Directions
1.Heat 1 tablespoon of oil in a larger skillet over medium-high heat and cook chicken until browned. Season with pepper. Add chicken to the crock pot.
2.In the same skillet, heat 1 tablespoon of oil over medium heat and sauté onion, carrots, celery, zucchini, garlic and ginger until softened, about 7 minutes. Add to the crock pot.
3.Add cayenne, turmeric, cumin, died tomatoes and chicken stock to the crock pot. Stir to combine.
4.Cook on high for 3 to 4 hours or low for 6 to 8 hours. Just before serving, add yogurt. Garnish with cilantro and lime wedges. Add rice to the bowl if desired.

1/2 cup brown sugar

1/4 cup sweet paprika

1 teaspoon black pepper

1 tablespoon kosher salt

2 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

DIRECTIONS:

In a small bowl mix all the ingredients together. Store in an airtight container for up to 1 month.

• Chicken wings
• 1/2 stick margarine
• 1 bottle Durkee hot sauce
• 2 tbsp. honey
• 10 shakes Tabasco
• 2 tsp. cayenne pepper (optional)

Directions

Deep fry wings for 20 minutes.

Drain and dip and let set in sauce.

Take out to dry and then serve.

• 1 lg. can Parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings

Directions

Line cookie sheet with aluminum foil.

Melt margarine in small pan.

Cut up chicken wings.

Discard tips.

Mix all dry ingredients in bowl.

Dunk chicken wings in margarine and roll in cheese mixture.

Place on cookie sheet.

Bake in preheated 350-degree oven for 1 hour.

Serve warm.

Not all types of pumpkin are in season and therefor available all through the year, so you have to use the one that is in season at a certain time.  The most common and quickest way to prepare pumpkin is to boil it in a little bit of water, season lightly with salt and add some cinnamon.  Otherwise you can mix the pumpkin with flour, salt and egg and bake “pampoenkoekies” in a little bit of oil, sprinkle with cinnamon sugar and serve warm.

Another favourite recipe from times gone by, a truly traditional South African recipe, is “pampoenmoes”.  You can either bake this in the oven or boil it in a little bit of water in a saucepan.  This is a recipe worth trying:

Ingredients

• 8 slices of white bread
• Butter
• Apricot jam
• 2 cups of pumpkin (1 butternut squash should do.  Slice very thinly)
• Salt
• Sugar
• Cinnamon

Directions

1. Butter the bread on both sides and spread apricot jam on the side facing up.  Place one layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on top of the bread.
3. Mix the sugar and cinnamon together and sprinkle over the pumpkin.
4. Repeat this until all the pumpkin and bread is used up, finishing with a layer of pumpkin.  Dot a few extra clots of butter on the top.
5. Bake for 45 minutes to an hour in a pre-heated oven of 180°C

Serve the pumpkin hot with vegetables and maybe a lovely chicken dish, maybe a pie?  This is a great dish to try and impress your friends with.  It is very easy to make, so try it and see what happens!

It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of “melkkos”, sprinkled with cinnamon sugar on the top.

What can be nicer, I ask you all! If you have never tried it, I would say it is time..

Ingredients

• 1 cup of flour
• 1 1/2 tablespoons of hard butter
• A pinch of salt
• 2 1/2 cups of milk

Directions

1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.
2. Bring the milk to the boil on the stove and add the butter and flour mixture a little bit at a time.
3. Turn the heat right down and let it boil for about 5 minutes. Make sure you stir the mixture often.
4. Sprinkle cinnamon sugar on the top and enjoy it warm!

You will not be disappointed with this recipe. Try and enjoy. Believe me, you will.

Ingredients

• 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
• 1 package (8 oz.) sliced mushrooms
• 1 can (19 oz.) Progresso chick peas, drained and rinsed
• 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
• 1/2 cup seasoned croutons
• 1/2 cup Italian dressing

Directions

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.

Jars of a revolutionary new “food of the future” product appeared on grocers’ shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

This is a super easy hors d’oeuvre to make and the key here is to purchase quality smoked salmon where the smoke doesn’t overpower the fish.  Willy Krauch’s smoked salmon does just that.  The smoke is natural and subtle and doesn’t overwhelm the lovely flavor of the salmon.  Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains.  Smoked salmon is also high in Vitamin E which can reduce or lower the risk of heart disease.

Serves 6 as an hos d’oeuvre
recipe from Jamie Magazine

Ingredients

• 125g mild, creamy goat’s cheese
• 1 teaspoon each dill, mint, parsley and chives, finely chopped
• 125g smoked salmon
• 1 packet of ready-made mini tartlet cases
• dill fronds, to serve

Directions

Mash the goat’s cheese with a fork and add the herbs, then season to taste with sea salt and black pepper.  Lay out the smoked salmon slices on a board and divide the goat’s cheese mixture between them.  Spread the cheese evenly on the salmon slices before rolling them up.  Cut the salmon rolls into pieces big enough to fit into the pastry cases.  Serve garnished with dill fronds.

The Culinary Chase’s Note:  I made the goat’s cheese mixture ahead of time to allow the flavors of the herbs to develop.  I used Athens mini fillo shells which introduced a crunchy texture and were also the perfect size.

Ingredients

• 24 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 oz) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Directions
Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor. Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.

• 2 tb Veg. oil
• 1 Lg onion; chopped
• 2 Cloves garlic; minced
• 1 Red/green bell pepper
• Seeded and chopped 2 cn Condensed tomato soup
• 10 oz Enchilada sauce; Rosarita
• 1 1/2 ts Salt
• 1/2 ts Pepper
• 2 tb Chili powder
• 1 ts Ground cumin
• Cheese Filling* 10 oz Lasagne**
• 4 c Cooked chicken or turkey
• Cut into bite-size pieces 6 oz Sharp Cheddar; sliced
• 6 oz Jack Cheese; sliced

Directions

Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.

Prepare cheese filling. Grease a 9×13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly.

Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.