Meats

HUNGARIAN CHICKEN

(wheat-free recipe)

1 frying chicken without skin, cut into pieces

5 Tbl. paprika

1/3 tsp. sea salt, 1/8 tsp. pepper

3 Tbl. olive oil

1 large onion, finely chopped

1-2 garlic cloves, pressed

2-3 Tbl. spelt flour

2-3 C. chicken broth or water or veg. broth

1 C. sour cream or goat’s cream cheese, softened

Fry chicken, onions and garlic over low heat for 30 min., gradually adding paprika, salt & pepper. Add stock or water, and simmer until chicken is tender. Cream flour to a smooth paste with a bit of cold water, then add to pan and cook until thickened. Remove 1 C. hot liquid into a bowl, and slowly add sour cream or cream cheese to bowl, stirring constantly. Add back to sauce in pan and stir well. Serve immediately. Excellent served with spaetzle made with spelt flour.

Gus’

Special Snake Burgers

(not made with snake meat)

Great for camping or just for the Barbecue

Mix up your favourite hamburger recipe and instead of forming into round flat burgers, make them more tubular (the shape of a weiner). Cook thoroughly and serve in a hot dog bun with your favourite condiments.

(who says hamburgers

have to be flat and round)

Kids love them!!

Cranberry Chicken serves 4

by Don Ross

of Cactus Springs Restaurant

1 whole chicken cut in pieces or 4 chicken legs back attached cut in �

� cup vegetable oil

1 cup flour

1 can whole cranberry sauce

2 bay leaves

1 tbsp. chicken bouillon

1 tsp. rosemary

� cup orange juice

� tsp. salt

1 tbsp. sugar

1 tsp. pepper

1 oz. Orange liqueur (optional)

Coat chicken pieces in flour, shake off excess, saut� in oil till golden brown, drain off oil - set chicken aside.
Add all other ingredients together in saucepan stirring frequently until hot.
Place chicken in casserole dish, pour sauce on top and cook in preheated oven at 350o f for 30-40 minutes. Always check chicken till juices run clear. Serve
over rice.

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