Chicken Livers with sauteed Apples and Onion Rings

Chicken Livers with Onions and Apples Rings

Ingredients

Chicken Livers (approx. 12, buy a container of chicken livers)
1 Spanish Onion sliced into rings.
1 crisp Apple
1 teasp.sugar
salt
1 tablespoon flour
paprika
sherry
3 skillets
butter

Directions

Rinse and drain 12 chicken livers. Cut in half, there is a stringy bit in the middle of the liver, I discard that and keep the plump bits around it. Season lightly with a 1/4 of salt, paprika and 1 tablespoon flour sprinkled lightly. Heat 2 tablespoons butter in a skillet.Slice a Spanish onion and saute onion till golden brown. In the meantime,peel and core an apple. Cut 4 slices approx. 1/2 inch thick. Sprinkle with sugar. Heat 2 tablespoons butter in another pan, cook apple gently for about 8 minutes.
In the third skillet, melt 2 tablespoons butter, cook livers gently till browned on all sides. Remove livers and add to the pan 1/4 cup sherry. Stir to lift the glaze and bring to boil.
Pour the glaze over the livers, add the onions on top and place the apple slices around the edge. This dish is very nice with apples and we often get out some apple sauce as well to go along with it.

brightly colored soup

Brightly Colored Soup (vegetable soup)

Ingredients

butter
onion
celery
russet potato
2 of each yellow, orange, red peppers (6 all together)
3 cans chicken broth
1 28 oz can crushed tomatoes
salt
pepper
sugar
oregano

Directions

Melt 1 tablespoon butter in saucepan
Add chopped onion and 2-3 stalks celery chopped.
Simmer covered for 10 mins.
Add 1 russet potato chopped
6 peppers chopped (2 orange, 2 yellow, 2 red)
3 cans chicken broth
1 can crushed tomatoes
Add salt and pepper
2 teasps. sugar
2 tablespoons oregano
Bring to boil and then simmer for 30 mins.

kibbee kebabs

Kibbee Kebabs ((Stuffed Kibbee Spheres)
Ingredients

3 lbs ground beef (90%)
2 cans Campbell’s Beef Broth
2 1/2 cups finely cracked wheat (bulgar #1 fine)
allspice
salt
pepper
yoghurt (Greek yoghurt,or even better, homemade)
cinnamon
walnuts (optional)








Directions

Make the filling first
Spray a small frying pan with vegetable oil or Pam
Saute 3/4 cup of ground beef in pan over medium heat till meat is brown, keep tossing.
Add a shake of salt, a shake of pepper and 1/2 teasp. allspice.

Remove meat and place in a small bowl (draining off juices from the pan)
Add 5 tablespoons Greek yoghurt (thick like cream cheese) see how to make yoghurt (ghiban)
Mix together
Add 1/2 cup chopped walnuts (optional)

Mix well together

To make the kibbee kebabs:

Using a very large mixing bowl, pour in 1 1/2 cans of Campbell’s beef broth
In another bowl, place 3 cups finely cracked wheat (bulgar) and cover with water.
Pour water off very slowly into sink trying not to lose too much of the cracked wheat, the chaff will float to the top and pour off.

Add cracked wheat to beef broth, squeezing out any excess water with your  hands.

To the cracked wheat and beef broth add,
2 1/4 lbs ground beef
a palmful of salt
1/2 palmful of pepper
a palmful allspice
large dash of cinnamon.



Dip your hands into cold water first and mix all together with your hands. The damp hands help the spices to be thoroughly mixed into the meat. You may have to add a bit more water if the mixture gets too sticky.


To form the meat into spheres, take a small
amount of the meat and shape the meat mixture
into a sphere about 3 inches long.

 Using your forefinger, press a hole at one end and work the finger into the meat sphere, forming a hole by rotating and pressing against the palm of your hand until the thickness of the outer shell is approximately 1/4 inch thick.


With a teaspoon, place a small amount of the stuffing into the cavity.

Gently close open end with finger of other hand, while working with the kibbee, have a bowl of the remainder of the beef broth on hand, dip your fingers in while forming the spheres, use the both to seal ends. This makes the kibbee taste better


Fry in olive oil and serve with Greek yoghurt.







May be frozen uncooked or cooked.

Any left over stuffing is great just to eat on its own!

chicken pot pie

Chicken Pot Pie

After I’ve made a roast chicken, a chicken pot pie the next day is another way to use leftover chicken meat.

Ingredients

1 leek
1/2 onion
3 carrots
2 stalks celery (leave the leaves on)
frozen peas
frozen corn (optional)
a handful of snow peas
cooked chicken
cream of mushroom
leftover gravy

I basically go on a treasure hunt in the fridge first, any cooked vegetables that are left over, a boiled potato , mushrooms, I throw in to the pie ..............

Directions

Chop all the vegetables, and stir fry in a little oil, lower heat after 4 minutes and cover for another 5 minutes. The vegetables should be just beginning to soften, but are still crunchy. Pour in a cup of gravy and stir in a few tablespoons cream of mushroom soup. At this point I add 1/2 a bag of frozen peas and 1/2 a bag of corn. Stir altogether a few times and let rest while you make the pastry.

Pastry

2 cups flour
1 cup spry
1 teasp. salt
1/4 cup water

Place 2 cups flour in a bowl, add 1 teasp. salt and mix together a bit, add 1 cup spry and rub the flour and spry together until the flour is like thick breadcrumbs. Add 1/4 cup ice cold water and bring the flour and water together so it is in a ball. Don’t work the flour too much, it will get heavy.
Flour a board, and roll out half the dough so that it will fit in a pie dish with the sides overlapping. Press the dough into the sides and base of the pie dish.
Cover the base of the pie dish with chopped chicken meat, as much or as little as you desire. I go for less meat, more vegetables. So I might have a cup of chopped chicken.
Then pour the vegetable mixture over the top of the chicken.
Roll out the other half of dough, place over the top of the pie dish, pinch the two layers together around the rim of the pie dish so the dough is sealed.
Make a few incisions in the top of the dough to allow steam to escape.
Bake in oven at 350 degrees F. for 35 minutes.

roast chicken

Roast Chicken in a Clay Pot
On Saturdays,my grandmother would make a chicken on the rotisserie. I think chickens tasted better long ago, we had peas and new potatoes, oh and gravy. Her stuffing was wonderful and none of us have ever been able to reproduce it. Perhaps it was the sea which gave the magic to it all, but I have searched for this taste of roast chicken for years. My mother would use a clay pot to roast the chicken, it is very very close to the taste I search for.............and easy to do. That’s if you have a clay pot. I’ve given up trying to regain the stuffing taste....

Ingredients

Whole chicken for roasting
6 rashers bacon
1 lemon
salt
pepper
1 tablespoon butter

Directions

Immerse the clay pot in a sink of cold water for a good 15 minutes before baking.
Wash the chicken inside and out with cold water. Remove giblets, neck and liver from inside the cavity.
Pour a handful of salt into the palm of your hand and generously shake pepper over the salt. Rub the inside of the chicken with the salt and pepper.
Pierce the lemon with a fork all over the skin and place the lemon inside the cavity.
Pour another handful of salt and generous shakes of pepper into your hand and rub all over the outside of the chicken.
Divide the butter into three blobs and put on top of the chicken, then cover with 6 rashers of bacon so that the bacon is draped all over the breast.
Place the chicken in the clay pot and put in cold oven covered.
Turn the oven to 350 degrees F
The chicken is generally done after 2 hours.
Very moist and most tasty.

If you don’t have a clay pot, you can rub the chicken all over with oil, then the salt and pepper, the butter and some bacon. Place in hot oven at 350 degrees F. uncovered, keep basting every 20 minutes.
As a rule, it needs 20 minutes to the pound.

meat loaf

Meat Loaf

Ingredients

2 lbs ground beef (or a mixture of beef, pork and veal)

1 can cream of mushroom soup
1 packet Lipton’s dried onion soup
1 egg
1 cup bread crumbs
3 tablespoons chili sauce
1 shake tobasco sauce
1 shake Worcester sauce
1 clove garlic mashed
1/2 bottle ketchup

Directions
Preheat oven at 400 degrees F.
Mix all above ingredients together very thoroughly except the ketchup.
Take a loaf tin, spray with Pam and pack firmly down into the tin. Make sure you do not have any air bubbles in the loaf.

Bake at 400 degrees F. for 15 minutes.
Lower oven to 350 degrees F., pour the ketchup generously over top of loaf and continue to bake for 1 hour.

Serve with macaroni cheese.

Can be eaten cold next day as a sandwich......