THE STAG COOK

4 tbsp. vegetable oil 4 cloves garlic, crushed 3 med. onions, sliced lengthwise 2 lg. chicken breasts, boned and cut in 2 inch pieces 1 tsp. chili powder 1 tsp. black pepper 1 tbsp. curry powder 2 tbsp. sugar 7 tbsp. brown sugar 2 tsp. salt 1 tsp. ginger powder 2 tbsp. soy sauce 1 c. water 3/4 c. coconut milk 3 med. potatoes, cubed (optional) 1 med (1 lbs) eggplant 2 tbsp. butter mixed with 2 tbsp. flour (Thickener) Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds.  Add garlic; fry until brown.  Add onions; stir fry 3 minutes.  Add curry powder.  Remove onions and set aside.Heat remaining oil in pot. Add chicken  Stir fry 3 minutes. Add sugar, brown sugar, chili powder, ginger, black pepper, salt, soy sauce and water. Mix in potatoes (optional: add chopped eggplant) Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes. Mix in onions and coconut milk. Cover and simmer 10 minute

2 white onions, chopped finely 4 tablespoons butter (two for cooking the onion, and two to make the roux) 2 tablespoons flour 1 cup milk salt and pepper 3 tablespoons heavy cream Cook the onions in 2 tablespoons butter until they are very soft (about 12 minutes). They should not brown. In a saucepan, melt the other 2 tablespoons of butter and incorporate the flour, stirring over low heat for two minutes. Gradually whisk in the milk, blending well after each addition.  Cook the sauce over low to medium heat until it thickens and comes just to a boil. Remove from heat and stir in the cooked onions and heavy cream. Makes about 1 1/3 cups sauce.

2 onions, finely chopped 2 tablespoons butter 2 tablespoons flour 2 cups beef bouillon salt pepper Cook the onions on low heat in the butter for about five minutes (don't brown them). Mix in the flour and brown it for 5 minutes, stirring with a wooden spoon. Slowly stir in the bouillon and bring to a boil. Simmer the sauce on low to medium heat for 20 minutes. Season with salt and pepper to taste. You can strain the sauce if you wish. Makes 2 cups

1/4 cup butter 1/4 cup flour 1 1/2 cups chicken stock 1/2 cup heavy cream salt and white pepper Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for two minutes. Add the stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition. Whisk in the cream and cook on medium heat until thickened and nearly boiling. Season to taste with salt and pepper. Makes two cups.

This recipe is for one cup of sauce - multiply it as needed.  2 tablespoons butter 2 tablespoons flour 1 cup water or chicken stock (preferred) salt and pepper  Melt the butter over low heat and stir in the flour with a wooden spoon.  Cook while stirring for two minutes.  Add the water or stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition.  When you've added about half the liquid, you can add the rest all at once. Continue warming on low to medium heat until sauce thickens.  Whisk as needed to prevent it from getting lumpy.  Remove from heat and add salt and pepper to taste. Makes 1 cup.

Ingredients: 10 tablespoons maple syrup  2 tablespoons soy sauce  3 tablespoon brown sugar 2 tablespoon grated fresh ginger  1 tablespoon apple vinegar 1 tablespoon water  4 salmon fillets  1 scallion, sliced thin (white part plus about 2-3 inches of the green) 1 tablespoon toasted sliced almonds (optional) Directions:  In a small bowl whisk together the syrup through cornstarch solution until smooth.  Place the fillets skin-side-down in a shallow baking pan.  Pour the syrup mixture over the salmon. Bake 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving. Middle Fillet This fillet is one of the thickest cuts at about a 2″ thickness, coming from the middle section of the fish. The best way to cook the thicker fillets is to use 400° as the set temperature and bake the fish for 18-20 minutes. If a lower heat is desired, season the fillet and wrap it in f

EZ Cottage Cheese/ Whip Cream Strawberry Dip 8 oz. Whip Cream (Cool Whip) 8 oz. Cottage Cheese Powder Sugar In mixing bowl add Whip Cream Add Cream Cheese Add 2 parts Powder Sugar (use the empty container of the whip cream as measurement= 2 containers full) Mix it until everything is well blended and the cream is smooth Set in fridge Mix again before serving it with Strawberries Dip Strawberry into the cream and enjoy.

Oatmeal Peanut Butter Cookies 15 minutes prep time 15 minutes cooking time 1/2 Cup shortening 1/2 Cup margarine, softened (put into a bowl and microwave for 20 seconds) 1 Cup packed brown sugar 13/4 Cup white sugar 1 Cup peanut butter 2 eggs 1 1/2 Cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 cup quick-cooking oats (something like instant oatmeal) (Optional) add 1 /2 Cup of: Chocolate Chips, or White Chocolate Chips, Roasted Peanuts or Shredded Coconut Preheat oven to 350 degrees In large bowl mix, shortening, margarine, brown sugar, white sugar, and peanut butter Mix until smooth Beat in eggs. Blend well. Add flour, baking soda and salt. Mix well. Add oats. Add optional additional ingredient (white choc. chips, choc. chips, peanuts, coconuts) Mix well. Combine 2 spoon full of mix into the palm of your hand. Roll the mix until it becomes a ball. Place it on a cookie sheet. Repeat. Space each cookie clump evenly and with enough space to expand. Bake 10-15 minutes, u

INGREDIENTS 5 Strips of Bacon (Diced... Cut into little Bacon Bit pieces) (wash knife and cutting board before chopping the vegetables) 1 pound of boneless skinless chicken breast (cut into 1 inch cubes) (wash knife and cutting board before chopping the vegetables) 1 teaspoon olive oil 1 (8punce) packaged elbow macaroni 2 1/2 (two and a half) Cups of Chicken Broth 1 Cup chopped zucchini (size of pencil eraser) 1/2 Cup of Chopped Onion 1 teaspoon of Dried Oregano 1 Can (14 1/2 ounce) "Italian Stewed Tomato" 1 Cup of Velveeta Cheese 1/2 Cup of "Mild Cheddar Cheese" DIRECTIONS In a large skillet, cook chicken in oil over medium-high heat until no longer pink. Cook bacon until crispy, but not burnt. Add the macaroni, broth, zucchini, onion and oregano to the chicken & bacon in the skillet. Bring to a boil. Reduce heat to low, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally. Stir in tomatoes and cheddar ch

INGREDIENTS 1lbs Ground Chicken 1/2 Sweet Onion 1 whole green bell pepper 1 jar "Four Cheese Spaghetti Sauce" 1 Can Italian Seasoned Diced Tomatoes  6 table spoons brown sugar table spoons Parmesan cheese 1/2 tsp Cayenne Pepper 1 Package of Pasta (Spaghetti or your choice) DIRECTIONS: Chop the Green Bell Pepper into little cubes (the size of an eraser head)Put into a bowl and put aside. Chop the Sweet Onion into little cubes (the size of an `eraser head) Put into a bowl and put aside. Heat a pan with about a tablespoon of oil. Combine the vegetables into the hot pan. Cook until the onions and green bell pepper is reasonably soft (taste it) Pour the cooked vegetables into a plate and put aside. Brown the ground chicken (cook in a pan until it's no longer raw) Combine the vegetables with the cooked chicken. Stir Add jar of "Four Cheese Spaghetti Sauce" Add can of "Italian Seasoned Diced Tomatoes" Add 6 Table Sp