Thanks Sandy.

the American meal I seasoned my chicken breasts, dip in egg, dip in bread crumbs and parmesan cheese and bake in oven til firm (that is how I tell if my meat is done).
Sliced Irish potato and boiled just a bit - sauteed onion and garlic in margarine and then added a few tbls of flour and cooked the "paste" a bit then added milk to the level of how much sauce I wanted to make. Stirred forEVER and turned to thick cream sauce (Bechemel), added a bit of velvetta cheese slices and put the taters and sauce into a pan in the oven to bake with a bit more cheese on top. OMG it was so darn good. Good thing I swim every day lol.

Pumpkin rice is easy too. Hardest part is cutting the rind from the pumkin...its hard! For soups I leave it on but remove it and cut pumkin into small-ish diced. This time I used real coconut - crack open cut into pieces and used blender to pulverize it with the coconut wata. Then squeeze out all the juice into a pot (or strain).....add usual thyme, smashed scallion, cut garlic, thinly sliced scotch bonnet (I use one whole small but its to taste), pinch of salt and the diced pumkin.....boil just until it softens a bit. Then when ready you just add the rice and cook until done. Rice/wata measurements are something that I have had to practice to get right and each pot always turns out different but I LOVE pumkin rice even more than rice and peas. In Texas I am used to my rice and beans served separate (lol).

Hope that helps.........