COOKING RECIPES

MAINS

CHICKEN CHILLI, Ingredients 1 chicken (cut up), garlic, salt and pepper to taste 1/3 cup of bottled chili sauce 4 chives, chopped Method Combine chili sauce and chives. Season chicken with garlic, salt and pepper to taste. Brush chicken with chilli sauce mixture and broil skin side down 10 to 12 minutes, turn chicken and brush with more chili sauce and broil 12 to 15 minutes more brushing with remaining sauce till cooked through. Serves 4 people.

BEEF TERIAYKI, Ingredients 8 tenderloin steaks, cut into � inch thich cubes � cup of soy sauce � cup of dry sherry 2 inch piece of fresh ginger, grated (or chopped fine) 2 tablespoons of sugar 1 onion, grated 1 garlic clove, minced 1 tablespoon of cornstarch dissolved in 3 tablespoons of water Chunks of oinion and sweet pepper for skewers Method Combine soy sauce, sherry, grated ginger, sugar, onion and garlic. Pour over meat and leave to marinate overnight in the refrigerator. Divide meat into sixteen skewers, alternating with pieces of onion and sweet pepper. Grill or barbecue to desired 'doneness', basting with some of the marinade. Combine the remaining marinade in a saucepan with the cornstarch mixture and cook till slightly thickened. Serve as a sauce to pour over kebabs.

CHICKEN CACCIATORE, Ingredients 4 Chicken Breasts cut in small pieces 1 Onion cut in fairly large chunks 1 Green Pepper 2-3 Garlic Cloves cut up Salt and Pepper to taste Oregano Your Favorite Sauce 1 Tblsp Oil Olives (1/2 cup halved) Directions Saute Chicken and Garlic in oil, add Onion, Pepper, Salt and Pepper, and simmer for about 20 minutes. Add 2-3 cups of sauce and shake some Oregano on it. Let simmer another hour or more. About 10 minutes before serving, add Olives.

LASAGNE OL�, 29 oz. salsa, heated 2 C. chicken, cooked and chopped 1/3 C. chopped cilantro 4 large corn tortillas 8 oz. cottage cheese 1 egg, beaten 4 oz. diced green chiles, drained 1 can sliced olives, drained well 3/4 C. Monterey jack cheese, shredded 3/4 C. Cheddar cheese, shredded Mix first three ingredients and spread 1/3 of mixture in the bottom of an 11 x 7-inch microwave baking dish. Layer 2 corn tortillas on top. Combine next four ingredients with 1/2 cup of each shredded cheese and spoon 1/2 of mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes, rotating the dish during cooking. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts. Cut into squares. Serves 6.

DESSERTS

CHOCOLATE MOUSSE, ingredients 200 grams (.45 lb) semi-sweet chocolate 1/2 cup water 5 eggs (seperated) 1 tsp. instant coffee (if desired. vanila flavoring (extract or powder) 2 tbsp. conf. sugar. Melt the chocolate in a pan, over low heat, with a few tbspns of water. Beat the egg yolks and add them to the chocolate with the instant coffee. Beat the egg whites with the conf. sugar until thick, and then beat a few minutes more. Add the beaten egg whites to the melted chocolate and *slowly* mix it in. After that, we usually place it in small, glass, personal-size bowls, and refrigerate until it gets thick. You could also put it in one large one, or, for a formal occasion, champagne glasses.

CHOCOLATE CHEESECAKE, 1 1/2 cups finely crushed chocolate wafers 6 tablespoons butter, melted 3 8-ounce package cream cheese, softened 1 1/2 cups sugar 2 tablespoons all purpose flour 1/8 teaspoon salt 4 eggs 4 squares (4 ounces) semisweet chocolate, melted 1/4 cup milk 1 teaspoon vanilla 1 square (1 ounce) semisweet chocolate 1 teaspoon butter For crust, in a bowl combine chocolate wafer crumbs and melted butter. Press crumb mixture firmly on bottom and 1 3/4 inches up sides of a 9-inch springform pan. For filling, in a large mixer bowl beat cream cheese till creamy. Combine sugar, flour and salt; stir into the cream cheese mixture. Add eggs all at once. Beat just till combined. DO NOT OVERBEAT. Stir in the 4 squares melted chocolate, moik and vanilla till combined. Turn into crumb-lined pan. Bake in a 325 oven for 60 minutes or till center appears set. Remove from oven; cool 15 minutes. Loosen sides of pan. Cover and chill at least 2 hours. In a small saucepan over low heat melt the 1 square semisweet chocolate and butter. Drizzle in lattice design atop cheesecake. Chill till chocolate is set. Makes 12 servings.

TRIFLE, 9-inch sponge cake layer 3/4 cup dry sherry 2 packages frozen raspberries 2 packages frozen peaches Chilled custard sauce 2 egg whites 1 cup heavy cream 1 tablespoon sugar 1/2 cup toasted slivered almonds Thaw and drain fruit. Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty. Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish. To make the topping, beat egg white until stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over the top of the trifle. Garnish with raspberries and toasted almonds. Refrigerate until ready to serve. Custard Sauce 2 cups milk 6 egg yolks 1/4 cup sugar pinch of salt 1 teaspoon vanilla extract Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar and salt. Pour a little hot milk into the egg yolk mixture, beating with a fork, and then stir into the rest of the milk. Place over simmering, not boiling, water and cook -- stirring until the mixture coats a metal spoon. Pour the cutard into a bowl and stir in the vanilla. Cover and refrigerate for one hour or until thickened before adding to trifle.

CHIRSTMAS PUDDING, Soak overnight: 1 cup raisins 1 cup sherry Other Ingredients: 1 cup margarine 1 cup sugar 1 cup flour 1 tsp baking soda 1/2 tsp salt 4 heaping tsp flax seed egg replacer or commercial egg replacer equal to 4 eggs 2 cups chopped dates 3/2 cups grated carrots 3/2 cups chopped pecans 1 cup breadcrumbs 1 cup soymilk 1 cup soymilk 1 cup currants 1/4 cup molasses 1 tblsp grated orange peel 1 tblsp grated lemon peel 2 tsp cinnamon 1/2 tsp cloves 1/2 nutmeg 1/2 mace Instructions: Cream margarine and sugar in a large bowl. Add egg replacer and mix in all other ingredients. Spoon into a heavily greased 2 qt. mold and cover tightly. Aluminum foil will do, if tightly sealed. In bottom of a deep stock pot (8-10 qt.), place a rack or overturned soup plate. Add boiling water to reach halfway up side of mold. Cover kettle and steam pudding in gently simmering water for 5 hr., adding boiling water as needed. Remove mold from water and uncover. Cool for 30 min. Loosen pudding from mold with knife and invert onto serving platter. Leave mold over pudding to cool if you wish. Then steam for 1 hr. before serving. It can also be frozen when cooled, but must be defrosted before resteaming. Heat 1/4 cup brandy, pour over and ignite. Bring to table flaming, and serve with hard sauce. LEMON BRANDY SAUCE: 3/2 cups icing sugar 1/2 cup margarine 3 tblsp brandy 1 tsp vanilla 1 tsp grated lemon peel Combine all in a food process, but chill server hours before serving.