2 cup black-eyed peas,dried
2 quart water,more if needed
1 ham bone with trimmings
3 onion,medium,chopped
2 bay leaves
1 1/2 teaspoon salt
1 teaspoon pepper
Wash the beans well in cold water several times, then place in a large,
heavy stew pot and cover with water. Allow to soak overnight. The next
morning (start early - beans like to take their time), pour off the soaking
water, and ham bone, 8 cups of water, onion and seasonings. Put on the back
of the stove and let simmer gently until beans are very tender, usually
about 4 hours. Add more water if needed. Remove and discard ham bone. If
the water looks a bit scant pour in 1-2 cups more. When beans are good and
tender remove about a cupful of the beans and mash well with some of the
bean liquid. (This can be done in a blender, of course.) Return mashed
beans to pot, taste for seasoning, and serve steaming hot over freshly
cooked white rice.
New Year's Sausage
2 lb pork sausage; (bulk roll)
1 chopped bell pepper
1 chopped medium onion
1 1/2 cup diced celery
1 cup raw rice
1 pkg dry chicken noodle soup mix
1 can (10 oz) cream of mushroom soup
3 1/2 cup boiling water
1/2 cup chopped almods
Brown sausage. Drain sausage. Add bell pepper, onion and celery. Saute
until chopped vegetables wilt. Add rice. Stir. Add dry soup mix and canned
soup. Stir in boiling water. Combine all ingredients, except almonds in 2
quart casserole. Cover. Bake at 350 degrees for 45 minutes. After 30
minutes, mix lightly with fork, sprinkle with almonds.
New Waldorf Chicken Salad
5 black peppercorns
1 bay leaf
1 garlic clove, halved
4 chicken breasts
2 green onions
1 celery stalk
2 red apples
1/4 cup toasted pecans, coarse chop
----DRESSING----
1/2 cup plain yogurt
1/3 cup light mayonnaise
2 tablespoon fresh parsley, chopped
2 teaspoon lemon juice
2 teaspoon dijon mustard
1/4 teaspoon pepper
1. In large shallow saucepan, pour in water to depth of 2 inches; add
peppercorns, bay leaf and garlic. Heat over medium heat until simmering
(small bubbles form but do not break surface of water).
2. Add chicken to pan in single layer, meaty side down; cook for 15-20
minutes or until no longer pink inside. Using tongs, transfer chicken to
plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken
can be covered and stored for up to 4 hours.]
3. Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley,
lemon juice, mustard and pepper. (Dressing can be covered and refrigerated
for up to 8 hours.]
4. Meanwhile, thinly slice onions and celery. Pull off skin from chicken.
Pressing small paring knife against bone, cut off each breast to remove in
1 piece. Cut lengthwise into 1/2-inch wide strips; cut crosswise into
1/2-inch cubes.
5. One apple at a time, slice off 1 side close to core; repeat 3 more
times. Layer each piece cut side down; cut in half horizontally. Holding
layers together, cut into 1/2-inch wide strips; cut crosswise into 1/2-inch
cubes.
6. In large bowl, combine chicken, green onions, celery, apples and pecans.
Add dressing and stir gently to coat well.
Variations:
New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet
red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tb
chopped fresh basil; omit lemon juice.
Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper,
chopped, and 1/4 cup currants; sprinkle salad with 1/4 cup toasted sliced
almonds. Dressing: Omit parsley and mustard. Add 3 tb chopped fresh
coriander, 3/4 ts curry powder, 1/4 ts each ground cumin and ginger, and a
pinch of salt.
Source: Canadian Living magazine, Aug 95 Canadian Living Test Kitchen:
Cooking Lesson recipe
New Delhi Spiced Chicken
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon chili powder -- * pure
1 black pepper -- to taste
3 tablespoon butter -- or margarine
4 boneless skinless chicken
1 breast halves -- cubed
2 onions -- chopped fine
2 tomatoes -- chopped
2 green bell peppers -- chopped fine
1 celery stalks -- chopped fine
3 parsley sprigs -- minced
2 garlic cloves -- minced
1/3 cup seedless raisins
1 tablespoon dry sherry
1 1/2 teaspoon lemon juice
* Pure chili contains only chili powder. There are no other spices in it.
Strengths vary from mild to fiery hot. If you cannot find pure chili for
this recipe, try regular chili.
1. Heat two tablespoons butter or margarine in a large skillet. Place first
six ingredients (all the spices) in skillet and brown for 1 minute over
high heat. 2. Have the chicken breasts boned, skinned and cut into
bite-sized cubes. Place chicken in skillet with browned spices; stir to
coat well, then brown 1 minute longer or until chicken has turned white on
the inside (cut a piece to check). Remove from pan and set aside. 3. Add
remaining butter to pan and saute onions over high heat until limp. Add
remaining ingredients, including browned chicken, and cook over medium heat
until celery is tender but still slightly crisp. Vegetables will give off
some juiciness as they cook.
Serve over brown rice.
