Ingredients:

1 large whole chicken, cooked, deboned and cut into bite-sized pieces
2 tablespoons butter
1 8oz punnet button mushrooms, sliced
6 tablespoons tomato sauce
1 teaspoon mustard powder
3 teaspoons vinegar
1 cup cream
1 teaspoon sugar
1 teaspoon medium curry powder
salt and pepper to taste

Procedure:

Place the chicken in an oven proof dish. Heat the butter and fry the mushrooms until golden. Mix with the chicken. Mix the remaining ingredients together and pour over the chicken. Mix well. Bake in a preheated oven at 180C/350F for 30 minutes. Serve with rice and a green salad.

Ingredients:

6 veal scallopini, pounded very thin
salt and pepper
1 egg, lightly beaten
1 cup breadcrumbs, unseasoned
2 tablespoons vegetable oil
2 tablespoons margarine or butter
2 onions, peeled and sliced
2 green bell peppers, seeded and cut into thin rings
2 red bell peppers, seeded and cut into thin rings
1 cup beef broth
1/2 lb. mushrooms, sliced
1/4 cup whipping cream
1 tablespoon flour

Procedure:

If your meat isn’t very thin, pound it until it is; sprinkle both sides lightly with salt and pepper. Have ready beaten egg in one bowl, bread crumbs in another. Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack. Heat oil and butter together in a large frying pan over medium heat. Saute veal until golden on both sides, about 15 minutes total. Remove to a serving platter and keep warm. Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms. Cook until vegetables are tender. Combine cream and flour, and stir this into vegetables. Heat until thickened, then pour over veal and serve immediately.

Ingredients:

1 tbsp. olive oil
2 pieces whole chickens (3-lbs each)
2 tsp. ground ginger
1 tsp. paprika
3 cloves garlic, minced
1 large onion, chopped
1/4 tsp. saffron
1/2 tsp. nutmeg
2 tsp. salt
2 tbsp. black pepper, ground
2 cups chicken stock
1 cup green olives, chopped
4 tbsp. lemon rinds minced

Procedure:

Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffrom, salt & pepper in a bowl. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway. Cook on High heat until boiling. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins. Turn chickens & continue baking until tender & golden brown, approx. 25 mins. Move chickens to serving platter. Place pan on stove top & bring the chicken juices to a boil. Add olives and lemon rind. Reduce heat to Low & simmer 5 minutes. Spoon sauce over chickens & serve.

Ingredients:

1/2 kg. fresh squids
1/2 head garlic, minced
1/3 c. native vinegar or white vinegar
1/4 c. water
1 tsp. salt
1/2 c. squid broth
1 onion, chopped
6 tomatoes, chopped, (optional)
1/2 tsp. salt
1 tsp. monosodium glutamate

Procedure:

Boil squid in garlic, vinegar, water and salt. When tender, take out squid and remove membrane, eyes and stomach. Set 1/2 cup broth aside. Cut squid into 1″ pieces. Set aside. Sauté garlic, onion and tomatoes in oil. Add squid broth. Season with salt and monosodium glutamate.

Ingredients:

6 quarts water
8 large potatoes, cubed
1 cup green beans, cut
2 large carrots, sliced thin
8 tomatoes
1 head cabbage, cut into 1 inch chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste

Procedure:

Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.

Ingredients:

Chili
3 tablespoons chili powder
1 1/2 teaspoon cumin powder
3/4 teaspoon garlic powder
1 1/2 teaspoon salt
4 tablespoons corn oil
6 tablespoons flour
4 1/2 cups water
20 corn tortillas
cheddar cheese
velveeta
onion

Chili Sauce:

1 pound very lean ground beef
2 tablespoons chili powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon red pepper
1 teaspoon ground cumin powder
1 cup water

Place your sauce pan on the burner and put the lean ground beef in it. Don’t turn the burner on yet. Now mix the following spices together,chili powder, salt, ground cumin powder,garlic powder, red pepper. Turn your stove burner on to medium high and stir the beef until it is slightly browned. While stirring you will want to break the beef up into small pieces with your spoon. Now add the spices you just mixed together to the meat. Now that the spices are added mix them thoroughly into the beef until they are evenly distributed. Add and stir in 1 cup water. Once you stir this in put the lid on your sauce pan and let it cook on a low setting for 25 minutes. This slow simmer allows the meat to absorb the blend of spices. Once it is done skim the grease off.

Procedure:

Grate 1 cup Velveeta cheese and 1 cup Cheddar cheese and then mix them together. Set aside in refrigerator. Next you will want to soft fry the tortillas. If you skip this step, your Enchiladas will be absolutely horrible, microwave or not. To soft fry the tortillas, put 1/4 of an inch of corn oil into a frying pan. Then place it on a burner set on medium high. It will take a few minuets for it to heat up. Once it is heated up drop a tortilla in the oil for 5 seconds. Then flip it over, let the other side cook for 5 seconds, and then remove it rom the frying pan. Now blot the grease off using a paper towel. You will need to soft fry around 20 of these. Next we will need to make the enchilada sauce. First stir together in a sauce pan on a medium heat burner the 4 tablespoons corn oil, 3 tablespoons chili powder, 6 tablespoons flour, 1 1/2 teaspoon cumin powder, 3/4 teaspoon garlic powder, 1 1/2 teaspoon salt. After the above ingredients have been stirred together and warmed, add in 4-1/2 cups water. Continue to stir until the sauce is thickened to the consistency of a thin gravy. Then turn the burner off. We will take you through assembling the first beef enchilada. Start by dipping a soft fried tortilla into the enchilada sauce. Now place that tortilla on a plate. Use a different plate than the one you will serve it on otherwise your presentation will be a huge mess. Then place 1/4th cup of beef (chili), 1/4th cup cheese and 1 Tablespoon chopped onion on the tortilla. Then roll the beef enchilada up tightly. Take the rolled enchilada and slide it onto the serving plate. After you are done making the enchiladas top them off with more beef, cheese, onion, and about 3 to 4 large spoonfuls of enchilada sauce as seen to the left.