Ingredients:

3 lb. lamb, cut from leg
2 small onion, finely-minced
4 large garlic, cloves, fine-minced
2 large shallot, minced
2 tablespoon parsley, freshly-chopped
1/2 cup pomegranate juice, unsweetened (available at Health Food- store)
4 tablespoon corn oil
8 drops cayenne pepper

Procedure:

Trim away all fat from meat. Cut into 2″ chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha.

Variations: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe. Makes 6 servings.

Ingredients:

200 grams Del Monte Spaghetti, cooked
200 grams chicken breast fillet, cut into large strips
1/2 tsp. iodized fine salt (or ½ tbsp iodized rock salt)
1/8 tsp. pepper
2 tbsp. margarine
4 cloves garlic, crushed
1 piece medium onion, diced
1/3 cup canned button mushrooms, each piece cut into 4 wedges
1 piece medium red bell pepper, diced
10 pieces black pitted olives, sliced thinly
1/4 cup water
1 pouch (250 grams) Del Monte Italian Style Spaghetti Sauce
salt to taste
1/2 piece star anise (optional)
1/3 cup coarsely grated quickmelt cheese

Procedure:

Season chicken with salt and pepper. Heat pan with margarine. Pan-grill chicken until brown on both sides. Set aside. In the same pan sauté garlic, onion, mushrooms, bell pepper, and olives for 5 minutes. Add water, Del Monte Italian Style Spaghetti Sauce, chicken, salt, and star anise. Simmer for 5-10 minutes. Add cheese. Pour over cooked Del Monte Spaghetti. Top with extra cheese if desired. Makes 5 servings.

Ingredients:

100 grams rice.
100 grams onion.
200 grams carrot.
salt.
fresh ground pepper.
large leek.
sour cream.

Procedure:

Chop onion finely, grate carrot and stew in in oil until light golden. grind meat in the mincer. Cook rice in salted water until half cooked. Stir in all ingredients and salt. Wash leek carefully, cut off green part and roots. Cut on one side, take to pieces. Fill every piece with 1 tablespoon meat filling and roll in a cigarette. Put carefully in a pan, pour over sour cream (tomato paste - optional) and cook on average heat for 20 minutes.

Ingredients:

12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Procedure:

Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. Place figs and sliced lemon segments in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown). With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve. Makes 4 servings.

Ingredients:

1 (15- or 16-ounce) package Chinese-style firm tofu
sunflower or other light oil
1 cup mixed raw nuts
1 cup soft cooked brown rice, preferably short-grain
1 medium onion, finely chopped
1/2 teaspoon ground or rubbed sage
1/2 teaspoon thyme
1 teaspoon salt
pinch of black pepper
1 teaspoon worcestershire sauce or tamari soy sauce
water (if necessary)
1 tablespoon vegan margarine, melted

Procedure:

Freeze the unopened package of tofu for at least 24 hours. Remove from the freezer and defrost in the refrigerator for at least 24 hours. When defrosted, wrap the tofu in (paper) towels and squeeze or press out as much water as possible. Crumble with your hands and set aside. Preheat oven to 375 deg F. Lightly oil a loaf pan. With a food processor, blender, or by hand, chop the nuts to a very fine consistency. Combine tofu, nuts, and all other ingredients except margarine in a large mixing bowl. Mix well, adding a small amount of water if necessary to moisten enough to hold together. Transfer the mixture into the prepared loaf pan, pressing in and smoothing the top with a wooden spoon or rubber spatula. Bake for 15 minutes, then baste with the margarine. Return to the oven and bake for an additional 20 minutes. Serve hot. Makes 4 to 6 servings.