Tasty and Easy Recipes

Ingredients:
Nonstick cooking spray
2 cups (!) peeled whole garlic cloves
4 lb. chicken thighs and drumsticks, bone-in
1 large onion, sliced thin
1 medium carrot, sliced thin
1/2 cup dry white wine
1 tbsp. dried thyme
1 tbsp. dried sage
1 tsp. dried parsley
salt and pepper to taste

Method:
Preheat oven to 325°F. Spray a baking dish with nonstick cooking spray.
Pour garlic cloves into bottom of baking dish (may make more than one layer, depending on size of dish, but if there’s room for the chicken in one layer this should be only one layer of garlic cloves.)
Arrange chicken pieces across top of garlic cloves. Arrange onion and carrot slices over chicken. Pour in wine. Sprinkle herbs, salt, and pepper on top, then cover dish tightly.
Bake 45-55 minutes or until chicken is done and juices run clear, trying not to lift the cover more than absolutely necessary.
Serve with noodles or mashed potatoes.

Ingredients:
2 tbsp. margarine
2 boneless, skinless chicken breasts
1/2 cup charoset
1 tbsp. matzo meal
1 cup apple juice
Salt and pepper
1 tbsp. potato starch

Method:
Preheat oven to 350°F.
While the oven warms, place 2 tbsp. of margarine in a 8″x8″ pan in the oven to melt.
Flatten 2 boneless, skinless chicken breasts to 1/4″.
Mix 1/2 cup charoset with 1 tbsp. matzo meal and 2 tbsp. apple juice. Stuff breasts and secure with toothpicks.
Roll the bundles in the melted fat and sprinkle with salt and pepper. Surround with 1/2 cup apple juice and bake for 25 to 30 minutes.
Put pan drippings in saucepan and heat. Slowly add 1 tbsp. potato starch mixed with a little apple juice to dissolve. Heat until thickened. Serve over breasts after removing toothpicks.

Ingredients:
4 oz 85% lean ground beef
1 cup Green onions, with tops chopped
1 cl Garlic, minced
3/4 cup Chicken broth
2 tbsp (light) Soy sauce reduced sodium
1 tbsp Chile sauce
1 tsp Seasame oil
1/4 tsp Hot oil, (optional; see below)
1/4 tsp Red pepper flakes
2 tbsp Cornstarch
2 tbsp Water
1 cup Bean curd(tofu), cut into 1/2-inch cubes

Method:
Place ground beef, green onions, and garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken
broth, soy sauce, chili sauce, oils, and red pepper flakes. Mix
cornstarch with cold water. Add to skillet. Cook. stirring
constantly, untill sauce thickens. Gently stir in bean curd. Contiune
to cooking over medium heat 3 minutes.