3 lb. uncooked chicken
Onion powder
Garlic powder
1 c. chopped onion
1 clove garlic, minced
½ lb. sliced mushrooms 1 (14.5 oz.) can tomatoes (unsalted)
½ c. white wine
16 clams (optional)
4 c. Chicken Stock (page 8)
2 lb. fi sh fi lets of your choice
2 c. uncooked rice
1 c. peas
1 (14 oz.) can artichoke hearts
¼ tsp. paprika
¼ tsp. tarragon

• Remove skin from chicken and cut into serving pieces.
• Season with onion and garlic powders.
• Broil chicken until golden brown on each side.
• In large pot, sauté onions, garlic, and mushrooms in ½ cup water until soft.
• Add chicken broth and bring to a boil.
• Add seafood and chicken.
• Cover; lower heat and simmer for 5 minutes Add remaining ingredients.
• Mix thoroughly and place in paella dish or leave in pot.
• Bake, covered, in a 350 degree oven for 1 ½ hours or until liquid has been absorbed. If using clams, serve on top.
• Serves 8.

1 tbsp sunfl ower oil
1 onion, chopped
1 lb red cabbage, shredded
8 oz. Granny Smith apples, peeled, cored, and diced
1'' piece fresh ginger root, peeled and grated
Pinch of ground cinnamon
¼ pint vegetable stock
salt and freshly ground black pepper

• Heat oil in large saucepan.
• Add onion, red cabbage, and apple and cook gently for 5 minutes.
• Add ginger, cinnamon, and vegetable stock.
• Bring to a boil, then reduce heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.
• Season to taste and serve.
• Make 4 servings.

1/3 cup sliced green onions
2 tsp margarine
1 14-ounce can artichoke hearts, drained & coarsely chopped
1 cup grated Parmesan cheese
1 7-ounce jar roasted red sweet peppers, drained and chopped
1 cup mayonnaise
1/8 tsp ground black pepper
2 tbsp grated Parmesan cheese
1 tbsp snipped fresh parsley

• In a skillet cook green onions in hot margarine until tender.
• Remove from heat.
• Stir in artichoke hearts, 1 cup Parmesan cheese, red peppers, mayonnaise, and black pepper.
• Transfer to 9-inch pie plate, spreading evenly.
• Sprinkle with 2 tbsp Parmesan cheese and parsley.
• Bake, uncovered, in 350 degree oven about 20 minutes or until heated through.
• Serve with assorted vegetable dippers, flat breads, and crackers.

Spinach, Orange, and Almond Salad

Vinaigrette:
2 tsp low-sodium soy sauce
4 tsp fresh lime juice
2 tsp finely chopped shallots
3 1/2 tablespoons olive oil
salt to taste
freshly ground black pepper
Salad:
1/3 cup slivered almonds
2 1/2 cups spinach, cleaned and torn into bite size
pieces
1/2 orange, peeled and sectioned
For the vinaigrette, place all the ingredients in a
container with a tight-fitting lid.
Shake well.
Add the salt and pepper to taste.

• For the salad, preheat the oven to 350°F.
• Spread the almonds on a baking sheet and toast in the oven until lightly browned,about 5 minutes.
  
• Place the spinach in a bowl and toss with the vinaigrette.
  
• Transfer the dressed spinach leaves to a serving plate.
  
• Arrange the orange sections on top and sprinkle with the almonds.