Wayne and Rebecca Madsen

Chicken & Cheese pockets
------------------------
1/2 cup chopped onion (but I would recommend more)
2 minced garlic cloves
3 TBSP oil
2 1/2 cup shredded cooked chicken
2 8 oz. cans croissant rolls
1/2 cup salsa
2 cups cheese
Sour Cream, avocado and salsa for topping

Heat the oven to 350 degrees. Saute onion and garlic in the oil on medium heat until the onions are translucent. Add shredded chicken. Cook over low heat until cooked thoroughly and the oil is mostly absorbed by the chicken. Separate the dough into 8 rectangles and squish out the perforations. Divide 1 cup cheese, all the chicken mix and the 1/2 cup salsa onto the 8 rectangles. Roll up and pinch to seal the ends. Bake at 350 for 16-21 minutes, until golden brown. Remove from the oven, top with cheese and cook for an additional minute. Serve with sour cream, avocado and salsa.

Pineapple Avocado Fish
----------------------

4 Salmon or halibut filets
4 TBSP olive oil
2 tsp dill weed
1 can pineapple - crushed
1/2 avocado
pinch of salt
cajun seasoning

Tear off four pieces of tin foil to wrap the fish in. Rub in a liberal amount of cajun seasoning into the fish and sprinkle 1/2 tsp dill weed and 1 TBS olive oil on each fish. Wrap in tin foil. Cook at 325 degrees for 20 minutes. Top with crushed pineapple and finely chopped avocado, covering with a pinch of salt.

chicken tortilla soup

1 can chicken broth
1 can black beans
1 1/2 cups picsweet frozen corn
1 1/2 cups chopped tomatoes
1 can cream of mushroom soup
1 large clove garlic, minced
taco seasoning to taste

Put all the ingredients together in a pot and warm on the stove. While this is warming, make some homemade chips (these are the best!).

3 TBS oil
15 corn tortillas

Chop or tear up a stack of 15+ corn tortillas, and fry them in hot oil. Once they start to turn brown, put them onto a paper towel to soak up the oil. Season with salt to taste. Make however many of these you want. Rebecca likes to snitch mine. :)

Put the soup in a bowl and top with sour cream, cheese and the chips.

Falafel
-------
1 15 oz. can of garbanzo beans, drained
1/2 cup onion, chopped
1/4 cup dry bread crumbs
1 TBS fresh parsley, chopped
1 tsp ground cumin
1/2 tsp groun coriander
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground red pepper
2 cloves garlic, minced

Tahini sauce
------------
1/2 cup parsley, chopped
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini (if you don't know what this is, ask us!)
2 tsp honey
1 garlic clove, minced
1 tsp salt
black pepper

You also need
-------------
2 tsp olive oil
4 pitas (i think that the six-inch variety is nice)
lettuce  read more »

1 loaf unseeded and unsliced Jewish Rye bread
2 pounds corned beef or deli turkey, sliced
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut or cabbage
12 slices Swiss cheese
4 tablespoons butter, melted

Preheat oven to 350 degrees F.

Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.

Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.

When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.  read more »

For the meatballs:
1/2 lb ground beef or lamb
1/4 cup grated onion
1/2 cup bread crumbs
1 egg
3 TBS grated parmesan cheese
salt and pepper
**************
For the soup:
6 cups meat broth/stock
2 cups chopped cabbage
1 cup tiny pasta (we liked chopped linguini)
4 TBS chopped fresh parsley
2 egg yolks
2 TBS lemon juice

To make the meatballs, combine the meat, onion, bread crumbs, egg, cheese and salt and pepper in a bowl and mix. Form meatballs into small 1/2 inch diameter balls. Set aside  read more »

6 swordfish steaks, each about 6 oz. [You can instead use beef as well]
1 onion, grated
3 TBS fresh lemon juice
2 cloves garlic, minced
2 TBS ground coriander
pinch of cayenne
1 tsp. paprika (preferrably turkish)
1/4 cup olive oil (extra virgin)
6 bay leaves
salt and pepper

Place the swordfish in a shallow nonreactive container. In a bowl, whisk together the onion, lemon juice, garlic, coriander, cayenne, paprika and 1/4 cup oil. Pour over fish and cover with the bay leaves. Cover and marinate for at least a day. Immediately before cooking, sprinkle one side with salt and pepper. Grill over heat, brushing each side with any leftover sauce. Serve and enjoy!

Crespelle:
4 eggs
2 TBSP vegetable oil
pinch of salt
1 1/2 cups white flour
2 2/3 cups milk and water (half each usually)
1-2 TBSP vegetable oil or melted butter for cooking the crepes

Sauce:
1/4 cup olive oil
3 cups chopped onions
3 celery stalks, thinly sliced
4 large garlic cloves, minced
8 fresh basil leaves, chopped (1/2 tsp dried)
1 tsp chopped fresh oregano (1 tsp dried)
2 28-ounce cans Italian plum tomatoes
salt and freshly ground black pepper to taste  read more »

Dough
1/4 cup warm water
1 TBS dry yeast
1 tsp honey
2 TBS melted butter
1 tsp salt
2 cups flour

Filling
8 oz cream cheese, softened
1 cupgrated Muenster cheese
1 cup shredded mozzarella
1 cup grated feta
2 eggs
3 garlic cloves
3/4 cup chopped parsley
1/4 cup chopped basil
black pepper

1 egg
chives  read more »

1 quantity white sauce, prepared (see below)
1 quantity tomato sauce, prepared (see below)
1 lb (500g) uncooked lasagna noodles
1/2 lb (250g) sliced mozzarella
1/2 lb (250 g) sliced ham
2 oz (60g) grated parmesan
Oregano to sprinkle.

Cook noodles as instructed on the package until tender, but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking pan (either 1 9x13 pan, or 2 8x8 pans). Spoon tomato sauce on baking pan and put the first layer of noodles. Make four layers of noodles as you go. In between each layer, put meat sauce, mozzarella and ham. In one of the layers, put only white sauce with ham. Cover the lasagna with white sauce, grated parmesan and sprinkle oregano.

Preheat oven to 350 degrees F (180 Celcius).
Bake lasagna until heated through or about 20 minutes.
Cover lasagna with aluminum foil during baking to avoid cheese over burn.  read more »