Chicken Breast with Papaya & Coconut (April Tepe - Very Good)

Ingredients:
2 whole skinless, boneless chicken breasts (1 pound)
4  1/4 inch thick slices of papaya
1 1/2 c. sweetened flaked coconut
2 large eggs, slightly beaten
1/2 stick (1/4 cup) butter

For Sauce:
1 Tablespoon minced garlic
1/4 cup minced shallot
1 Tablespoon curry powder
3 Tablespoons unsalted butter
2 Tablespoons dry white wine
1/2 cup chopped papaya
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup canned unsweetened coconut milk

Directions:
With a sharp knife, make a one inch slit in each chicken breast.  Stuff papaya into pocket and season with salt and pepper.  Drip chicken in egg and role with coconut.  In oven proof skillet, heat butter.  Sauté chicken 2 minutes until golden.  Bake 350 degrees F oven 15-20 minutes or until cooked through.

Make sauce in sauce pan.  Cooke garlic and shallot in butter until softened.  Add curry powder, wine, papaya and broth.  Simmer 5 minutes.  Add cream and coconut milk.  Brink to boil.  Season with salt and pepper.  Serve papaya sauce over chicken.   

Add rice as a side dish.

Mom's Beef Royal

Ingredients:
2 pounds sirloin tip steak, cubed 2 inch
2 slices bacon
2 teaspoons seasoned salt
2 tablespoons flour
1 cup burgundy wine
1 cup water
1 package beef stew mix
16 small onions
1/2 pound sliced mushrooms
18 cherry tomatoes
1/4 cup Cognac

Directions:
Cook bacon crisp.  Shake meat in bag with flour and salt.  Brown in bacon grease.  Add wine.  Dissolve stew mix in water and add meat.  Cover and simmer 1 hour.  Peel onions and pierce with fork on ends.  Add to meat and simmer till tender.  Add tomatoes and mushrooms and simmer 5 minutes.  Put all into serving bowl.  Heat Cognac - pour over meat and ignite.  Serve over rice.

I also add the Cognac in kitchen and don't bother to flame.  Stir in.  Put meat on rice in kitchen & serve quickly.

Mom's Raspberry Cranberry Sauce (from Mrs. Pratt)

Ingredients:
1 package fresh cranberries
1 package frozen raspberries - thoroughly thaw ahead of time.  Strain and reserve juice.

Directions:
Mix cranberries in a cooking pan with one cup sugar  and one cup of liquid (remaining cranberry juice topped with water to make one cup).  Cook on high until berries pop (just) then add the raspberries and stir all together.  I do the day ahead of Xmas or Thanksgiving.  Children like this better than cranberry sauce usually.

You might want 1 1/4 cup liquid.

Beer Cheese

Ingredients:

1 3-ounce package cream cheese, softened

1 8-ounce package sharp cheddar cheese, shredded

1 garlic clove, minced

1 T. Worcestershire

1/2 teaspoon dry mustard

1/4 teaspoon ground red pepper

1/4 cup beer

Directions:

Beet cheese at medium speed until smooth.  Add garlic and next three ingredients.  Beet well.  Gradually add beer, beating until blended.  Chill one hour.  Serve with crusty bread.

Yield:  2 1/2 cups