Latest Recipes

1 kilo chicken, cut into serving pieces
3 tablespoons soy sauce
juice of 1 lemon
1 cup margarine
1/4 cup finely minced onion
1 cup mushrooms, sliced in half
1 pepperoni, sliced into pieces
1/8-inch thick
2 cups chicken broth
1 tablespoon white wine
1 diced carrot
I 1/2 cups diced potatoes
1 14-ounce can Vienna sausage,
strained and diced
3/4 cup green olives
1/2 cup sweet peas
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 beaten egg

Marinate chicken in soy sauce and lemon for about I hour. Heat margarine in a
large skillet. Brown chicken pieces. Remove the chicken and set aside. In the same
skillet, saute onion, mushrooms and pepperoni. Add the chicken, broth and
wine. Simmer over low heat until chicken is tender. Add carrots, potatoes,
Vienna sausage, olives, sweet peas and grated cheese. Cook for 10 minutes
longer. Season with salt and pepper. Transfer the whole mixture to a greased pie
plate; reserve whatever is left over to eat separately.

Pastry Crust

2 cups flour
1 teaspoon salt
1/2 cup vegetable or corn oil
1/4 cup cold water

Preheat oven to 450 F. Combine flour and salt in a bowl. Make a well in the
center and add the oil and cold water. Stir and mix lightly into a ball On a flat
surface, roll out the pastry and shape it.  Cover the mixture in the pie plate with it
pressing the edges to seal the top. Prick the pastry with a fork to let off steam.
Brush the outside of the pastry with a beaten egg and bake for 15 minutes or until
golden brown. Serve hot.

Yummy!