<<Disclaimer: Verify this information before applying it to your situation.>>
 
Just passing along some recipies I found. Hope you enjoy them!
Bye for now.
 
JOANNA'S CHICKEN CASSEROLE
 
This recipe has been handed from friend to friend so many times that we have
no idea where it originated. Joanna, as usual, has made her own=
 improvements.
 
Ingredients:
 
   1.5kg chicken pieces (for best flavour, leave the skin on)
   4 teaspoons oil
   2 large onions OR dried onion
   4 cloves garlic OR garlic powder
   2 teaspoons oil, extra=7F
   4 teaspoons lemon juice
   2 teaspoons grated lemon rind
   2 cups tomato sauce (ketchup)
   2 teaspooons brown sugar
   2 teaspoons dry mustard
   2 teaspoons curry powder
   4 teaspoons vinegar
   2 teaspoons teryaki or gluten-free soy sauce
   salt and freshly ground pepper
 
Method:
Saute chicken in hot oil until golden brown, remove from pan, drain. Pour
off oil from pan, add all other ingredients. Stir until pan brownings are
dissolved. Add chicken. Cook on low heat until tender.
 
Nice served with rice.
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EASY SALMON FRITATA
 
The exact ingredients and proportions don't matter too much in this recipe,
which is easily adapted to suit your taste buds and the ingredients you
have. You can use tinned corn instead of frozen, tuna instead of salmon, and
shallots instead of the onion.
 
If you don't have fresh mint or basil, you can use a tablespoon of dried
basil. For vegetarians, the salmon is optional -- it still tastes great.
 
Ingredients:
 
   4 eggs
   185g (6oz) can salmon
   440g (14oz) frozen corn kernels
   1 onion, halved and then sliced
   2 larged tomatoes, chopped
   1 capsicum (bell pepper) chopped
   several sprigs fresh mint or basil, chopped
   freshly ground black pepper
   herb salt
   1 teaspoon olive oil
 
Method:
 
In the heavy frypan, heat the olive oil and cook the chopped onion till it
softens. Add the corn, salmon (drained), chopped tomatoes and chopped
capsicum. Stir to combine but don't be too vigorous, you don't want the
salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb
salt and chopped mint.
 
Beat the eggs lightly and pour over the mixture. Cook at very low heat until
the eggs are cooked, which will be about 12 minutes.
 
Serve with fresh green salad.
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SAVOURY RICE BAKE
Hot or cold, this is substantial enough to be a meal in itself. It's handy
for lunches or snacks.
 
Ingredients:
 
   4 cups cooked rice
   6 beaten eggs
   400g (13oz) cottage cheese
   250g (8oz) mushrooms chopped
   2 large chopped onions
   4 or 5 medium size tomatoes
   2 cups tasty grated cheese
   60g  (2oz) sharp parmesan
   6 rashers bacon chopped
   250g (8oz) frozen corn kernels<
 
Method:
Mix everything (except for 1 cup of the grated cheese) well. Turn into
greased oven-proof dish. Cover top with slices of tomato and then 1 cup of
grated tasty cheese. Bake at 220 C (400 F) for about one hour until firm and
cooked through.
 
Note: You can have lots of fun with this recipe. If you like, leave out the
mushrooms and experiment with other vegetables. Also, the amounts of the
ingredients don't have to be exact. Vary them to suit your taste buds.
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Corey Nermo
White Rock, British Columbia Canada