Baked Chicken Stew

5 boneless chicken breast halves
seasoned salt and pepper, divided
3-4 large potatoes, peeled and quartered
1 stalk celery, chopped
1 large carrot, peeled and sliced
1 can chicken gravy (I used Franco-American)
1 can water
3 T olive oil

Season chicken generously with salt and pepper. Saute in olive oil until lightly browned. Drain and cut in bite sized pieces. Mix chicken, vegetables, gravy, water and salt and pepper to taste in large casserole. Bake, covered, at 350 until vegies are tender.

http://recipecircus.com/recipes/vishusvi/POULTRY/Baked_Chicken_Stew.html

White Russian Casserole

10 Maine potatoes
2 lg onions, sliced
2 c chopped cabbage
2 c chopped cauliflower
1 lg can white kidney beans
8 c garlic, crushed
1/4 c chopped dill
2 T light cream cheese
4 T plain yogurt
1/4 c plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 T sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done.
When cool enough, remove the skins

Fry the sliced onions in a little oil till soft
Add the chopped cabbage, the chopped cauliflower, and
6 cloves of the crushed garlic, and fry till the cabbage
and cauliflower are just tender.

Melt the cream creese, and add to it the soymilk, yogurt
and dill. Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable
mixture. mix thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on
the bottom of an oiled baking dish.
Fill with the mixture.
Fry or microwave the fakin' bakin
Cover with the remianing potatoes

Mix the remaining 2 cloves of criushed garlic with a little
bit of oil and spead over the potatoes.
Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds
Bake a few minutes more.
Serve immediately.

Variations: Use basil or cilantro instead of dill.

Baked Tomatoes

2 tablespoons butter
1 cup onion -- chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
2 cups bread crumbs
4 large tomatoes
2 tablespoons butter

Melt butter, add onion and saute 3 minutes. Add sugar, salt, pepper, basil and half of the bread crumbs. Stir until well mixed. Place a layer of tomatoes in a greased dish. Sprinkle with bread crumb mixture. Repeat layers ending with tomatoes. Melt remaining butter. Toss with rest of bread crumbs and sprinkle over tomatoes. Bake at 350* for 30 minutes. You can also sprinkle parmesan cheese on top.

Rich Seed Cake

1 cup butter
1 cup granulated sugar
2 beaten egggs
1 tsp caraway seed
1/3 cup candied orange peel
pinch of nutmeg
1 cup flour
0.5 tsp baking powder
0.25 cup brandy OR
0.25 light cream

Cream together butter and sugar. Gradually add the beaten eggs and a
little flour at the same time to prevent curdling. Mix in the caraway
seed, candied peel and a pinch of nutmeg. Carefully incorporate the rest
of the flour sifted with the baking powder. A little brandy can be added
as liquid, but this is optional. Milk or light cream may be
substituted. The cake will keep longer with the brandy. Bake 1 hour at
400 degrees.

Plain Seed Cake

1 cup flour
0.5 tsp baking powder
pinch of salt
0.5 cup butter
0.5 cup sugar
3 tsp caraway seed
1 egg, beaten
milk

Sift together the flour, baking powder and a pinch of salt. Cut in the
butter until the mixture resembles fine bread crumbs. Add sugar, caraway
seed and mix thouroughly. Make a well in the center and add the beaten
egg and mix slowly. Pour in sufficient milk to bind it all together to
make a stiff dropping consistency. Pour into a greased and floured cake
or loaf pan. Bake at 375 for 30 min.

Seafood Gumbo

1/4 cup salad oil
1/4 cup all-purpose flour
1 large onion,diced
1 large green pepper,diced
1 garlic clove,crushed
4 teaspoons salt
1/2 teaspoon thyme leaves
12 oysters in shell
2 16-ounce cans tomatoes
1 10-ounce package frozen
okra,sliced
6 cups water
1 pound shelled and deveined
shrimp
1/2 pound fresh or 16-ounce
package frozen Alaska King
crab,thawed and drained
1/4 to 1/2 teaspoon hot pepper
sauce
hot cooked rice

In 5-quart Dutch oven over medium-high heat, in very hot salad oil, gradually cook flour until dark brown but not burned,about 8 minutes, stirring constantly. Stir in onion, green pepper, garlic, salt and thyme leaves; cook until onion and green pepper are tender, stirring occasionally.
Open oysters and drain liquid into flour mixture; refrigerate oysters. Add tomatoes with their liquid, okra and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly.
Add oysters, shrimp, crab and hot pepper sauce; cook 10 minutes , stirring occasionally, until shrimp turn pink and opaque.
Serve in soup bowls with a scoop of rice.

Jambalaya

1 cup soy sauce
1/4 cup dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black
pepper
16 skinless, boneless
chicken breast halves
3/4 pound bacon, cut into
small pieces
8 onions, diced
4 cloves garlic, minced
1/4 cup and 2 tablespoons
all-purpose flour
3 pounds chorizo, sliced into
chunks
3 pounds cooked ham, cut
into 1/2 inch pieces
3 tablespoons dried thyme
1 tablespoon and 1 teaspoon
cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled
and diced tomatoes with juice
1 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp -
peeled and deveined

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours. Saute bacon in a dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F(250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces. Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya pot on large baking tray filled with hot water. Bake until warm, about 2 hours.
Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Pierogi

Filling:
1 Ounce cottage cheese, drained
2 Slightly beaten egg yolks
1 Tablespoon soft Butter or margarine
1 Tablespoon sugar
Dash of salt

Pockets:
2 Beaten eggs
1 Teaspoon salt
¼ Cup milk
2 Cups sifted all-purpose flour

Combine cottage cheese, egg yolks, butter, sugar, and salt. Set filling aside. Combine eggs, salt, and milk. Add flour to make stiff dough. Divide dough in half. On a floured surface, roll each half very thin in a 16 X 10 inch rectangle, cut rectangle in half crosswise. On one rectangle of dough drop rounded teaspoon of filling in rows, 2 inches apart. Place remaining dough a top. Press dough together firmly between mound of filling. Cut apart on press marks. Press edges of together with fork. In a heavy skillets, melt 2/3 cup butter, add 6 tablespoons dry bread crumbs. Fry pierogi till golden brown, about 5 minutes per side.

Turnip Greens

1 (1 lb) package fresh turnip greens
4 cups water
1 slice bacon
1 teaspoon seasoning salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper

Remove and discard tems from greens. I do this by rollin up leaves, from stem to tip, and slicing along each side of the stem. Coarsely chop leaves.
Bring 4 cups water and bacon slice to a boil in a large Dutch oven. Add greens, seasoned salt, and remining ingredients. Cook over medium heat 35 to 45 minutes or until tender.

Collard Greens

2-3 medium smoked ham hocks or 2 lbs smoked pork neck bones
5 lbs collard greens (If you can't get them fresh, frozen will do.) or 2-3 bunches collard greens (If you can't get them fresh, frozen will do.)
2 teaspoons salt

Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the ham hocks until they begin to fall apart. You want the ham hocks to be falling apart before you add the collard greens.
Take the collard greens and separate the leaves (if fresh). Rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicking through several leaves at once.
Add your collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add more.
Add salt, cover and cook for thirty minutes on medium heat. Stir every few minutes to distribute the smoked meat taste evenly.