TALK TKL - 10-24-97
Kitchen to Kitchen Recipe Swap
Apple Pancakes
Indian Coconut Curry
Curries
Chocolate Cinnamon Snaps
Crisp Molasses Cookies
Eggless Ginger Cookies - Rolled
German Gingerbread Cookies
Ginger Cookies
Molasses Cookies
Moravian Christmas Cookies
Penne Arrabiatta
Orange Glazed Pork Loin
Orange Chipotle Marinated Pork Chops
Zucchini Bread (2)
Oliver's Hasty Chicken
Rosemary Herb Wreath
American Chop Suey
Pat's Fried Ice Cream
The Drinking Man's Pot Roast
Chicken in Pomegranate Sauce
Pomegranate Dressing

Betsy-TKL (07:15:58 am) :
Date: Fri, 29 Jul 1994 22:37:14 EDT
From: "Richard F. Matejka" matejkrf@PICARD.ML.WPAFB.AF.MIL
* Exported from MasterCook Mac *
Apple Pancakes
Recipe By : Prevention Quick and Healthy Low Fat Cooking
Serving Size : 4 Preparation Time :0:15
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c flour -- sifted
1/3 c cornmeal
1 tbsp baking powder
1 tsp ginger
1/2 tsp baking soda
2 c nonfat yogurt
3/4 c egg whites -- whipped
1/4 c honey
2 tbsps applesauce
1 lg apple -- shredded
Prepare a skillet with cooking spray. Meanwhile, in a blender, blend flour,
cornmeal, baking powder, ginger, baking soda, yogurt, egg white, honey, and
applesauce until smooth. Stir apples into the batter. Heat skillet on medium
until hot. Ladle in the batter, using 2 to 3 tablespoons for each pancake.
Sizzle until lightly browned and cooked through, about 2 minutes each side.
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Betsy-TKL (07:22:18 am) :
Date: Fri, 12 Jan 1996 10:58:17 -0800
From: Andrea Wagner WAGNA@FOSTER.COM
Light and Fluffy Buttermilk Pancakes
From Cook's Illustrated, Jan 1996 issue
Ingredients
1 c. all purpose flour
2 t. sugar
1/2 t. salt
1/2 t. baking powder
1/4 t. baking soda
3/4 c. buttermilk
1/4 c. milk (plus another Tablespoon or so if batter is too thick)
1 large egg, separated
2 T. unsalted butter, melted
Vegetable oil for brushing griddle
Mix the dry ingredients in a medium bowl. Pour the buttermilk and milk into
a 2 cup Pyrex measuring cup. Whisk in egg white. Mix the yolk with the
melted butter, then stir into the buttermilk mixture. Dump the wet
ingredients into the dry ingredients. Whisk until just mixed.
Heat griddle or large skillet over medium high heat. Brush griddle
generously with oil. Griddle is hot enough when water sizzles confidently on
surface (for some reason I find that instruction humorous.) Pour 1/4 c.
batter onto griddle, being careful not to overcrowd. When top surface
bubbles and bottom is brown (2-3 minutes) flip cakes. Cook until other side
is brown (1-2 minutes).
I've made these several times and I think they get "fluffier" with 1/2 t.
baking soda instead of 1/4 t. No difference in taste.
Blueberry variation
Follow above recipe. When pouring batter on to griddle, use a little less
than 1/4 cup. Add 7 blueberries to the top of each pancake. Continue cooking
as normal.
Whole Wheat variation
Use 1/2 c. whole wheat flour in place of 1/2 c. all-purpose flour.
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Betsy-TKL (08:08:30 am) :
Indian Coconut Curry
From the Peasant's Choice cookbook by James Barber.
1T butter
1/2 onion, grated
1/2 onion, thinly sliced
1t ground coriander
1/2t paprika
1c grated coconut
1/2t salt
juice of 1/2 lime (or lemon)
1/2 can (14oz/398ml) coconut milk
3 hard-boiled eggs
chopped cilantro
basmati rice
Soak the saffron in 1T coconut milk for a few minutes. Melt the butter in a
medium-sized saucepan or frypan and saute the
onions, coriander and paprika. Add the grated coconut and stir well until it
starts to brown. Add the salt, lime juice, coconut
milk and saffron and stir until it thickens (don't boil). Simmer for 5
minutes and pour over the cooked eggs. Serve with
chopped cilantro and basmati rice.
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Betsy-TKL (08:11:05 am) :
From: Hui-Wen Chen hwchen@festival.ed.ac.uk
Newsgroups: rec.food.recipes
Curries
1 lb savoury base
1 onion
4 oz creamed coconut
1 tsp curry powder
1 tsp chilli powder
2 oz peeled tomatoes
1 tsp salt
Boil the savoury.
Chop onions fine and lightly fry.
Mix creamed coconut and onions.
Add the curry and chilli powders and continue to fry.
Add salt and tomatoes, continue frying on low heat, then add the
savoury.
Dilute to taste with water.
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Betsy-TKL (08:14:50 am) :
Basil Chicken in Coconut-Curry Sauce
From: http://www.avana.net/~japi/recipe/
This spicy fusion of Thai and Indian flavors in this ethnic dish isn't for
the faint of heart
4 skinless boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. cracked black pepper
1/4 tsp. chili powder
1/4 tsp. ground turmeric
1 large red onion chopped (1 cup)
5 cloves garlic minced
2 jalapeno peppers seeded and minced
1 tbsp. olive oil or cooking oil
1 14 oz can coconut milk
2 tsp. cornstarch
3 tbsp. snipped fresh basil
1 tbsp. finely chopped gingerroot
Hot cooked rice
Rinse chicken; pat dry cut into 1-inch pieces; place chicken in a medium
bowl. Mix in the salt, coriander, cumin, cloves, cinnamon, cardamom, black
pepper, chili powder, and turmeric. Sprinkle over chicken and then toss well
to coat. Cover and let stand for 1-2 hours in refrigerator.
In a skillet cook the onion garlic and jalapeno in hot oil over medium high
heat for 2 minutes. Remove reserving drippings in skillet. Add half of the
chicken. Cook and stir for 2-3 minutes or till chicken is tender and no pink
remains. Remove chicken from skillet. Repeat with remaining chicken.
Combine coconut and cornstarch and carefully add to the skillet. Cook and
stir till thick and bubbly and the chicken mixture, basil and gingerroot.
Cook two more minutes.
Garnish with red onion wedges and fresh basil if desired.
Better Homes and Gardens Prize tested recipe
Neeraja Narayanan, New York, NY
April 1997
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Betsy-TKL (2:03:06 pm) :
Title: Chocolate Cinnamon Snaps
Categories: Chocolate, Cookies
Servings: 6
2 c All-purpose flour
1/2 ts Baking soda
1 ds Salt
1/3 c Unsweetened cocoa
Powder
2 ts Cinnamon
3/4 ts Cloves
1/2 c Softened butter or
Margarine
1/2 c Granulated sugar
1/4 c Molasses
1 Egg
Preparation time: 15 min. Baking time: 10 to 12 min. Oven temperature: 350
degrees F.
A chocolate sugar cookie with the spice of a gingersnap. Perfect for the
holidays!
For 4 dozen cookies you will need:
1. In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon
and cloves.
2. In another bowl, cream the butter until soft. Gradually add sugar,
beating until fluffy.
3. Beat in the molasses and egg. Add flour mixture. Blend until a stiff
dough forms.
4. Roll dough (half or a quarter of dough is easier to work with) on a
lightly floured board to a 1/8-to 1/4-inch thickness.
5. Cut into favorite shapes. Place on a lightly greased cookie sheet.
Sprinkle with cinnamon-sugar.
6. Bake at 35 o degrees F for 10 to 12 minutes depending on thickness. Cool
a minute on sheet before removing to a rack to complete cooling.
7. Repeat with remaining batches. Store in a tin when completely cooled.
Variations: The cookies can be sprinkled with chocolate sprinkles ot
holiday colored sugar.
Source: Great American Recipes.
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Betsy-TKL (2:03:52 pm) :
Title: Crisp Molasses Cookies
Categories: Cookies, Osg
Servings: 1
1 c Shortening
1 c Sugar
1 c Molasses
1 tb Vinegar
1 tb Ginger
1 ts Cinnamon
1/2 ts Salt
2 ea Eggs; well beaten
1 ts Baking soda
1 tb Water; hot
6 c Flour
Place first 7 ingredients in sauce pan, heat to boiling. Remove from stove,
cool and add eggs, soda which has been dissolved in hot water, and flour.
Turn on floured board and roll very thin. Bake on greased baking sheet in
moderately hot oven 350 F. about 15 minutes. Makes 6 doz. crisp cookies.
Source: Mrs. A. H. Pettit, Hartford Grange, Trumbull County, OH Mrs. C. G.
Handley, Madison Grange, Licking County, OH
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Betsy-TKL (2:04:33 pm) :
Title: Eggless Ginger Cookies - Rolled
Categories: Cookies
Servings: 1
1 c Sugar
1 c Shortening
1 c Molasses; baking
1 c Milk; sour
2 ts Baking soda
1 ts Ginger; to taste
1 ts Cinnamon
Flour enough to roll. Note: Combine ingredients adding enough flour to roll
without sticking to board. Cut, bake in 425 F. oven. Source: Mrs. J. G.
Love, Union Grange, Trumbull County, OH
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Betsy-TKL (2:06:14 pm) :
Title: German Gingerbread Cookies
Categories: Cookies
Servings: 1
3/4 c Soft margarine
1/2 c Brown sugar
2 ts Ginger
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ground cloves
1 Egg
3/4 c Molasses
3 c Flour
1 ts Baking soda
1/2 ts Baking powder
Mix all ingredients together well. Make balls of dough the size of
walnuts, and place them on a greased cookie sheet 3-4" apart. Flatten with
a glass dipped in sugar. Bake at 325 F for 6-8 minutes. Or, if you like,
refrigerate overnight. Roll out cold dough for cookie shapes cut with
cookie cutters. If dough is sticky, add flour.
Source: Scholastic 'Let's Find Out' Multi-Cultural Cookbook by Jean
Marzollo Nov./Dec. 1990 Week Four - ISSN 0024-1261 * VOL 25
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Betsy-TKL (2:06:50 pm) :
Title: Ginger Cookies
Categories: Cookies
Servings: 30
1/2 c Butter, chopped
1/4 c Dark corn syrup
1/2 c Sugar
2 c All-purpose flour
1 tb Powdered ginger
1 ts Baking soda
Lemon Glace' Icing:
1 3/4 c Powdered sugar
Juice of 1 lemon, strained,
-warmed
1 ts Butter
Preheat oven to 375 F (190 C). In a bowl placed over a saucepan of hot
water, place butter, dark corn syrup and sugar. Stir until butter is melted
and sugar is dissolved.
Sift flour, ginger and baking soda. Stir into warmed mixture until a stiff
dough is formed. Wrap in plastic wrap and refrigerate 20 minutes.
On a floured board roll out to 1/8-in thickness and cut into 2-in rounds.
Place on greased cookie sheet and bake 15 to 20 minutes, or until lightly
browned. Cool on a wire rack.
Icing:
Sift powdered sugar into a small bowl. Stir in lemon juice and butter until
smooth. Spread icing onto cold cookies.
Makes about 30 cookies.
Source: Gifts From The Pantry By Annette Grimsdale
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Betsy-TKL (2:13:21 pm) :
Title: Molasses Cookies
Categories: Cookies, 1941
Servings: 6
1 c Molasses
2 c Sugar
4 1/2 tb Vinegar
1/2 c Water
1/2 lb Chopped nuts
1 1/2 ts Cinnamon
2 Eggs
1 1/2 ts Baking soda
1/4 lb Chopped citron
1 1/2 ts Cloves
1/2 ts Salt
1 c Corn sirup
Flour
Beat eggs until light. Add molasses, sugar, sirup, water, and vinegar.
Sift 2 cups flour. To 1 cup add spices, salt, and baking soda. Combine
with first mixture. Add citron and nuts which have been dredged with 1 cup
sifted flour. Add sufficient flour to make a soft dough. Mix thoroughly.
Turn onto lightly floured board. Roll in thin sheet. Cut with floured
cutter. Place on slightly oiled baking sheet. bake in moderate oven (400 F)
about 10 minutes. 50 servings. Mrs. Hilda Keller, Albuquerque, N.M.
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Betsy-TKL (2:15:10 pm) :
Title: Moravian Christmas Cookies
Categories: Penn-dutch, Cookies
Servings: 1
2 c Shortening
2 1/4 c Brown Sugar
1 qt Molasses
8 c Flour
1 tb Cloves
1 tb Cinnamon
1 ts Ginger
1/2 ts Baking Soda, Dissolved In:
1 ts Vinegar
Use a mixture of butter and lard for the shortening. Sift the flour and
spices together. Add sugar and mix well. Work in the shortening with the
finger tips or with a pastry blender. Add baking soda and molasses and mix
thoroughly. Chill. Roll very thin on floured board and cut with fancy
cookie cutters. Bake at 350ØF about 10 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Bill,DC (2:42:05 pm) : * Exported from MasterCook *
Penne Arrabiatta
Recipe By : Bill
Serving Size : 6 Preparation Time :1:00
Categories : International Cuisine Low Calorie
Low Cholesterol Low Fat
Low Sodium Main Course
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pasta -- Penne
1/2 ounce olive oil
2 teaspoons garlic -- minced
1/2 cup parmesan cheese -- fresh, grated
1 quart tomato sauce
3/8 teaspoon red pepper flakes
as needed chopped parsley
Put a large pot of water on the stove to boil for penne. Cook al dente
according to package. Shock penne by plunging into ice water and stop the
cooking process. Do not allow to over cook.
Mean while, saute garlic and red pepper flakes quickly, (Do Not Brown the
Garlic or it will be bitter.) add tomato sauce and simmer for 10 minutes.
Heat a fresh pot of water on the stove and reheat pasta in batches. Put
pasta in large bowl and put enough sauce to cover, toss with grated parmesan
cheese. Put in 2 inch hotel pan and garnish with chopped parsley. Repeat
process until finished. Hold until service.
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Bill,DC (2:53:27 pm) : * Exported from MasterCook *
Orange Glazed Pork Loin
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Pork loin -- trimmed
1 teaspoon salt
1 teaspoon dijon mustard
3 each garlic cloves -- halved
1 tablespoon orange marmalade
1/2 teaspoon thyme -- fresh chopped
Make slits in the loin and insert a piece of garlic in each. Sprinkle roast
with salt .
Mix marmalade, mustard and thyme, spread on loin.
Place roast into pans. Roast in a 350 degree preheated oven.
Roast until a thermometer reads an internal temperature of 150 degree.
Allow roast to rest for about 10 minutes before slicing. Reserve pan juices
to put in the bottom of the serving pans.
Slice roasts and line up in 2 inch hotel pans. Pour pan juices over the top.
Serve.
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Bill,DC (2:54:36 pm) : * Exported from MasterCook *
Orange Chipotle Marinated Pork Chops
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Healthy And Hearty New American Cuisine
Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork chops
4 ounces onion -- chopped
2 tablespoons garlic -- minced
2 tablespoons chipotle peppers
1/2 cup white wine vinegar
1/2 cup orange juice
1 each orange -- zested
1/3 cup olive oil
1 teaspoon fresh oregano -- chopped
1 teaspoon cumin
2 tablespoons cracked black pepper
salt -- to taste
Puree the onion, garlic and chipotle peppers in a food processor or blender.
Then mix in the vinegar, juice, orange zest, oil and seasonings.
Place pork chops into a container large enough to marinate and pour puree
over chops, turning to coat. Allow to marinate overnight.
Preheat grill and grill chops making diamond marks for appearance and
basting with the remaining marinade. Grill to preferred doneness.
- - - - - - - - - - - - - - - - - -
NOTES : Be careful when adding the chipotle peppers. A good rule of thumb
is, "You can always add more, you can't take away". Also, it is advisable to
where plastic gloves when handling chipotle or any hot chili peppers. It can
burn. If you get on your hands, do not touch your face or any other part of
your body, because what ever you touch, will burn too.
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Betsy-TKL (3:39:25 pm) :
Zucchini Bread
Recipe By : The Fannie Farmer Baking Book
Serving Size : 16 Preparation Time :0:20
Categories : Bread/Any Size
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c flour
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsps salt
2 tsps cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 c skim milk
2 egg whites -- whipped
1/2 c applesauce
1 c sugar
2 c zucchini -- grated
Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a
mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon,
nutmeg, and cloves. In another mixing bowl, combine milk, egg whites,
applesauce, sugar, and zucchini. Add wet ingredients to dry ingredients
just until moistened. Pour batter into prepared pan(s). Bake for 50 to 60
minutes depending on pan size.
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Betsy-TKL (3:41:34 pm) :
From: blants@aol.com (BLants)
Subject: Zucchini Bread
Date: 9 Jun 1994 18:34:04 -0400
Zucchini Bread
4 eggs
2 cups sugar
Mix well.
Add:
1 cup oil
1 tsp. cinnamon
1 tsp salt
1 1/2 tsp baking soda
3/4 tsp baking powder
3 1/2 cups flour
2 cups grated zucchini
1 cup rasins
1 cup chopped walnuts
mix all ingredients well
Grease or spray 2 regular loaf pans
Bake @ 350 for 55 minutes
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Betsy-TKL (3:50:06 pm) :
Jackie - this one's kind of common - but just in case you don't have it...
Date: Thu, 25 Aug 1994 15:40:33 EDT
From: Christine Conneally CCON9508@URIACC.URI.EDU
OLIVER'S HASTY CHICKEN
boneless chicken (1.5 lbs or 3 lbs which ever you want)
Cream of mushroom soup or Cream of celery soup
stuffing
sliced American cheese
First cook the stuffing. Then in a caserole dish spread out the chicken and
spread the soup over chicken evenly. Next add cheese. Then spread stuffing
over top. Place in oven at 350. Let cook for 45 min. for one and half pounds
and one hour for three pounds.
**Note: -3 pounds of chicken serves 4 to 6 people; 1.5 pounds serves 2 to 3
people
-You may substitute American cheese for what ever kind you like
and you may also use any type of cream soup.
-Add spices where you wish
-Have fun and experiment, this is a base recipe
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Betsy-TKL (4:16:30 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.cooking
Rosemary Herb Wreath
Yields 1 Loaf
2 Tbls Warm Water
1 pkg Active Dry Yeast
3 Tbls Butter
2 Tbls Granulated Sugar
1 tsp Salt
1/2 Cup Whole Milk
2 1/4 tsp Rosemary, Dried
1 Egg
2 1/2 Cups All-Purpose Flour
HERB BUTTER:
2 Tbls Butter
1/2 tsp Thyme Leaves, Dried
3 Tbls Parsley, Minced
1/8 tsp Cayenne
Preheat the oven to 350 degrees.
Soften the yeast in the warm (105 degrees-115 degrees) water in a large,
pre-warmed bowl.
Let stand until creamy (about 10 minutes).
Combine the butter, sugar, salt, milk and rosemary in a saucepan.
Heat until warm, stirring to dissolve the sugar and salt.
Beat in the egg.
The mixture should feel lukewarm when adding it to the yeast to combine.
Gradually mix in the flour and work into a stiff dough.
Knead until satiny and smooth (about 3 minutes).
Place in a greased bowl and cover.
Let rise in a warm place until doubled (about 1 hour).
While the dough is rising, melt the butter with the thyme, parsley and
cayenne
in a small saucepan.
Shape the dough into 3 ropes, each about 18" long.
Brush each with the herb butter.
Braid the ropes and shape into a wreath.
Let rise on a greased baking sheet for 30 minutes.
Bake until golden brown (20 to 25 minutes).
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Betsy-TKL (5:39:29 pm) :
Valerie I'm not sure if this is it:
American Chop Suey
1/2 cup uncooked rice
2 large onions
1 lb. hamburger
2 bunch celery
2 cans mushroom soup
1 cup water
Brown meat and onions. Add other ingredients. Bake 2 hours and 15 minutes.
Cover 1st hour.
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(5:53:33 pm) : PAT'S FRIED ICE CREAM
vanilla ice cream
1/2 c. crushed corn flakes
1 tsp. cinnamon
1 can whipped cream
2 Tbsp. sugar
1 egg
oil
Scoop 4 or 5 large ice cream balls; keep frozen. Mix
crushed corn flakes, cinnamon and sugar. Roll frozen ice cream
balls in half of mixture and freeze again. Beat egg and dip
coated ice cream balls in egg, then roll again in remaining
crumbs. (For thicker coating, repeat dipping and rolling.)
Freeze until ready to use. Heat oil to 350 degrees. Place ice cream
balls in basket or use a perforated spoon to lower into hot oil
for 30 seconds. Drizzle with honey and top with whipped cream.
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Judy/AZ (6:05:01 pm) :
THE DRINKING MAN'S POT ROAST
1 tsp. corn oil
3 lb. lean pot roast (your
favorite cut)
flour
salt
1/2 c. Burgundy
1 c. sherry
3 c. beef stock
1/4 tsp. sweet basil
1/4 tsp. marjoram
1/4 tsp. thyme
2 bay leaves, broken
4 carrots, clean and cut in
1/2
4 small potatoes, cut in 1/2
3 onions, quartered
1 Tbsp. corn oil margarine
2 c. sliced fresh mushrooms
2 shallots, chopped
6 Tbsp. Madeira
Put 1 teaspoon oil in a cured heavy iron skillet and
heat. Flour and salt completely the pot roast. Brown roast
over medium heat, turning frequently for 1 hour. Add Burgundy
and simmer off until dry, then add 1/2 cup sherry and simmer
off. Add remaining 1/2 cup of sherry and simmer off. Combine
the beef stock with herbs and pour over pot roast. Cover and
cook 1 1/2 hours. Add carrots, potatoes and onions; cook 30
minutes. Saute the mushrooms, shallots and 3 tablespoons of
Madeira to pot roast. Simmer together 10 minutes. Add remain-
ing 3 tablespoons Madeira.
Makes 8 servings; each contains 3 protein portions, 1
vegetable portion, 1/2 starch portion, 1/2 fat portion, 312
calories and 94 milligrams cholesterol.
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Betsy-TKL (7:58:50 pm) :
Chicken in Pomegranate Sauce
From Empire Kosher: http://www.empirekosher.com/
Adapted from "Persian Cooking" by Nesta Ramazani
(Serves 4)
2 large onions, chopped or sliced
2 tablespoons parve margarine or vegetable oil
1 large chicken, cut into 4 or 8 serving pieces, or 6-8 chicken breasts
2 cups chicken or beef stock
1 cup water
2 1/2 cups finely ground walnuts
4-5 Tbs. pomegranate syrup (substitute sour cranberry juice)
2-3 Tbs. sugar
2-3 tsp. salt
1/2 tsp. saffron (or turmeric)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. pepper
2 Tbs. lemon juice
Saute the onions in the oil or margarine until golden brown. Remove from the
pan. Brown the
chicken pieces in the same pan (you may want to add another tablespoon of
oil here) until light
brown. Add the stock and sautÈed onions. Cover and simmer gently for 30
minutes. Cook and
bone.
Prepare the sauce by stirring the water into the ground walnuts. Stir in the
pomegranate syrup
and sugar, and simmer gently over a low heat for 10-15 minutes.
Combine the cooked, boned chicken and most of its drippings with the walnut
sauce; add the
seasonings and the lemon juice; cover and simmer gently for another hour.
Adjust the
seasonings by adding a little
sugar if too sour, or more pomegranate syrup if too sweet. The chicken
pieces should be
coated with a rich, dark, sweet-sour sauce; there should be plenty of thick
sauce. Serve with
rice.
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Betsy-TKL (8:04:55 pm) :
Pomegranate Dressing
Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pomegranate juice
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons fresh mint -- chopped
1/4 teaspoon dry mustard
1/4 teaspoon salt
In jar with tight-fitting lid, combine pomegranate juice, olive oil,
lemon juice, fresh mint, dry mustard and salt. Cover and shake until
well mixed.
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