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.