Mimi, Texas (6:00:03 pm) : ----- Recipe courtesy of Windows Gourmet 1.2

Name: Carrot Bread or Muffins
Source: My own recipe
Category: Breads
Serves: 16

1 1/2 cups all-purpose flour
1 cup oat bran
3/4 cup sugar
1 Tbsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 8 ounce can crushed pineapple (drained)
1/2 cup canola oil
1/2 cup milk
3 beaten eggs
1 Tbsp vanilla
2 cups shredded carrots
1/2 cup chopped nuts
1/2 cup raisins

Combine flour, oat bran, sugar, cinnamon, baking soda, baking powder, and
salt in a bowl. Combine canola oil, milk, eggs, and vanilla. Add to flour
mixture; stir until just combined. Stir in carrots, pineapple, nuts, and
raisins. Pour into two greased and floured 7 1/2 x 3 1/2 x 2-inch loaf pans
or fill greased or lined muffin tins 2/3 full. Bake in a 350 degree oven
40-50 minutes for loaves or 15 to 20 minutes for muffins. Let cool for a
few minutes then remove from pans and cool completely on a wire rack. Wrap
and store in refrigerator. Makes 2 loaves or ? muffins.

Mimi, Texas (6:33:23 pm) : Then hit recipe

SueA (7:31:45 pm) : Chicken Teriyaki

1/2 cup soy sauce
1/2 cup sugar
1 clove garlic
2 tablespoons sake or sherry
8 boned chicken halves

In small saucepan combine soy, sugar, garlic and sake. Cook and stir over low heat until sugar
dissolves . Cook uncovered about five more minutes until like a thin syrup. Cool. Pour sauce over
chicken breasts in a zip-type bag and refrigerate at least four hours, turning occasionally. Remove
chicken from marinade saving marinade for baste. Cook under broiler on foil-lined pan or on barbeque
until cook through (sugary syrup will scorch easily so take care). Baste as desired. Cut crosswise,
arrange on serving platter.

Mimi, Texas (7:34:37 pm) : Salmon Patties

1 can (14 3/4 ounces) Pink Salmon
2 cups soft bread crumbs
1/3 cup finely minced onion
1/4 cup liquid from salmon
2 eggs
2 tablespoons minced parsley
1 tablespoon lemon juice
1/4 teaspoon salt
dash of pepper

Drain salmon, reserving 1/4 cup. Combine all
ingredients. Shape into patties and fry in
canola oil until golden brown. I usually
serve with sour cream on top of patties and
rice and little english peas as side dishes.

Betsy, NY (7:39:02 pm) :
Newsgroups: rec.food.recipes
From: amheit01@ulkyvx.louisville.edu
Date: Wed, 27 Jul 1994 01:18:46 GMT

Here are a couple of delightful (fattening) pasta recipes that use
some of that plentiful zucchini and/or yellow/crookneck squash. I have made
both recipes which are from a book of 101+ Brand Name Pasta Recipes. I will
write the original recipe with notes on how I have modified them. Enjoy!!

Vegetable 'n Chicken Alfredo
============================

4 Tbsp butter or margarine, divided (I used marg.)
3 Tbsp flour
3 c milk
3/4 c SARGENTO Grated Cheese: Parmesean, Parmesean and Romano, or
Italian Style Grated Cheese may be used
(I used about 3/4 c brand-x parmesean and about 2 oz mozzerella
cheese in the alfredo sauce)
1/2 tsp dried basil, crushed
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp vegetable oil
3 chicken breast halves, boned, skinned, and cut into thin strips
1/4 c thinly sliced green onions (I used home grown onions which had
more of the bulb than green tops)
4 c sliced fresh vegetables: broccoli, carrots, zucchini, squash,
mushrooms, celery, green beans, and/or bell peppers
(I used about 2 c carrots and 3 c of zucchini and yellow
squash. I planned to include mushrooms, but I forgot:-)
1/2 lb uncooked pasta, hot cooked and drained (I used fettucine)

Note: I like garlic, so I included 1 clove, crushed when I put in the
onions.

In medium saucepan, melt 2 Tablespoons (that's only 1/2 of it - which I
missed the first time I made it:-) margarine . Add flour; cook over
low heat 2 minutes, stirring occasionally. Gradually whisk in milk.
Bring to a simmer; cook over medium heat until thickened, stirring
constantly. Stir in grated cheese, basil, salt, and pepper. Set
aside; keep warm.

Heat remaining 2 Tablespoons margarine and oil in large frying pan. (I
just used oil here by guess since I'd already used the 4 Tbsp marg!).
Add chicken; cook over medium heat, stirring constantly until cooked
through. Remove chicken from pan; set aside.

In same pan, cook green onions and other vegetables until crisp-tender,
about 5 minutes (Note: when you have veges with very different cooking
times like carrots and zucchini, you need to put the carrots in for 3
minutes before you add the zucchini or the squash will be mush long
before the carrots are done). Toss vegetables with hot pasta and
chicken in large bowl. Serve with sauce and additional grated cheese
if desired.

Makes 4 servings.

I haven't had any trouble nuking it for lunch this week either.
I also ended up with a little more than 4 servings since a few things
kind of got stretched/increased by user error, but I'm not complained.

And for recipe number 2:

Sausage Fettucine
=================

8 oz uncooked fettucine
1/4 c butter or margarine (I used marg. here too)
1/2 pound fresh mushrooms, sliced
1 clove garlic, minced
1 pound ECKRICH Smoked Sausage, cut diagonally into 1/4 inch slices
(I just whacked it into small, bitesize pieces)
2 eggs, beaten
1/2 c heavy cream or half-and-half (I use 2% milk)
1 c grated Parmesean cheese
1/2 c chopped fresh parsley
1 med zucchini, quartered and sliced (this is my addition. May need to
add more if you have lots of the squash to use up)

Cook fettucine according to package directions; drain. Melt butter in
large skillet over medium heat. Add mushrooms, squash, and garlic;
cook until mushrooms are soft and squash is crisp-tender. Remove from
skillet, set aside. In same skillet, heat sausage over medium heat
until lightly browned. Drain any excess drippings. Return
mushroom/squash mixture to skillet. In small bowl, combine eggs and
cream. Add to skillet mixture; continue heating just until cream
mixture is hot. DO NOT BOIL. Add fettucine; toss to combine. Mix in
cheese and parsley. Serve immediately.

Makes 6-7 servings

SueA (7:45:28 pm) : Tandori-Grilled Chicken Breasts

For marinade
1 small onion, chopped
3 garlic cloves, chopped
a 1-inch piece fresh gingerroot, peeled and chopped
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1/8 teaspoon each ground mace, cloves, cinnamon, and nutmeg

3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

Make marinade:

In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to
form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being
careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large
resealable plastic bag marinate chicken, chilled, overnight.

Prepare grill.

Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes
on each side, and transfer to a platter.

Mimi, Texas (7:53:08 pm) : This recipe was given to me by a friend.

Black-Eyed Pea Rice Casserole
1/2 cup rice (dry), cook it with 1 cup water to make one cup
1-16 ounce can black-eyed peas, drained
1-14 ounce can stewed tomatoes, undrained
6 slices bacon, cooked crisp & crumbled, reserve grease
1 medium onion, chopped & sautÈed in reserved bacon grease
1/4 teaspoon salt
1/4 teaspoon pepper
Cook rice, set aside. Cook bacon & sautÈ onion. Crumble bacon
and combine remaining ingredients in a shallow casserole. Bake
for 30 minutes at 350 degrees.

Betsy, NY (7:56:33 pm) :
Date: Thu, 26 May 1994 13:49:12 EDT
From: Felicia Pickering
Subject: RECIPE: Mother's Corn Pudding (Creek Indian)

This recipe was contributed by a Native American co-worker
to a staff cookbook:

Mother's Corn Pudding - JoAllyn Archambault

1 1/2 to 2 cups chopped nuts and dried fruit (e.g. raisins, berries)
1 cup corn meal
1/2 cup molasses
4 cups milk
1/2 stick butter
1/2 cup sugar
1/4 teaspoon ginger and nutmeg or to taste
1 teaspoon salt

Heat 3 cups of milk to high simmer, when bubbles are bursting
around edge of pot. DO NOT BOIL MILK. Add corn meal to remaining
cup of milk and stir slowly into hot milk. Allow mixture to heat
slowly on medium heat while stirring constantly to prevent lumps
or a scorched pan. Once the mixture has thickened (after approx.
5 - 10 minutes) melt the butter in a separate pot and add to
corn mixture, followed by the salt, sugar, ginger, nutmeg, nuts
and fruit. Finally, add the molasses. Either stir in the molasses
thoroughly to darken the mixture uniformly or stir it in lightly
to create a marbling effect. Pour mixture into a deep, buttered
casserole. Set the casserole in a shallow pan of water and place
it in a slow oven, 300 degrees F, for 2 1/2 hours. If pudding
begins to brown excessively or draw away from the sides of the
casserole, remove immediately, even if sooner than the above
cooking time. The flavors of the nuts and dried fruit should
complement and not overwhelm that of the corn. The pudding can
be eaten hot or allowed to cool for several hours before serving.

SueA (8:04:24 pm) : Honey Marinade for Pork and Spare Ribs
A recipe for the oven

2 tablespoons honey
2 slices of giner root
2 cloves garlic
2 teaspoons salt
2 teaspoons sugar
2 tablespoons soy sauce
2 tablespoons sherry

Chop the ginger and crush the garlic. Rub pork or ribs with salt, ginger and sugar and leave to stand 1
hour.

Combine the soy sauce, sherry, honey and garlic. Marinate the meat in this mixture for 30 minutes to 1
hour.

Preheat oven to 375 degrees. Fill a pan about half full off water to leave in the oven 3/4 of the cooking
time (helps keep the meat nice and moist).
Cook until meat cooked through (how long depends upon the cut of meat) My ribs take about 1 hour to
1 1/4. You can pour the drippings through a strainer and thicken with cornstarch.

Betsy, NY (8:25:04 pm) :
Title: Open Faced Tomatillo Sandwiches
Categories: Sandwiches
Yield: 4 servings

-Sue Woodward
2 sm Fresh tomatillos
1 pk 6-oz. sliced mozzarella cheese
4 sl Italian bread; 3/4" thick, toasted
1 1/2 tb Commercial pesto
1 sm Tomato; thinly sliced
Cracked black pepper

Remove husks, rinse, and thinly slice tomatillos; set
aside. Arrange cheese evenly on bread slices; broil
5" from heat (with electric oven door partially
opened) 2 mins. or until cheese melts. Gently spread
pesto sauce over melted cheese. Top with tomatillos
and tomato; sprinkle with pepper.

Source: Southern Living (10/92)

Betsy, NY (8:29:34 pm) :
I haven't tried this recipe, but it looks very good

Newsgroups: rec.food.recipes
From: George McTyre
Date: Fri, 1 Jul 1994 02:55:17 GMT

Fresh Tomato Pie

1 deep dish pie crust
2 big ripe tomatoes
salt, pepper
fresh basil
2 cups grated sharp cheese
1/2 c. mayonnaise

Cook the crust for 5 minutes at 450. Slice the tomatoes put
in pie shell; sprinkle with salt, pepper and fresh (or dried) basil). Mix the
cheese and mayonnaise together and spread over top of pie.

Bake pie for 30-35 minutes at 400.

This is the totally yummiest and easiest recipe I've found
in awhile! You could substitute ANY vegetable and ANY herbs for a
personalized combination. It has a very fresh flavor. I added vidalia
onion with my tomatoes, and that was great. Might try garlic too!

You've really got to try this!!!

Betsy, NY (9:00:59 pm) :
This looks good to me too...

From: mikeace@ix.netcom.com (Robyn Walton)
Newsgroups: rec.food.recipes
Date: 31 Dec 1995

CZECHOSLOVAKIAN CABBAGE SOUP

2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 can (1 lb.) sauerkraut

Place beef bones, onion, carrots, garlic and bay leaf in roasting
pan. Top with short ribs; sprinkle with thyme and paprika. Roast,
uncovered, in 450 degree oven for 20-30 minutes or until meat is
brown. Transfer meat and vegetables into large kettle. Using a
small amount of water, scrape browned meat bits from roasting pan
into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring
to boil. cover; simmer 1-1/2 hours. Skim off fat. Add parsley,
lemon juice, sugar and sauerkraut. Cook, uncovered for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat
from bones. Cut meat into bite-size pieces, return to kettle. Cook
5 minutes longer.

Kathy, IN (9:10:13 pm) : Skillet Stew
1 lb. hamburger (i use ground venison because we try to sneak it in everything to use it up-have
freezer full thanks to brave white hunter!)
1/2 cho onion
1 qt tomato juice
1 c sliced potatoes
1 c diced carrots
1 c red kidney beans
1 t salt
1/2 t pepper
Brown hamburger and onion in skillet, drain add juice and everything but kidney beans. Simmer until
done. Add beans and heat thoroughly.

Kathy, IN (9:20:51 pm) : Creole Red Beans With Sausage
1 lb. dried red kidney beans, soaked overnight
6 cloves garlic, ppeled and pressed
1-1 1/2 lb sausage, bulk made into link or patties ( I subs. smoked)
6 green onions chopped
s&p to taste
1/8 t onion salt
1/8 t garlic salt
water to fill cooker to 3/4 capacity
put everything in cooker. Cook on high 2-3 hours; turn to low and cook 3-4 hours. Stir 2 or 3 times.
Mash a few beans toward the end of cooking time to make a thicker gravy. Serve over rice. It is not
necessary to brown bulk sausage first.

SueA, CA (9:30:54 pm) :
Favorite Mexican Rice

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Mexican Rice

1 cup uncooked long grain rice
1/3 cup onion chopped
3 tablespoons butter
1 chicken bouillon cube
1 3/4 cups hot water
3/4 cup salsa
1 can olives (2.3 oz.) sliced & drained
2 tablespoons green onion chopped

In skillet, saute rice & onion in butter until onion is tender and rice lightly browned.Add bouillon and
gradually add water and salsa, stirring just to mix. Cover and simmer 20-25 minutes till liquid
absorbed. Stir in olives and green onion.
­­­­­

Kathy, IN (9:39:27 pm) : Kim- We always fall back on
Ham Cheese and Noodle Casserole
(you can use chicken, any pasta, or add vegetables such as broccoli)
8 oz noodles, cooked and drained
1 1/2 c diced ham
1/2 lb velveeta cubed
10 oz cream of chicken soup
1/2 c milk
2 T. margerine
Combine ham and cheese, alternate layers with noodles. Mix soup and milk. Pour over casserole. Bake
375 25 - 30 min

Betsy, NY (9:42:22 pm) :
Date: Tue, 9 Jan 1996
From: Pat Gold
To: Multiple recipients of list EAT-L

Pat
plgold@ix.netcom.com

Good Housekeeping

Caribbean Pork Casserole
Makes 6 main-dish servings
Work Time: 30 minutes
Total Time: 1 hour 45 minutes

4 green onions
2 pork tenderloins (about 3/4 pound each), cut into 1-inch-thick slices 2 tablespoons minced, peeled
gingerroot
2 tablespoons soy sauce
2 tablespoons Worcestershire
1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried thyme leaves 1/2 teaspoon ground red pepper
(cayenne) 1/2 teaspoon ground allspice
3 medium-size sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch-thick slices 1 large red
pepper, cut into bite-size pieces 2 tablespoons vegetable oil
5 1/4- to 16-ounce can pineapple chunks in their own juice

Preheat oven to 425 degrees F.
Mince 2 green onions. Cut remaining green onions into 2-inch pieces. In bowl, toss minced green
onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice.
Cover pork and marinate 30 minutes.

In shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon
vegetable oil. Bake, uncovered, 15 minutes.

Meanwhile, in 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of
pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork.

Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of
skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting
pan. Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring
occasionally.

Each serving: About 330 calories, 28 g protein, 34 g carbohydrate, 9 g total fat (2 g saturated), 60 mg
cholesterol, 480 mg sodium.

Betsy, NY (9:44:03 pm) :
Good Housekeeping

Orange Beef & Barley Stew
Serves: 6
Work Time: 1 hour
Total Time: 2 hours 15 minutes

Classic stew fixings in a robust tomato sauce flavored with red wine and orange peel; the barley bakes
along with the beef.

2 tablespoons vegetable oil
1 1/2 pounds beef for stew, cut into 1 1/2-inch chunks 4 medium-size carrots, cut into 2-inch pieces 2
medium-size onions, each cut into 6 wedges 2 garlic cloves, crushed with garlic press 1 28-ounce can
plum tomatoes
1 13 3/4- to 14 1/2-ounce can beef broth 1 cup dry red wine
3 3" by 1" strips orange peel
1 bay leaf
1/2 teaspoon salt
3/4 cup barley

1. Preheat oven to 350 degrees F. In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot
vegetable oil, cook beef chunks, half at a time, until browned; remove to bowl.

2. In same Dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned.
Add garlic; cook 1 minute, stirring. Return beef to Dutch oven; add tomatoes with their liquid, beef
broth, red wine, orange peel, bay leaf, and salt. Over high heat, heat to boiling, stirring with spoon to
break up tomatoes .

3. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 minutes. Stir in barley;
cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.

Each serving: About 385 calories, 31 g protein, 32 g carbohydrate, 14 g total fat (4 g saturated), 55 mg
cholesterol, 720 mg sodium.

chefe pete (9:47:19 pm) : Thai Prawn Fritters

300g raw prawn meat,cut in half
1 tablespoon minced fresh ginger
1 tablespoon sweet chillie sauce
greens of 1 spring onion finely chopped
handfull of chopped fresh corriander
1/3 cup self raising flour
1/3 cup rice flour
1 cup cocnut milk
1 teaspoon salt and freshly ground black pepper
big pinch of turmeric
250g grated kumara (red sweet potato)
peanut oil to fry

place prawns in a bowl with ginger,chilli sauce,spring onions and corriandermix well and leave for an
hour for the prawns to take in the flavours
in a large bowl mix the coconut milk,flours,turmeric salt and pepper,
mixing to a smooth batter.
Add grated kumara and prawns and mix well.
heat 1cm oil in a heavy pan and cook small spoon fulls of the mixture over a medium heat turning after
a couple of minutes on each side,turnig as they brown and start to bubble on top.
drain well and serve with some more of the sweet chilli sauce
makes about 24

SueA, CA (9:53:10 pm) : Grilled Peppers with Corn and Cheese

This is usually a big hit. Good for vegetarians.

2 large sweet red peppers, cored, seeded and halved lengthwise.
2 teaspoons vegetable oil or olive oil
3/4 fresh whole-kernel corn or frozen, thawed and drained
1/2 cup firmly packed cilantro leaves, chopped or parsley
4 ounces jack cheese cut into 1/2-inch cubes
1 Tablespoon lime juice or orange juice
1/4 teaspoon salt
1/4 teaspoon ground coriander

1. Prepare grill or preheat the broiler
2. Brush peppers with oil. Combine corn, cilantro, cheese, lime juice, salt and coriander in small
bowl.
3. To grill: Grill peppers rounded side
down 4 inches over medium coals for 3 minutes or until lightly charred and softened. Fill each pepper
with corn mixture. Grill, covered with dome, 4 minutes or until cheese is melted and peppers are hot.
4. To broil: Broil peppers, cut side down, 6 inches from heat for 5 minutes or until lightly charred and
softened. Fill each pepper with corn mixture. Broil for 5 minues or until cheese is melted and peppers
are hot.
From the Family Circle Cookbook-New Tastes for New Times

Betsy, NY (9:54:12 pm) :
Stuffed Eggplant Casserole
Serves: 4
Work Time: 15 minutes
Total Time: 1 hour

2 small eggplants
4 slices bacon, cut into small pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cups peeled chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup (about 4 ounces) shredded mozzarella cheese

Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell; set shells aside.
Chop pulp, and set aside. Combine bacon, mushrooms, onion, and green pepper in a large skillet;
saute until bacon is cooked. Add eggplant pulp, tomato, salt, and pepper; bring to a boil. Reduce heat,
and simmer 10 minutes, stirring occasionally.

Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon hot mixture into shells; add water to a
depth of 1/2 inch. Bake at 350 degrees for 25 minutes. Sprinkle with cheese; bake an additional 5
minutes.

MICROWAVE DIRECTIONS:

Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4-inch shell; set shells aside.
Chop pulp, and set aside. Chop pulp, and set aside.

Place bacon in a 12- x 8- x 2-inch baking dish; cover with paper towels. Microwave at HIGH for 3 1/2
minutes or until bacon is crisp. Drain bacon, reserving drippings in baking dish. Crumble bacon, and
set aside.

Add mushrooms, onion, green pepper, bacon, tomato, salt, pepper, and eggplant pulp drippings in
dish, stirring well. Cover with heavy-duty plastic wrap, and microwave at HIGH for 7 to 9 minutes or
until vegetables are tender. Drain.

Place eggplant shells in a 12- x 8- x 2-inch baking dish. Spoon hot mixture into shells. Cover with
wax paper, and microwave at HIGH for 7 to 9 minutes or until eggplant is just
tender. Sprinkle with cheese, and microwave at HIGH for 1 minute.

Betsy, NY (9:59:45 pm) :
Chicken and Eggplant

Recipe By : Jane Brody Recipe/Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Eggplant
Main Dishes Onions
Peppers Tomatoes
Wine Healthwise
Oct. 31 Skillet Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken pieces -- skinned/fat removed
salt and pepper -- to taste
1 tablespoon oil
1 large onion -- halved, sliced
3 large cloves garlic -- minced
1 1/2 pounds eggplant, unpeeled -- in 1" cubes, 5 cups
1/2 pound tomatoes, cored -- in 1" cubes
1/4 cup red wine vinegar
1/4 cup dry white wine
1/2 cup chicken broth -- defatted
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon hot red pepper flakes

Season chicken with salt and pepper. In electric frypan or large deep skillet, heat oil and brown
chicken for 5 minutes on each side. Remove from skillet to bowl or platter. Add to skillet: onion,
garlic and eggplant. Cook and stir for 1 minute. Stir in tomatoes, red wine, vinegar, dry white wine
and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes. Return chicken pieces
to skillet. Baste occasionally with sauce. Cover and simmer for 20 minutes. until well cooked. Discard
bay leaf before serving.

END OF FILE