Chicken and Cous Cous

3 cups cooked cous cous
1 Tbsp Olive or veg. oil
1/2 cup coarse chopped almonds
Pinch of garlic powder
4 chicken breasts (skinless)
2 cups medium salsa
1/2 cup water
4 Tbsp. dried currents (or raisens)
2 Tbsp. honey
1 tsp. cumin
1 tsp. cinnamon

Heat oil in large skillet until hot.  Add almonds.  Cook 1-2 minutes or until golden brown.  Remove almonds, set aside.  Add garlic, stir and cook 30 seconds.  Add chicken, brown for 4-5 minutes on each side.  In medium bowl add rest of ingredients.  Mix well.  Add to chicken.

Reduce heat to medium.  Cover and cook 20 minutes or until chicken is tender and juices run clear.  Stir in almonds.  Cook cous cous according to package.  Serve over cous cous.

*Corn bread compliments well

Recipe:  Robin Friedbaum

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Beef Brisket

1 (5-6 lb.) brisket

Marinate:
1/2 cup Italian dressing
3/4 cup hot water
1 pkg. Lipton onion soup mix
1 pkg. brown gravy mix
1 can sliced mushrooms

Marinate brisket in fridge for several hours.  Cook in marinade at 270 degrees for 5-6 hours.

Reserve left over marinade and add water and cornstartch to make gravy.

Serve with boiled redpotatoes, mashed with skins and left lumpy.

Recipe:  Angela Haycock

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