4 ea Medium Eggplants

1 ea Salt

1 ea Oil

2 ea Medium Onions, sliced

1 ea Green Pepper, seeded, sliced

2 ea Large Ripe Tomatoes, peeled

1 ea Salt

1/4 ts Hot Chili Pepper

1/4 c Water

2 c Chakah, Drained Yogurt

2 ea Garlic Cloves

1 ea Salt to Taste

Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes. Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread.

Vegetable cooking spray 1/2 cup milk

2 tablespoons vegetable oil

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

6 boneless skinless chicken breast halves — uncooked

1 medium onion — finely chopped

2 stalks celery — coarsely chopped

1 10 oz. pkg. frozen sliced carrots

1/2 teaspoon dried sage — crushed

1/4 teaspoon ground pepper

2 cans {13 3/4 oz. each} chicken broth

* Preheat oven to 325 degrees. * Coat a 2 1/2-quart casserole with cooking spray. * In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside. * Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish. * Using the dough mixture, form 2-inch balls and drop into casserole. * Cover tightly and bake for 1 1/2 hours.

1 c Lentils

3 tb Tomato soup powder

2 tb Masa or Corn flour

1 tb Chilli Powder

1 tb Onion Flakes

1 tb Cumin

1 ts Oregano

1 ts Salt

1 Clove Garlic

4 c Water

Combine all the ingredients and simmer 30 - 45 Min depending upon your =========================================================================== BBS: Neds Opus Date: 03-09-94 (18:06) Number: 245 From: MARIE CAMPBELL Refer#: 181 To: PETER WILKINSON Recvd: NO Subj: Cooking Out Conf: (6) Intercoo

Frying chicken — 8 pcs (thighs-drumsts-etc Salt Pepper 2 tablespoons Butter

1 tablespoon Oil

6 slices Bacon — chopped

2 Garlic cloves; or more — crushed

16 small White onions — peeled

1 cup Dry red wine

1 cup Chicken stock

1 Bay leaf

1/4 teaspoon Dried thyme

2 tablespoons Tomato paste

1 can Tomatoes; 8 oz — chopped

1/4 pound Mushrooms — sliced

Fresh cilantro — or parsley

Season chicken with salt and pepper. Heat butter and oil in large skillet. Brown chicken on both sides. Place in crockpot. Boil bacon in small amount of water for 5 minutes. Drain and add to crockpot with remaining ingredients, except mushrooms and parsley. Cover and cook on low for 4 to 6 hours. Correct seasoning during last hour of cooking. Add mushrooms during last 20 minutes of cooking. Garnish with parsley.

6 Ea Sole Fillets Or Flounder Fillets

Salt And Pepper 2 Tbsp Butter

2 Sm Onions — chopped

1/2 Lb Mushrooms — sliced

2 Tbsp Fresh Parsley — snipped

2 Cans Tiny Shrimp — <OR>

2 1/2 C Crabmeat

2 tbsp Flour

1 C Light Cream

1/2 C Dry White Wine

2 tbsp Cognac — optional

1/2 C Swiss Cheese — grated

Sprinkle filets with salt and pepper. Saut? onions and mushrooms in butter until golden. Stir in parsley and shrimp and heat thoroughly. Place part of this mixture by teaspoonsful on large end of each filet. Roll up and place side by side in shallow baking dish. Into remaining onion-shrimp mixture, stir flour, then cream, wine, and cognac. Season with salt and pepper. Bring to boil while stirring and pour over filets. Sprinkle with cheese. Bake at 400? for about 25 minutes or until golden.

Serves 3 to 4

Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974

billspa@icanect.net

2 lb Cubed pork

3 tb Soy sauce

1/4 c Vinegar

1 sm Onion, sliced

2 Tomato, cut in slices

2 tb Cornstarch

1/4 ts Ginger

1/4 c Brown sugar packed

2 Green peppers, cut into

-strips In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes. From: Jim Bodle