Main Dish

½ cup cooked garbanzo beans/ chick peas
½ cup water
½ cup walnuts or pecans or cashews
1 cup uncooked rolled oats
1 medium onion, minced
2 Tbsp chicken flavoured powder
½ tsp sea salt
½ dried sage
1 Tbsp soya sauce
1 medium onion, minced

Blend chick peas and water in blender until smooth. Finely grind nuts. Add remaining ingredients and nuts to chick pea/water mixture. Mix well and let stand 1/2 hour. Form into patties. Brown on both sides in skillet

1 lb ground beef, raw
1 onion, grated
2 eggs
½ cup raw white rice
¼ teaspoon pepper
1 teaspoon salt
1 large head green cabbage

Sauce:
1 large can (796ml) tomatoes
½ cup water
Juice of 2 lemons
½ cup brown sugar
Salt to taste
Put the sauce ingredients in a large pan. Bring to a boil. Drop rolls into sauce. Cover. Bake for 2 hours. Remove lid for the last 30 minutes of baking.  Now none of us do this. We just pour the cold tomato mixture over top the rolls that we have placed in the pan then bake as directed.

Grate onion into meat and mix in eggs, rice, salt and pepper. Now in her day, Great Grandma parboiled the cabbage leaves to make them soft and easy to roll. The rest of use simply freeze our cabbage ahead of time, thaw it and peel off the softened leaves. Much easier. Or alternately purchase a head of pickled cabbage which is expensive but gives you a nice sauerkraut flavour.

Auntie S’s favourite method is to use freezer cabbage and canned sauerkraut layered on top of the rolls.

In any case, add a handful of meat mixture to the end of each leaf. Roll, bringing the sides in and creating a sealed package. Place in a baking pan, 1-2 layers high. Pour sauce over top. Layer with sauerkraut and bake as above.
 

2 boneless skinless chicken breasts
½ green pepper
½ yellow pepper
½ red pepper
2 green onions
½ mango
75ml chicken stock
10ml vegetable oil
25ml roasted cashews
25ml sugar
15ml soya sauce
15ml cider vinegar
10ml cornstarch
10ml curry paste
7ml grated ginger root
Cut chicken into strips. See, core and cut peppers into strips. Slice onions lengthwise and cut into 3 cm lengths. Peel and cut mango into 2cm pieces. Whisk together stock, sugar, soya sauce, vinegar, cornstarch and curry. In a wok, heat ½ of the oil over high heat. Stir-fry chicken for 4 minutes or until no longer pink inside. Transfer to a plate. Add remaining oil to wok and stir-fry peppers for 2 minutes. Stir in ginger; cook for 30 seconds. Add stock mixture and chicken; cook, stirring for 2 minutes, or until sauce is thickened and chicken is hot. Stir in onions and mango. Sprinkle with cashews. Serve with rice.
 

1. Thai Noodle Pizza - peanut sauce, chicken, green onions, grated carrots, bean sprouts, red peppers, mozzarella cheese and uncooked Asian noodles
2. Chicken Pesto - pesto paste, chicken, red peppers, mozzarella cheese
3. Tomato Pesto - pesto paste, sliced tomatoes, parmesan
4. Curry - pineapple curry, chicken, peppers, mozzarella cheese
5. Chicken Alfredo - alfredo sauce, chicken, cooked asparagus, peppers, mozzarella cheese
 

Pork chops simmered in a sour cream and onion sauce with spices.

This recipe was taught to me by the Chavez family. My children, Jeremiah and Dawn's great grandparents and grandparents. 

They came from Mexico and this is how they made their tacos. They made their own tortillas and salsa. I was given a tort roller and board along with a placa to make the tortillas. We now buy our tortillas at the Mexican market.

We serve our tacos with Sopa: This is fried rice or vermecilli. We also have re-fried beans

4 large chicken breasts, (boned and skinless)

8 1 oz slices Swiss cheese

1 - 10 3/4oz can cream of chicken soup

2 cups seasoned stuffing mix (or seasoned bread crumbs)

1/3 cup butter, melted

Arrange chicken in a 2qt. shallow casserole. Place cheese on top to cover.

Pour soup over chicken.

Coarsely crush stuffing mix, sprinkle over and drizzle with butter.

Sprinkle top generously with paprika.

Bake uncovered, @ 350 degrees for 45-50 minutes.

To ensure a rich cheese sauce, double the amount of soup. Serve with rice.