my cards, bits of papers and torn from a magazine recipes are falling apart, i will start with this one.

Garlic Chicken
2 tbsp all purpose flour
1/4 tsp pepper
4 chicken breasts, skinned
1 tbsp vegetable oil
2 heads garlic, separated into cloves and peeled
1 cup chicken stock
1/2 cup apple juice
1/2 tsp dried thyme
In plastic bag, combine flour and half of the pepper; add chicken and shake to coat.  In Dutch oven, heat oil over medium high heat; brown chicken.  Transfer to plate. 
Add garlic and any remaining flour to pan, cook, stirring, for 2 minutes.  Add stock, apple juice, thyme and remaining pepper; bring to boil, scraping up brown bits.  Simmer over medium low heat for 5 minutes.  Return chicken to pan; cover and cook for 20 to 25 minutes or until no longer pink inside and garlic is very tender. 
We like to serve this with mashed potatoes.  It is fast and delicious.

Kangaroos

2 tbsp buttermilk
Crust:
1 tsp active dry yeast
1 2/3 cups all purpose flour
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp butter
3/4 cup buttermilk
Pizza Filling:
3/4 pound lean ground beef
1 cup of pizza sauce
1 tsp of dried oregano
1/2 tsp pepper
pinch of salt
1 cup shredded (skim milk) mozzarella cheese
Pizza Filling:  In nonstick skillet, brown beef over medium heat, breaking up meat with spoon, about 3 minutes.  Drain off fat; stir in pizza sauce, oregano, pepper and salt.  Let cool.
Crust: In measure, combine yeast with 1 tbsp warm water; let stand for 10 minutes.  In large bowl, combine flour, sugar, baking powder, baking soda and salt; cut in butter until crumbly.  Stir in yeast mixture and buttermilk. On floured surface, knead just until dough holds together; divide into 8 pieces.  Roll out each piece into 6 inch circle.
Place 2 heaping tbsp of filling on half of each circle of dough.  Sprinkle 2 tbsp mozzarella over each mound of filling.  Moisten edges of dough with water; fold dough over to make half moon shapes, sealing edges firmly with fork or fluting edges decoratively. Brush tops with buttermilk.  Place on ungreased baking sheet; bake in 350 degree oven for about 15 to 20 minutes r until golden brown.  Makes 8 servings. 
Variations:
Curry Filling:  In nonstick skillet over medium heat, brown 1/2 pound ground turkey for 3 minutes.  Stir in 1/2 cup each diced onion, diced potato and frozen peas, 1/2 cup water, 1 tbsp curry powder, and salt and pepper to taste.  Reduce heat to medium low; cook for 12 to 15 minutes or until vegetables are tender.  Stir in 2 tbsp chutney.  Let cool.