Recipes

8 oz Dry chick peas, soaked

1 lb Elbow macaroni

2 ea Garlic cloves, crushed

2 tb Olive oil

1 tb Basil

1 tb Parsley

Olive oil for drizzling

Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender. Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite. Drain. Saute garlic in a large skillet in olive oil for a few minutes. Add cooked, drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very low heat, stirring occasionally, til the flavours are absorbed & the mixture is heated through. Season with salt & pepper & serve hot with a crisp green salad. Adapted from Sarah Brown's "Vegetarian Kitchen"

6 Fatty rashers of bacon,

-chopped roughly 3 Cloves garlic

4 Pigeons or other small game

-birds (6 if very small) 8 oz Mushrooms, chopped roughly

3 oz Hazelnuts or walnuts,

-roasted, coarsely chopped 1 1/4 c Real ale

3/4 c Water

3 Bay leaves

-salt -black pepper, fresh ground 6 Coarse slices brown bread

Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole. Add birds and brown on all sides. Add the mushrooms and nuts, continue to cook for a couple of minutes, then add the ale and water with the bay leaves. Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours-- the birds should be falling off the bone. Remove the birds from the juices, cool juices completely and remove any excess fat. The birds can be served whole on or off the bone. If the latter, carve them while they are cold then return to the skimmed juices and reheat gently. Adjust the seasoning to taste and serve either the whole birds of the slices on the pieces of bread, with plenty of the juices and "bits". A good green salad to follow is the best accompaniment.

1 Whole Boneless Skinless

Chicken Breasts -- cooked And chopped 1 1/2 c Orzo -- raw

1 tb Unsalted Butter

2 ts Curry

2 c Chicken Broth

1/2 c Cucumber -- peel/seed/dice

1/2 Green Pepper -- diced

2 Scallions -- sliced

1/3 c Raw Peas

6 oz Jar Marinated Artichoke

-Hearts-undrained 1/4 c Mayonnaise

Brown the orzo in the butter. Add the curry powder and the broth and boil until the pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and the pasta together. Combine the mayonnaise and the artichoke liquid together to make a dressing. Toss the pasta and the dressing together. Add the chicken and serve. Recipe By :

8 oz Leonardo Veggie Spirelli

-cooked and drained -(spiral multicolor pasta) 4 1/2 ts Minced onion

2 tb Vinegar

1 c Diet mayonnaise

1 3/4 ts Salt (optional)

1/4 ts Pepper

2 ts Paprika

3 md Tomatoes, cut in wedges

1/2 c Chopped green pepper

2 tb Pitted black olives

3 Hard-cooked eggs, sliced

2 tb Snipped parsley

Combine the onion and vinegar and let it stand for a few minutes. Then add the mayonnaise, salt, pepper and paprika and mix well. Mix the veggie spirelli, tomatoes, green pepper, and olives in a large salad bowl; and pour the mayonnaise mixture over all. Toss lightly. Chill the salad for several hours before serving. When serving, garnish with the egg slices and parsley. Makes 6 servings.