Ingredients

* 3 Tbsp (or more) of vegetable oil
* 1 large onion, chopped (1 1/2 to 2 cups)
* 1/2 red bell pepper, chopped
* 2 garlic cloves, minced
* 2 Tbsp fresh minced ginger
* 2 Tbsp yellow curry powder
* 1/2 teaspoon ground cumin
* 2 mangos, peeled and diced
* 2 Tbsp cider vinegar or white vinegar
* 1 1/4 cup water
* 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
* 1/3 cup golden raisins
* 1/2 cup heavy cream (can substitute all or partially with coconut milk)
* Salt and pepper
* Cilantro for garnish

Method

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.

Ingredients:

* 2 1/2 to 3 1/2 pounds chicken pieces
* 1 cup all-purpose flour
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* milk
* shortening or oil for frying
* .
* Cream Gravy
* 3 tablespoons drippings from frying chicken
* 3 tablespoons flour
* 2 1/2 cups milk
* 1/2 cup cream
* salt and pepper

Preparation:
Pour all drippings from skillet into a small bowl; measure and return 3 tablespoons to the skillet and place over medium heat. Stir in flour until well blended, scraping up brown bits from bottom of skillet. Cook for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thickened and creamy, stirring constantly. Season with salt and pepper to taste. Serve with the chicken, along with a side vegetable and rice, fries, or potatoes.

This flavorful tuna casserole is a family-pleaser you’ll make again and again. Serve this casserole with a tossed salad for a perfect meal any day of the week.
Cook Time: 45 minutes
Ingredients:

* 1 can (about 7 to 8 ounces) tuna, drained
* 8 ounces elbow macaroni
* 4 tablespoons butter
* 3 tablespoons finely chopped onion
* 2 tablespoons finely chopped green bell pepper
* 2 tablespoons all purpose flour
* 3/4 teaspoon salt or seasoned salt
* 1/8 teaspoon pepper
* 1 cup milk
* 1/2 cup frozen peas, thawed
* 1 can cream of mushroom soup
* 1 cup shredded Cheddar cheese
* buttered soft bread crumbs

Preparation:
Cook macaroni in boiling water according to package directions until tender, drain and rinse.

Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender. Add flour, salt and pepper; cook, stirring, until smooth and bubbly. Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly. Pour the mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until nicely browned.

Tuna casserole serves 4 to 6.