Foods Recipes

500 g Chicken thigh meat

1 lg Boiled potato cut in pieces

2 c Mixed vegetables

1 lg Onion chopped

2 tb Ghee or vegetable oil

1 Tin coconut cream

1 lg Ripe banana chopped

2 tb Lemon juice

Pinch of sugar 1 tb Cornflour mixed with water

2 Chicken stock cubes

1 tb Chopped ginger

2 tb Good quality curry powder

2 ts Cumin seeds

2 tb Chopped coriander

Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown. Add coconut cream, lemon juice, cornflour, stock cubes. Bring to boil and cook gently for 10 mins. Blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana. Season with salt and pepper and serve garnished with coriander. This is not a traditional Fijian-Indian curry, as the Indians rarely use coconut cream in their curry.

1 Box stuffing mix (6 oz. box)

-chicken flavored 6 Chicken breast halves

-skinless, boneless -about 1-1/2 lb. total 1 cn Cream of mushroom soup

1/3 c Milk

1 ts Chopped parsley

1. Preheat oven to 400-degrees F. Prepare stuffing mix according to

package directions but do not let stand. 2. Spoon stuffing across center of 2-qt. shallow baking dish.

Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary. 3. Combine soup, milk and parsley. Pour over chicken. Cover with

foil; bake 15 min. Uncover; bake 10 min or until chicken is no longer pink. Stir sauce before serving. VARIATION: Add 1/2 cup each chopped carrot, celery and onion with seasoning packet while preparing stuffing mix.

3 pounds To 4 lb. broiler-fryer -- chicken

2 quarts Water

2 pounds Hot Italian sausage links

6 Strips bacon

2 Cloves garlic -- minced

1 tablespoon Chopped fresh parsley

1 teaspoon Dried oregano

16 ounces Crushed tomatoes

8 ounces Tomato sauce

8 ounces Elbow macaroni -- cooked and

Salt and pepper to taste

Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, saute' garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

7 Green olives, coarsely

Chopped 1 sm Garlic clove, peeled and

Coarsely chopped 2 tb Drained capers

Grated zest (yellow part of Peel) of 1 lemon 3 tb Olive oil

4 tb Lemon juice

Pinch salt Freshly ground black pepper To taste 2 Skinless, boneless roasted

Chicken breast halves, Thinly sliced 4 Round or oblong sandwich

Rolls, split in halves 1. On a chopping board, combine the green olives, garlic, capers and lemon

zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the

juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve.

Ingredients: 1 whole chicken breasts without skin -- , and boned

2 large red bell peppers -- roasted

1 medium onion -- chopped (1/2 cup)

2 cups chicken broth

2 tablespoons lime juice

1 tablespoon cilantro -- chopped fresh

1/2 teaspoon salt -- optional

1/4 teaspoon pepper

2 cloves garlic -- crushed

1 cup jicama -- cubed

Directions: Set oven control to broil. Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5 to 7 inches from the heat. Broil chicken 15 minutes, turning once, until done. Cut into 1/4 inch strips. Place peppers and onion in blender or food processor. Cover and blend until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper and garlic to boiling in 2 quart saucepan; reduce heat. Simmer 15 minutes. Stir in chicken and jicama. Heat until hot.

Serves 4