3 lb Cut-up broiler-fryer

-chicken 2 md Onions, chopped (about I

-cup) 1 ts Chicken bouillon granules

1 c Sour cream

2 ts Curry powder

3 c Hot cooked rice

1/2 ts Salt

1/8 ts Ground ginger

1/8 ts Ground cumin

-Chopped fresh parsley Prepare Peach Chutney. Cut each chicken breast half in half. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 11 x 7 X ] V2 inches. Sprinkle with onions and bouillon granules. Cover with waxed paper and microwave on high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until thickest pieces of chicken are done. Remove chicken to serving dish; keep warm. Pour liquid from rectangular dish into bowl, skim off fat. Return 1/4 Cup liquid to rectangular dish. Stir in sour cream, curry powder, salt, ginger and cumin. Microwave uncovered on medium (50%) 5 to 7 minutes, stirring every minute, until hot. Spoon sauce over chicken. Sprinkle with parsley. Serve with chutney and rice. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

1/3 c Margarine or butter

1 3/4 c All-purpose* or

-Whole wheat flour 3 tb Sugar

2 1/2 ts Baking powder

1/4 ts Salt

1 Egg, beaten

1/2 c Diced fruits, chopped figs

-or Dates 5 tb Half-and-half

1 Egg, beaten

3/4 ts Ground cinnamon

1/8 ts Ground cloves

*if using self-rising flour Omit baking powder and salt Heat oven to 400 degrees. Cut margarine into flour, sugar, baking powder, cinnamon, cloves and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the fruits and just enough half-and-half so dough leaves sides of bowl.Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or

pat dough into rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with preserves if desired. ABOUT 15 SCONES; 130 CALORIES PER SCONE.

2 c Unbleached Flour, Sifted

1/2 c Sugar

3 t Baking Powder

1 t Salt

2 t Pumpkin Pie Spice

1/2 c Quick-cooking Oats

1 c Chopped Dried Apricots

1/2 c Chopped Walnuts

2 ea Large Eggs, Slightly Beaten

1 1/3 c Milk

1/4 c Vegetable Oil

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly.

1/2 tb EDEN Hot Pepperer Sesame Oil

1 Clove garlic

– minced or pressed 1/2 Onion; thinly sliced

1 c Green beans

– (clean and trim ends) 1 1/2 tb EDEN White (Shiro) Miso,

-dissolved in 1/2 c Water or stock

1 ts EDEN OrganiC Barley Malt

-OR- maple syrup 1 1/2 ts EDEN Mirin

2 ts EDEN Kudzu or arrowroot

In a large skillet, heat Hot Pepper Oil and saute garlic for 30 seconds. Add onion and saute until translucent. Add green beans and saute for 3-5 minutes. Mix dissolved Miso, Barley Malt, Mirin and Kudzu or arrowroot together. Add to hot vegetable mixture and simmer, stirring constantly for about one minute or until thick. Serve as a side dish or as a topping for noodles. Prep Time: 10 minutes Cooking Time: 5-10 minutes Yield: 2 servings Copyright 1994 Eden Foods, Inc.

1/2 cup mint leaves, — picked over

1/2 cup basil leaves, — picked over

1 cup parsley, — picked over

2 cloves garlic

2 tablespoons capers, — rinsed and drained

4 medium plum tomatoes, — roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

Sea salt 1 pound ziti pasta, — preferably Italian

1 cup freshly grated Locatelli Pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve.

1 cn Pinto Beans (15oz), drained,

-rinsed 1 cn Black Beans (15oz), drained,

-rinsed 1 cn Corn (16oz)

1 cn Chopped Green Chilies (4oz)

1 lg Onion, chopped

1 lg Green Pepper, chopped

5 Flour Tortillas

1 c Monterey Cheese,

-pre-shredded 1 c Cheddar Cheese, pre-shredded

1 lg Jar Salsa

FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files (1:3801/100)) Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings Preheat oven 425″. Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer. Bake covered at 425″ for 10 minutes. Serve with salsa. ** -=> this comes from the bottom of the files of Shelley Rodgers <=-

1 lb Beef flank steak

Nonstick spray coating 6 Flour tortillas (7-inch)

1 c Salsa

1 ts Cornstarch

1/2 ts Instant beef bouillon

-granules 1 md Zucchini, cut into thin

-strips (2 cups) 4 Green onions, bias cut into

-1-inch lengths 1 tb Cooking oil

1/2 c Monterey Jack cheese,

-shredded (2 oz) Partially freeze beef. Slice across the grain into thin strips (bite-size); set aside. Spray six 10-ounce custard cups with nonstick spray coating. Brush tortillas lightly with warm water to soften. Gently press into cups. Bake at 350 F for 12 to 15 minutes. Remove from cups and set aside. For sauce, combine salsa, cornstarch and bouillon; set aside. Spray a large skillet with nonstick coating. Preheat over high heat. Cook and stir zucchini over high heat for 1 1/2 minutes. Add the onions; cook and stir 1 1/2 minutes more or until the vegetables are crisp-tender. Remove from skillet. Place oil in hot skillet. Cook and stir half of the beef for 2 to 3 minutes. Remove cooked beef and cook the other half. Return all of the beef to skillet. Stir sauce and add to skillet. Cook and stir until mixture is thick and bubbly. Continue cooking for 2 minutes more. Stir in the vegetable mixture. Evenly divide the meat mixture among the tortilla cups and top with cheese. Serve immediately. Makes 6 servings. [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.

2 lg Onions, chopped

2 md Green peppers, chop

1 c Chopped celery

3 Cl Garlic, minced

2 tb Olive oil

2 Pounds ground beef

1 pk Fresh mushrooms, sliced

3 6-oz cans tomato paste

1 16-oz can whole tomatoes

Undrained & chopped 3 8-oz cans tomato sauce

2 tb Worcestershire sauce

2 ts Chili powder

2 ts Dill weed

2 ts Whole oregano

(continued on sauce2) Brown ground beef with onion, green pepper, celery and garlic in hot oil in large dutch oven. Cook until meat is browned, stirring to crumble; drain well, and stir in remaining ingredients. Cover, bring to boil, and reduce heat to simmer for an additional 2 or 3 hours, stirring occasionally. Remove bay leaves and serve over pasta of choice. Sprinkle with shredded sharp cheddar cheese and grated Parmesan cheese if desired. (Please note that this recipe is continued on the next entry as THICK & SPICY SPAGHETTI SAUCE2)

1 c Chicken, cooked

2 1/4 c Water

1 ts Garlic powder

1/2 ts Curry powder

2 ts Lime juice

1 pk Chicken-flavor noodles/sauce

8 oz Green beans, frozen

1 tb Coconut, flaked

Shred chicken. Stir together water, garlic, curry, and lime juice. Bring to boil, then stir in noodles and green beans. Continue boiling over medium heat, stirring occasionally, 7 minutes or until noodles are tender. Stir in chicken and coconut; heat through. Sylvias comments: In spite of its name, this was more flavorful than spicy. For a more fiery effect, use more curry powder. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

1 1/2 lb White fish fillets (sole,

-whiting, cod, monkfish) Salt to taste 1 ts Ground cumin

Vegetable oil for -deep-frying 1/2 ts Ground coriander

3 Garlic cloves, crushed

1 ts Ground anise seeds

1/2 ts Chile powder

1 tb Lemon juice

Lettuce leaves Sliced radishes Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks. Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour. Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels. Serve hot, garnished with lettuce and radish slices. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]