Chicken carrot cream sauce with striped quill pasta

1 white onion
2 chicken breasts
1 lb. carrots
1/2 lb. cut green beans
1/4 lb. cashew nuts
1 c. white cooking wine
2 c. sour cream
salt and pepper to taste
curry and parsley to taste

Sauté onion until translucent. Add cubed chicken, cubed carrot, cut green beans, and cashew nuts. Mix in white cooking wine, sour cream, and spices.

Serve over white penne rigate noodles. Save leftover noodles and sauce together in one container. This dish is especially exquisite when reheated the following day with a box of Junior Mints for dessert.

Spicy black-eyed pea and tomato soup

5 slices bacon cut into small pieces
2 jalapeño peppers, finely chopped
1 garlic clove, minced
1 pinch black pepper
1 pinch salt
3 c. beef broth
3 c. swiss or cheddar cheese, grated
1 c. chopped onion
2 cans diced tomatoes
4 15-oz. cans black-eyed peas

Sauté bacon in large saucepan until lightly browned. Add onion, jalapeños, tomatoes, garlic, salt, and pepper to bacon drippings; sauté five minutes. Add broth. Add peas to mixture. Add cheese and simmer gently until cheese is melted.

Mother's hot water cornbread

1 1/2 c. self-rising cornmeal
2 c. boiling water
3 tbsp. vegetable oil

Place cornmeal in a mixing bowl. Bring water to a boil in a tea kettle or pan. Pour oil in skillet on high heat. Pour water slowly over cornmeal until it is thick enough to spoon into hot oil. Reduce heat a little and brown on each side, using spatula to press flat after turning once, being careful not to burn. Place cornbread on plate with paper towel to cool.

Be sure to make enough of this so an archaeologist can have seconds, because he really likes it!