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Dish Name	Comments
10-Minute Beef Stir-Fry Submitted by Chef	lunch recipe
A-Maize-Ing Chowder Submitted by Chef	lunch recipe
ABON Submitted by Chef	Recipe from "Cooking the Indonesian Way", by Alec Robeau
Alaskan's Temptation Submitted by Chef	Approx. 260 kcals per serving
Angel Hair Pasta with Beef and Cheese Submitted by Chef	lunch recipe
Asian Beef Submitted by Chef	lunch recipe
Asian Chicken Submitted by Chef	lunch recipe
Asian Chicken Stir-Fry Submitted by Chef	lunch recipe
Asian Stir-Fry Steak Submitted by Chef	lunch recipe
Avocado Natto Bowl Submitted by Chef	lunch recipe
Bacon - Noodle - Egg Hotdish Submitted by Chef	lunch recipe
Baked Chicken Breast Submitted by Chef	lunch recipe
Barbecued Chicken Submitted by Chef	Nutritional information per serving (2 pieces of chicken): calories - 196, protein - 26 gm., fat - 8 gm., carbohydrates - 4 gm., cholesterol - 89 mg., sodium - 406 mg., fiber - 0 gm. EXCHANGES: Lean Meat - 3
BARLEY STEW Submitted by Chef	lunch recipe
BARVARIAN VEAL WITH ASPARAGUS Submitted by Chef	Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) Fresh Asparagus should be cleaned and cut into 1-inch pieces
Basic recipe for a tea smoke Submitted by Chef	lunch recipe
Bayerisches Kalbfleisch mit Spargel (barvarian veal with asparagus) Submitted by Chef	* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces
BBQs Submitted by Chef	lunch recipe
Bean Burrito Submitted by Chef	lunch recipe
Bean Tostada Submitted by Chef	lunch recipe
Beef and Bean Enchiladas Submitted by Chef	lunch recipe
Beef Fajita with Cheese Submitted by Chef	lunch recipe
Beef Flank Steak Submitted by Chef	lunch recipe
Beef Stroganoff (Microwave) Submitted by Chef	* Sirloin Steak is to be boneless and sliced into thin strips.
Best-ever boneless fried chicken Submitted by Chef	lunch recipe
Bogrács Gulyás (kettle goulash) Submitted by Chef	lunch recipe
Brunch Baked Cinnamon Kohlrabi Submitted by Chef	lunch recipe
Chicken Chunks with Peanuts in Spicy Sauce Submitted by Chef	Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Chicken Yakisoba Submitted by Chef	lunch recipe
Chicken, whole, how to Submitted by Chef	lunch recipe
Chickpea Stew Submitted by Chef	lunch recipe
Crustless mushroom spinach tart Submitted by Chef	lunch recipe
Fish w/Artichoke Sauce Submitted by Chef	lunch recipe
Ginger-Soy Marinated Halibut Submitted by Chef	lunch recipe
Grilled Mustard Turkey Cutlets Submitted by Chef	Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGES; CAL: 150; CHO: 74; CAR: 2g; PRO: 26g; SOD: 193mg; FAT: 3g;
Grilled oriental salmon Submitted by Chef	Calories: 169 Protein: 21g Carbs: 0g Fat: 9g Saturated fat: 2g Cholesteral: 68mg Fiber: 0g Sodium: 137mg
Grilled Pork Chop Submitted by Chef	lunch recipe
HEBRIDEAN SCOTCH BROTH Submitted by Chef	Neck of mutton may be either whole or in chops (use lamb only if you have to).
Honey Crisp Chicken Submitted by Chef	lunch recipe
Italian sausages Submitted by Chef	lunch recipe
Japanese Pancake Submitted by Chef	Good for light supper with beer as well. This is a vegan version of very popular Japanese street meal.
Lasagna Hotdish Submitted by Chef	lunch recipe
Lemon Fish Salad Submitted by Chef	lunch recipe
Lord and taylor's scotch broth Submitted by Chef	lunch recipe
Macaroni & Cheese Submitted by Chef	lunch recipe
Macaroni & Cheese Hotdish Submitted by Chef	lunch recipe
Marinated Rabbit Submitted by Chef	Serve with boiled potatoes.
Mazetti Submitted by Chef	lunch recipe
Mediterranean Bean Salad with Cheese Submitted by Chef	Refrigerate 1 hour.
Mexican Enchiladas with Sour Cream Submitted by Chef	lunch recipe
Michelle & Joel's Chicken Adobo Submitted by Chef	Time estimate please, change submitter, # servings There are different ways you can prepare it, I kinda North Americanized it a bit, I like to add mushrooms to it, but really, you can added whatever floats your boat! You may or may not want to remove bones and skin before serving. In a large pot bring coconut milk to a boil. Add cleaned chicken thighs (bones, skin and all), Allow to come to a boil again and turn heat down to low. Add mushrooms and sauce mix. Allow to cook on low heat for at least an hour, the longer you let it cook the better it is. I usually cook it on low for about 2 hrs. Just move the chicken around every once in awhile for even cooking.
Mock Duck Submitted by Chef	"Today a nonstick frypan works well, but just as in the 30s, a black cast iron one is great, too. Thicken the gravy with flour if desired. ... With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded less-tender cuts of beef made an adequate substitute. Some books called for flank steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with meat spread with mustard and wrapped around dill pickle spears. And in many regions of Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls.
Mock Fish Buddhist Submitted by Chef	lunch recipe
MUSHROOM BARLEY STEW Submitted by Chef	lunch recipe
Natto Fried Rice Submitted by Chef	lunch recipe
Natto With Okra Submitted by Chef	lunch recipe
Natto With Rice Submitted by Chef	lunch recipe
Natto With Soba Noodle Submitted by Chef	lunch recipe
Oven Fried Corn Flake Chicken Submitted by Chef	Crush but do not pulverize the corn flakes.
Paella Submitted by Chef	The them is Spanish
Pan-Roasted Salmon w. Citrus-Balsamic Vinaigrette Submitted by Chef	lunch recipe
Parmesan Chicken Submitted by Chef	lunch recipe
Pasta with Tuna & Peas Submitted by Chef	Note that the recipe preperation time includes cooking the pasta.
Pasta, general Submitted by Chef	lunch recipe
Pate chinois Submitted by Chef	lunch recipe
PAULA'S VEGETABLE BARLEY STEW WITH LENTILS (Vegan) Submitted by Chef	This is even better the next day
Pizza (tofu and mushrooms) Submitted by Chef	lunch recipe
Pizza: Caramelized Onion & Goat Cheese Submitted by Chef	lunch recipe
Porc grille en sauce aigre-douce Submitted by Chef	Refrigerate 2 hours before grilling
Pork, Cashew & Green Bean Stir-Fry over rice Submitted by Chef	lunch recipe
Potato - Hamburger Hotdish Submitted by Chef	lunch recipe
Ragout Submitted by Chef	lunch recipe
Red Hotdish Submitted by Chef	lunch recipe
Red Snapper with Tahini and Spicy Filling (Samke Hara) Submitted by Chef	o longer be stuffed, but I think it would still be really good).
Rinderrouladen (Beef Rolls) Submitted by Chef	* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips.
ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING Submitted by Chef	lunch recipe
Rosemary Pork Tenderloin Submitted by Chef	lunch recipe
Salmon Braised with Soy and Ginger Submitted by Chef	lunch recipe
Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce Submitted by Chef	lunch recipe
Seared Scallops with Mushrooms and Creamy Mushroom Sauce Submitted by Chef	lunch recipe
Soybean Curry Submitted by Chef	you can double up the ingredients, leftover can be frozen to store.
Steak & Brocoli Stir-Fry Submitted by Chef	Note that the recipe preperation time includes slow cooking rice. Quick cooking rice would cut down on the recipe time significantly.
Sweet & Spicy Lentil Stew (Sue) Submitted by Chef	lunch recipe
Tofu Loaf Submitted by Chef	lunch recipe
Tuscan Shrimp with White Beans Submitted by Chef	m sure would be great with shrimp!!!
Vegetable Pie Submitted by Chef	lunch recipe
VERESHCHAKA - PORK AND BEETROOT CASSEROLE Submitted by Chef	Beetroot Rassol - The liquid in which beetroot is preserved. Kvas - a Russian beer, sweet, mildly acid and mildly alcoholic made from wheat, rye, buckwheat and sometimes barley with sugar and water.

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