Ingredients:

12 chicken drumsticks, skinless
3 1/2 cups ice water
1 cup plain non-fat yogurt
Breading Mixture (see recipe below)

Procedure:

Preheat oven to 350 degrees F. Spray a large baking sheet heavily with vegetable-oil cooking spray. In a large bowl with ice water, place chicken pieces; set aside. In a shallow bowl, place yogurt. Remove one piece of chicken at a time from the ice water; roll each piece of chicken in the yogurt. Place one chicken piece into a plastic bag with Breading Mixture, reseal and shake to coat thoroughly. Transfer breaded chicken to prepared baking sheet. Repeat process until all chicken pieces are breaded. Spray chicken lightly with vegetable-oil spray. Place baking sheet onto bottom shelf of oven and bake, uncovered, 1 hour, or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife), turning the chicken pieces every 20 minutes to allow even browning. Remove from oven and transfer onto a serving platter. Serve hot or at room temperature. Makes 6 servings.

Breading Mixture:
1 cup bread crumbs
3/4 cup all-purpose Ffour
1 tablespoon Creole seasoning
1/2 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
red (cayenne) pepper to taste
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed

In a large resealable plastic bag, combine bread crumbs, flour, Creole seasoning, garlic powder, pepper, cayenne pepper, thyme, basil, and oregano. Seal and shake well to mix.

Ingredients:

1 lb. potatoes, sliced
2 medium parsnips,peeled and sliced
2 medium leeks
1 cup potato or soy milk
1 lb. kale or cabbage
1/2 tsp. mace (optional)
2 garlic cloves, minced
a pinch of salt
a pinch of pepper
2 tbsp. margarine (soy)
1 bunch parsley

Procedure:

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley. Makes 4 servings.

Ingredients:

2 cans sauerkraut; canned (32 oz.)
2 tsp. paprika
1/2 tsp. caraway seeds
10 bacon; slices,rolled in flour
3 lb. spareribs; country style
6 beef bouillon cubes
1/2 tsp. pepper

Procedure:

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 quarts hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.

Ingredients:

4-5 medium shallots, sliced
3 cups mushrooms, sliced
2 pound low fat tofu
4 egg whites
1/8 teaspoon sea salt
1/2 teaspoon ground white pepper
1 1/2 tablespoons onion powder
3 tablespoons fresh basil, chopped
1 cup roasted red pepper, chopped
2 cups fresh spinach - blanched and chopped
12 ounce fat free mozzarella cheese, grated

Procedure:

Spray pan with oil and heat. Cook shallots for 2 minutes, stirring constantly. Add mushrooms, saute till soft, then cool. In a food processor, puree tofu, egg whites, sea salt, ground white pepper and onion powder. Place mushroom mixture, tofu mixture and all remaining ingredients in a bowl and combine using rubber spatula. Spray quiche pan with oil, pour in mixture and bake at 350 degrees Fahrenheit until firm, approximately 1 hour.