Maust Museer: To serve 6:
2 cups plain yogurt
2 shredded cucumbers
¼ cup fresh mint
¼ cup fresh dill
¼ cup chopped green onion
2 Tbs chopped garlic
Salt to taste
Garnish: thyme, sesame
and lemon slice

Chicken Kabobs in Yogurt Dill Marinade 2 cups yogurt
½ cup chopped garlic
¼ cup lemon juice
½ cup chopped dill
2 chicken breasts

Chicken Fried Steak
Kitchen of James and Annetta White

4 beef cutlets
2 cups flour
½ cup cracker meal

Egg Batter:
2 eggs beaten
1 teaspoon salt
½ teaspoon pepper
2 cups milk

Gravy:
Oil from frying cutlets
Enough flour to make paste texture
1 teaspoon salt
½ teaspoon pepper
2 cups buttermilk

Tostones

2 green plantains
very hot water
oil for frying

To peel plantains, make ¼ inch lengthwise slits every inch or so, immerse plantains in water for 5 minutes, loosen edge of peel, pull off – cut into 5/8 inch rounds, fry in 350 oil till just softened and barely colored – drain and cool slightly – smash flat by pressing down on rounds with any flat surface, as in a ramekin, bottom of a skillet, etc. – tostones should be 1/16 inch thick – return them to the hot oil and fry till crisp and golden, drain, let cool at room temp.

Shrimp salad

1T chopped cilantro
2 C chopped, cooked shrimp
¼ cup small diced red onion
¼ cup small-diced celery
¼ cup small-diced carrot
2 each roasted, peeled jalapenos, chopped
2 ears roasted corn, kernels cut
3 T mayo
2T sour cream
1T limejuice
¼ t cayenne
salt, white pepper to taste

combine all ingredients, stir – remove approx 1.4 of mixture and puree in food processor – return puree to mixture stir to mix.

Boiled Kale & Currant Salad with Lemon Miso Dressing

1 bunch organic kale, stalks removed and chopped
2 organic carrots, grated or julienned
1 cup organic dried currants

Directions
Bring large pot of water to a rolling boil. Place kale stalks in water. Cook 2 - 3 minutes or until bright green and slightly tender but still a bit crunchy. Remove from water and place on a bamboo mat to cool.

Place kale leaves in boiling water for 1 - 2 minutes or until they are still slightly tender, but still bright green. Remove from water and place on a bamboo mat to cool. (The bamboo mat allows air to circulate around the greens, cooling them quickly so they don't continue to cook. Spreading them out over the bamboo mat also helps facilitate quick cooling. Avoid running the greens under water to cool them as vitamins and minerals may be washed away.)

Place carrots in boiling water 1-2 minutes or until bright orange and slightly tender, but still a bit crunchy. Remove from water and set aside.

Arrange kale on platter and sprinkle currants and stalk rounds on top. Arrange carrots as garnish.

Prepare Lemon Miso Dressing and pour over the salad. Serve.

Lemon Miso Dressing

1/4 cup organic lemon juice
1 teaspoon organic white miso
1 - 2 tablespoons organic tahini, Tohum brand recommended
1/8 cup organic cold pressed extra virgin olive oil
spring or filtered water, to thin to desired consistency

Directions
Blend first three ingredients together, add olive oil and mix well. Add water to thin to desired consistency, and pour over or toss into salad.

Chewbacca Chicken Salad

2 ½ pounds diced boiled chicken
1 cup mayonnaise
3 Tbs- sweet relish
1 Tb black pepper
1 tsp curry
2 Tbs chopped picked jalapeño’s
¼ cup chopped pecans
¾ cup diced celery
¼ cup chopped yellow onion

Cube chicken and boil until fully cooked, then cool.
In a mixer combine all ingredients except chicken.
Once thoroughly mixed add the chicken and mix until the chicken breaks down to smaller pieces. Salt to taste. Bon appetite!