Preheat oven to 350^. In skillet, poach the chicken breasts until tender. Set aside. Melt 4 tablespoons of butter in skillet. Stir in flour and cook for 3 minutes. Slowly add cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan cheese and herbs. Set aside. Saute mushrooms in remaining […]

* Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~– Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in […]

Saut‚ vegetables in butter; add chicken and vinegar. Cover skillet; simmer 45 minutes. Thicken drippings with flour and add soup and water. Cook 30 minutes longer. Serve with rice or biscuits. Serves 6.

* Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. […]

Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.

Mix and shape into marble size balls, bake at 350 for 20 minutes.

In large skillet or slow-cooking pot with browning unit, brown beef; break up large chunks with fork. Pour off excess fat. In small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In slow-cooking pot, arrange alternate layers of potatoes and meat (with potatoes on bottom). Pour soup mixture over. Cover […]

Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. Add the brandy […]

If you are using fresh galingal, peel and coursely chop it and set it aside. If you are using dried galingal, combine it in a cut with 4 tablespoons of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6″ of the bottom. lightly crush the very bottom and […]

ABOUT 40 MINUTES BEFORE SERVING: In a 10-inch skillet, over medium-high heat, heat the olive or salad oil until hot then add the onions and cook until golden brown. Remove the onions to a bowl and set aside. On a sheet of waxed paper, mix the flour, salt, dried rosemary, and pepper, blending well, then […]