Tahini Dressing

1 cup tahini
1/2 cup water
1/2 cup plain yogurt
2 tbsps. lime juice
4 cloves garlic-crushed

Blend all ingriedients untill smooth. Makes 2 cups

New Orleans Chicken

1 5-pound stewing hen
1/2 cup olive oil
1/2 cup whole wheat flour
1 1/4 cup chopped onions
1 cup chopped celery(including leaves)
1/2 cup green bell pepper
3/4 cup diced garlic
10 button mushrooms
2 cups diced tomatoes
1 tbsp. finely diced jalapenos
1 tsp. crushed oregano
1 1/2 tsp. dry thyme
1 tsp. basil
1 cup dry red wine
4 cups chicken stock
Salt to taste

Cut hen into serving size pieces.Larger pieces may be cut into two pieces. In a two gallon dutch oven,heat the oil over medium heat.Add the flour-using a wire wisk,stir constantly untill golden brown roux.When browned add onions,celery,bell pepper,garlic,mushrooms,tomatoes,and jalapenos.Saute 5-10 minutes or untill the vegtables are wilted.Then add the chicken and blend well.Continue cooking 3 minutes.Next add the tomato paste,oregano,and thyme and mix well.Add wine and chicken stock, a little at a time,stir constantly untill all is mixed well.Bring to slow boil and reduce to simmer.Cover and cook,stirring occasionally,for about one hour.Add small ammounts of chicken stock if the mixture becomes too thick.Season to taste with salt and continue cooking untill chicken is tender.Serve over brown or wild rice.

Cinnamon Baked Custard

4 eggs
1 1/2 cup milk
2/3 cup sugar
1/2 tsp.vanilla
1 tsp. cornstarch
1/8 tsp. salt
1 cup evaporated milk

Place all ingredients in blender- blend untill well mixed. Divide custard
between 4-6 custard cups. Place filled cups in 9" x 13" pan. Add 1" of water
to pan.Place pan in 350 oven and bake 20-25 minutes.Chill 4 hours before serving.