This will feed a ravenous family of 4 or a genteel family of 6.

500 grams topside mince

1 cup chopped onion

1 cup chopped celery

4 cups hot water (not boiling)

2 cups diced potato cubes – soup size

1 cup thinly sliced carrots

1 tsp salt

½ tsp dried basil leaves*

1 tsp dried oregano*

Freshly ground pepper

3 tomatoes cut into eights and sliced in half

Mix mince, onion and celery in a 5 litre casserole. Microwave on HIGH until mince changes colour, 5 - 7 minutes, stirring after half the cooking time to break up the mince.

Add water, potatoes, carrots, salt, pepper, basil and oregano. Microwave on HIGH for 20 minutes (until potatoes are tender).

Add tomatoes and microwave on HIGH for a further 10 minutes.

NOTE 1: It is nicer if you use fresh herbs and surprisingly, the actual volume and ratios do not appear to be nearly so critical! Use 2-4 times the measure or to taste.

NOTE 2: This soup is great when freshly made but improves noticeably if left to stand for 24 hours and reheated.

Note: When the cold westerly winds come in July, this is a quick and easy way to warm up the system! As stated above, it is nicer the next day; particularly with some thick buttered toast and a glass of red wine! – IGG

Ingredients

chicken, 3.5 pound, cut in 6 pieces

butter, 3.5 T

vegetable oil, 1/4 c

onion, 1 large, cut into wedges

plum tomatoes, .5 pound quartered

parsley, 1 c fresh chopped

ginger, 1.5 t ground

black pepper, 1.5 t ground

turmeric, 1 t ground

jalapeno chili, 1 whole

cinnamon stick, .5

cayenne pepper, 1/4 t

saffron threads, 1/8 t crushed

turnips, 5 small, peeled, quartered

carrots, 4 large peeled, quartered lengthwise and crosswise

acorn squash, 1 large peeled, seeded, cut into 2 inch pieces

zucchini, 3 small cut quartered lengthwise then crosswise

garbanzo beans, 16,ounce, canned

water, 2 1/4 c

salt, 1.5 t

couscous, 3 c about 18 ounces

chicken broth, 4 c, canned

Note: Buy couscous from a Middle Eastern store, or you maybe can buy it at health stores.

Instructions

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.

This is not for the faint of heart, just for those seeking the pleasures of life. Spicy and hot, and you will cook it over and over. If nothing else, we owe Morocco a thank you for this one.

INGREDIENTS

2 eggs, well beaten
2 tablespoons milk, or more if needed
2/3 cup cornmeal
Salt and pepper to taste
2-1/2 pounds frog legs
1 cup vegetable oil

Preheat oven to 150 degrees.

In a bowl combine the beaten eggs and milk. Use more milk if needed to form a batter which resembles very thick cream. Add cornmeal, salt and pepper, and whisk until smooth.

Wash and dry the frog legs. Sprinkle with salt and pepper and dip thoroughly into the batter.

In a large skillet heat about 1/2-inch of oil and fry the frog legs until golden brown on all sides. Keep the cooked frog legs on a paper towel lined baking sheet in oven until ready to serve.

1. Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.
2. In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.
3. Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.
4. To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

Makes 4 servings.

Lime Sauce: In small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, tumeric and pepper.

Raisin Couscous: In small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Boil 2 minutes over high heat. Stir in 1 cup couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.

Afghan Mustard Chicken

2 lbs.  skinless, boneless, chicken breast

14 oz. yellow mustard

½ tbsp. ground coriander

1 tsp. cumin

½ tsp. black pepper

1 tsp. Kosher salt

2 tbsp. olive oil

1 medium yellow onion, peeled and sliced thin

1 medium green bell pepper, seeded and sliced thin

1 medium red bell pepper, seeded and sliced thin

After washing and drying, cut chicken in thin long strips, similar to fajita meat.  Combine the chicken, mustard, coriander, cumin, pepper and salt in a bowl.  Mix well, until all pieces of chicken are coated with mustard.  Cover with plastic wrap and marinate for 1 hour.  This dish can be marinated for many hours or overnight if you like.

Heat the olive oil in a large sauté pan over high heat.  Add the chicken, stir well so it doesn’t stick and drop the temperature to medium high.  Cooking, stirring regularly, until just cooked through, around 10 minutes.  A thick sauce will form.  Add the onions and peppers to the pan and stir fry in the sauce for 5 minutes or until they are slightly tender.   If you like your veggies softer,  you can cook  for another 5 minutes.

Ingredients

• 1 pound catfish fillets
• 1 medium onion, chopped
• 1 teaspoon prepared yellow mustard
• 1 tablespoon creamy salad dressing (e.g. Miracle Whip)
• 1/2 teaspoon Old Bay Seasoning TM, or to taste
• 2 1/2 cups coarsely crushed buttery round crackers
• 1 egg
• 1 cup vegetable oil (for frying)

Ingredients

• 2 teaspoons cayenne pepper
• 2 teaspoons lemon pepper
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 pound catfish fillets
• 2 tablespoons butter
• 1 cup Italian-style salad dressing

Ingredients

• 1/3 cup water
• 2 tablespoons fish sauce
• 2 shallots, chopped
• 4 cloves garlic, minced
• 1 1/2 teaspoons ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/3 cup water
• 1/3 cup white sugar
• 2 pounds catfish fillets
• 1/2 teaspoon white sugar
• 1 tablespoon fresh lime juice
• 1 green onion, thinly sliced
• 1/2 cup chopped cilantro

Ingredients

• 2 (170 gram) cans white tuna in water, drained, flaked
• 1 (120 g) package STOVE TOP Stuffing Mix for Chicken
• 3/4 cup water
• 1 cup KRAFT Mozza-Cheddar Shredded Cheese
• 1 carrot, shredded
• 1/4 cup MIRACLE WHIP Salad Dressing
• 2 tablespoons sweet pickle relish

Footnotes

• Substitute: 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, 1/2 cup chopped green onions and 1 tablespoon. lemon juice for the KRAFT Mozza-Cheddar Shredded Cheese, carrots and pickle relish.
• For Easier Handling in the Skillet: Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Source:allrecipes.com