CHICKEN BAKE SAMM
21/23 pound chicken, cut into eighths, all skin removed, fat scraped off
4 tablespoons chicken stock 1 teaspoon black pepper
2 sprigs chopped parsley 1 teaspoon oregano
1 tablespoon garlic salt 1 medium onion, sliced very thin
1 pound fresh mushrooms, sliced
3 tablespoons water
2 tablespoons thinly slivered almonds
Place chicken pieces in shallow baking tray, brush with stock, and brown quickly on all sides 5 inches from grill, turning often and keeping moist wth stock. Remove from grill, and sprinkle all over with pepper, parsley, oregano, and garlic salt. Heat oven to 350Â°F (turn off grill). Add onion, mushrooms, and water to chicken in pan, cover, and bake until chicken is tender and onions cooked through (about 3A to 1 hour). Keep moist while baking, adding boiling water or stock if necessary. Sprinkle slivered almonds over top just before serving.
SALAD CHINESE STYLE
8-10 snow pea or mangetout pea pods (fresh or frozen)
6 asparagus tips (fresh, frozen or canned, drained) lA mug bamboo shoots (canned, drained)
6 water chestnuts (canned) sliced 3A mug Chinese cabbage, shredded
4 mushrooms, sliced (or 2 ounces canned, drained)
3 teaspoons lemon juice 1 teaspoon soy sauce (no sugar added)
1 teaspoon dry mustard Minced parsley In a saucepan with a little water, cook peas and asparagus tips (if fresh or frozen) in advance, until just heated through. Chill. Cut into bitesize pieces, and mix lightly with chilled bamboo shoots, water chestnuts, Chinese cabbage, and mushrooms. Combine lemon juice, soy sauce, dry mustard, and minced parsley, pour over salad and toss.