• Preheat oven to 375 degrees F. Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts.
• Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water.
• In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet.
• Bake at 375 degrees F for 40 to 50 minutes. Drain off fat and serve.

• Shred cabbage in food processor or grater
• Sauté’ cabbage, salt, pepper and onion in butter until brown

Homemade Noodles:

• Mix dough well-can use food processor until stiff and not sticky.
• Roll out dough on floured board. Cut with knife into thin slices(desired width). desired width.
• Cook noodles in boiling water for about 3- 5 minutes.
• Rinse in cold water and drain noodles. Add 1 tbsp. of butter, and salt and pepper to taste
• Add cabbage and mix well; serve warm

• Melted butter in a large skillet & saute onion till golden.
• Sprinkle with flour, add milk & 3/4 c sour cream while stirring.
• Bring just to a simmer, add sliced mushrooms, salt, pepper & paprika.
• Simmer covered for 5 mins. stirring occasionally.
• Stir in remaining sour cream, heat thoroughly while stirring constantly, & serve.

• In a saucepan, heat oil over m, until vegetables have softened medium heat. Add shallots and mushrooms; cook stirring, 3-4 minutes until vegetables have softened and mushrooms have released their juices.
• Add wine, cook until evaporated, 2-3 minutes. Add tomato sauce, parsley, salt and pepper; bring to a simmer and cook 4-5 minutes stir in cream; simmer uncovered 2 minutes.
• Bring a large pot of water to a boil; add pasta. Cook, uncovered, over heat, 7-9 minutes or until al dente.
• Drain pasta, return to pot and mix well with sauce. Sprinkle with cheese, serve hot.

• Pour over meat in casserole dish. Cover and bake at
• 300 degrees for 3 hours. Will come out like a barbecue
• flavored pot roast." Passed on from my Mother

• Combine the grated onion, basil, salt, pepper and vinegar in a large bowl. Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5 to 6 hours.
• Toss the cubes about in the marinade every hour or so to keep them well moistened.
• Light a layer of coal in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
• Remove the meat from the marinade and string the cubes on 4 long skewers, pressing them firmly together.
• Broil 4 inches from the source of the heat, turning the skewers occasionally, until the meat is done to your taste.
• For rare meat, allow about 10 minutes in all; well-done meat will take about 15 minutes.
• Slide the meat off the skewers onto heated individual plates and garnish with the scallions, quartered lemon and coriander.