July 16th, 2006 by alice
Tags: Cake, Soup, Spice, Tomato
INGREDIENTS
- 1packagespice cake mix
- 1cancondensed tomato soup
- 3largeeggs
- 1/3cupvegetable oil
- 1/2cupraisins
- 1/4cupwater
- 1/2cup choppedpecans
- cinnamonbuttercream frosting
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease 2 9″ round cake pans.
- Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
- Beat on low 1 minute.
- Stop mixer, scrape sides of bowl.
- Beat on medium 2 to 3 minutes.
- Fold in raisins and pecans.
- Bake 28 to 31 minutes.
- Remove to cooling rack for 10 minutes.
- Invert cake 2 times until right side up.
- Then cool 30 minutes more.
- Frost with Cinnamon Buttercream Frosting.
- Store in refrigerator, covered, until ready to serve.
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July 16th, 2006 by alice
Tags: Greek, Rice, Spinach
INGREDIENTS
- 1 1/3cups uncookedrice
- 1 (28 ounce)cancrushed tomatoes
- 2 1/2teaspoons fresh mincedgarlic
- 4onions, chopped
- 1-2tablespoonbutter
- 1packagefrozen spinach, thawed and slightly drained(about 2 cups)
- 1cupvegetable broth
- 1cup crumbledfeta cheese(approx)
DIRECTIONS
- Set oven to 350 degrees.
- In a med-large deep, flame and oven-proof casserole dish, saute the onions and garlic in butter, until soft.
- Add the broth, rice, tomatoes and spinach; stir to mix.
- When mixture begins to boil; cover and put in oven for 45-50 minutes, or until rice is done.
- Top with Feta cheese to serves.
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July 16th, 2006 by alice
Tags: Chicken, Hearty, Soup, Vegetable
INGREDIENTS
- 2-3lbschickens
- 1 (15 ounce)canchicken broth
- 1 (15 ounce)canVeg-All
- 1 (15 ounce)canstewed tomatoes
- 1 (4 ounce)jarmushrooms
- 1bagfrozen okra
- 1bag frozenbutter beans
- 1mediumonion
- 1tablespoonred peppers
- 1tablespoonsalt
- 1tablespoonblack pepper
- 3largered potatoes
- 3tablespoonsoil(or bacon drippings)
DIRECTIONS
- Wash and clean chicken and put in a large stock pot.
- Boil chicken till tender and the meat is falling off the bone.
- Debone the chicken and set aside.
- {Youwill add this to the soup 30 mins.
- before done.
- }In the broth{stock} of the boiled chicken, add the extra can of broth along with all the other ingredients including the oil.
- Cut your potatoes into large chunks and dice the onion in small pieces.
- Cook at medium heat stirring occasionally to keep from scorching on the bottom.
- Oil can be substituted with margarine of your choice.
- You can add garlic to this recipe or more salt if desired.
- Cooking time varies as to how high of temperature you cook the soup, but average time for the vegetables to get done is about an hour, but add your deboned chicken 30 mins into cook time.
- Serve over rice.
- Great for someone ill.
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July 16th, 2006 by alice
Tags: Compote, Dried, Fruit, Ukrainian, Uzvar
INGREDIENTS
- 4ouncesdried prunes, pitted
- 4ouncesraisins
- 8ouncesdried apples, slices
- 8ouncesdried pear halves, quarters
- 1cuphoney(clover or wild)
- 1cinnamon stick
- 6cloves
- 2quartsapple cider
- 1lemon, juice and peel of
DIRECTIONS
- Combine fruit in a large pot and fill with enough cider to cover it by a third or more.
- (The fruit will absorb a lot of liquid.) Add cloves and lemon peel.
- Simmer until the larger pieces are cooked but not falling apart.
- Pour off liquid and cook until reduced by a third.
- To reduced liquid add honey, cinnamon, lemon juice, and fruit.
- Reheat, stirring.
- Taste, and add more lemon juice if needed.
- It should not be cloyingly sweet; the taste of the fruit should dominate.
- Serve warm in crystal or clear glass bowls.
- Keeps in the refrigerator for up to 2 weeks.
- Traditional Ukrainian Cookery.
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July 16th, 2006 by alice
Tags: Chicken, Lemon, Olives, Preserved, Tagine
INGREDIENTS
- 2-4clovesgarlic, minced
- olive oil, for pan-frying chicken and mixing marinade(or any oil)
- 1-2chicken, cut into serving sized pieces(or similar amount of chicken breasts)
-
Spices
- 1/4teaspoonblack pepper
- 1/4teaspoonground ginger
- 1pinchsaffron
- 1teaspooncumin (optional)
- 1teaspoonturmeric (optional)
- 1cinnamon stick or3-5 pinchesground cinnamon (optional)
- 1teaspooncoriander (optional)
- 2onions, finely chopped
- 2cupschicken broth or chicken stock(or water)
- 1cupgreen olives
- 2preserved lemons, cut into slices(see recipe I have posted)
- salt, to taste
DIRECTIONS
- Mix the garlic, some black pepper, and a spoonful of oil.
- Rub the chicken with the mixture and set aside for a few hours or overnight.
- Heat the oil in a large dutch oven (or tagine cooking pot, if you have one).
- Fry the chicken until all sides begin to brown.
- Add spices.
- (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions.
- Stir-fry over high heat for a few minutes.
- Add chicken broth, stock, or water.
- Bring to broil.
- Reduce heat.
- Cover, but leave a crack for steam to escape.
- Simmer over low heat for thirty minutes or more.
- Add olives and preserved lemons.
- Add salt and adjust seasoning.
- Continue to simmer.
- Remove chicken and set aside.
- If necessary, bring sauce to boil, stirring continuously, until thickened.
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