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„V 1 tablespoon olive oil

„V 1 onion, chopped
„V  cloves garlic, peeled and chopped
„V 1 bay leaf
„V 1 (14.5 ounce) can whole peeled tomatoes, drained
„V  teaspoons curry powder
„V 1/8 teaspoon salt
„V 1 ( to 3 pound) whole chicken, bones and skin removed, cut into pieces V
„V 1 (14 ounce) can unsweetened coconut milk
„V 1 lemon, juiced
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1.V eat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute
until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking
about 5 minutes. Mix in the chicken, and cook 15 to  minutes, until no longer pink and juices run clear.
.V Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about
1 minutes. Mix in lemon juice just before serving.

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„V 1 tablespoon vegetable oil
„V  cups sliced onions
„V  cloves garlic, minced
„V 1 pound sweet potato, peeled and cut into 1/4-inch half slices
„V 1 large tomato, coarsely chopped
„V 1/ cup raisins
V
„V 1/ teaspoon ground cinnamon
„V 1/ teaspoon crushed red pepper
„V 1 (1 .5 ounce) can Campbell's® Condensed Chicken Broth
„V 1/ cup water
„V 1 (15 ounce) can chick peas (garbanzo beans), rinsed and drained
„V 4 cups coarsely chopped spinach
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1.V eat oil in skillet. Add onion and garlic. Cook until onion is tender.
.V Add potatoes and tomatoes. Cook 5 minutes. Add raisins, cinnamon, red pepper, broth and water. eat
to a boil. Cover and cook over low heat 15 minutes.
3.V Add chickpeas and spinach. eat through. Serve over cooked rice or couscous, if desired.
V

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„V 1 teaspoon vegetable oil
„V 1 small onion, chopped
„V 1 large sweet potato, peeled and diced
„V 1 clove garlic, minced
„V 4 cups chicken broth
„V 1 teaspoon dried thyme
„V 1/ teaspoon ground cumin V
„V 1 cup chunky salsa
„V 1 (15.5 ounce) can garbanzo beans, drained
„V 1 cup diced zucchini
„V 1/ cup cooked rice
„V  tablespoons creamy peanut butter
x 

1.V eat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft.
Turn down heat if necessary to prevent burning.
.V Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir
in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3.V Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips
and a green salad.
V

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„V ëudding:
„V  tablespoons butter
„V 1 teaspoon white vinegar
„V 1/ cup milk
„V 1 cup superfine sugar
„V  eggs
„V 1 tablespoon apricot jelly
„V 1 1/3 cups cake flour
„V 1 teaspoon baking soda V
„V 1 pinch salt
„V
„V Sauce:
„V 1 cup heavy cream
„V 1/ cup butter
„V 1/ cup white sugar
„V 1/ cup water, orange juice, or sherry
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1.V ëreheat oven to 35 degrees F (175 degrees C). In a small saucepan over low heat, melt  tablespoons
butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift
flour, baking soda, and salt together into a separate bowl.
.V Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5
minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with
warmed milk mixture using a spatula. ëour batter into a greased, 1 quart oven-proof baking dish.
3.V Bake approximately 45 minutes, or until a knife inserted into the center comes out clean.
4.V ëlace cream, butter, 1/ cup sugar, and water in a saucepan and stir over moderate heat until the butter
has melted and sugar is dissolved. Do not allow the mixture to boil.
5.V Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream
mixture immediately over the pudding. Serve hot or cold.
V



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„V 1 cup chopped celery
„V 1 teaspoon minced garlic
„V 1 (6 ounce) can tomato paste
„V  cubes beef bouillon
„V 1 cups water V
„V 6 whole black peppercorns
„V  bay leaves
„V 1/4 cup canola oil
„V 3 pounds beef oxtail, cut into pieces
„V 1 large onion, chopped
„V salt and pepper to taste
„V 1 (1 ounce) can kidney beans, drained
„V 1/4 cup cornstarch dissolved in
„V 1/ cup water
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1.V ëlace celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato
paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
.V Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all
sides, about 1 minutes. Remove oxtail from hot oil and place into Dutch oven. ëour out all but 1
tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and
translucent, about 5 minutes; add to oxtail.
3.V Reduce heat to medium-low, cover, and simmer for  1/ hours. Season with salt and pepper, recover,
and continue to cook until the oxtail is tender, but not falling off of the bone, about 3 minutes.
4.V Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a
simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. ëour
sauce over the oxtail.
V

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„V 1 tablespoon vegetable oil
„V 1 large onion, chopped
„V  cloves garlic, minced
„V  teaspoons minced fresh ginger root
„V 1 1/ teaspoons ground cumin
„V 1 1/ teaspoons ground coriander
„V 1/ teaspoon ground cinnamon
„V 1 pinch ground cloves
„V 3 medium tomatoes, chopped V
„V 1 1/ pounds sweet potatoes, peeled and chopped
„V 1 carrot, peeled and chopped
„V 4 1/ cups water
„V 1 teaspoon salt
„V 1/4 cup chopped, unsalted dry-roasted peanuts
„V 1 pinch cayenne pepper
„V  tablespoons creamy peanut butter
„V 1 bunch chopped fresh cilantro
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 1.V eat the oil in a large saucepan over medium-high heat. Saute the onion 1 minutes, until lightly
browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet
potatoes, and carrot, and continue to cook and stir about 5 minutes.
.V ëour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer
3 minutes.
3.V Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until
almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and
cook until heated through. Serve warm topped with fresh cilantro.
V

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„V 3 tablespoons butter, melted
„V 1 cup white sugar
„V 3 egg yolks
„V 1 cup cake flour
„V 1 teaspoon baking powder
„V 1/4 teaspoon salt
„V 1 teaspoon vanilla extract
V
„V 4 cups milk
„V 3 egg white
„V 1 tablespoon cinnamon sugar
x 

1.V ëreheat the oven to 375 degrees F (19 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil
cooking spray.
.V In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light
and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and
milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter.
ëour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
3.V Bake for 5 minutes in the preheated oven, then reduce the temperature to 35 degrees F (165 degrees
C). Continue to bake for 5 to 3 minutes, or until the center is set when you gently jiggle the pie. Serve
hot or cold.
V

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„V 1/4 cup paprika
„V  tablespoons hot chili powder
„V 1 cup fresh lemon juice
„V 3 cloves garlic, minced
1 1/ teaspoons chopped fresh ginger
„V V
„V 1 1/ teaspoons salt
„V 4 bone-in chicken breast halves
x 

1.V In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken
with the mixture, place in a dish, and marinate for 3 hours.
.V ëreheat a grill for medium heat.
 3.V ëlace chicken onto the grill and discard the marinade. Cook for about 3 minutes, turning occasionally,
until the skin is slightly charred and juices run clear.
V

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„V 1 tablespoon olive oil
„V 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
„V  cloves garlic, crushed
„V 1 onion, chopped
„V 1 large potato, diced
„V 1 teaspoon ground cumin
„V 1 teaspoon ground coriander seed
V
„V 1 teaspoon ground black pepper
„V 1 teaspoon crushed red pepper flakes
„V 1 teaspoon salt
„V 1 cup water
„V 3/4 cup unsalted natural-style peanut butter
„V 1 (15 ounce) can garbanzo beans, drained and rinsed
x 

1.V In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly.
Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan;
saute for  to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let
garlic brown.
.V Mix in water and browned chicken, and any accumulated juices. ëlace lid on skillet and simmer, stirring
occasionally, for 1 to 15 minutes.
3.V Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in.
Replace lid to simmer for 1 more minutes, or until chicken is cooked through and potatoes are tender.
Remove from heat, adjust seasoning, and serve.
V

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„V 1 cup long grain white rice
„V 1/ teaspoon salt
„V 1 1/ teaspoons ground turmeric
„V 3 tablespoons white sugar
„V 1/ teaspoon ground cinnamon
„V 1/ cup black raisins V
„V 1 tablespoon butter
„V  1/ cups water
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1.V In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a
boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for  to 3
minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork.
Keep warm until serving time.
V