Here are the recipes I have received so far:
Makes 4 servings. (All 5 of us eat this and have a little left over)
refrigerator for 1 hour. ( I will make this the day before and let it sit until
I’m ready the next day)
I just put the whole thing into a large frying pan and cook it until the chicken
is cooked through.
cooked chicken and simmer for 10 minutes.
dough. Put it into a bowl, coat it evenly with oil and knead a few times. Cover
with a lid and let the dough rise for 3 to 4 hours. Divide the dough into 12
equal portions. roll each portion between the palms of your hands to make a
out each ball to an oval about 1/4 inch thick.
of the oven for 2 to 3 minutes, until they slightly puff and are lightly
browned. Turn over and broil for 1 to 2 minutes. (Do not overcook the naan,
because they will become dry) you can store in an airtight container once they
1. Peel and cut into pieces onions, tomatoes, orange and banana. Chop green pepper
2. Melt butter in frying pan.
Add onions and pepper and stir until soft. Add tomatoes, orange, banana, sunflower seeds, raisins, salt and curry powder.
Cook, stirring for 5 minutes
3. Stir in cooked rice and simmer 5 minutes, stirring
Peel 4 CALIFORNIA ORANGES (thick skinned), cut in 1 inch slices then
in 1/2-inch squares.
Add: 1 cup CHOPPED DATES
1/2 cup CHOPPED PEANUTS
1/3 cup APRICOT BRANDY or CURACAO. (We skipped this step)
Blend all together.
Divide 1 cup MOIST SHREDDED COCONUT into 8 dessert sauce dishes (2
Tbs. or 1 oz. each).
Makea hole in the center of the coconut so that it forms a rim.
Fillcenters with ORANGES CONGO, dividing above mixture evenly.
Addmore brandy or orange juice if the mixture is not moist enough.
If you need a dessert in a hurry, prepare this dessert with canned mandarin
Another variation is to stuff baked apples with the above mixture when they
are about half done.