Ingredients:

16 fluid ounces chicken broth
4 oz chicken breast cut into bite sized pieces
2 inch piece bruised lemon grass
4-5 kaffir lime leaves, shredded
4 tablespoons fish sauce
2 tablespoons lime juice
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Preparation:

Heat the chicken broth, add the lime leaves, lemon grass, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Ingredients:

1/2 tsp cooking oil
1 medium onion, finely chopped
1 clove garlic, minced
1 1/4 cup fresh mushrooms, finely chopped
2 Tbsp flour
3/4 cup evaporated skim milk
1/4 cup plain yogurt
salt and pepper to taste

Preparation:

Heat oil in a sauce pan, add onion and garlic, saute until softened.
Add the mushrooms and saute about 3 minutes. Sprinkle flour over the mixture, stir and cook 1 minute. Slowly whisk in the milk and bring to a boil, stirring constantly then reduce heat to low and cook 1 minute or until thickened.
Remove from heat and add yogurt, salt and pepper. Serve.

Makes 2 servings.

Ingredients:

1 chicken (4-5 LB) cleaned, quartered, excess fat removed
bullet 12 cups water
bullet 3-4 carrots
bullet 1-2 stalks celery
bullet 1-2 parsnips
bullet 1 onion
bullet 1 Tbsp salt
bullet 1/4 tsp pepper
bullet 1 parsley root, chopped
bullet 1 clove garlic
bullet 1 sweet potato, peeled & cut in pieces
bullet Fresh dill to taste

Preparation:

Fill an 8 litre pot with water and bring to a boil.
Add chicken and vegetables, salt & pepper. Add dill to taste.
Bring to a boil and reduce to a simmer cooking covered for 2 hours. Remove the garlic. Serve hot.

Makes 8 servings.

Ingredients:

1/2 pound ground beef
1-1/2 cups chopped onion
1/2 cup sliced celery
2 cups water
1 can (16 ounces) kidney beans, rinsed aand drained
1 can (14-1/2 ounces) stewed tomatoes
1 cup shredded cabbage
1 teaspoon chili powder
1/2 teaspoon salt

Preparation:

In a saucepan, over medium heat, brown the beef then drain.
Add onion and celery; cook until tender.
Add water, beans,tomatoes,cabbage, chili powder and salt. Bring to a boil.
Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender.
Serves 4-6.