Ingredients:

• 4 cups bite-size corn or rice square cereal
• 2 cups bite-size wheat square cereal (such as Wheat Chex)
• 2 cups broken whole grain Melba toast
• 2 cups small fat-free pretzel twists
• 3 tablespoons margarine or butter, melted
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground red pepper
• 1-1/2 cups Dried Cherries

Directions:

1. Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix.
2. In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper.
3. Drizzle over cereal mixture.
4. Toss to coat.
5. Spread cereal mixture in a 15x10x1-inch baking pan.
6. Bake in a preheated 300°F oven about 25 minutes, stirring every 7 to 8 minutes.
7. Remove from oven; stir in dried cherries.
8. Pour onto aluminum foil to cool completely.
9. Store in a tightly covered container for up to 1 week.
   

Ingredients:

• Four 6- to 8-ounce chicken breasts
• 6 ounces potato chips
• 1 clove garlic, minced
• 4 tablespoons of butter
• 1/4 tsp. ground black pepper

Directions:

1. Preheat oven to 450°F.
2. Melt butter in a small pot.
3. Add garlic to it and let cool slightly.
4. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs.
5. Mix in black pepper.
6. You will have 1 1/2 cups.
7. Place crumbs on a large plate.
8. Cover a large baking sheet with aluminum foil.
9. Dip one chicken cutlet onto butter garlic mixture.
10. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick.
11. Turn cutlet over and repeat on other side.
12. Place on prepared baking pan.
13. Repeat procedure for remaining 3 cutlets.
14. 4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes).
15. Make sure cutlets are cooked through, still tender and that the topping is golden brown.
16. Serve with mashed potatoes.

Ingredients:

• 3 7-ounce Russet potatoes, peeled and cut into 1/2" cubes.
• 1/4 cut buttermilk
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Directions:

1. Rinse the potatoes with cold water and put into a large saucepan.
2. Add enough cold water to cover.
3. Cover the pan and bring the water to a boil.
4. Lower heat to medium/low and simmer for 20 minutes, or until the potatoes are very tender.
5. Remove from heat and drain.
6. Whip the potatoes with an electric mixer or hand masher until they are smooth.
7. Add buttermilk and nutmeg; then add salt and pepper to taste.

Ingredients:

• 3 eggs, hard-boiled
• 2 tea bags
• 50ml/1¾fl oz soy sauce
• pinch of salt
• 2 tbsp sesame oil
• 25ml/1fl oz water

Directions:

1. Heat the tea leaves, soy sauce, salt, sesame oil and water in a pan for a few minutes.
2. Crack the eggs gently, keeping the shell on.
3. Dip the eggs in the tea mixture and allow to stand for five minutes.
4. Peel the eggs and serve.

Ingredients:

• 1 lb. hamburger
• 1 med. onion
• 1 can tomato sauce
• 1/2 pkg. noodles
• 1 sm. jar Spanish olives
• 1 sm. can mushrooms
• 1/2 lb. cheese, shredded

Directions:

1. Cook hamburger and onion until browned.
2. Drain.
3. Add tomato sauce, olives, cheese, mushrooms.
4. Salt and pepper to taste.
5. Cook noodles until tender, mix.
6. Put in ungreased casserole.
7. Bake 1 hour at 350°.

Ingredients:

• 8 whole large chili peppers
• 1 cup sharp cheddar cheese; shredded
• 4 each green onions, sliced
• 4 eggs
• 2 cup milk
• 2/3 cup flour
• 1/4 teaspoon salt
• 1 cup Monterey Jack Cheese; shredded
• 1 handful coriander leaves, fresh; chopped

Directions:

1. Split chili peppers lengthwise and remove seeds and pith.
2. Spread chilies in a single layer in a greased 9"x13" baking dish.
3. Sprinkle the green onions, coriander, and most of the cheese (reserving some for the top) over chilies.
4. In a bowl, beat eggs, milk, flour, and salt together until smooth.
5. Pour over chilies and cheese.
6. Bake in a 325°F oven for 40 minutes or until a knife inserted in custard comes out clean.
7. Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts.
8. Let stand under the bridge for 5 minutes before you give it away, give it away, give it away now.

Ingredients:

• 1 onion
• 1/4 cup olive oil
• 8 oz. ground beef
• 1 tsp. salt
• 1/2 tsp. white pepper
• 5 tbsp. red wine
• 1 tbsp. tomato paste
• 6 tbsp. whipping cream
• pinch dried oregano
• 1-1/4 lb. lasagne
• 1/4 cup butter
• pinch ground nutmeg
• 1/4 cup grated Parmesan cheese

Directions:

1. Peel and dice onion.
2. Heat oil in pan and fry meat and onions for 5 minutes, until brown.
3. Add salt, pepper, wine, and tomato paste and cook until thick.
4. Stir in cream and oregano.
5. Cook lasagne in boiling water until just tender.
6. Drain and rinse under cold water.
7. Dry with paper towel.
8. Arrange lasagne and meat sauce in layers in greased oven proof dish, ending with a layer of lasagne.
9. Dot with butter and sprinkle with nutmeg and grated cheese.
10. Bake at 350°F for 10 minutes.

Ingredients:

• 1 cup plain flour
• 1 teaspoon baking powder
• 1 cup wholemeal flour
• 3/4 cup raw sugar
• 1/2 cup grated apple
• 3/4 cup All Bran
• 100g butter
• 1/4 cup golden syrup
• 3/4 cup skim milk
• another teaspoon baking powder

Directions:

1. Sift together flours and baking powder.
2. Mix in suger, grated apple and bran.
3. Melt butter and golden syrup, then add milk and bring to the boil.
4. Dissolve the second teaspoon of baking powder in this mixture.
5. Add wet ingredients to dry ingredients and mix well.
6. Stand for 5 minutes.
7. Pour into 12 well-greased muffin tin.
8. Cook in a moderate oven for 20 minutes.