1 whole chicken, cut in half lengthwise
1 medium onion, peeled
2 whole cloves
1 qt chicken broth
4 oz Montrachet cheese, cut in 1/2' cubes
1/4 cup heavy cream
3 tsp freshly chopped dill
coarse salt & pepper to taste

Instructions

Stick cloves in the onion. Put chicken and onion into broth. Season with salt and pepper to tas te. Simmer gently for about 45 minutes.

Remove and drain the chicken. Keep warm.

Strain the broth and bring to a boil. Add the Montrachet. Add the heavy cream and allow to thicken. Remove from heat. Add the dill.

Skin the chicken, and cut into serving pieces. Pour the sauce over and serve.

2 lbs leg of lamb, deboned and cut in 1-1/4" chunks
3 medium onions, peeled and chopped
2 medium tomatoes, peeled and chopped
2 medium potatoes, boiled in their jackets then peeled and cubed
3 cloves garlic, crushed
3 cloves, crushed
1-inch piece fresh ginger, peeled and chopped
8 tsp white wine vinegar
1 tsp turmeric powder
1/4 tsp cumin seeds
2 bay leaves
1-1/2 tsp red chil i powder
1 cup water
1 cup vegetable oil
salt to taste

Instructions

Blend onions, garlic, cloves and ginger to a fairly fine paste. Heat the oil in a heavy pan, and fry the blended mixture with the cumin seeds. Add turmeric, bay leaves, and chili powder, and continue frying, stirring to make sure it does not burn. Add tomatoes and water.

After 2 minutes, add the lamb, stirring well. Cover and cook on low heat for about 1/2 hour.

When meat is tender, add potatoes an d vi negar. Simmer for 5 minutes. Serve hot with rice or nan bread.

6 oz beef, cut into 1-1/4" cubes
1/4 medium onion, peeled and sliced
1/2 green bell pepper, trimmed, seeded, and cubed
1/2 cup cooked c arrots
1 small baked potato, skinned and cubed
1 tbsp A-1 Sauce
4 oz cream sherry
1 large mushroom, cleaned and cubed
4 oz butter
2 tsp olive oil
2 tbsp pineapple chunks, drained
8-oz round mini-loaf of bread
pinch of dry mustard
salt & pepper to taste
chopped chives to garnish

Instructions

Sear the meat in a pan with 2 oz butter and olive oil. Add rest of butter and A-1 Sauce. Add onion, salt, pepper, and mustard. Cook for 3 to 4 minutes. Ad d bell pepper, po tato, and carrots. Flambe with cream sherry. Cover with a piece of wax paper and cook for a further 3 to 4 minutes.

Slice the top off the loaf. With your hands, hollow out the loaf to use as a bowl. Tear up removed bread and add to the stew. Stir.

Spoon stew into the bread bowl, garnish with chives, and serve.

1 suckling pig, 12-15 lbs
4 garlic cloves, peeled and diced fine
4 fresh rosemary twigs
3 tbsp wild fennel
4-5 oz extra virgin olive oil
salt & pepper to taste

Instructions

Remove rosemary leaves from twigs. Mix salt and pepper with olive oil, add garlic, rosemary, and fennel. Season suckli ng pig with the mixture, inside and out.

Preheat oven to 350 degrees. Place pig in lightly oiled roasting pan and cook for 50 minutes or until done. Serve with your choice of vegetables and apple sauce.

1 whole rabbit
3 medium on ions, peeled and dice d fine
1 tbsp oil
1 cup water
4 small onions, peeled
1 small can tomato paste
whole peppercorns to taste
salt to taste

Instructions

Cut rabbit into small pieces and wash very well. Saute onions in oil, add rabbit pieces. Saute until onions are transparent, rabbit is brown outside (not pink).

Add tomato paste and water. Bring to boil, then simmer over a low flame.

Poke a hole in each small onion, add whole. Mix in peppercorn s, salt to taste. Let everything simm er until meat is tender. Serve with beer and potatoes.