Preheat oven to 375 degrees

Heat together just till blended:

1 clove garlic

2-4 T oil or melted butter

1/4 C honey

1/4 C fresh lemon juice

Cut into serving pieces:

1 3-lb. chicken

This needs to sit three days in your refrigerator before cooking.

Blend together:

2 C yogurt

1/4 C lemon juice

1 T coriander

1/2 t anise

1/2 t crushed red pepper

Use to cover 3 lb. chicken parts--breasts are usually used.

When ready to cook, preheat oven to 375 degrees, brush drained chicken parts with oil and bake about 30 minutes until tender, basting if needed with the marinade.

Chicken with rice as made by one of the great ladies in my life.

Thoroughly brown in a large heavy pot:

1 4-5 lb. stewing chicken, cut up

Add:

1 green pepper, chopped
1 onion, chopped pepper
water to cover meat

Simmer about 45 minutes--the chicken will still be firm. Pour off all the water and measure it.

Add, stir:

3 C rice (white is traditional, long grain brown is delicious)
6 C of the chicken broth--add hot water to make enough if needed

Cover the pot, bring to a boil, then simmer actively for 20 minutes.

Add:

1 dozen clams
1/2 lb. French sliced green beans (NOT CANNED!)

Cover, steam 10-15 minutes longer until clams open.

In a Dutch oven or heavy pot with lid, brown:

3 lb. lean stewing beef, large cubes
OR 6 cups cooked large mixed beans, such as limas, red kidneys and garbonzas

If your pot is heavy and you stir carefully, you can do this without added fats.

Add, cook till just limp:

1 med. onion, chopped

Mix together and pour over the meat:

3 oz. tomato paste

1/2 C water

2 T wine vinegar

1 clove minced garlic

Add:

1 bay leaf

Cover and simmer 1 hour.

Add:

1 C water -- a little at a time is necessary during cooking.

Add:

2 lb. peeled small onions

Simmer about 1 hour with very little stirring, so you don't break up the onions.

Add and stir gently:

3/4 cup walnut pieces

1/2 pound (2 cups) grated feta, gouda or jack cheese

Place in a pot:

3 lb. beef stew meat stirred with 2 T olive oil
may substitute 6 cups cooked large mixed beans, such as limas, red kidneys and garbonzas
2 1/2 lb. small peeled onions

Pour over this a mix of:

6 oz. tomato paste
1/3 C red wine
2 T wine vinegar
1 T honey
1 clove minced garlic
1/2 t whole cloves
1 bay leaf
1 small cinnamon stick
1/4 t cumin
2 T raisins or currants

Simmer for five minutes after the bubbles appear in the water:
1 bay leaf
2 whole green onions, chopped
2-3 lb. thick fish filets cut into serving pieces
1/2" water

Take off the heat, prepare sauce:
3 C fresh finely chopped tomatoes
4 oz. canned or fresh oyster
4 oz. chopped clams
2 t sweet basil
pinch rosemary, pinch thyme
1/4 C canned or sauteed fresh mushrooms

Heat all these together about 10 minutes until partially cooked.

Start with a heavy pan with a tight fitting lid.

In
1 C water, simmer:
2 onions, chopped
6-8 fresh tomatoes, chopped
1/2 C red wine
1 T marjoram
1 T minced garlic

When the onions are tender, add:

4 T olive oil

Bring the sauce to a boil, turn off and add:
2 lbs. Any liver, but in small bitesize pieces or very thin slices

Cover immediately and let stand 15 minutes. Just before serving, bring back to a bubbling simmer, serve at once.

Small pieces of fish may be prepared in the same way. The secret of this method is, you use a pot that is heavy enough and deep enough to retain the heat well and thus avoid over-cooking the meat or fish. It is the years of overcooked liver or fish that have convinced most people they don't like it.

Preheat oven to 375 degrees

Layer in a Dutch oven or deep casserole:

3 lo cod, haddock or similar white fish

6 potatoes, sliced thin chopped celery leaves

2 bay leaves

1 T soy sauce

6 whole cloves

2 cloves garlic, crushed

4 onions, sliced thin

Sprinkle on:

1/2 t dill seed

1/4 t pepper (white preferred)

Pour over all:

3/4 C dry white wine

3 C boiling water

Scald and add:

3 C half & half

This most glamorous of fish stews can only be approximated in our coastal cities, but what a delicious exercise it is! Be sure to use fresh fish, not frozen, if you can get it.

Simmer till just tender in water to cover:

2 # chowder fish

1/2 # snapper, halibut or sea perch

1 # turbot or butterfish

Skim fish out of broth (save broth). As soon as it cools, pick out bones and skin and break fish into bitesize pieces.

Meanwhile, put in a large pot:

1/4 C olive oil

Add:

1/4 C finely chopped shallot or onion

4 leeks or 12 scallions, white part only, cleaned and sliced lengthwise

4 tomatoes, peeled seeded, and chopped

5 cloves minced garlic

1 T chopped fennel seed

1/2 t Spanish saffron

3 whole bay leaves

2 t grated orange peel

2 T tomato paste

1/8 t celery seed

3 T fresh chopped parsley

1 t ground black pepper

1/2 t Spike seasoning (vegetable salt)

Saute until vegetables are transparent and tender. Add broth and fish, bring to a boil and turn off after it cooks about 10 minutes.

Add:

1/2 # each cooked shrimps, mussels or oysters, and whole clams

This is "chili straight"-- without beans--in the Texas style. You must chop your meat by hand in order to get the best result.

You can substitute raw turkey dark meat for beef to make the peculiarly Mid-Western concoction called Turkey Chili.

Cook quite brown:

1 large onion, chopped

enough water to prevent burning

Chop by hand:

1 1/4 lo lean beef (round, chuck, etc.)

Mix into the meat:

2 cloves minced garlic

2 T chili powder OR LESS

2 T whole cumin, crushed between your fingers

Add the meat to the onion, cook ten minutes.

Add:

1/2 t crushed red pepper

1 1/2 T paprika

4-5 C water

Stir well, simmer 15 minutes.

Add:

1/2 C cornstarch dissolved in 1/2-1 C cold water