1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves garlic, minced
3 tablespoon lemon juice
2 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 chicken breast halves, boneless, skinless
2 cups shredded red cabbage

In a saucepan, combine the first eight ingredients; cook and stir over medium high heat for 5 minutes or until smooth. Reserve half of the sauce.

Slice chicken lengthwise into 1-inch strips; thread onto skewers (if using bamboo skewers, soak them in water for at least 20 minutes).

Grill, uncovererd, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.

Place cabbage on a serving plate; top with chicken. Serve with reserved sauce.

If you eliminate the crushed pepper in this recipe, it could be a dish children would love.

Be sure the peanuts you use in the recipe are fresh. Once a package has been opened, keep it in the refrigerator since peanuts rapidly go rancid. As an emergency first aid measure for peanuts that aren't as fresh as you wish they were, put the peanuts in a sieve and pour boiling water over them. The hot water will wash away some of the oils that are responsible for the off-flavor.

6 chicken drumsticks
2 tablespoons vegetable oil
1 cup chopped onion
1 garlic clove, minced
1 can (16-ounces) tomato puree
1/2 teaspoon salt or to taste
1/8 teaspoon crushed red pepper
1/4 cup peanut butter
1/4 cup chopped peanuts

Remove and discard skin from drumsticks. In a 12 x 8-inch microwave-safe utensil, combine oil, onion and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes or until onions are tender. Stir in tomato puree, salt and red pepper.

Arrange drumsticks in utensil with meatier portion toward outside; spoon tomato sauce over top. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks over; re-cover with wax paper and microwave remaining time. Remove drumsticks to serving platter; cover with foil and let stand 10 minutes. Stir peanut butter and peanuts into tomato sauce. Cover with plastic wrap; microwave at HIGH 2 minutes. To serve, spoon sauce over drumsticks.

1 lb lamb
12 dried prunes
1 firm pear
3 cups water
¼ cup sugar
3 Tbsp butter
2 Tbsp orange blossom water
2 Tbsp white raisins
2 Tbsp whole blanched almonds
½ tsp cinnamon, ground

Cut the lamb into 2 to 3 inch pieces.

Soak the prunes in water for 1 to 2 hours, remove the pits.

Peel and core the pear and cut into wedges.


Melt the butter in a pan, over low heat and then add the lamb. Sauté over low heat for 5 minutes.

Then add the cinnamon, water and sugar and mix well. Increase the heat to moderate and cook for approximately 45 minutes or until the meat is tender to a fork. The sauce will become darker.

Drain the prunes and add them to the lamb with the raisins, almonds and pear. Simmer for a further 15 minutes, remove the pan from heat and stir in the orange blossom water.

Normally served at room temperature with rice, salad and bread. This Sweet Lamb dish is eaten after a day of fasting during the Muslim holy celebration of Ramadhan. It is cooked without salt to prevent thirst the next day for those fasting. Something that can be extremely important in hot desert areas

However, this recipe for Sweet Lamb has given us a really different and delicious way to prepare lamb. You don't have to wait for a period of fasting to enjoy this different way of preparing lamb.

1 lb stew meat (lamb or beef)
1 pound frozen or fresh green beans
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add green beans and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve with white rice and a salad.

Prep: 15 min
Cook: 1 hour and 15 min

2 pounds v-sliced potatoes with a bit of spices to taste, such as finely chopped onions, one egg, ground up garlic paste, shredded carrots, 2 tsps of shredded carrots of butternut squash, spike of Mrs. Dash or Lowry’s seasoning salt, Middle Eastern spice mix of your choice OR 8 frozen hash brown patties
4 cups Mild or Medium Cheddar Shredded Cheese
1 pound of ground lamb or beef (or mixture)
7 eggs
1 cup milk
1/2 teaspoon ground mustard

Directions
Place potato mixture or hash browns in a single layer in a greased 9-inch x 13-inch x 2-inch glass baking dish. Sprinkle with cheese and meat. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and meat. Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown. Check if done by inserting knife. If it comes out clean, breakfast is ready to eat.

Makes 8 servings