1 Chicken

1 md Can tomato paste

1/2 md Can wine vinegar

1 tb Soy sauce

3 Dashes liquid smoke

1 tb Powdered mustard

1 tb Fresh ginger, grated

Dark brown sugar Mix in blender or food processor: tomato paste,
mustard, soy sauce and liquid smoke.
Fill the tomato paste can 1/2
up with wine vinegar; blend in ginger and pour into sauce.
Add LOTS
of dark brown sugar until you get preferred combination of
sweet/sour.
Can thin with water; should be just a little thinner
than catsup.
Clean and cut up chicken, salt and pepper the pieces.
Broil chicken lightly on both sides in a deep pan and de-skin.
Spoon on sauce and bake in 325 degree oven about 45 minutes.
About
1/2 way thru the cooking time, turn the chicken over.

2 lg Onions, finely sliced

4 ea Bacon strips, cooked

Crisp and crumbled 1 1/2 tb Butter

6 ea Red ripe Jersey Tomatoes,

Peeled, cored and chopped 2 tb Tomato paste

3 ea Lemon rind strips

4 c Chicken stock

1 t Sugar

1/2 ts Thyme (dried)

1 t Basil (dried)

Salt and pepper to taste Croutons for garnish Fresh basil sprigs
For garnish

Saute onions in butter about 5 minutes until tender and golden.
Add tomatoes, tomato paste, lemon rind, chicken stock, bacon and
herbs.
Bring to boil, reduce to simmer until tomatoes are tender,
about 15 minutes.
Remove lemon rind.
Cool soup, then puree in
blender.
Strain puree.
Reheat before serving.
Garnish with croutons
and basil sprigs.
Source: Jane Camarota.
This recipe won in the
soup catagory of the “Jersey Fresh Cookoff”.

1 lb Flank steak

2 tb Peanut oil

2 tb Chopped garlic

2 Green onions,slivered

1 ts Salt

2 ts Sugar

2 ts Hin soy sauce

1 tb Oyster sauce

Pepper 1 tb Wine (I suggest sherry)

1 1/2 tb Cornstarch

1/4 c Chicken stock

2 tb Hoisin sauce

2 ts Catsup

1/2 ts Crushed red chili pepper

~——————————SAUCE——————-
~- 1.
Cut steak across grain into strips about 2 in.
long , and very
thin.
2.Add seasoning to meat.
3.Combine sauce ingredients and mix
well.
4.Heat wok.
Add oil.
Add garlic and cook quickly.
5.Add beef
and onions and stir-fry until tender.
6.Add sauce mixture.
Mix and
cook about 1 Min.
This is from Jennie Low’s

cook book “Chopstick,Cleaver, and wok.

1/2 lb Boned chicken breast

12 Snow peas

1/2 c Button mushrooms

1/2 lb Chinese cabbage (bok choy)

4 Water chestnuts

2 tb Peanut oil

3/4 ts Salt

1/4 c Sliced bamboo shoots

1/4 c Water

1 ts Cornstarch mixed with 3 Tbl.

1 ds Pepper

1/4 ts Sugar

Poach the chicken for 20 minutes, allow it to cool and slice
into pieces 1/8 x 1 1/2 x 1.
String the snow peas.
Slice the
mushrooms, cabbage and

water chestnuts thinly.
Heat a skillet or wok, then add the
peanut oil and salt.
Just before the oil begins to smoke, add all
the vegetables and stir-fry for 1/2 minute.
Add the water, cover
and cook for 2 minutes.
Add the chicken, cornstarch mixture, pepper
and sugar.
Stir until the sauce is thickened.

2 Chickens, quartered

2 lb Chopped onions (NOT A TYPO!)

9 oz Raisins

3 oz Pine nuts

1/2 c Honey

Paprika Salt Cloves Salt and paprika chickens.
Brown in oil.
In
another skillet, saute onions until clear.
Add raisins, cloves, and
pine nuts; saute a few minutes more.
Remove from heat and add
honey.
Adjust seasonings to taste.
Place chicken in baking dish,
cover with mixture and bake at 325F for 1 hour or until nicely
browned and tender.
This recipe came from a Moroccan restaurant in
the old quarter of Jerusalem.
The owners generously gave us this
recipe at our request — in a mixture of Hebrew and Arabic with
metric measurements.
Many people contributed to the translation,
and the result is worth their efforts.
So to be faithful, you
should actually use 2.2 pounds of onions — 1 kilo!

1 tb Vegetable oil

1 Fresh jalapeno pepper,

-seeded, minced 1/4 ts Ground coriander

1/4 ts Ground cumin

1/4 ts Ground cinnamon

2 Whole chicken breasts,

-skinned, boned, cut into -1-1/2-inch chunks 2 sm Carrots,
sliced diagonally

-1/4-inch thick 1 sm Onion, diced (1/2-inch)

1/2 Acorn squash, seeded, pared,

-cut into 1/2-inch dice 3 1/2 c Chicken broth

1 md Zucchini, scrubbed, cut into

-1/2-inch dice 14 oz Whole tomatoes, coarsely

-chopped, liquid reserved 1/3 c Raisins

1/2 c Canned chick-peas, rinsed

1/4 ts Salt

4 tb (1/2 stick) unsalted butter

2 c Couscous

1/4 c Slivered almonds, toasted

1 tb Minced fresh mint

Info: posted by Perry Lowell, April 1993 from Good Food
magazine, September 1987 This recipe gets 30% or less of its
calories from fat.
Not a low sodium recipe.
Makes 8 servings.
1.
Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl.
Add

chicken and toss to coat.
Let stand, stirring frequently, 30
minutes.
2.
Combine carrots, onion, and acorn squash in 3-quart
microwave-safe

casserole; cover with lid.
Microcook on HIGH power 5 minutes.
Add 1 cup broth, the zucchini, tomatoes with liquid, and raisins;
microcook covered 3 minutes.
Remove from oven and stir.
Microcook
covered 5 minutes, stirring once halfway through cooking.
Stir in
chicken with marinade; microcook covreed 3 minutes.
Stir in chick-
peas, 1/2 cup broth, and the salt; microcook covered 2 minutes
longer.
3.
Meanwhile, heat remaining 2 cups broth and the butter in
medium

saucepan to boiling.
Stir in couscous, cover pan, and remove
from heat.
Let stand 5 minutes.
4.
To serve, spoon couscous onto
serving platter.
Top with chicken stew

and sprinkle with almonds and mint.
Nutrition Information per
Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26%
of calories) 603 mg sodium