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Joe

CHICKEN AND YELLOW RICE
1/2 c. olive oil
1 frying chicken, cut up
1 green pepper, chopped
3 c. water
1 tbsp. salt
1 c. raw rice
2 pimientos, cut in strips
1 onion, chopped
2 cloves garlic, cut
3/4 c. tomatoes
1 bay leaf
1 Bijol (saffron)
2 oz. can sm. peas
Heat oil in frying pan. Add chicken and brown well on both sides. Add onions, garlic and green pepper. Cook for 5 minutes. Add tomatoes and water. Cook for 5 minutes. Stir in bay leaf, salt, Bijol (saffron) and rice. Cover and bake at 350 degrees for 20 to 30 minutes or until tender. Garnish with peas and pimientos. Yields: 4 servings.

YELLOW RICE AND CHICKEN
1 fryer, cut up
1 onion
2 cloves garlic
1 bay leaf
1 lb. rice
4 oz. olive oil
Pinch of saffron
1 sm. jar pimento
1 bell pepper
2 tbsp. salt
6 oz. tomatoes
1 1/2 qts. water
1 can tiny green peas
Yellow food coloring
Brown chicken in olive oil. Add to that the onion and garlic (chopped) and brown. Place all this in large greased casserole. Add other ingredients except chopped pimento and peas. Cook for about 1 hour or until rice is done at 450 degrees. Cover tightly except for last 15 minutes to brown chicken. Decorate with peas and pimento.

YELLOW RICE AND PORK (OR CHICKEN)
1/2 c. chopped onion
4 pieces chicken (remove skin) or 3
pork chops, chopped, deboned
2 cloves garlic
1 tbsp. vinegar
1/2 c. chopped pepper
1 pkg. Sazon Qoya con azafran (for
color and flavor) or 1/4 tsp. Bijol
1/4 tsp. cumin
2 tbsp. vegetable oil
1 sm. can tomato sauce
1 1/2 c. white rice
1 1/2 c. hot water
1/2 tsp. salt
Saute onion, pepper, garlic, cumin, tomato sauce, oil and Sazon, salt, until onions are soft. Add meat, chicken or pork. Simmer 5 minutes. Add water and rice. Cover. Simmer, stir occasionally. Cook until rice is soft.

CHICKEN AND YELLOW RICE CUBAN STYLE
1/4 c. Spanish olive oil
1 1/2 sm. chickens (3 1/2 lb.) cut into quarters
1 med. onion, finely chopped
1/2 med. green pepper, finely chopped
2 cloves garlic, minced
1 lg. ripe tomato, peeled, seeded and chopped
1 tsp. fresh lemon juice
1 bay leaf
1 tsp. chopped parsley
1 tsp. salt
1/4 tsp. hot sauce
Generous pinch saffron
3 1/2 c. chicken stock
2 c. long grain rice
1 can tiny French style peas, heated
1 can pimento, cut in thin strips
Parsley sprigs
Heat 2 tablespoons oil over moderate heat in heavy non-iron 10 inch frying pan until hot (not smoking). Cook chicken 2 or 3 pieces at a time until pale gold, adding more oil when necessary, then transfer to heavy flame-proof casserole with tight cover. Adjust heat to moderately high. Add onion, green pepper and garlic to hot drippings in pan; cook, stirring until onion turns gold. Stir in tomato, blend and spoon mixture over chicken. Add lemon juice, bay leaf, chopped parsley, salt and hot sauce. Add saffron to 1 1/4 cups of stock, bring to a boil and simmer 5 minutes. Add to chicken, cover casserole and simmer over low heat until chicken is tender, 15 to 20 minutes. (Meanwhile preheat oven to 325 degrees.) Bring remaining stock to a boil and add to chicken. Add rice, bring to a boil once more, then cover casserole tightly and transfer to oven. Bake for 20 minutes (until rice is tender and liquid is absorbed). Uncover and garnish with peas, pimento and parsley sprigs.

CHICKEN AND YELLOW RICE
5 lbs. chicken
6 c. broth or water
1 1/2 c. tomato juice
1/2 green pepper
1 med. can pimento
2 tsp. turmeric
2 tsp. salt
3 bay leaves
1 med. onion
3 c. rice
3 cloves garlic
Boil chicken until tender and take off bone. Cut green peppers and onion in small pieces. Mix all ingredients in a large baking pan. Put on stove top and bring to a boil. Cover and bake in oven 25 minutes at 375 degrees to 400 degrees.

CHICKEN AND YELLOW SPANISH RICE
2 cut up whole chickens
1/2 stick margarine
1/2 c. diced onion
1/2 c. diced bell pepper
1/2 c. diced pimento
3 c. uncooked rice
6 c. broth
2 packets Vigo yellow rice seasoning
Boil 2 cut up chickens until done. Pick chicken from bone into a bowl. Melt butter in large pan. Add rice. Cook until golden brown, add onion, chicken, bell pepper and pimento. Saute for a few minutes. Add broth. Then add yellow rice seasoning. Salt and pepper to taste. Cover and simmer until water is cooked away and rice is tender.

YELLOW RICE AND CHICKEN
Chicken (breasts, thighs, legs, whatever you like)
Approx. 3 tbsp. olive oil
Approx. 3 tbsp. oleo
1 med. onion, chopped
1-2 cloves garlic, grated or crushed
Several sm. pieces green pepper (opt.)
Chopped pimientos (opt.)
Tomatoes, peeled, diced, no seeds (opt.)
Beer or water
Vigo yellow rice seasoning
Few strands saffron
1 pkg. sazon seasoning (opt.)
Salt & Pepper to taste
Long grain rice, rinsed
Brown chicken pieces in oil and oleo in large Dutch oven. Add onion, garlic and green pepper and saute. Add beer or water or both. Use twice the amount of liquid as rice. I use 6 cups of liquid (3 cups beer and 3 cups water). Add tomato, pimiento and all seasonings. Simmer until chicken is done. Add rice (I use 3 cups). Boil 2 to 3 minutes and turn to low and cover with lid and simmer for approximately 25 minutes until rice is done. You can also use the same ingredients and substitute ham, pork or shrimp for the chicken.

BAKED CHICKEN AND YELLOW RICE
2 1/2 lb. chicken
5 c. water
1 lg. onion
1 tsp. salt
2 c. rice
1 1/2 c. canned tomatoes, crushed
1 green pepper, diced
1 tsp. Vigo or Spanish seasoning
Cook chicken in water; take off bones, saute pepper and onion in oil; add tomatoes, cook about 15 minutes. Put rice and chicken in baking pan with four cups chicken broth. Salt to taste. Add tomato mixture and Spanish seasoning. Blend well. Cover with foil and bake at 375 degrees for 45 minutes. Chicken will come to the top of the rice. Serves 8.

BLUEBERRY KUGEL
8 oz. cooked noodles
3/4 c. sugar
1/2 pt. sour cream
1/4 lb. butter
1/2 lb. cream cheese
4 eggs, beaten
1 tsp. vanilla
Juice of 1/2 lemon
Pinch of salt
1 can blueberries
Mix all ingredients together. Pour in a rectangular pyrex dish; spread drained blueberries over top of Kugel. Bake 1 hour 325 degrees. Serves 16 people. Can be frozen and easily be doubled.

SWEET NOODLE KUGEL
1 lb. wide noodles, cooked
1/4 lb. margarine
1 pt. sour cream
8 oz. cream cheese
4 eggs
1 can crushed pineapple (drained, saving a little juice)
1/2 - 1 c. white raisins
1 box instant vanilla pudding
Mix into noodles the margarine and sour cream. In blender, put cream cheese, eggs, pineapple and a few drops of juice; add to noodles. Add the raisins and pudding and mix well. Put into large greased baking dish. Top with crushed corn flakes. Bake at 400 degrees about 1 hour until top is browned.

SWEET KUGEL
4 eggs
1 c. sugar
1 (16 oz.) cottage cheese
1 pt. sour cream
1/2 c. melted butter
16 oz. wide noodles
Juice of 1 lemon
Raisins
CinnamonTOPPING:
Brown sugar
Crushed flake cereal
Dabs of butter
Mix eggs, cottage cheese, sour cream, sugar, cinnamon, raisins, and lemon juice. Add melted butter. Mix in cooked noodles. Bake 350, 30-35 minutes. Easy to freeze; reheat 15 minutes.

NOODLE KUGEL
1 lb. broad noodles, cooked
1 c. sugar
1 lb. cottage cheese
1 1/2 tsp. vanilla
1/4 lb. melted butter
1 c. white raisins
7 eggs
3 c. milk
1 pt. sour cream
1 lg. can diced peaches (drained)
other fruit i.e. pineapple can be substituted
TOPPING:
1/2 c. crumbled corn flakes (or corn flake crumbs from box)
1 tsp. cinnamon
1 tsp. sugar
3 tbsp. butter
Mix all ingredients together in a very large bowl. Pour into a 9x13 pan and refrigerate overnight, or at least for 4 hours. Consistency will be loose before refrigeration but will set when chilled. When ready to bake, mix topping ingredients (not butter) in a small bowl and sprinkle over pudding. Dot with butter and bake at 350 for 1 1/2 hours or until golden brown. Serves 15-20.

SWEET KUGEL
2 (12 oz.) pkgs. med. noodles
4-6 grated apples
1/2 box white raisins
1 jar apricot-orange marmalade
8-9 eggs (beaten)
2 cubes margarine
1/2 c. sugar
Vanilla to taste
1-2 tbsp. orange juice
While noodles are boiling, mix all other ingredients together then drain noodles. Mix all ingredients with noodles saving some melted margarine and cinnamon to pour on top. Makes 5 square foil pans. Grease well. When cool flip over and cut. Bake at 350 degrees for 1 hour - 1 1/2 hours.

TRADITIONAL LUKSCHEN KUGEL
1 lb. med. egg noodles
6 med. eggs
1 1/2 c. milk
1 c. cottage or pot cheese
1 c. sour cream
1/2 c. sugar
1 c. raisins
1/2 c. brown sugar
1/2 c. walnuts or pecans
1 tbsp. cinnamon
Preheat oven to 350 degrees. Cook noodles in slightly salted water until just tender, then drain. While noodles are cooking, beat the eggs in a large bowl. Add milk, cheese, sour cream, white sugar and raisins. Beat together and then add noodles. Mix well. Pour into a buttered 10 x 14 inch pan.

FINE NOODLE KUGEL
1/2 lb. fine noodles
1/2 lb. creamed cottage cheese
1/2 lb. cream cheese
1/2 pt. sour cream
1/4 lb. margarine
5 eggs
2 c. milk
3/4 c. sugar
1 tsp. vanilla
1 tsp. salt
Melt margarine in pan and beat eggs, sugar, vanilla, salt and milk. Beat all cheeses, then add egg mixture. Gradually add sour cream, then pour melted margarine in mixture. Add noodles and bake at 350 degrees for 3/4 to 1 hour. Add cinnamon on top.

NOODLE KUGEL
2 to 3 eggs
1 1/2 c. cottage cheese
3/4 c. plain yogurt
8 oz. cream cheese, softened
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/4 c. honey
Few dashes salt
2 apples, peaches or pears, sliced
10 oz. wide flat egg noodle
s--TOPPING:--
1/2 c. bread crumbs
1/4 c. wheat germ
1/4 c. brown sugar
1 1/2 tsp. cinnamon
1. Preheat oven to 375 degrees. Bring a large pot of water to a boil and boil noodles until tender. Drain well and butter.
2. Beat together eggs, cottage cheese, yogurt, cream cheese, vanilla, cinnamon, honey and salt. Pour this over the noodles, add the fruit and stir well. Spread in a buttered 9 x 13 inch casserole.
3. Mix together topping ingredients and sprinkle on top. Bake for 35 minutes. Serves 8.

NOODLE KUGEL
1/2 lb. bag egg noodles
3 eggs
1 lg. cream cheese
1 stick margarine
1/2 c. sugar
1 1/2 c. milk
1/2 tsp. vanilla
Crushed cornflakes
Cinnamon-sugar
Cream margarine and cream cheese. Add eggs, sugar, milk and vanilla. Cook and drain noodles. Mix noodles with milk mixture. Pour into greased 9 x 15 inch pyrex pan. Top with crushed corn flakes and cinnamon sugar. Cover with foil. Bake at 325 degrees for 1 hour, cut when cool.