Fruited curry chicken salad
4 skinless, boneless chicken breast halves – cooked and diced, 1 stalk celery, chopped, ½ onion, chopped, 1 small apple – peeled, cored and chopped, 1/3 cup golden raisins, 1/3 cup seedless green grapes, halved, ½ cup chopped toasted pecans, 1/8 teaspoon ground black pepper, ½ teaspoon curry powder, ¾ cup mayonnaise
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
1 pound ground beef, ½ cup chopped onion, ½ cup chopped green bell pepper, ¼ cup finely chopped carrots, 2 cloves garlic, minced, 1 (15oz) can tomato sauce, ½ teaspoon dried oregano, ½ teaspoon dried basil, salt and pepper to taste, 5 medium courgettes, sliced lengthwise into 1/4-inch thick strips, 1 cup cottage cheese, 1 egg, beaten, ¾ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese.
Preparation time – 15 minutes. Cooking time – 1 hour.
- Preheat oven to 350ºF (175ºC). Lightly grease a medium baking dish.
- In a frying pan over a medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
- In the bottom of the prepared baking dish, layer half the courgette strips. In a bowl, beat together the cottage cheese and egg, and spread over the courgettes. Scoop half the beef mixture over the cottage cheese and egg mixture, and sprinkle with half the mozzarella cheese. Layer with remaining courgettes, beef mixture, and mozzarella. Top with Parmesan cheese.
- Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
1/4 cup butter, 2/3 cup dark brown suga,r 3 ½ tablespoons rum. 1 ½ teaspoons vanilla extract, ½ teaspoon ground cinnamon, 3 bananas, peeled and sliced lengthwise and crosswise, ¼ cup coarsely chopped walnuts, 1 pint vanilla ice cream
Preparation time – 5 minutes. Cooking time – 15 minutes.
In a large, deep frying pan over a medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.