2 tb Butter

1 sm Onion, chopped

1/4 ts Cayenne pepper

1/4 ts Allspice

1/2 lb Lean ground beef

1/2 ts Salt

1/2 ts Black pepper

1/2 ts Curry powder

1/2 ts Dried thyme

1/4 c Bread crumbs

1 Beaten egg

Mix all ingredients together and form into 2 large patties. Grill or broil 5-7 minutes per side.

1 ea Chicken, broiler/fryer,

– quartered 1 tb Oil, cooking

1/4 c Onion, chopped

1 ea Garlic, clove, minced

1 c Catsup

2 tb Vinegar

1 tb Sugar, brown

1 tb Peppers, Jalapeno, minced

1/2 ts Salt

1/2 ts Mustard, dry

Heat the oil up in a saucepan over medium heat. Add onion and garlic, then cook, stirring occasionally, for about 5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and mustard. Cook, stirring occasionally, until mixture is blended. Place the chicken, skin side up, on a prepared grill about 8 inches from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce every 5 minutes, about 20 minutes more or until chicken is fork tender. Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed

———-DRESSING———-

1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.

1 c Mayonnaise

1 tb Lemon juice - fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot - minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus - trimmed

8 oz Crabmeat - cooked

4 lg Boston lettuce leaves - or

-butter lettuce leaves

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.

4 Chicken quarters, skinned

-if desired to reduce fat 1 lg Onion, halved and sliced

2 ts Paprika

1 ts Marjoram or to taste

Salt to taste 1/4 ts Black Pepper

3 tb Butter or Margarine

3 tb Flour

4 Drops Bead Molasses

-(optional)

3 sl White Bread, day old

Milk 2 Eggs

1 ts Marjoram

Salt to taste 2 ts Butter, melted-NO MORE

Bread Crumbs Chicken & Gravy Place chicken with onion, paprika, marjoram and pepper in a large stick pot, with enough water to cover (at least 8 cups). Bring to boil. Reduce heat and SIMMER until tender, about 40 min or until no red juices come out when pierced with a fork. Remove chicken and cover to keep warm. Save the stock. Prepare dumplings as below. Roll the dough into one inch diameter dumplings and drop into gently boiling stock. Boil over medium heat for 25 minutes, turning over after 12 minutes. Remove dumpling and keep warm with the chicken. Save stock. Make a roux by melting the butter in a small skillet. Add the flour to the skillet and cook, stirring constantly until the mixture is the color of a new penny. Add enough of this roux mixture to the boiling stock to make a medium thick gravy. If lumps form, whisk them out with a wire whisk. Add a few drops of bead molasses if you wish for color and adjust spices with paprika, marjoram, pepper and salt to taste. (I like more pepper in mine.) Simmer 5 minutes. Return meat and dumplings to gravy and reheat all to just a simmer. Remove from heat. Let stand in hot gravy for 10 before serving. DUMPLINGS Soak bread in milk. Squeeze out surplus milk. Shred bread into bowl. Add eggs, marjoram. salt and melted butter. Mix well. Add enough bread crumbs to make mixture into 1 inch balls that will NOT become fuzzy when boiled. Test one by dropping into boiling stock, then adjust crumbs as needed. Cook as above. My grandma used to serve steamed cauliflower with this dish. We would ladle the gravy over the cauliflower, too. It tasted great. Walt MM Lou Stanek A retired guy who loves to cook for his kids!