| 95 | 96 | 97 | 98 | 99 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
cornstarch into turkey mixture. Simmer for 2 minutes or until thickened. Serve over rice.
Slow-Cooked Chicken and Cabbage
1
5
1
1
1
chicken, cut into pieces (remove skin optional)
medium onions, sliced thinly
head cabbage, cut in chunks
/2 tsp. salt
/2 tsp. thyme
pepper to taste
1
1
cup water
/2 lb. piece of salt pork or 6 strips of bacon
flour to coat chicken pieces
Melt pork, or fry bacon, in frying pan. Dip chicken in flour and brown in pork fat.
Remove from pan. Sauteonions in pork or bacon drippings.
Place all ingredients in large saucepan or fireproof casserole. Simmer for 2
hours. Remove remaining piece of salt pork before serving.
This dish can be easily prepared in a slow cooker (“crock pot”). Reduce water
to 1/2 cup and cook on low.
Roast Chicken
2
1
1
2
2
1
1
2
1
whole broiler chickens (3 1/2 lbs. each)
/2 cup butter or margarine
/3 dry white wine (or chicken broth)
tbsp. rosemary leaves, crushed
tbsp. tarragon leaves, crushed
tsp. salt
/2 tsp. fresh ground pepper
cups cooked rice (or wild rice mix)
fresh pear, washed, cored and chopped
Combine rosemary and tarragon with wine in small bowl. Let stand 1 hour.
Strain and reserve liquid. Blend butter into herbs.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|