Okay, last night I made a pasta dish and used some of that goat cheese I mentioned in my above post. DH loved it. I kinda followed the recipe on the pasta package, but I didn't really much. It was a package of Mother-In-Law's-Tongue pasta, which looks kinda like narrow (about 3/4 inch) lasagna noodles, and are striped. At least, these were striped. They were a birthday present from a co-worker. Anyway here's what I did, but I didn't measure so I'm guessing. This served 2, with a little left over. It could probably serve more, but dh likes to eat, lol. Whatever kind of pasta you like, but something hefty 1 tablespoon salt 3 to 4 tablespoons extra virgin olive oil 2 cloves garlic, chopped red pepper flakes, to taste 6 to 8 ounces mushrooms, sliced 1 tablespoon capers, rinsed 3 green pimiento stuffed olives, rinsed and diced* 1 14 oz. can diced tomatoes 1 handful fresh basil and flat leaf parsley (a half handful each - I guess about 1/4 cup each) chopped a couple of pinches dried oregano (fresh would be good, but use more if using fresh) 6 to 8 oz. goat cheese (I think. I used maybe half of an 11 oz package) or to taste grated fresh parmigiano reggiano cheese salt and ground pepper to taste (I used white pepper) Bring a pot of water to a boil, add the 1 tablespoon salt and the pasta and cook according to package directions. Crumble the goat cheese into a bowl. Grate the parmigian cheese over the goat cheese, and lightly mix together. Set aside. Meanwhile, heat the oil in a skillet, add the chopped garlic and red pepper flakes, and saute briefly, maybe 1 or 2 minutes. Add the chopped mushrooms, and saute for a few minutes, till they start to darken a bit. Add the capers, tomatoes, olives and dried oregano, and cook for about 3 or 4 minutes, till hot and bubbly. Add the chopped basil and parsley, and continue cooking for 5 or so minutes longer, or until your pasta is done. Drain the pasta, place a serving on a plate, then top with the sauce, and top that with the cheese mixture, and serve. As I said, this was very *The recipe on the package just called for unpitted olives, but all I had was green olives, which I knew might be strange, so I tasted and olive with the sauce first. I decided that just a few, diced up real small, would actually be quite good, so that's what I did. As I said, I kinda followed the package recipe, but not very much. The package didn't have mushrooms, but I had some I needed to use. The package called for anchovies, but I don't eat anchovies. The recipe didn't call for cheese, but I think the goat cheese made this recipe. Oh, and it did call for parsley, but didn't call for basil. I have a lot of basil in my garden, so I just had to use some. Unfortunately, I threw the package away, and DH took the trash out, so I don't have the exact recipe in front of me. Sally

This recipe reminds me of one made with apricot preserves that was popular in the 70s. I never made it, but did try it at a friend's home. It was okay, but was rather salty..... TASTY APRICOT CHICKEN 8 to 10 skinless, boneless chicken breasts Salt and pepper to taste Garlic salt to taste 1/2 lb. apricot preserves 6 oz. Russian dressing 1 pkg. dry onion soup mix Heat oven to 350 degrees. Season the chicken well with salt, pepper and garlic to taste. Set aside. Mix together the apricot preserves, dressing and soup mix. Pour over the chicken which has been placed in a 9 x 13 inch oven proof dish. Bake in the oven about 50 minutes, or until tender. Makes 8 servings.

I've posted this one before but it is absolutely delicious! Sandra Lee's Gnocchi gargonzola chicken **This is my changed rendition 1 pound potato gnocchi **I buy the boxed at Publix 1 pkg Knorr's three cheese sauce mix 2 cups milk 3 garlic cloves jarred crushed not minced 6 ounces Gorgonzola crumbles 1 store-bought roasted chicken (approximately 2 pounds), shredded 2 tablespoons chopped fresh parsley leaves To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

I made the North African stew for supper tonight and Elery and I both liked it very much. It was very filling, with all those beans and lentils and surprisingly, not very spicy, in spite of the homemade baharat I made to season it with. I didn't have barley that the recipe calls for, so I used a mixture of quinoa, millet and flax and a handful of brown rice. It makes a LOT, though, I'd make half a batch next time, I have a large container in the refrigerator. Elery will make omelettes stuffed with it, I'm sure, and I don't mind leftovers. I'd definitely make it again. Elery was lamenting that his kimchi is just started today, he thought they would go well together. Ahem. I understand that kimchi is very healthy and full of probiotics and all that, but I just can't eat it, it's too spicy. Annie