Lebanese Salad

1 cup cracked wheat
1 bunch green onions
2 large bunches fresh Italian flat leaf parsley
1/2 bunch fresh mint
4 large tomatoes
juice of 4 lemons or limes
1/2 cup extra virgin olive oil
salt and pepper, to taste

Rinse herbs in cold running water and pat dry, leaving on paper towels to air dry for 30 minutes.

Soak wheat in water for a few minutes. Squeeze dry by pressing between palms or roll in paper towels.

Chop onions, parsley, mint and tomatoes finely (a food processor may be used). Add wheat, lemon juice, olive oil, salt and pepper. Mix well.

Scoop onto crisp fresh lettuce leaves to serve.

Chicken Breasts Milanese

3 whole (6 halves) boneless, skinless chicken breasts
salt and pepper
flour
garlic powder and onion powder
2 eggs, well beaten
1/4 cup fresh parsley, minced
2 cloves garlic, minced
1 cup Italian bread crumbs
2 tbsp. extra virgin olive oil
2 tbsp. butter
lemon quarters

Cut whole breasts into two halves. Place chicken between sheets of wax paper and pound to flatten using a heavy pan or rolling pin. Sprinkle lightly with salt and pepper.

In a shallow pan or dish, combine beaten egg, parsley and minced garlic. Set aside.

Dust chicken pieces lightly with flour, garlic powder and onion powder, shaking off excess.

Heat oil and butter in a heavy skillet; do not allow to brown.

Dredge the chicken pieces in the beaten egg mixture, then roll in the bread crumbs. Press crumbs on so they stick on both sides.

Sauté chicken, 3 or 4 pieces at a time over medium heat until golden and crisp, tender inside, but not dry, about 5-7 minutes on each side, depending upon size of chicken pieces.

Drain on paper towels; keep warm in a 250°F oven until remaining pieces are cooked. Serve hot with lemon quarters.

Makes 6 servings.

German Sauerbraten

4 lbs. chuck pot roast
1 pkg. instant meat marinade
2/3 c. white vinegar
4 whole cloves
4 peppercorn
1 onion, sliced crosswise
1 carrot, sliced crosswise
1 rib celery, sliced
2 tbsp. vegetable oil
2 tbsp. flour
1/3 c. finely crushed gingersnaps (about 12 to 14)
1 bay leaf

Pour marinade into dutch oven with tight lid. Add vinegar; blend thoroughly. Add cloves, peppercorns, bay leaf, onion, carrot and celery and blend. Place meat in marinade after piercing all surfaces deeply with fork. Marinate only 15 minutes, turning often.

Cover and simmer over low heat, adding water if necessary until nearly tender, about 1-1/2 hours. Remove meat. Pass vegetable and liquid through sieve; measure. Add water to make 2-1/2 cups. Set aside.

Heat oil in dutch oven, blend in flour and brown. Reduce heat. Add puree, stirring. Return meat to pot. Cover and cook over low heat 1/2 hour until tender. Remove meat. Add crushed gingersnaps to pot juices. Blend. Cook until thickened. Serve over meat, cut in thin slices at 30 degree angle.

Yield: 6 to 8 servings.

Thailand BBQ Chicken

2 whole young chickens
4 stalks fresh lemon grass
1 tbsp. coarsely chopped fresh ginger
1 oz. garlic, finely chopped (about 6 lg. cloves)
4 shallots
1/2 c. coarsely chopped parsley roots
3 tbsp. brown sugar
1/2 c. coconut milk
2 tbsp. fish sauce
2 tbsp. soy sauce
2 tbsp. oil
Hot sticky rice

GARNISH:

Chinese parsley, cut into 2-inch lengths
Red chili peppers (optional)

Rinse chickens and pat dry. Split chickens down the breast, but do not cut all the way through; press open. Place chickens in a large bowl. In a food processor or blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut milk, fish sauce, soy sauce and oil; blend until smooth.

Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or until the juices run clear when the thigh is pierced with a sharp knife. Serve with hot sticky rice. Garnish with Chinese parsley and red chili peppers. Makes 4-6 servings.

TIP: Shop around at a specialty Asian grocery store if you experience any difficulties finding some of these ingredients at your local supermarket.

Easy Ukrainian Borsch Beef Soup

1 bunch fresh beets
1/2 head cabbage
4 carrots
1 lg. onion
2 cloves garlic
1 or 2 sticks celery
8 c. water
8 bouillon cubes
Basil, bay leaves, fresh dill
3-4 tbsp. catsup
Lemon juice (about 1 tbsp.)

Wash beets. Cut off tops and tails. Cook beets with skin in just enough water to cover for about 15-20 minutes; let cool. Save the red water. Peel skins; shred beets and put aside for later.

Shred 1/2 head cabbage, 4 carrots, 1 large onion, 2 cloves garlic, and celery in food processor. Bring 8 cups water to boil, adding 8 bouillon cubes. Stir until dissolved.

Add shredded vegetables (except beets) and cook about 1/2 hour. Now add beets and red water. Add some crushed basil (about 2 teaspoons), 2 bay leaves, catsup, and lemon juice, gradually, to taste. Also add salt and pepper to taste.

Wash fresh bunch of dill. Bind with rubber band and place on top of borsch. Cover and simmer another 20-30 minutes. Remove dill and bay leaves. Enjoy. Tastes even better next day. Heat but do not bring to boil. If desired, may be served with dollop of sour cream.

Jamaican Beef Patties

6 7-inch round or square pastry shells
1 lb. ground beef
1/2 tsp curry powder
1/2 tsp garlic powder
1 tsp onion powder
2 cups bread crumbs
1/2 tsp allspice
1/2 tsp ground cumin seeds
1 packet Goya Sazon
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp cayenne pepper
2 whole onions, peeled
6 whole garlic cloves, peeled and chopped
pinch thyme
1 tsp paprika
1/4 tsp celery seed

Use pie crusts or tortillas in a turnover press. Tortillas can only be used if your turnover crimps a tight seal, otherwise, only pie crusts should be used.

Brown ground beef with 1 chopped onion and the whole garlic cloves. Put the second whole onion in a food processor with spices and bread crumbs.

Process until blended. Add cooked meat (leftover steak may also be used). Process until chunky-smooth.

Taste and adjust level of spices and heat. Tasting the filling and adjusting the seasoning is the most important part. A bland filling will make a dull Jamaican patty. The filling should be spicy. You may need more or less spices than the recipe calls for according to the freshness of the spices being used and your taste.

Fill center of pastry. Wet edges of pastry and fold edge over to make a half moon shape. Press and crimp edges.

Fry in hot peanut or vegetable oil, turning once until lightly golden. Drain on paper towels.

Note: If you choose to make your own pie crust, add 1 teaspoon curry powder to give the crust a characteristic Jamaican patty color. Part of a Scotch Bonnet pepper may be added to the filling (or use in place of cayenne) if you like extra heat.

Thai Yellow Fish Curry

1 lb. fish fillet
2 tbsp. mild yellow curry paste (or to taste)
5 cups water
2 tablespoons sugar
1 clove garlic, minced
⅓ cup tamarind sauce
½ cup sliced yard long beans
½ cup sliced asparagus or bamboo shoots

Cut fish into bite size chunks. In a large Dutch oven or soup pot, stir together water and curry paste and bring to a boil. Add the fish, sugar, tamarind sauce, garlic, long beans and asparagus of bamboo shoots. Reduce heat to a simmer and continue to cook over low heat until the fish is cooked (about 5 minutes).

Serve over steamed Jasmine rice with Thai chili sauce.

Spanish Chicken and Rice

6 chicken drumsticks
6 chicken thighs
2 tbsp. cooking oil
1/2 lb. ground beef
1 (16 oz.) can tomatoes, cut up
3/4 c. water
1 (3 oz.) can sliced mushrooms, drained (1/2 cup)
1/4 c. sliced ripe olives
1 (6 oz.) pkg. Spanish rice mix
1 (10 oz.) pkg. frozen peas, thawed

Brown chicken, in hot oil; sprinkle with a little salt, pepper and paprika. Season ground beef with 1/2 teaspoon salt and dash pepper; shape into tiny meatballs. Place in shallow baking pan and bake in 350 degree oven for 10 minutes. Combine tomatoes, water, mushrooms and olives; heat to boiling. Turn Spanish rice mix into 13 x 8 x 1 3/4 inch baking dish; pour tomato mixture over. Top with meatballs and chicken. Cover and bake in 350 degree oven for 1 hour. Sprinkle peas over. Bake covered 15 minutes more. 6 servings.

Old English Trifle

SMALL:

1/4 lb. cake
1 (3 oz.) pkg. gelatin
1/4 c. preserves or fruit
1 (3 oz.) pkg. pudding
1/2 bowl cream topping

LARGE:

1/2 pound cake
1 (6 oz.) pkg. gelatin
1/2 c. fruit or preserves
1 (6 oz.) pkg. pudding
1 bowl cream topping

Prepare gelatin according to directions. Allow to gel until softly firm. If gelatin is too hard it will not mold with other ingredients, if too soft, will sink into cake.

Prepare pudding as directed. (Do not use instant pudding.) Allow to cool.

Bread pound cake into pieces. Arrange around bottom of bowl. Spread preserves or fruit on top. Spread gelatin mix on top of preserves. Allow to rest for at least 1/2 hour. Then spread cooled pudding on top. Finally top with cream.

It is important that Jello, preserves and pudding are of compatible flavors. For example, do not use lemon/lime gelatin with strawberry preserves. Plain vanilla pudding is best to use. Any type of plain leftover cake may be used.

This dessert should be layered in a clear glass compote type dish so that the colorful combination of layers may be seen.

Hawaiian Style Chicken Wings

25 chicken wings
3 tbsp. cider vinegar
2 tsp. garlic salt
1 tbsp. onion powder
1 tsp. ground ginger
1 tsp. paprika
1 can (20 oz.) Dole crushed pineapple
1 c. catsup
1/4 c. brown sugar
1/4 c. soy sauce

Cut wings into 2 pieces (discard bony end of wing tip). Arrange remaining chicken parts in single layer in well-oiled baking pan. Prick skin with fork. Combine vinegar, garlic salt, onion powder, ginger and paprika to make a paste; brush over chicken. Bake in 400 degree oven for 30 minutes. Turn once.

Meanwhile, combine pineapple with catsup, brown sugar and soy sauce. Spoon sauce over wings. Continue roasting 15 minutes more. Turn wings; spoon on more sauce. Roast 15 minutes more, or until done. Remove wings to serving platter. Serve immediately or refrigerate until serving time. Wings may be reheated in oven or over hot coals on a grill. Makes 50 chicken pieces; 25 (2 piece) servings; 12 (4 piece) servings.

Russian Beef Stroganoff

2 lbs. steak, cut bite size
2 med. onions, finely chopped
1/2 c. tomato juice
2 tbsp. Wondra flour
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. paprika
1 lb. mushrooms, sliced
1 clove garlic, minced
1/2 c. Burgundy wine
1 pkg. beef broth mix
1 c. sour cream
1/4 tsp. white pepper
2 tsp. parsley flakes
Sprigs of parsley for garnish

Saute onions and garlic in 2 teaspoons butter, just until translucent. Keep warm. Quickly saute mushrooms in 2 teaspoons of butter. Keep warm. Quickly brown steak in 2 teaspoons of butter. Mix meat with onions and mushrooms, set aside and keep warm.

In a double boiler, combine the liquid ingredients, except for sour cream. Add flour and spices, mix well. When hot, add the remaining 2 tablespoons of butter. Stir until thickened. Remove from heat, add sour cream. Mix liquid mixture with the meat mixture. Let stand for 25 minutes on warm. Heat until hot for 5 minutes. Serve over noodles or rice. Garnish each serving with a dollop of sour cream and a sprig of fresh parsley. Serves 4 to 6.

Hungarian Stuffed Cabbage Rolls

2 tbsp. freshly rendered lard -or- oil
3 cloves garlic, crushed
1 medium yellow onion, finely chopped
1 cup seeded and finely chopped anaheim, peppers -or-
unseeded chopped cubanelle peppers
1/2 cup long-grain rice
2-1/2 cups chicken stock
1 tbsp. Hungarian paprika
salt and freshly ground pepper, to taste
1 large head cabbage
1 (24 oz.) jar sauerkraut, drained
1 lb. finely ground pork
1 egg
1/2 lb. smoked pork butt, sliced
garnish
paprika gravy (see below)

Saute the garlic, onion and peppers in the lard or oil until tender. Add the rice, 1 cup of chicken stock, paprika, salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool. Core the cabbage and carefully pull the leaves off, keeping them as whole as possible.

Blanch the leaves in a large pot of salted water until pliable, about 2 minutes. Drain and allow to cool. This should be done in a couple of batches. Cut out the tough white base of each leaf. In a Dutch oven, spread 2 cups of the drained sauerkraut in the bottom of the bot; set aside.

In a large bowl, combine the ground pork with the cooled rice mixture, egg, salt and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll.

Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves tomake a nice roll. Arrange the rolls on the bed of sauerkraut in the pot. Place the pork slices atop the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1-1/2 cups of chicken stock. It should just cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour, 15 minutes.

This dish may be served with the paprika gravy (see below) on the side.

Serves 8.

Paprika Gravy:

1 tablespoon lard, freshly rendered -or- oil
1-1/2 tablespoons Hungarian paprika, or more to taste
1 garlic clove, peeled, chopped
1 cup anaheim green peppers, seeded, chopped -or-
1 cup cubanelle peppers, chopped
1 cup yellow onion, peeled, chopped
1/2 cup tomatoes, ripe, chopped
1 teaspoon chicken base, knorr prefered or chick bouillon
6 cups beef stock
salt and freshly ground pepper, to taste
1 cup sour cream
3/4 cup all-purpose flour

Heat a 5 qt. heavy stove-top casserole and add the lard and paprika.

Cook over medium heat for a moment and then add the garlic, green pepper, onion, and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with the salt and pepper. Cover and simmer for 30 minutes.

In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy. Remove and strain the gravy; discard the solids, or lumps, if you have any.

Makes 7 cups.