Embarrassing for anyone who thinks of themselves as a cook (or even chef) but this one-pot throw-it-all-in meal, is ideal for the real world.

Nonstick cooking spray
1 10-3/4-ounce can condensed cream of asparagus soup
8 ounces processed Swiss cheese, cut into 1/2-inch pieces
1 8-ounce carton dairy sour cream
1 32-ounce package frozen loose-pack diced hash brown potatoes, thawed
1 10-ounce package frozen cut asparagus, thawed
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More on the theme of lime and limes…

• 6 cups water
• 1 (12 fluid ounce) can frozen cranberry juice cocktail
• 1/2 cup fresh lime juice
• 2 cups ice cubes
• 1 cup diet ginger ale or tequila
• 1 lime, sliced

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1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves - cut into strips
1 cup butter
2 medium heads garlic, diced
1 lime, halved
Lemon pepper to taste
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As requested…

1 1/4 cups of vinegar
2 1/2 gallons of cold milk
3/4 teaspoon of liquid rennet
Water
Ice
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Simple stuff, tho’ the tiger prawns don’t come cheap. What we used to call Pacific Rim cuisine, many years ago, until it became mainstream. Equally good grilled indoors or out…

48 large tiger prawns, peeled and deveined
4 limes, zested and juiced
4 green chile peppers, seeded and chopped
4 cloves garlic, crushed
1 (2 inch) piece fresh ginger root, chopped
1 medium onion, coarsely chopped
Skewers
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500ml fresh Cream
Salt to taste
Pepper (dash)
Fennel seeds
Paprika
Garam masala
Cilantro
Curry leaves
Shrimp (at least a ring or two depending on amount of guests)
Garlic
Freshly grated ginger
Half of a large onion sliced
Green and/or red peppers sliced
Butter
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Picante-Dijon Grilled Chicken

Following on from the homemade dijon mustard recipe, a simple supper dish, needing nothing more than buttered noodles and maybe steamed broccoli to accompany.

4 Chicken breast halves, boneless & skinless
1-1/2 cups Picante sauce
2 Tbsps Dijon mustard
1/4 cup Brown sugar, packed

Flatten chicken breasts to about 1/2 inch thickness. Combine picante sauce, mustard and brown sugar; mix well. Grill chicken over medium-hot coals for 2 minutes. Turn and brush generously with some of the picante sauce mixture.
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Dijon Mustard

Try these variations for a buffet: after mustard thickens and has been removed from the heat, add either 1 Tbsp tomato paste, or 1 tsp leaf tarragon, or 1 Tbsp grated orange rind.

2 cups dry white wine
1 large onion, chopped
2 cloves garlic, minced
4 oz dry mustard
2 Tbsps honey
1 Tbsp vegetable oil
2 tsps salt
few drops Tabasco sauce (optional)
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I’m hoping to cure myself of the ramen addiction soon…

1 tbsp vegetable oil
3/4 lb. pork tenderloin or boneless pork chops
2 pkg 3oz each pork-flavored ramen noodles
1-1/2 cups water
1 red bell pepper cut into 3/4″ squares
1 cup broccoli flowerets
4 medium green onions, chopped
1 tbsp soy sauce

Heat oil in 12 inch skillet or wok over medium-high heat. Cut pork against the grain into thin slices. Add pork to hot oil and stir-fry about 5 minutes or until pork is no longer pink.
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These small purple-black air-dried berries are well known as the flavoring for gin and other spirits, but they can also be used in general cookery. They have a bitter, peppery taste which develops during the drying process and are especially popular in Italy and France, where they are often used in game and meat dishes.

Juniper berries complement strongly-flavored meats best. Try them in game, venison and beef casseroles with wine and garlic for a rich full flavor. They are also included in meat terrines and pâtés. They are also particularly good served with cabbage and are a traditional ingredient in sauerkraut.
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