One ingredient five ways: Caraway seeds

CARAWAY SEED COOKIES
Cream 1 cup butter, using hands. Add 1 cup sugar gradually while beating. Add 1 egg and beat, still using hands; then add another egg and continue beating. Mix in 1/4 teaspoon baking soda dissolved in 2 tablespoons milk, then 2 cups flour, 1/4 teaspoon salt, and 1 tablespoon caraway seeds. Toss on floured cloth, pat and roll to 1/4 inch thick. Cut and bake at 205°C until lightly browned.

CARAWAY CHICKEN
Combine 1/2 cup flour, 1/4 teaspoon onion powder, and 1/8 teaspoon pepper in a plastic bag and toss 6 chicken breasts, boned chicken in it. Add 1/4 cup shortening to a frying pan on moderate heat. Add chicken to the frying pan. Sprinkle 1 tablespoon caraway seeds over the chicken. Pour 1 (11/4 cup) can chicken broth over the chicken and cook gently for 20 minutes or just until all pink is gone; don’t uncover. When finished, remove chicken to platter. Add 1 cup sour cream to juices in the frying pan; stir. Pour over the chicken and serve.

CARAWAY CHEESE POTATOES
Cook 4 large potatoes, peeled and sliced in small amount of boiling salted water for about 10 minutes. Drain, reserve 1/2 cup cooking water. In a casserole, alternate layers of potatoes and 1 cup shredded Mozzarella cheese, sprinkling grated 1/2 small onion, between layers and ending with cheese. Combine 1/2 cup cooking water, 1 (370g) can evaporated milk, 2 eggs, beaten, 1 teaspoon caraway seeds, and 1 teaspoon salt and pepper. Pour over potatoes. Dot with 1/4 teaspoon butter. Bake at 350 degrees for 30 minutes.

CARAWAY SEED BREAD
Cream 1/2 cup butter, 1 cup sugar, and 2 eggs. Sift 2 cups flour with 1 teaspoon nutmeg or mace, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 2/3 tablespoon caraway seeds. Add alternately with 1/2 cup milk. Place in greased loaf pan and bake for 1 hour at 177°C degrees.

CARAWAY SLAW
Combine 2 teaspoons vinegar, 1/2 teaspoon caraway seeds, 1 teaspoon prepared mustard, 1/2 teaspoon salt and 1/2 teaspoon garlic salt. Fold in 1 cup skim yoghurt. Cover and chill. Toss 2 carrots, grated, 4 cups cabbage, shredded and 1/2 cup green pepper, chopped with chilled dressing.
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