4 Boneless Chicken Breast Slices
2 Cans (14-16 oz.) Diced Tomatoes
1 Red Pepper, Thinly Sliced.
2 Cloves Garlic, Crushed.
1 Tbsp. Olive Oil
1/2 Tsp. Dried Basil
1/4 Cup Fresh Parsley, Chopped
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Ingredients:
French beans ½ kg.
Hard boiled eggs 3 nos.
Chopped bacon 4 slices.
Carrots ¼ kg.
Spring onions, sliced 1 cup
Pepper As required
Salt As required
For the Dressing
Vinegar or lemon juice ¼ cup
Mustard powder 1 tsp.
Pepper ¼ tsp.
Castor sugar 2 dsps.
Salad oil ¾ cup
Salt ¼ tsp.
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Ingredients:
2 eggs
1/2 cup milk
1 1/2 tbls Cointreau or other orange flavor liquor
1 tsp vanilla
1/4 tsp cinnamon (I *dash* it in)
3 – 4 slices of bread, halved (see note below)
melted butter
powdered sugar
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1 package dry yeast
2 cups lukewarm water
4 cups all?purpose flour
1 tablespoon salt
2 tablespoons granulated sugar
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450g/1lb streaky bacon rashers
250g/9oz chicken livers, cleaned
and finely minced
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons fresh white breadcrumbs
3 tablespoons sherry
1 teaspoon freshly grated nutmeg
200g/7oz ready-made puff pastry
1 egg, beaten
freshly ground black pepper
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350g/12oz streaky bacon rashers
225g/8oz pork shoulder, roughly chopped
225g/8oz pork sausagemeat
225g/8oz pig’s liver, chopped
1 small onion
2 garlic cloves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
3 tablespoons marsala
salt and ground black pepper
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275g/10oz canned cream of mushroom soup
1 tablespoon powdered gelatine
100g/4oz mayonnaise
225g/8oz cream cheese, softened
350g/12oz cooked crabmeat
1 small onion, finely chopped
100g/4oz celery, finely chopped
1?2 teaspoon dried dill
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6 medium-sized baking potatoes, peeled and thinly sliced
salt and pepper to taste
1/3 c. melted butter or margarine
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4 eggs
1/4 tsp. salt
2 c. all-purpose flour
2 1/4 c. milk
1/4 c. melted butter

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1 2 1/2- to 3-lb. chicken, cut into serving pieces
1/3 c. all-purpose flour combined with
1/2 tsp. salt,
1/4 tsp. thyme, and
1/4 tsp. pepper
2 tbsp. butter or margarine
1 tbsp. olive or vegetable oil
1/2 tsp. thyme
1 bay leaf, finely crumbled
2 cloves garlic, finely chopped
1 1/2 c. canned chicken broth
1 c. fresh mushrooms, sliced
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2 thick slices cooked ham
4 thick slices white bread, with crusts cut off
4 oz. Swiss or Gruyère cheese, grated (1 c. when grated)
3 tbsp. butter
2 tsp. all-purpose flour
1 c. milk, heated

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1 small head of lettuce
6 medium-sized cold cooked
potatoes, or 1-lb. can
small whole white potatoes
1/2 lb. fresh green beans or 1 10-oz.
package frozen green beans,
cooked, chilled, and cut into
1/2-inch lengths
6 tomatoes, quartered
1/2 c. vinaigrette dressing
1 13-oz. can tuna, drained
black or green olives for garnish
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4 eggs
1 c. whipping cream
1/4 tsp. salt
dash of pepper
1/4 tsp. nutmeg
1 9-inch deep-dish unbaked pie shell
(shell can be bought frozen in a store)
4 to 6 oz. Swiss cheese, thinly sliced
or grated (1 to 1 1/2 c. when grated)
8 oz. bacon, lightly browned and crumbled
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1 lb. asparagus
1/2 tsp. salt
4 tbsp. (1/2 stick) unsalted
salt and freshly ground pepper to taste

1 1/2 c. reduced-fat mayonnaise
4 garlic cloves, peeled and pressed
1 1/2 tbsp. lemon juice
1 1/2 tbsp. Dijon mustard
3/4 tsp. dried tarragon

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Filling (Vanilla Pastry Cream):
2 tbsp. cornstarch
1 c. 1% lowfat milk
1 tsp. pure vanilla extract
1 large egg 1 large egg yolk
3 tbsp. sugar

Cake:

4 large egg whites
1/2 c. granulated sugar
4 egg yolks
1 1/2 c. plus
2 tbsp. sifted all-purpose flour
1 tbsp. powdered sugar
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