Chocolate and other food groups

Hello again! I'm back at last with a couple of yummy recipes. Here's one for Tandoori-Style Chicken. Surprisingly, my kids ALL liked this one. It helped that it smells AMAZING while it's cooking. It's spicy, but not too hot. If you want it hotter, add more cayenne. No pictures, sadly, but maybe next time. Oh, and wear an apron. This stuff stains. TANDOORI STYLE CHICKEN with freezer meal options 1/2 c. plain yogurt 2 Tb. lemon juice 2 tsp. paprika 1/2 tsp. salt 1/2 tsp. ground cayenne pepper 1/2 tsp. cumin 1/2 tsp. ginger 1/2 tsp. turmeric 1/8 tsp. pepper 2 garlic cloves, minced ( double these ingredients for a freezer meal ) 4 boneless skinless chicken breasts, about 1 lb. In small bowl combine all  marinade ingredients. Cut each chicken breast into strips and add to marinade. I like to use a Ziploc bag - then you can throw the whole thing away when you're done. ( For freezer options, throw the whole thing in the freezer at this point along wi...

This is from the Make a Mix Cookbook and it's been a popular recipe at my house. Ellen loves these meatballs; in fact, she prefers them to 'store bought' ones. Meatball Mix 4 lbs. lean ground beef 2 eggs, slightly beaten 1 c. dry bread crumbs 1/2 c. finely chopped onion 1 Tb. salt 1 tsp. pepper 1 1/2 c. milk Preheat oven to 375 degrees. Combine all ingredients and mix well. Shape mixture into 1 1/2 inch meatballs. Bake in a mini muffin pan for best result, or place on an ungreased baking sheet with an edge and bake for 25 to 30 minutes or until done. If using a baking sheet, turn once during cooking. Remove immediately and drain on paper towels. When cooled, put 20 meatballs each into 4 freezer containers, leaving 1/2 inch space at top. Seal and label. Freeze. Use within 3-4 months. Makes about 80 meatballs. I separated out 1/4 of the mix for Asian meatballs and added 1/2 tsp. red pepper flakes. Then I added 1 1/2 to 2 tsp. Italian seasoning to the rest and made Italian mea...