Ingredients:
5 chicken breasts with bone
1 stalk Foxy-brand Celery
1 Foxy-brand Carrot, whole
5 Foxy-brand Carrots, sliced 3 zucchinis, sliced
salt and pepper
egg noodles (or eggless noodles)

Cooking Instructions:
In a stockpot, boil chicken, celery stalk, whole carrot, and salt and pepper to taste.
When chicken is cooked, remove celery and carrot. Set aside chicken. When cooled,
debone and cut into small pieces. Add sliced carrots to broth and cook approximately
15 minutes. Add zucchini, noodles, and chicken. Cook until noodles are tender.

Ingredients:
4 large baking potatoes
1/2 small butternut squash
1 cup grated American cheese (can substitute other cheese)
1 bunch Foxy-brand green onions (diced) 1/3 cup soft butter (or margarine)
salt
pepper

Cooking Instructions:
Wash potatoes (do not wrap in foil) and place on middle rack of preheated oven. Bake
for 1 hour at 450. While potatoes cook, steam the butternut squash. Halve, place face down
in a dish with a small amount of water and microwave until tender, 3-4 minutes. When tender,
scoop squash meat out into a mixing bowl. Remove potatoes from the oven and halve, lengthwise.
Scoop out most of the potatoes, leaving a little around the edges. Add potatoes to mixing bowl.
Add butter. Add salt and pepper. Mix together until the consistency of lumpy mashed potatoes.
Scoop mixture into the potatoes skins and place on baking sheet. Sprinkle on diced Foxy-brand
green onions. Cover with grated cheese. Bake for 10 more minutes. Remove from oven and serve.

Ingredients:
1lb blade steak
1 can cream of mushroom soup
1 cup chopped Foxy-brand celery
1 tablespoon capsicum (sweet or bell pepper)
2 tablespoons butter 1/2 cup uncooked rice
1 cup chicken stock
2 sliced onions
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
Cooking Instructions:
Cut the meat into 1/2-inch cubes and cook with onions,
Foxy-brand celery and capsicum in butter until the meat is browned.
Add uncooked rice, chicken stock, soup, soy sauce, salt and pepper and water.
Bring to boil, cover and turn the heat down very low and simmer gently for 1 hour
until meat and rice is tender.
Stir occasionally and add a little extra water if required.

Ingredients:
FRITTERS:
1 1/2 cups ground cooked ham
2 cups sifted flour
2 cups boiling water
4 eggs
cooking fat for deep frying CUMBERLAND SAUCE:
1 cup ham drippings, free of fat
1 lemon
1 orange
2 tablespoons prepared mustard
1 cup port or Madeira wine
1 cup red currant jelly
2 tablespoons wine vinegar
1/2 teaspoon ground ginger
salt, pepper and cayenne to taste

Cooking Instructions:
FRITTERS: Stir the flour into rapidly boiling water and continue to cook, stirring vigorously,
until the batter leaves the sides of the pan. Lower the heat and beat in the eggs, one at a time.
Remove from the heat and stir in the ham. Bring the fat up to 390 degrees F. on a thermometer
and drop the batter by teaspoons into it. Cook until golden brown all over, then drain on
absorbent paper. Serve with Cumberland sauce.

CUMBERLAND SAUCE: Grate the rind of the lemon and the orange, then squeeze the juice
from the fruit. Combine these with all the other ingredients and cook together until well blended.
Season to taste. Makes 3 cups.

Ingredients:
1 banana
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 scoop strawberry ice cream
Pineapple topping Chocolate syrup
Strawberry topping
Chopped walnuts or pecans
Whipped cream
Cherries, halved

Cooking Instructions:
Peel banana and slice lengthwise. Top with one scoop of each ice cream. Put pineapple topping
on the vanilla ice cream, chocolate syrup on the chocolate ice cream and strawberry topping on
the strawberry ice cream. Top with chopped nuts and whipped cream. Garnish with cherries.

Ingredients:
3 Cups Blackberries
2 Cups Water 1 Package Powdered fruit pectin
5 Cups Sugar

Cooking Instructions:
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to
boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring
frequently, or until thick.

Ingredients:
1 1/2 cups sugar
2 eggs
3 to 6 tablespoons cocoa
Pinch of salt 1/2 cup butter
3/4 cup milk
1 teaspoon vanilla
1 pie shell

Cooking Instructions:
Mix all ingredients together and pour into pie shell. Bake for 45 minutes to one hour at
325 degrees. Refrigerate for at least 4 hours before serving.

Serving Suggestions:
Serve with whipped cream.

Additional Comments:
The consistency of the pie will change with the time baked. For a creamy filling, bake a
round 45 minutes. For a more cake-like filling and crunchier crust, bake for one hour.