• 2 whole chicken breasts – boned
• 1 10.75 oz can cream of chicken soup
• 1/4 cup dry sherry
• 2 tablespoons butter or margarine
• 2 green onions with tops -- finely chopped
• 1 teaspoon curry powder
• 1 teaspoon salt
• dash pepper
• fluffy rice – or saffron rice

1. Cut chicken into small pieces; place in crockpot.  Add all remaining ingredients except rice.
2. Cover and cook on high 2 1/2 to 4 hours or on low 6 to 8 hours.  Serve over hot rice.
3. Serves 4.  Double recipe for 5-quart crockpot.

Ingredients

• 2 tablespoon minced onion
• 1/2 pound butter, melted
• 1/4 teaspoon lemon juice
• 24 to 26 – blanched* fresh escargot, or drained canned snails
• 2 tablespoons garlic powder

Directions

1. Saute minced onion in 1/4 cup  butter.  Add lemon juice. Place escargot in mushroom caps in individual dishes.  Spoon onion and butter over escargot.  Sprinkle  lightly with garlic powder.
2. Let stand for two hours. 
3. Pour mixture of remaining butter and garlic  powder over escargot.  Bake @ 350  degrees for 10 to  15  minutes.  Serve with garlic toast.

* To Blanch Escargot: Blanching is the first step in preparing escargot dishes. 

1. Fill a 3 quart pan half full of water (enough  to cover the snails). 
2. When water boils, drop in the rinsed snails. Boil vigorously for 3 minutes (no more or the snails will get tough).  Remove snails and rinse in cold water.
3. Remove snails from shells with a toothpick.  Place snails in bowl containing a mixture of half water and half vinegar for two hours. Snails are now ready to simmer in sauces. 
4. They may be cut into two or three pieces, if desired.
5. Blanched snails,may be frozen. 

Ingredients

• 6 cups chicken stock
• 2 small carrots, thinly sliced
• 2 tablespoons dill
• 1 teaspoon Tabasco
• Salt & pepper to taste
• 2 tablespoons unsalted butter
• 4 medium yellow squash
• 2 medium potatoes, diced
• 2 teaspoon Worcestershire sauce
• 1/2 pounds cooked shrimp

Directions

1. in a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots.  Cook until vegetables are tender.  Cool and puree in blender.  Return bisque to stove and add remaining ingredients.  Bring to boil for 2 minutes, then serve.
2. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
   

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic – minced
• 1/2 cup chopped onion
• 1 stalk celery – sliced
• 1 medium green bell pepper, seeded -- cut into strips
• 1 cup long-grain white rice
• 16 ounces canned stewed tomatoes
• 1 cup water
• 1/8 teaspoon hot pepper sauce – optional
• 1/2 cup chopped cooked ham (optional)
• 8 thin slices chorizo or other spicy sausage
• 1 teaspoon dried thyme or oregano
• 1 teaspoon salt
• freshly ground pepper -- to taste
• 1 pound medium shrimp -- shelled and deveined
• lemon slices and minced parsley -- for garnish

Directions

1. In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.

Ingredients

• 8 tablespoons of butter
• 4 scallions chopped
• 1 teaspoon to 2 teaspoon chopped garlic
• 1 hot green chilli, finely chopped and seeded (or use dried red pepper flakes)
• 1 tablespoon of curry powder
• 3/4 to 1 lb crab meat, shredded
• 2 tb chopped fresh coriander leaves, if possible
• 2 tb finely chopped parsley
• Salt and freshly ground pepper
• 6 tb to 8 tb crab liquid or clam broth
• 2 c  bread crumbs
• 8 clam shells

Directions

1. Melt butter in skillet; add scallions, garlic and chilli peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley.
2. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs.
3. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned.

Serves 8 as an appetizer or 3 to 4 as a main course.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions | Do not use metal containers or utensils.

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes.
2. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle.

1. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon.
3. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
4. Days 6 thru 9; stir only.
5. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
6. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
7. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
   

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Ingredients

• 2 (8 ounce) packages cream cheese at room temperature
• 4 cloves garlic that have been minced
• 1/4 cup chopped sun-dried tomatoes (not oil-packed)
• 1 tablespoon chopped fresh basil leaves
• Pinch salt
• 25 fresh jalapeno peppers
• 1 pound thinly sliced bacon

You will also need 25 toothpicks

Directions

1. Preheat a barbecue for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
2. Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
3. Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
4. Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.