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SCALLOPED OYSTERS

Steps:

• Preheat oven 425 degrees.
• Melt butter.
• Add crackers to butter and stir.
• In oyster liquid add cream, salt and cayenne pepper.
• Butter a 1 quart baking dish.
• Layer 1/3 of crumb mixture and 12 oysters.
• Pour 1/2 of the liquid over the 1st layer.
• Add another 1/3 of the crumbs and 12 oysters and remaining liquid.
• Top with crumbs.
• Bake 15-20 minutes in 425 degrees until browned.

CHICKEN MOLE

Steps:

• Spray chicken with oil and coat with chili powder, salt and pepper.
• Pan fry chicken over medium-high heat until done.
• Cut chicken into strips and set aside.
• Heat oil in skillet. Add onion, garlic, cinnamon and cumin and cook until onion is soft.
• Add tomatoes, simmer uncovered 10 minutes.
• Add cocoa, simmer uncovered 5 minutes.
• Add chicken, simmer uncovered 5 minutes or until heated through.
• Serve over rice with garnishes.

NECKBONE & RICE CASSEROLE

Steps:

• Preheat oven to 350f.
• Brown neckbones in a heavy skillet or dutch oven, cast iron works best.
• Remove with slotted spoon and drain on a paper towel.
• Add stock to the pan, bring to a boil, scrape and deglaze.
• Add molasses to liquid, mix well.
• Butter a casserole dish, add rice.
• Mix the Onion, onion powder, and celery seeds.
• sprinkle 1/2 of the onion mix on the rice.
• Arrange neckbones on the rice.
• Sprinkle remainder of the onion mix over neckbones.
• Add the stock, molasses, and drippings mixture.
• Cover, bake for 1 hour.
• Serve with a loose leaf lettuce salad dressed with nice Balsamic vinaigrette and some Merlot.
• A WORD OF CAUTION!
• Don't try eating this while using paper napkins.
• You'll need at least one large cloth napkin per person, two for any one with a beard.

MOROCCAN-STYLE CHICKEN

Steps:

• Squeeze the juice from 1 lemon, peel and crush the garlic, peel and grate the onion; and mix the chopped herbs - parsley, mint and coriander - together so that they are well combined.
• Mix the oil (150ml = a generous 1/2 cup), lemon juice, garlic, onion and two tablespoons of the herbs together; stir in the paprika and cumin; place the chicken in a shallow dish, pour the oil mixture over the chicken and turn, to coat, and marinate for 30 minutes.
• Heat the remaining oil with the unsalted butter in a non-stick pan.
• Remove the oil from the marinade and reserve half of the marinade.
• Sauté the chicken for 40-50 minutes, turning occasionally, until golden brown and cooked right through.
• Cut the remaining lemon into wedges, halve the olives, and add both to the pan with the reserved marinade, and cook for 2-3 minutes, or until the lemon wedges start to change colour.
• Mix the tahini and the remaining herbs.
• Divide the chicken between 4 warm plates, and serve with the tahini/herb mixture garnished with parsley and paprika.
• Variation: If you cannot find tahini, use hummus mixed with 1-2 tablespoons of olive oil or lemon juice.

CROCK POT SPECIAL

Steps:

• Mix soups together.
• Place roast in crock pot and pour soup mixture over.
• Cook on low 8-9 hours.
• Serve over egg noodles, rice or mashed potatoes.

COUNTRY APPLE CAKE

Steps:

• Beayt together eggs, vanilla and oil until well combined. Stir in half of the following; sugar, flour, salt and baking soda. Mix remaining half with the apples and chopped nuts. Combine the 2 mixtures by hand until well mixed.
• Grease a 9" pie plate and spread mixture into pan. Bake at 350 degrees for 30-35 minutes.
• Topping: Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Remove from heat and stir in vanilla. Drizzle topping over cake and garnish with pecan halves.

EASY CHOCOLATE PANCAKES

Steps:

• Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve.
• Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour.
• Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked.
• Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes.
• Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.