I am not responsible for anyone who dies  or becomes ill because of these recipes!  I would welcome any recipies from friends to post here!

2 medium onions (I prefer red onions)
6 potatoes
1/2 cup sweet chili sauce (can be purchased at grocery in ethnic foods)
cooking spray

1.  Cut up potatoes and onions into chunks.

2.  Place into baking dish and spray generously with cooking spray
3.  Pour sauce over the potatoes/onions.
4.  Bake for 35 minutes on 350 F (200 C) until potatoes are soft, stiring occationally to redistribute sauce.

Enjoy!

2 1/2 pounds (or 1 kilogram) of fresh carrots.
1 onion
3 cups of water
2 chicken bullion cubes
Fresh or dried corriander-- to taste.

1.  soften (saute)onion
2.  Add water, bullion cubes, cut up carrots and corriander.
3.  Cook until carrots are soft
4.  Cool slightly, place mixture in blender and puree.
5.  Reheat and serve! 
From my friend Mary!   Delicious and very healthy.

 8 oz (real) butter (1/2 stick)
9 oz. plain (all purpose) flour
3 oz cornflower (corn starch)
4 oz castor sugar (this is sugar put into the blender to make it very fine)

Beat butter an sugar until light and creamy.   Sift the flour and corn flour(starch) together and add to mixture.  Roll out, about 1/2 inch thick, and cut with cookie cutters into desired shapes.  Cook for 120 degrees celsius, (220 F) or for about 18-20 minutes- or golden brown.

These are the best shortbread 'cookies' ever made!  The recipe is from Mrs. Mcafee at our church!  She is the shortbread queen!  Have with a hot cup of tea, or dip 1/2 of cookie in melted chocolate!  Yum!

6 egg whites
11/2 cups of sugar
1 tsp vanilla
1tsp white vinegar
1 1/2 cups of cream, whipped
selected fruit to decorate-- ie: Strawberries, blueberries, grapes, rasberries, kiwi, manderin oranges (drained well), pineapple.

Preaheat oven to 300F.(fan assisted ovens 275)  Place waxed paper (baking paper) on an ovenproof plate.
Beat egg whites until bubbly, then slowly add sugar, continuing to beat until peaks form.  Beat unitl thick and glossy, and sugar has disolved.
Gently fold in vanilla and vinegar
Spread mixture onto plate forming a circle.  Bake for 1 hour, or until crisp.  Turn oven off and let pavolova cool in open oven. (pavolova can be made a day before and stored in an airtight container, adding fruit and cream right before serving)
Spread cream onto pavolova and decorate with fruit.
Keep refrigerated.

1 small pumpkin  (or winter squash)
1 small onion diced
1 medium potato pealed and diced
2-3 cups of water
2 chicken stock cubes
Curry Seasoning (to taste)

Cut pumpkin in half, cleaning out the insides.
Place on a baking sheet and roast at 350F. for 30-40 min.
Cool pumpkin, peel off skin, and cut into medium size pieces.
Saute onion in small amount of butter,  adding water, stock cubes, pumpkin, diced potato and curry seasoning.
Cook until potato and pumkin are tender.
Place in blender and puree.
Reheat on stove, adding more curry seasoning if desired.
Serve warm with crusty bread!

• 1 pound broccoli slaw (sold in a bag in the produce department)
• 1 cup sunflower seeds
• 1 cup chopped onions
• 2 packages beef Ramen noodles
• 1/2 cup sugar
• 1/2 cup vinegar
• 1/2 cup vegetable oil
• cayenne pepper (a few shakes)

In a large bowl, combine broccoli slaw, sunflower seeds, and chopped onions. Make dressing from the seasoning packets from the 2 packages beef Ramen noodles and pour dressing over salad; crumble the Ramen noodles and serve on top of each serving.

Thanks to my sister-in-law Crystal for this recipe.

1 cup fresh lime juice

1/2 cup olive oil

4 garlic cloves crushed w/press

2 tbsp. crushed red pepper

salt

8 med. boneless, skinless chicken

1. In bowl, whisk together lime juice, olive oil, garlic, crushed red pepper, and 2 tablespoons salt. In large self-sealing plastic bag, place chicken and lime marinade. Seal bag and refrigerate chicken 8 hours or overnight, turning bag over several times.

2. Preheat broiler, setting rack 4 inches from source of heat, or prepare outdoor grill for direct grilling on medium.

3. Remove chicken from marinade; discard marinade. Place chicken on rack in broiling pan or hot grill rack, and cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once.

Thanks to Amanda Whitmer, -- my dear friend and fellow violinist-- for this Grand Cayman recipe!