving enough space for a potato mix “lid.” Brush with melted butter. Bake at 400 for 30-40 minutes, covered for the first bit, uncover for last 10 minutes or so to let the top brown. (Made a really random tasty sauce for it once that consisted of something along these lines, as weird as it may seem: W-sauce, dill, curry, salt, pepper, basil, thyme, and a bay leaf.)
1 ln ground beef
1/4 lb ground pork
1/2 c bread crumbs
1/4 c milk
1 egg
2 tsp sugar
1 tsp salt
1/4 tsp allspice
6 T ch onion, saute lightly
Mix, make 1″ balls. brown in 2 T oil. remove from skillet, add 3 T floiur. Brown well. Add salt, 1/2 tsp sugar, dash nutmeg. Make gravy w/ milk. Add meatballs. Cook slowly over low heat. Serve over noodles or rice.
Mix: 1 c butter, 2 c brown sugar (packed)
Add after combining: 2 beaten eggs. 2 1/2 tsp vanilla
Alternate this mixture: 3 1/2 c flour, 1 tsp salt, 2 tsp baking powder
with this one: 1 c milk, 4 oz chocolate, 2 T butter
After all that is mixed together stir in 2-ish cups of chopped nuts, chocolate chips, mint chips, etc… I haven’t tried using any sort of fruit with this recipe. Drop by tsp onto cookie sheets. Bake 10-15 minutes at 350.
These are also wonderful with a tablespoon or two of minced fresh mint mixed in.
Mix: 2/3 c butter, 1 1/3 c sugar, 1/2 tsp grated lemon rind (orange works okay, too)
Add: 2 beaten eggs
Mash: 2 c banana (4-5)
Alternate the banana into the initial mixture with a combination of:
3 1/2 c flour, 1/2 tsp soda, 3 tsp baking powder.
Bake for 60-70 minutes in a 350 degree oven in 2 greased loaf pans.
In a double boiler: Melt 1 T butter.
Add 1 c(ish) beer or ale (best with dark beer).
Warm.
Mix 1 lb (ish) shredded sharp cheddar (sharper the better) w/ 2 tsp cornstarch.
Add to beer. stir until melted. Add one beaten egg or egg yolk slowly. Season to taste with good mustard and worcestershire sauce. stir until hot. serve on toast or with dipping chunks of bread. Also good with yorkshire pud and sausage.
3T olive oil
1 lb cutup chicken or turkey
1 med pepper, cut into strips
4 quartered tomatos
2T lemon juice
1 chopped clove garlic
1/2 lb or 1 can green beans
1/4 c chopped onions or scallions
1 can anchovies with capers
Saute onion and garlic. Add beans and peppers. cook lightly. Add tomatos, anchovies, then chicken. Add lemon juice. Heat thoroughly. Serve on pasta.
1 chicken breast or 4 second joints – boil for 15 minutes – skin, cut up if desired.
1T oil
2-3 small onions, chopped fine
1 green pepper, chopped fine
1/2 c chopped garlic (8-10 cloves)
4-5 oz chicken broth
salt, pepper
1/2 tsp saffron
1/2 bay leaf
1/2 pkg frozen peas or 1 can
1/2 c rice
Marinade boned and split chicken breasts in Italian dressing and lemon juice overnight. Chop 2 cloves garlic, put in skillet w/ 1 T fat and the drained chicken. When brown, add 1 c. chicken brother, 1 T parsley, and 1 tsp salt. Cook until tender.