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I. CURRY

1: Get a small onion, some garlic, a hunk of ginger 2: Chop that shit up. You don't have to chop it finely because you're going to puree itlater. I use a microplane for the ginger because it gets rid of the fibers, but if you don'thave one just chop that too.3: Sautee until the onion is slightly softened4: Puree! If you don't have a food processor, just chop everything up finely to start.The pureeing is more for texture than flavor.5: Chop your meat up into bite-size pieces. I used chicken here, but pork or beef isfine too. If you're poor or vegetarian I guess you could use a can of beans or someshit.6: Sautee until brown on all sides7: Add your puree back in with half a can of diced tomatos and 1/4 cup chicken broth8.) Add your spices: a few shakes of chili powder, a few shakes of tumeric, ateaspoon of garam masala and a teaspoon of cumin.8: Add your spices: a few shakes of chili powder, a few shakes of tumeric, a teaspoonof garam masala and a teaspoon of cumin.9: Simmer until meat is cooked through: cut a thick piece in half to check. If you'relow on liquid put a lid on it.10: Serve with cock sauce and rice for maximum nom.1

II. MEXICAN LASAGNA

1.5 lbs of ground beef An onion, dicedA bell pepper dicedCan of diced tomato2 bags of shredded cheeseA jar of salsaA bag of tortilla chipsBrown the beef in a pan, use spices to taste.Layer that stuff in glass pan thing, you’ll end up with a lot of layers, and this probablyenough for two of those dishes. Make sure the top layer is cheese, and the bottomlayer isn’t cheeseCook it at 350 for like 20 minutes.

III. LAMB AND SOUP

Leeks, Potatoes, Garlic, Pepper, Lemon Juice, Chicken broth, a little oil, some butter,and some fruit juice to drink while you work.You will also need a nice clean stove with a small pot, a larger pot, and a pan. Preheatthe oven to about 250 degrees. Okay, it's time to start.If you have large pieces you can make very small incisions on the side into the fat,like on a rack of lamb, and insert slices of roasted garlic. I've topped it with rosemary,Lemon Juice, some chicken stock to keep it moist and coarsely ground pepper. Wrapit up and slow cook it for a little while until you get the doneness you want (I had tocook it to well done because my roommates hate medium rare, sob!) Now for the leeks.The good thing about the leeks I buy is they come in packs of 3, usually 1$ per leek.If you're making the potato leek soup by itself, it's usually 2$ a person at the most.This recipe I used 6$ worth of leeks, 1$ worth of potatoes, 1.69$ for the box of stock and about 50cents for the milk. Butter and garlic maybe 50cents combined. It made*alot*.As for the leeks, I roughly chop them up after washing them to this point, where thewhite inside starts to turn dark green.Cook the Leeks in a pot with butter until it's all soft. Alternatively, you could cook itin oil until clear, but that gives it a different taste, and I like the creaminess of the better better.Add some more Stock and lots of pepper and other spices you'd like and stir, letting itsimmer away.This is the point you want to stop pouring milk/stock/liquid into it. I went too far andhad to drain some out (sob) but if you use less than this it will be more of a pasty,really thick soup. I know one of my friend's likes making a cold version of this for summer with lots of milk in it.And finally, put it all together with some buttered sour dough bread, cranberryraspberry juice and a few roommates out in the dining room.2

IV. MUSHROOM BROCCOLI/ CHICKEN WITH RICE

4 heads of broccoli8-10 chicken thighs, skinless2 cans of cream of mushroom soupCut up chicken breasts into bite sized pieces and line the bottom of a roasting pan or ceramic baking dish with a lid. Empty one can of soup onto the chicken and stir well.Cut the broccoli into similar sized pieces, and top. Empty the second can over top of it, and stir well. For optional tastiness, add shredded cheddar and/or Parmesan. Cook for 45min-1hour at 450degrees or until the broccoli looks 'wilted' and issoftened/chicken is cooked. Serve with rice. This makes enough for 4 college studentsfor supper, as well as one or two tupperware containers of leftovers for lunch if you'relucky.

V. PAPRIKA CHICKEN

1 chicken breast to;2 ? regular sized onions (the ones you buy in 10lb bags)2-5 tablespoons of Sweet PaprikaChop onion into large chunks and fry lightly in oil until clear and soft. Chop thechicken into bitesized pieces. Move the onion to the edges of the pan, and place thechicken in the middle. Stir until chicken is completely cooked (this is important elseyou get strange textured chicken). Add paprika to taste, and fill the pan with enoughwater to not cover. Simmer for 1-4 hours or until the paprika becomes pasty. Addwater as needed. Serve with dumplings and sourcream(see dumpling recipe). Serves 1 person ? multiply the recipe by the amount of people you intend to serve. Note: If you “boil” the mixture the onions will turn to mush and the chicken will become tough, dry, and flaky. This is best done in a crock pot on low heat for all day.I prefer my chicken with a strong paprika flavour, but you can easily use very little.3