Thank you Kathy Kuk!

Kathy Kuk gave me a recipe for some chocolate Andes Mint cookies at the ladies lunchon. I made them yesterday and I must say that Matt LOVES them, and I do too.

Chocolate Andes Cookies

Heat in a large saucepan, over low heat, until oleo is melted

3/4 cup oleo (I used margerine because I didn't have oleo)
1 1/2 cup of brown sugar
2T water

Remove pan from burner and add 12 oz. chocolate chips. Stir until melted. Cool 10 minutes.

Add 2 eggs and stir well.
Stir in:
2 1/2 cups flour
1 1/4 t. baking soda
1/2 t. salt

Cover and put in the fridge for several hours or overnight.
Pre heat oven to 350 deg.
Roll cookie dough in 1 inch ball (approx.) and bake for 10 minutes on an ungreased cookie sheet.
Just after they come out of the oven, put Andes Mint on top. When mint is soft, spread it like frosting.
We made 4 and a half dozen with this recipe.

Kashmiri Chicken

Not very spicey but very India, Indian
Serves 6
You need:
3 Tablespoons vegetable oil
3 large onions, finely sliced
10 peppercorns
10 cardamon
2 inch piece of cinnamon stick
2 inch piece of root ginger, chopped
2 cloves of garlic, finely chopped
1 teaspoon chilli powder
2 teaspoons paprika
salt
3 lbs boneless skinless chicken breasts
1 cup plain yogurt

Method:
heat oil in a deep, lidded frying pan. Add the onions, peppercorns, cardamon and cinnamon and fry until the onions are golden.
Add the ginger, garlic, chilli powder, paprika and salt and fry for 2 minutes, stirring occasionally. Add the chicken pieces and fry until browned.Gradually add the yogurt, stirring constantly. Cover and cook gently for about 30 minutes.
Serve with Basmati Rice

Angel Lush Cake

I made this for the Ladies Lunchon and it is SO EASY. It takes about 15 minutes to make and 1 hour to chill.

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

I got this from Kraft Food and Family Magazine. Here is the web link http://www.kraftfoods.com/jello/recipe.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=Angel%20Food%20Cake&u3=**13*20&wf=9&recipe_id=51103