Ingredients:

200 grams chicken breast
600 ml. water
1 tablespoon salt
1 teaspoon white pepper
4 medium onions
100 ml. oil
seawead sheets
rice paper

For the Sauce:
2 tablespoons chopped or crushed peanuts
2 tablespoons fish sauce
1 teaspoon salt
4 tablespoons palm sugar
100 ml. water
1 tablespoon dried flaked chillies
1 tablespoon chopped coriander leaves
1 tablespoon lemon juice

Procedure:

First the sauce: Put 100 ml. of water into a small saucepan, add the palm sugar and bring to the boil. Add fish sauce, salt, flaked chillies and boil for 1 minute. Remove from the heat and add the chopped peanuts, coriander and lemon juice and leave the sauce to cool. Next we will cook the chicken, put a saucepan of water on to boil. Add the salt and pepper. Add the chicken breast and boil for 10 minutes, until it is cooked. Dice the chicken finely. Put oil in a frying pan, slice the onions finely and fry them until golden brown. Cut the seaweed sheets into thin short strips. Soak the rice paper in warm water until it is soft. This takes only a few minutes. When you add the rice paper into the water, drop it in sheet by sheet, to keep the sheets separated. Don’t just throw the whole packet in, in one go. Take a sheet of the softened rice paper, put a little chicken, a little onion and a little seaweed and place them in the center of the rice paper. Fold over the edges to wrap up the filling. Serve the parcels with green salad vegetables, and the sauce. Serve with mint leaves, green lettuce, coriander leaves.

Ingredients:

2- 4 ounces slices of veal, inside rounds
salt and pepper
flour for dredging
egg wash for dipping-1 egg, beaten with 1/4 cup milk
seasoned bread crumbs, for coating
oil for pan frying
2 eggs
4 anchovies, rinsed
2 tablespoons unsalted butter
1 lemon, split
1 tablespoon chopped parsley
1 teaspoon capers, rinsed

Procedure:

Working with one piece of veal at a time, place the veal slice between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound the meat until 1/4-inch thick, being careful not to make any tears in the meat. Repeat with the remaining piece of veal. Season the veal with salt and pepper. Dredge in the flour, shake off excess. Dip into the egg wash, allow excess to drip off. Coat in the bread crumbs. Heat 3/4 cup of oil in a large skillet until very hot. Place the veal pieces into the oil. (A sign of a good schnitzel is when the breading “bubbles” up while pan-frying). Cook until golden brown, about 2 minutes. Flip and cook until golden. Remove and keep warm on a service platter. Remove the excess oil from the skillet. Crack the eggs into the skillet, season and cook perfect sunny side up eggs. Place a cooked egg on top of each veal schnitzel. Criss-cross the egg with 2 anchovies each. In the same pan, brown the butter, squeeze in the lemon juice, add the parsley and capers and pour the sauce over the entire platter.

Ingredients:

1 - 1 1/2 lbs chicken breast
1 can cream of mushroom soup
2/3 cup white wine
4-6 slices swiss cheese, any variety

Procedure:

Place chicken breast in baking dish, sprinkle with salt, pepper, garlic, whatever you are in the mood for. Place a slice of cheese on top of each breast. Mix together the soup and wine, pour over chicken. Bake for 20-30 minutes at 350. Serve with rice, noodles, etc. The juice is fabulous over potatoes too. If you prefer a thicker sauce, you can add a cup or so of sour cream to the soup/wine mixture.

Ingredients:

2 teaspoons shortening
1 cup onions, finely chopped
1 cup green peppers, finely chopped
1 cup celery, finely chopped
4 cloves garlic, minced
1 chicken, cut into pieces
2 lbs. chorizo sausage or andouille sausages (or a good reliable hot sausage you know of)
3 cups fresh, ripe tomatoes, chopped or 2 cans diced tomatoes
2 1/2 cups chicken stock
2 teaspoons thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon cayenne or chili powder
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked long grain white rice
cayenne or tabasco sauce (to offer at table)

Procedure:

Melt shortening in a large/huge saucepan over medium heat. Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so. Remove and add onion, green pepper, celery and garlic. Cook slowly stirring now and again until onions are tender. Add sausage and cook 10 min more. Return chicken and add all remaining ingredients except rice and stir together well. Cover and simmer for 30 min stirring now and again. Remove cover and continue to cook until broth cooks down a bit-you don’t want it too thick as the rice will soak up the juice. Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or tabasco at the table.