Halloween Recipes

Hot Spiced Cranberry Apple Punch
This is a spicy punch which will warm you up perfectly on either Halloween or Bonfire night.
1½ pints cranberry juice
4 cups apple cider
½ pint water
4oz caster sugar
Juice of one lemon
4 cinnamon sticks
1 whole nutmeg
1 teaspoon whole allspice
1 teaspoon whole cloves
1 cups rum (optional)
Lemon wedges and cranberries for garnish
Mix together the cranberry juice, cider, water, sugar and lemon juice in a large pan. Bring to a boil. Wrap the spices in a cheesecloth bag and add to the pan. Simmer for twenty minutes. Add the rum if desired. Ladle into warm mugs and garnish with lemon wedges and whole cranberries if desired.

Spicy Black Bean Soup
Serve this soup in wide shallow bowls and if you are feeling really clever, try piping or trailing sour cream spider webs onto the top. If you are making this soup for children, consider adjusting the spices. This soup is quick and easy to make, especially if you use canned beans. If you use canned beans, just reserve one cup of the liquid they were canned with and drain and rinse the beans well.
1 tbsp olive oil
1 tbsp butter
2 medium chopped onions
4 minced garlic cloves
2 tsp minced crumbled dried thyme
5 cups cooked black beans, with one cup of cooking liquid reserved
4 cups chicken stock
1 14oz tin chopped tomatoes
2 tsp ground cumin
2 tsp tabasco sauce
Place the butter and oil in a large pan and melt over medium heat. Add the onion and cook until the onion is softened and translucent. Add the garlic and thyme and cook for an additional three minutes. Add the remaining ingredients. Bring to a boil. then reduce the heat to medium low. Cover and simmer for 20-30 minutes, stirring occasionally.
Remove three cups of the soup from the pot and puree in a food processor until smooth. (Tip: Do this a cup at a time, unless you want to redecorate your kitchen! Add the puree back to the soup. Reheat until the soup is thoroughly warmed again. Spoon into serving bowls and garnish with sour cream.

Pumpkin Soup
1 medium onion, peeled
50g / 2oz butter
2 cloves of garlic, peeled and crushed
900g / 2lb pumpkin
1 tbsp coriander seeds
2 tsp cumin seeds
2 small dried chillies
1 tsp ground turmeric
2 pints vegetable or chicken stock
4 rasher smoked bacon
4 fl oz single cream
Chop the onion. Melt the butter in a large heavy based pan and cook the onion and garlic in it until soft. Peel the pumpkin, removing the seeds and pith. Cut the flesh into cubes and add to the onion. Cook until the cubes are golden around the edges.
Roast the coriander and cumin seeds in a small frying pan over a low heat for about 2 minutes. Grind the spices and add them, the chillies and the turmeric to the pumpkin and onion. Cook for a few minutes and then add the stock. Simmer for 20 minutes until the pumpkin is tender.
Fry the bacon until crisp, in the pan you used for the spices. When cool, snip into small pieces with scissors.
Puree the pumpkin in a food processor. Pour in the cream and season to taste. Return to the pan, reheat and serve piping hot, sprinkled with bacon pieces.

Toffee Apples
10 apples, small
8 oz / 225g black treacle
4 oz / 125g butter
1lb / 450g brown sugar
1 tbsp vinegar
Thoroughly wash the apples then dry with kitchen paper.
Insert a wooden stick in each, downwards through the core, to act as handles.
Put the butter, treacle, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes (Be careful, this mixture can burn!)
Quickly dip and coat the apples in the hot mixture and then place on a baking try lined with waxed paper to set.

Pumpkin Pie
For the pastry:
6oz / 175g plain flour
4oz / 125g butter
1 egg yolk
2-3 teasp. cold water
For the filling:
1lb cooked and mashed pumpkin
2 eggs
½ pint / 10 fl oz evaporated milk
2 oz / 50g brown sugar
1 tsp ground cinnamon
pinch nutmeg
To make pastry:
Sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Add the egg yolk and water and mix to a firm dough.
Wrap in clingfilm and chill in the fridge for half an hour. Then roll out and line an 8" / 20cm pie dish (fluted if you have it).
Bake blind for 10 minutes in a preheated oven at 220C / 425F / Gas Mark 7
.
To make filling:
Place all the filling ingredients in a bowl and beat with an electric mixer until smooth. Pour into the pie crust and bake at 220C / 425F / Gas Mark 7 for 10 minutes, then lower oven temperature to 180C / 350F /Gas Mark 4 and bake for a further 40-50 minutes until the filling is set.
Serve warm or cold with cream or ice cream.

PORK STEAKS with APPLE RINGS..
..from hidden-england.netfirms.com

(A most unusual and tasty barbecue recipe for the summer)

This is a simple but exquisite meal - ideally cooked on a barbecue or open fire in the summer. The meal can be supplemented with apple rings - or pineapple rings - or kiwi fruit - or mango - the choices are limitless.
These steaks can be served with just about anything - but why not try making your own barbecue beans? ****see below

Ingredients:
4 of 10 oz (4 of 275 g) Pork Steaks
ground black pepper
2 oz (50g) soft brown sugar
4 tablespoons english mustard
4 apple rings*
8 large rashers of smoked bacon
sweet cider
salt (to taste)

Method:
1. Remove any skin/rind from the pork steaks.
2. Barbecue the steaks for about 3 or 4 minutes on each side.
3. Allow the steaks to cool. Then coat them with the English mustard. Onto this coating sprinkle a little soft brown sugar and then place an apple ring on top.
4. Now wrap each steak in bacon. Sprinkle a little salt and course ground black pepper onto the outside.
5. Barbecue each steak for another 3 minutes on each side.
6. As these steaks cook, sprinkle a little sweet cider onto them.

* You can use pineapple rings, kiwi fruit rings, mango rings, and a range of fruits instead of the apple rings.

** These can be eaten on their own or with chips, rice, salad or barbecue beans


BARBECUE BEANS

(A nice addition to a summer barbecue)

Not a particularly 'old' recipe - but one we have made a number of times - especially when the smell of the barbecue has attracted others.

There are TWO recipes here - one 'quick' and one 'slow'.
The quick one is for those times where extra guests arrive and you need to fill them up with food. Quick barbecue beans soon fills up hungry stomachs - it can be cooked on the grill with little preparation - and adds a nice taste - particularly to Pork and Apple Rings.

The slow one is for special occasions wh

en you can prepare before hand - and when you hope the smell of cooking does not attract too many extra people!

Quick barbecue beans
Ingredients:
2 large tins baked beans in tomato sauce
1 red pepper
2 tablespoons Worcestershire sauce
A pinch of chilli powder
4 slices of cooked bacon.
1 onion
(you can add a little 'barbecue sauce' if you want a more 'modern' taste).

Method:
1. Chop up the onion, bacon and the red pepper into small pieces.
2. Place in a metallic (or fireproof) pan and fry on the fire until the bacon and onions are cooked.
3. Now add the beans and the rest of the ingredients and stir whilst heating.
4. Once everything has started to simmer transfer to a metallic (or fireproof) bowl, cover with tin foil, and place on the edge of the fire/grill to keep warm. Take care the beans do not boil or they will eventually burn.

Slow barbecue beans
Ingredients:
2 cups dried navy beans
2 cloves garlic
1 cup chopped onion
1/2 cup barbecue sauce
1/4 cup mustard
1/4 cup molasses
1 tablespoon cider vinegar
salt and pepper to taste

Method:
1. Soak the beans overnight.
2. Chop up the garlic and the onions. Add these, with the soaked beans, to a large pot.
3. Cover the mixture with about 1 inch of cold water. Cover and quickly bring to the boil.
4. Once the beans have boiled, simmer for about 90 minutes, or until the beans are tender.
5. Drain the beans and stir in the barbecue sauce, mustard, molasses, maple syrup and vinegar. Add a little salt and pepper to taste.
6. Finally simmer the beans for another 30 minutes on a low heat.

Keep hot and serve hot.

These can be eaten on on their own or poured over a number of dishes - try cooking a most delicious and yet so simple barbecue dish - Pork Steaks and Apple Rings - that go wonderfully with these beans..

Easy Recipes for Kids
From The Rainy Day Resource Page

*** Soft Pretzels ***
2 - 16 oz. loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Coarse salt

Separate thawed bread into 24 - 1 1/2" balls. Roll each ball into a rope 14 1/2" long. Have children plan and design pretzel shapes (letters or numerals). Put pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1" of boiling water on bottom rack of oven; bake pretzels at 350 degrees on rack above water for 20 minutes or until golden brown.

*** Peppermint Ice Cream ***
3 lb. coffee can with plastic cover
1 lb. coffee can with plastic cover
Rock salt
Crushed ice
2 cups whipping cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Red food coloring
Crushed peppermint stick (about 3 T.)

Place 1 lb. can in center of 3 lb can. Fill 1 lb. can with ice cream ingredients. Layer crushed ice and rock salt around the small 1 lb. can. Cover both with their plastic lids. Sit in a circle on floor and roll the can back and forth for about 15 minutes.

*** Rice Krispie Bars ***
6 cups Kelloggs Rice Krispies
1 bag of white marshmallows
3 tablespoons butter or margarine
No-stick cooking spray


Melt the margarine in a no-stick pan and add the entire bag of marshmallows. Stir over medium heat until the marshmallows have completely melted. Add Rice Krispies and mix together well. Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick cooking spray. Use a baggie that has been sprayed with no-stick spray to spread and flatten mixture. Cut into squares when cool. Kids love making and eating these easy treats!

*** Gingerbread Men ***
1/2 cup shortening
1 egg
1/2 cup brown sugar
1 1/2 cup flour
1 pkg. instant butterscotch pudding mix
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
Favorite frosting
raisins & candies
Cookie cutter

Mix together egg, shortening, and brown sugar. Add remaining ingredients. Roll out dough and cut into gingerbread men shapes with a cookie cutter. Bake for 10 minutes at 350 degrees. Decorate men using favorite frosting and candies. It's fun to make these after reading the classic tale of The Gingerbread Man.

Children like this recipe because the gingerbread is sweeter and chewier than the traditional molasses cookies.

Soft Drinks~from hidden-england

Lemonade
This is one of the classic English soft drinks, especially for summer and picnics.
It is not fizzy and is quite thirst quenching. Makes 2 litres.

Ingredients:

8 large lemons
200g / 8oz sugar
2 litres of boiling water.

Method:
1. Wash the lemons and peel them. Cut them into halves and, with a knife, cut off any of the white pith that remains. If you leave this on the drink will be bitter to taste.
2. Squeeze the lemons into a large bowl, remove any large bits of pith that remain on the segments, and then add the remainder of the flesh.
3. Pour in the boiling water and add sugar. Stir the mixture to dissolve the sugar.
4. Cover with a cloth and leave undisturbed for 24 hours.
5. Stir then strain through a fine mesh or sieve, preferable non metallic.
6. Taste the lemonade and add a little sugar if required. If it tastes too strongly of lemons then add some more cooled boiled water.

Serve in jugs full of ice.

GINGER BEER
This is probably the most classic of the English soft drinks. Again this is not a fizzy drink and is excellent in the summer as a thirst quencher.

Ingredients:
2 litres of boiling water
450 g / 1 lb sugar
1 egg white (no yolk)
The juice from two large lemons that have been squeezed
1tbsp of cream of tartar
75 g / 3 oz of peeled fresh root ginger

Method:
1. Peel the ginger root then mash it into a paste.
2. Into alarge bowl place the sugar, lemon juice, tartar and the ginger.
3. Pour in the boiling water and stir.
4. Add the egg white whilst still stirring.
5. Cover with a cloth and leave for 24 hours.
6. Stir the ginger beer and strain through a non metallic sieve or strainer.
7. Place the ginger beer into bottles which should be sealed in some way and leave them for 4 days to improve the flavour before drinking.

A MOST UNUSUAL SALAD~Recipes from hidden-england

(And you can put it in baked potatoes too)!

This salad is rather unique and the original, I believe, dates from around 1855. Not only can it be used and eaten as an 'ordinary' salad with cold meat or a quiche - it can be used to stuff hot baked potatoes! Unique and delicious!
If you want to use this as a filling for baked potatoes then this amount should easily fill 4 large ones.

Ingredients:
1 small sized red cabbage
1 large onion
2 carrots
1 tablespoon of clear honey
5 fl oz mayonnaise
1 teaspoon curry powder
3 oz currents
coarse black pepper

Method:
1. Clean and shred the cabbage. Peel then slice the onion into small pieces. Clean and grate the carrots.
2. Put the shredded cabbage, chopped onion and grated carrots into a mixing bowl. Add the currents and toss well to mix.
3. In another bowl place the warmed honey, curry powder, mayonnaise and pepper. Mix well.
4. Now throw in the cabbage/carrots/onion/currents and mix with the honey mixture.
5. Eat this in the same way as a normal salad - with cold meat or cheese or a small pasty.

Or:
Bake 4 large potatoes and then cut open and stuff with this mixture.


CHEESE SALAD
(And not a single lettuce leaf in sight)!

This must be the easiest recipe ever. I like to use Wensleydale cheese - but ANY hard cheese can be used. (Don't use very soft cream cheese - it makes the salad go all gooey).

Ingredients:
4 celery sticks
1 eating apple (sweet if possible)
1 carrot
2 oz walnuts
4 oz sultanas
3 tablespoons of either olive oil or sesame seed oil
12 stuffed olives
4 oz grapes (preferably the seedless ones)
10 oz hard cheese

Method:
1. Clean and chop the celery. Core and chop the apple. Peel and grate the carrot.
2. Chop the walnuts. Cut the cheese into small cubes. Cut the grapes into halves.
3. Obtain a large salad bowl and throw everything into it. Add about a tablespoon of the brine/juice from the olives.
4. Toss well to mix. Chill in the fridge for an hour or so before serving.

Summer Salad Recipes to Beat the Heat
source and photo from gourmetfoodplaza.com

Tropical Shrimp Salad
This vibrant tasting salad makes a nice, light summer meal. Mango could replace the papaya if desired.

For the Salad
1 ripe papaya, halved, seeded, peeled and cut into 16 wedges
2 large ripe avocados, halved, pitted, peeled and each cut into 12 wedges
1 large pink grapefruit, peel and pith removed, halved and thinly sliced
2 to 3 Belgian endive, cored and seperated into leaves
3/4 pound cooked salad shrimp
For the Dressing
1/2 cup yogurt
1/2 cup light sour cream
2 tbsp tarragon vinegar
1 tsp honey
1 tbsp chopped fresh tarragon
* salt and pepper to taste

Arrange papaya, avocado, grapefruit and endive in spok-like fashion on four dinner plates. Divide and mound the shrimp in the center. Combine dressing ingredients and drizzle on, or serve alongside, the salads. Serves 4

Grilled Chicken Breast with Organic Greens, Summer Berries, and Goat Cheese
Here's a very good summer salad

For the Chicken
2 5 to 6 oz boneless, skinless chicken breasts
1 tbsp olive oil
* salt and pepper to taste

For the Dressing
1/2 tsp Dijon mustard
1 tsp honey
1 tbsp red wine or balsamic vinegar
3 tbsp olive oil
* salt and pepper to taste
2 tsp chopped fresh tarragon

For the Salad
3 cups organic salad greens
1 cup fresh berries fresh berries such as raspberries, blueberries and blackberries
1/3 cup soft goat cheese
1/4 cup pecan halves

Rub chicken lightly with oil and then sprinkle with salt and pepper. Grill over medium high heat for 3 to 4 minutes per side, or until cooked through, and then remove, cool and reserve. Combine dressing ingredient in a bowl. Toss in salad greens and then divide among 2 chilled dinner plates. Slice chicken breast at a slight angle and arrange on top of salad greens. Crumbled goat cheese and arrange it and the berries and pecans on the salada. Serve immediately. Serves 2

Beef and Apple Salad
Meal appeal comes from taste, aroma, presentation, and texture, an under-appreciated element that adds snap to a dish.

For the Salad
2 medium apples or pears, cut into wedges
8 oz lean cooked beef, cut into thin bite-size strips
* lettuce leaves
1 cup jicama cut, into thin bite size strips
2 medium carrots, cut into thin bite size strips
1/4 cup dried cherries or cranberries, snipped
* coarsely ground pepper

For the Dressing
1/2 cup yogurt
1/2 cup light sour cream
2 tbsp tarragon vinegar
1 tsp honey
1 tbsp chopped fresh tarragon

For dressing, combine apple juice, salad oil, and wine vinegar. Line 4 plates with lettuce leaves. Arrange the apples, beef, jicama, and carrots atop lettuce. Top with cherries. Drizzle dressing over salada, sprinkle with pepper. Serves 4

Chilled Baked Salmon on Salad of Romaine, Olives and Oranges
This Mediterranean style main course salad is perfect to serve on the patio on a warm summer day.

For the Salmon
2 6 oz salmon fillets
1 tbsp olive oil
* squeeze of lemon and orange juice
* salt and pepper to taste

For the Dressing
2 tbsp orange juice
2 tsp red wine vinegar
2 tbsp olive oil
* salt and pepper to taste

For the Salad
1 orange, peel and pith removed, halved and sliced
12 kalamata olives
1/2 cup sliced red onion
3 cups chopped romaine
Preheat oven to 400 F. Place salmon in a baking dish and top with its ingredients. Bake 12 to 15 minutes, or until cooked through. remove from oven, cool to room temperature and then chill well.

Whisk together dressing ingredients in a bowl, and then toss in romaine. Mound in two dinner plates, and then decorate top with orange slices, olives and red onion. Set on salmon, drizzle with any dressing left on the bowl, and serve. Serves 2

Barbecue Pork and Apricot Salad
Barbecued pork is sold cooked and ready to use in your local Chinatowns. If you're not a meat eater, replace it with cubes of tofu.

For the Dressing
2 crushed cloves garlic
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp sesame oil
2 tbsp rice wine vinegar or mild white vinegar
* Asian style hot sauce and sugar to taste

For the Salad
6 oz long-grain and wild rice mix
1/2 cup snipped dried apricots
1 medium carrot, grated
1/4 English cucumber, grated and squeezed of its moisture
4 green onions, finely chopped
2 cups bean sprouts
1/4 cup chopped cilantro
8 oz piece barbecued pork, thinly sliced
* fresh apricots, pitted and sliced

Combine dressing ingredients in bowl, and reserve. Cook rice in boiling water until just tender, add dried appricots for the last 5 minutes of cooking. Drain well, gently rinse in cold water and drain well again, let cool in shallow pan.

Gently toss them and the remaining ingredients, except for the pork, a few of the bean sprouts, chopped green onions and cilantro into the dressing. Mound rice on four salad plates, sprinkle with reserved bean sprouts, green onions and cilantro. Divide and arrange slices of the pork on top and garnish with fresh apricots, and serve. Salad, without its toppings, can be made several hours in advance, stored in the fridge, and plated later. Serves 4

FRUIT DESSERTS

Spiced Baked Prunes
(10-12 servings)

1 box (about 12 oz.) dried prunes

1 inch cinnamon stick

3 cups orange juice

5 whole cloves (optional)

1/4 cup brown sugar

5 whole allspice (optional)

1 tablespoon comstarch

1/4 cup claret, port or sherry

1 piece lemon peel
Mix sugar with cornstarch; add orange juice. Put prunes in a casserole; pour orange juice mixture over them, add spices, cover. Bake at 350" F. for 35-45 minutes. When cooked add wine. Serve hot or cold as dessert or as accompaniment to poultry or pork.


Broiled Peaches
(4 servings)


4 ripe, large peaches

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon margarine

Drop peaches, one by one into boiling water. Remove them from water after about one minute. Slip off the skin. Halve and pit the peaches. Place them, hollow side up in a shallow pan. Sprinkle them with sugar, lemon juice and dot with margarine. Broil for 5-10 minutes until tender and browned on top. Serve hot.


Fresh Strawberries with Wine
(6 servings)

1 quart fresh strawberries

2 tablespoons sugar

1/2 cup Marsala or sauterne

Wash, hull and chill strawberries. Chill wine and pour over berries. Just before serving sprinkle with sugar.


Oranges With Kirsch or Plum Brandy

Allow 1 eating orange per person

1/2 teaspoon sugar per orange

1/2 teaspoon Kirsch per orange

Peel oranges, slice them, remove any seeds. In a bowl arrange the orange slices in layers. Sprinkle each layer with sugar and kirsch. Chill.


Baked Ginger Pears
(4 servings)

4 ripe pears

1 inch piece of fresh ginger, sliced (or 1/2 teaspoon ground ginger)

1 tablespoon lemon juice

1/4 cup sugar (white or brown)

1/4 cup white or red wine

Peel, halve and core the pears. Place them in a baking dish; sprinkle them with sugar and lemon juice. Add enough wine to barely cover bottom of the dish; add the ginger. Cover the dish and bake at 350° F. for about 30 minutes or until tender. Serve hot or chilled.

Bananas Broiled With Honey and Sesame Seeds
(4 servings)

Use all ripe (all yellow) bananas.

4 firm bananas

1 tablespoon lemon juice

1 tablespoon oil

2 tablespoons honey

2 tablespoons sesame seeds

Peel bananas, brush with oil, then with lemon juice. Place them in oiled baking pan. Drizzle honey over them; sprinkle with sesame seeds. Broil them for about 5-7 minutes until heated through, browned and the sesame seeds toasted.

Exercise melts body fat
If you want to reduce your body fat, focus on increasing the amount of exercise you get rather than decreasing your food intake. A recent national study was conducted using two groups of sedentary men, one group in their 20's and the other over age 65. A lot was learned from this accumulated data, and it is interesting to note that there was a significant relationship between lack of physical activity and fat. Not surprisingly, the most sedentary men had the most body fat.

These studies have also indicated that the government's current recommended daily allowance for calories does not correlate with the body's actual energy needs. For example, although 2,400 calories have been calculated for older men, they, in fact, burned an average of 2800 calories daily.

The leading experts now recommend that people who want to lose weight start increasing their physical activity. Just being more active in general (such as climbing the stairs instead of taking the elevator, moving around instead of sitting still, sitting up instead of lying down as well as showing some excitement and enthusiasm instead of boredom), are actions that more effectively burn calories and reduce body fat. Everyone seems to have lost sight of the value of being active. Consider this, a half-hour aerobic workout accounts for far less energy expenditure than our minute-to-minute movement in the office or at home.

Millions of people are trying to lose weight, spending approximately $30 billion a year on diet programs and products; often they do lose some weight. But, if you check with the same people five years later, you will find that nearly all have regained whatever weight they lost. A national panel recently sought data to determine if any commercial diet program could prove long-term success. Not a single program could do so.

Being seriously overweight, particularly obese, predisposes individuals to a number of diseases and serious health problems. It is now a known fact that when caloric intake is excessive, some of the excess frequently is saturated fat.

People who diet without exercising often get fatter with time. Although your weight may initially drop while dieting, such weight loss consists mostly of water and muscle. When the weight returns, it comes back as fat. To avoid getting fatter over time, increase your metabolism by exercising regularly.

Walking is one of the best exercises for strengthening bones, controlling weight, toning the leg muscles, maintaining good posture and improving a positive self-concept.

Simple Chicken Dishes

Lemon-Fried Chicken

(Serves 4)

1 frying chicken, cut in quarters

1/4 teaspoon powdered thyme

1/4 cup lemon juice

1/8 teaspoon pepper

1/4 cup oil

1/2 cup flour

1/2 teaspoon salt

1/4 cup oil for frying

Combine lemon juice, oil and seasoning to make a marinade. Pour over chicken. Be sure all chicken parts are in contact with marinade.

Marinate for 1 hour in refrigerator. Drain chicken, dust with flour. Heat oil in heavy skillet. Place chicken in hot oil and fry until golden brown on all sides. Place in moderate oven, 350 degree F., for about 30 minutes or until tender.

Braised Chicken — Chinese Style

(Serves 4)

1 frying chicken, cut into serving size pieces

3 tablespoons vegetable oil

2 tablespoons sherry

1/2 lb. mushroom caps

2 tablespoons soy sauce

1 clove garlic, mashed

1 teaspoon monosodium glutamate

Brown chicken and garlic lightly in oil. Add mushrooms, cover and cook for five minutes. Add sherry, cook until almost entirety absorbed. Add soy sauce and monosodium glutamate. Cover and cook gently until chicken is tender (about 20-30 minutes).

Milanese Chicken

(Serves 2)

1 whole chicken breast

3 tablespoons fine bread crumbs

1 egg white or 1/2 egg

1 tablespoon grated Parmesan cheese

salt, pepper or ginger

1 tablespoon flour

oil for sautéing

Bone and take the skin off chicken breast. Pound or flatten slightly. Dust with flour. Mix egg white with salt and pepper. Dip meat into egg white. Coat with crumbs mixed with cheese. Let stand 5 to 10 minutes. Sauté in oil until nicely browned, about 5 minutes on each side. Serve with creamed spinach and sauté mushrooms (see White Sauce recipe).

Chicken Paprika

(Serves 4)

1 frying chicken, disjointed

1 tablespoon flour

4 tablespoons oil

1/4 cup chicken broth or water

2 medium size onions, sliced

1 teaspoon lemon juice or 1 tablespoon white wine

2-3 teaspoons paprika

salt and pepper

Preheat oven to 300° F. Sauté onions in oil until golden; add paprika and mix. Add chicken pieces, tossing them around until well coated

with the onions. Sprinkle with salt and pepper. Cover and bake at 300° F. for about 45 to 60 minutes. Remove chicken pieces. Keep warm. Mix flour with water and add to pan juices. Boil for a few minutes. Pour over chicken. Serve with rice or noodles.

Barbecued Chicken — Japanese Style

(Serves 4)

1 medium-size fryer, cut in quarters

Marinade:

1/2 teaspoon rosemary or poultry seasoning

1/3 cup soy sauce

1/4 cup tomato catsup

2 tablespoons white wine or lemon juice

2 tablespoons oil

Combine marinade ingredients and marinate fryer in sauce 1 to 2 hours. Barbecue over charcoal or broil in oven. Left-over marinade may be stored in refrigerator and re-used within short time.