Chop onions put oil in a pot fry till brown, put finely chopped one inch square pieces of whatever vegetable your heart fancies, put turmeric, garlic+ginger paste, cardamom and clove 2 pieces each, tomato or tomato paste, fry well until little brown pour water, leave until everything is cooked and enjoy a nice hearty meal.
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1-Chicken pieces chopped to the size you like (one chicken = 16 Pieces)
2-Chopped onions ( 1 or 2)
3-Giner+Garlic paste ( a little)

Put cooking oil in a pot, let it heat a little and put chopped onions, fry till borwn, put Garlic+Ginger paste, Chicken hot and spicy masala (Badshah) Salt, Turmeric, Chilly Powder, Green chilly fry all for 7 minutes until red or start sticking to the pot, put 10 big spoon full curd (sweet) mix and let it simmer, put a little water and leave for cooking, until chicken is tender, before taking out of fire put chopped menthol leaves and coriander leaves fresh.A very easy chicken curry good to taste is ready to eat with roti or rice whatever your heart fancies, it is general hint, quantities and other things you decide by your eyes. The use of this masala has saved you from taking out your Sumeet grinder and some serious preparations.
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Coconut BonBons
1 (15 ounce) can sweetened condensed milk1/2 cup butter margarine2 cups confectioners' sugar1 (12 ounce) package grated coconut1 (24 ounce) package semi-sweet chocolate chips4 tablespoons solid vegetable shortening
Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.
In the top of a double boiler over hot (not boiling) water, melt chocolate with shortening. Roll coconut mixture into 3/4-inch balls and with fork dip into chocolate.Drop on wax paper to cool and dry.
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Sauerkraut Casserole
1 small head of cabbage, chopped 1 small onion 1 lb of uncooked hamburger 1/3 cup of uncooked rice 2 cans of stewed tomatos 1 small can of sauerkraut salt and pepper
Brown hamburger. Add rice. Layer or mix cabbage and beef. Add salt and pepper. Topwith tomatoes and sauerkraut. Bake for 1 hour at 350.
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Vegetable Beef Soup II
2 (14.5 ounce) cans beef broth 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 3 medium potatoes, peeled and cubed 6 medium carrots, cut into 1/2-inch slices 3 cups cooked cubed beef 2 cups frozen cut green beans, thawed 2 cups sliced fresh mushrooms 1 cup frozen peas, thawed 1 (15 ounce) can tomato sauce 2 tablespoons minced fresh parsley
In a Dutch oven or soup kettle, combine the broth, Worcestershire sauce, mustard,salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; coverand simmer for 12 minutes or until carrots are crisp-tender.
Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered,for 5 minutes or until the vegetables are tender.
yield: 12 servings
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Spice Hermit Cookies
1/2 cup shortening
3/4 cup sugar
2 eggs
2 teaspoons milk
1-3/4 cups flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon mace
1-1/2 teaspoons baking powder
1/2 cup chopped raisins
Cream together shortening and sugar. Add beaten eggs and milk and mix well. Mix and sift flour, spices and baking powder. Add to first mixture and mix well. Addchopped raisins and mix thoroughly. Drop from teaspoon 2 inches apart on greasedpan. Bake in moderate oven (325؛F) 15 to 20 minutes.
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Open-Faced Veggie Melts - WW
1 tsp. olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
2 small zucchini, thinly sliced
(about 2 cups)1 roasted sweet red pepper,
drained and thinly sliced
1 tsp. dried basil
1/2 tsp.
salt1/4 tsp.

coarsely ground black pepper4 slices rye bread2 small tomatoes cut into 4 slices each1/4 lb. Provolone cheese, shredded (about 1 cup)
Preheat the broiler.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and zucchini. Cover and cook, stirring occasionally, until softened, about3-4 minutes. Add the roasted pepper, basil, salt, and pepper; cook 1 minute longer.
Place the bread on a baking sheet. Put 2 tomato slices on each slice of bread; topwith equal amounts of the vegetable mixture. Sprinkle with cheese and broil untilthe cheese melts, about 1 minute.
5 points per serving
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Sunday fried Chicken
4 chicken breast halves (boneless, skinless)
2-1/2 cups finely crushed cornflakes
1/4 tsp black pepper
1/2 tsp salt
3/4 tsp paprika
2 large egg whites
In a plastic ziplock bag place cornflakes, salt, pepper and paprika. Shake to mix well.In a shallow bowl beat egg white until slightly frothy. Coat chicken pieces in egg white and drop into bag of cornflake mixture. Shake to coat well. Arrange pieces on a non stick baking pan and lightly mist with cooking oil spray. Bake at 425 degrees for about 25 minutes.
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