In 10″ skillet over medium heat, melt butter; add celery and onions; cook about 10 minutes, stirring occasionally until tender. In large bowl combine vegetables with rye and pumpernickel bread cubes, walnuts, parsley, salt, thyme and pepper; toss well to mix. In small bowl, beat together eggs and 1/2 cup water; toss with stuffing. Place […]

Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining […]

1. Sprinkle the chicken with salt and pepper to taste. Heat the butter and oil in a heavy skillet and add the chicken pieces, skin side down. Cook until golden brown on one side, about 5 min. Turn the pieces and cook on the other side about 2 min. 2. Pour off the fat from […]

GLAZE 1 c Orange juice 2 tb Orange rind grated 1/4 c Honey 1/4 c Shortening Saute onion, celery and nuts in shortening until vegetables are tender. Add broken matzos and toast lightly. Combine salt, pepper, egg, soup and rind in large bowl. Add matzo mixture and mix well. Fill a 4 lb. chicken and […]

Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. Coat with flour. Place chicken in ungreased 13x9x2 inch baking dish. Mix water, lemon juice and bouillon. Pour over chicken. Add olives and lemon slices. Cook uncovered at 350 degrees spooning juices over chicken occasionally, until thickest pieces of […]

Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutlet into milk, then into crumb mixture, coating both sides evenly; repeat procedure with remaining cutlet, being sure to use all of milk and crumb mixture. Heat oil in skillet. Add […]

In a large saucepan cover chicken with water. Bring to boil; lower heat; cover; cook until tender- 30 min. Remove chicken; cool; skin and bone it; shred the meat into string-like pieces. Cut onions in half vertically and slice to form thin crescent shaped fans. Heat oil in frying pan; add onions and tumeric; cook […]

PEACH MUSTARD SAUCE 1/2 c Peach Jam 1 tb Dijon Mustard 2 ts Pimiento, diced 1 ts Cider Vinegar Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. […]

-cubed 6 tb Butter, ghee or vegetable oil 1 ts Saffron ground or yellow food -coloring 4 tb Milk 4 ts Garlic puree 8 tb Onion puree 2 ts Garam Masala 2 1/2 oz Natural -Yoghurt 5 fl Double Cream 2 tb Ground Almonds 20 Saffron strands (abt 1/10 gram) Salt to taste Garnish 2 […]

Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of tortilla. Top with cheese, fold over and bake in a dish for about 15 minutes.