Drain juice from FriChick and cut into one-inch pieces. Save juice for use in rice. Peel potatoes and cut into 1 inch pieces. In a saucepan add curry sauce and water and stir together. Layer the potatoes and peas in the sauce and cook (covered) for 10-15 minutes or until potatoes are almost done. Add FriChick, mix thoroughly and simmer on low heat for 5 minutes.

In a skillet, saute okra in oil, stirring frequently until the stickiness is almost gone. Set aside. Wash Prime Stakes to remove the sauce and cut into 1 inch pieces. In a non-stick skillet or saucepan add 1 cup water to 9 oz. jar of sauce, mix well. Spread cut Prime Stake pieces in sauce and evenly spread okra on top. Cover and cook on medium heat until okra is cooked. Adjust salt to taste.

Rinse rice and soak for 20 minutes, drain, place rice with all the ingredients and cook in a rice cooker. Or cook in a saucepan on the stove on medium high heat for 10 minutes stirring constantly, then cover and bake in the oven for 25 minutes at 350 degrees.

Wash cut up lamb and drain thoroughly. In a sauce pan, place lamb, sauce, ginger, and spices and cook in the oven for 50–60 minutes at 350 degrees.

Wash cut up chicken and drain thoroughly. In a sauce pan, place chicken, add sauce, ginger, and spices and cook covered on medium heat for 25 minutes or until done. Stir occasionally so it does not burn, or bake in an oven for 30 minutes at 350 degrees.

Clean fish and cut to 2 inch long pieces. Add sauce and the tamarind water and cook covered on medium heat until cooked. Sprinkle Cilantro. Serve with steaming hot rice. *Tamarind is found in Indian, Chinese and Japanese stores. Cut off 2 inches from tamarind cake and soak in water.

Then remove pulp and add water to fish.

Peel and cut potatoes to 1 inch cubes. In a saucepan add 1 jar of water to 1 jar of sauce and add potatoes and peas and cook covered until potatoes are done.

Mix sauce and water with garbanzos, heat and serve over rice or pita bread.

Wash eggplant and make four cuts lengthwise up to the stem. Do not remove stem. Sprinkle salt inside, stuff the eggplant with sauce and bake in the oven at 350 degrees for 20 minutes on one side, turn the eggplant over and bake for another 15 minutes.

In a non-stick fry pan add oil and frozen okra and stir-fry until dry. Add the sauce and mix gently and let cook until Okra is completely cooked. You may sprinkle a little salt to taste.