Sent in by Sharon, July 07

10 ounces (1/2 package) 15-bean	2 Tbl lemon juice OR 1 tbsp dried
-soup mix	-lemon
9 Cup water, divided	½ Tsp dried garlic
¼ Cup dried onions	2 cubes vegetable bouillon
1 Can (15 ounces) stewed tomatoes	Hardtack
½ Tsp red pepper flakes

Wash and soak beans overnight in 4 cups water. In the morning drain the beans. In a large pot over high heat, add remaining 5 cups water and beans. Bring to a boil. Turn heat down to medium-low and simmer uncovered, until the beans are tender, about 1-2 hours. Add onions, tomatoes, red pepper flakes, lemon juice, garlic, and bouillon. Simmer 30 minutes more. Correct seasoning. Serve with Hardtack or crackers. Makes 4-6 servings.

Sent in by Sharon, July 07

1 Can (15 ounces) chicken chunks	1 Tsp dried onions
1 jar (8 ounces) mayonnaise	2 Cup sprouts
2 Tbl dried celery	8 Slice whole wheat bread

Drain chicken chunks. Combine chicken, half the mayonnaise, celery, and onions in a bowl and mix well. Spread ¼ of the mixture on each of 2 slices of bread and top with ½ cup sprouts. Spread some of the remaining mayonnaise on the remaining slices of bread and place on top. Makes 4 servings.

Sent in by Sylvia Dorset, UK, July 07, goat meat not being widely used there.

900grs (2lbs) Goat Meat	2 Tablespoon Oil
1/2 Cups Onions, Sliced	1 Teaspoon Lime Juice
1 Stalk Spring Onions	6 Cups Boiling Water
2 Clove Garlic, Finely Chopped	1/2 Cups Coconut Milk
1 Tablespoon Salt	60grs Butter
1Tablespoon Black Pepper	1 Teaspoon Sugar
2 1/2 Tablespoon Curry Powder	1 Sprig Thyme
1 Hot Pepper, Finely Chopped

Wash goat meat and cut into pieces, sprinkle with salt and pepper.
Add curry powder, spring onion, onion and hot pepper and work into the meat.
Cover and let stand for one and a half hours.
Heat the oil, and add meat and seasoning and sprinkle lime juice over. Fry lightly for 5 minutes, stirring.
Add 4 cups boiling water, and simmer, covered for 1 and half to 2 hours or until meat is tender, stirring from time to time. Add more water as needed.Add coconut milk, butter sugar and thyme and cook for 5 minutes more.

Sent in by Sharon

680 mL thick & Zesty pasta sauce	-breast halves
6 Tbl grated Parmesan cheese,	1 1/2 Cup shredded Mozzarella
-divided	Penne Rigate pasta
6 boneless, skinless chicken

Preheat oven to 375 F. Pour sauce into 13 x 9 inch baking
dish. Stir in 4 tbsp of the Parmesan cheese. Add chicken, turn over to
evenly coat both sides with sauce. Cover with foil.

Bake 30 minutes and then uncover.

Top with Mozzarella cheese and remaining 2 tbsp. Parmesan cheese.
Continue baking 5 minutes or until chicken is cooked through and cheese is
melted. Serve over hot cooked Penne Rigate pasta.

Sent in by Sharon as a food storage idea. July 07

4 Tbl mayonnaise	-or oil
2 Tsp Tabasco sauce	Salt and Pepper
8 Tbl dry egg mix	8 Slice whole wheat bread
8 Tbl water	4 Tbl dried cheese sauce mix
2 Tsp butter-flavoured shortening

In a small bowl, mix mayonnaise and Tabasco sauce together and then set aside. In another bowl, whisk egg mixture and scramble until set. Salt and pepper to taste.

Toast bread and spread four pieces with the mayonnaise sauce. Equally divide the scrambled eggs and place on the remaining toast slices. Sprinkle 1 tbsp dried cheese sauce mix over eggs. Place the 4 pieces of toast with mayonnaise sauce over top to make sandwich. Makes 4 servings.

Sent in by Sylvia, Dorset UK, July 07, goat meat being not widely used there.

1 Onion, Medium, Chopped	Chili Powder, To Taste
Peppers, Chopped, minced	2 Tablespoon Tomato Puree
25gr Margarine	1 Tablespoon Bisto
1 Tablespoon Olive Oil	1 Tablespoon Corn Starch
600grs Goat Meat, Minced	1 Small Can Sweet Corn
100grs Lentils, Red	1 Small Can Kidney Beans
1 Can Tomatoes, Small, Chopped

In a large skillet, sute chopped onion and peppers with margarine and Olive oil until tender.
Add minced goat meat, brown then simmer together for 5 minutes.
In a saucepan, bring to boil red lentils in about 500 ml of water.
Drain/ Spoon fat off meat, add chopped tomatoes and tomato puree.
Add salt. pepper and chili powder to taste, then add lentil mixture to tyhe skillet.
Combime bisto with cornstarch and a little cold water to make a paste and add slowly to skillet, stirring continuously.
Bring to simmering point. Add sweet corn and kidney beans. Serve with cornbread

There is no cooking, and a nice light beginning to a rich meal. Shared with us by Sylvia, Dorset, UK, May 07

1 Grapefruit	1/4 Pint Mayonnaise, Homemade Or
1/2 Melon, Chopped & Balled	-Bought
1 Avocado	Garlic & Fresh Herbs, To Taste
2/3 Can Anchovies	Lettuce, Or Mixed Leaves
Handful Prawns

Put the flesh from a pink grapefruit and half a melon into a seive to remove the juice.
Toughly cut up the avocado, some anchovies and a handful of prawns.
Stir them into the mayonaise with the crushed garlic and herbs.
Serve on a bed of lettuce or mixed leaves

This dish can be made in advance and will freeze. Shared by Sylvia, Dorset, UK June 07

1 1/2 Kilos (3Lb) Chicken, Cooked-	-Vegetable)
-Any Part Or Size	2 Tablespoon Mango Chutney
30grs(1 Oz) Butter	Juice I Lemon
2Tablespoon Oil	2 Apples, Peeled & Chopped
1 Onion, Large,Chopped	115grs(4oz) Raisins
115 Grs(4oz) Mushrooms, Sliced	55grs(2oz) Stem Ginger, Or
30grs(1oz) Flour	-Crystallized Finely Chopped
1 Teaspoon Curry Powder	55 Grs (2oz) Coconut
400grs(140z)Can Tomatoes, Chopped	Salt & Pepper, To Taste
285ml(1/2 Pint) Chicken Stock, (or	115grs (4 Oz) Grapes, Green

Melt the butter and oil. Add mushrooms and onion and cook for 5 minutes over a medium heat. Blend in flour and curry powder and fry for one minute, stirring all the time.
Add tomatoes and stock and bring to the boil.
Stir in the chutney, apples, raisins, lemon juice and Coconut.
Season to taste. Add chicken and simmer for 20 minutes stirring occasionally.
Add grapes and heat through before serving with rice or potatoes

Sent in by Sharon, July07

¼ Cup dried onions	12 taco shells (boxed) or soft corn
½ Cup water	-tortillas
2 Can (15 ounces each) ground	1 Cup alfalfa sprouts
-beef, with liquid	12 Tbl dried cheese sauce mix
1 envelope (1.25 ounces) taco	1 Can (15 ounces) taco sauce
-seasoning	Refried beans
-mix	Salsa

Rehydrate onions in a small bowl of water for 15 minutes. Drain and set aside. In pan over high heat, add ground beef. Add seasoning mix. Reduce heat to medium. Simmer 5 minutes. Fill taco shells with meat and add sprouts, cheese, tomatoes, and taco sauce. Set aside on individual plates with refried beans and salsa on the side. Makes 4-6 servings.