Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.cookingindex.com/recipes/61098/abenaki-pumpkin-candy.htm
Abenaki Pumpkin Candy
Cuisine: Indian
Type: Vegetables
Courses: Dressings, Starters and appetizers
Serves: 1 people
Recipe Ingredients
2 lbs Pumpkin - (2 to 3)
1 1/2 teaspoons Baking soda
2 1/2 cups Sugar
1/2 cup Water
Juice and zest of 1 lemon - (optional)
3 sections Fresh cilantro - (optional), (3 to 4)
Recipe Instructions
Peel and seed pumpkin and cut it into 2X4 inch strips.
Stir baking soda into enough water to cover the strips. Add pumpkin strips and allow to soak 12 hours.
Drain and rinse pumpkin in running water.
Drop pumpkin strips into a pot of boiling water and cook until tender, but not soft. Remove the pumpkin strips and crisp in a bowl of ice cold water, then drain.
Combine sugar with 1/2 cup water, lemon juice and cilantro in a saucepan. Heat, stirring, until sugar is dissolved, then boil slowly, without stirring for 10 min.
Add pumpkin strips, cover the pot, and simmer for about 20 min, until syrup is thick and strips are brittle.
Spread candy out on a rack or on a wax paper-covered tray to dry for at least 10 hours.
Roll in additional sugar if desired and store in an airtight container.
http://www.cookingindex.com/recipes/52463/5-minute-pro-quick-erols-a-knock-off-profiterol.htm
5 Minute Pro-Quick-Erols (A Knock-Off Profiterol)
Courses: Dessert
Serves: 4 people
Recipe Ingredients
4 Glazed raised donuts
1 French Vanilla ice cream
1 x Hot fudge sauce
Recipe Instructions
Cut each donut in half across, then into quarters. You are making 4 sections of donut, each section halved.
Use a small scoop and place a ball of ice cream on half of the pieces of donuts. Top each scoop with remaining donut pieces. The result should resemble 16 small ice cream filled puffs.
Remove lid of the hot fudge and microwave on high 20 seconds. Stir and drizzle over the pro-quick-erols. Serve immediately.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show #
[Well, I didn’t know what they were either...LOL..granny]
http://www.cookingindex.com/recipes/40948/colorful-chicken-and-rice.htm
“Colorful” Chicken And Rice
Type: Chicken, Poultry
Courses: Main Course
Recipe Ingredients
1 cup Uncooked rice
2 Boneless chicken breasts
1 x Cream of chicken soup
1 x Cream of mushroom soup
2 x Water (or white wine or sherry)
1 x Dry onion soup mix
1/2 teaspoon Paprika
Any or all of the following:
1 Carrot - sliced into pennies (large)
1 cup Cut-up fresh green beans
1 cup Green pepper - chopped (medium)
1 x Corn - drained
Recipe Instructions
Place rice in bottom of crockpot. Pour water over rice. Mix canned soups and dry soup mix in a bowl, pour over top of rice. Add chopped veggies. Place chicken on top. Sprinkle with paprika. Cook on LOW for 3 to 4 hours.
http://www.cookingindex.com/recipes/19960/curried-pumpkin-rice.htm
Curried Pumpkin Rice
Type: Grains, Vegetables
Serves: 4 people
Recipe Ingredients
1 1/2 cups Rice - long grained
2 tablespoons Butter or - oil
1 Onion - small - chopped
1 cup Pumpkin - diced -raw
1 teaspoon Curry powder
2 cups Water
1 Salt
Recipe Instructions
Heat butter or oil in medium size saucepan, add onions. Cook about 3 minutes till wilted, add pumpkin . Cook another few minutes till pumpkin softens (about 5 minutes) ; stir in curry. Cook one minute.
Add rice; coat well with onion mixture. Add water and salt; bring to a boil. Lower heat, cover. Cook gently 15 minutes. Turn heat off, allow to rest at least 7-10 minutes to absorb water before serving.
Adjust seasonings to taste if necessary. Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin.
Source:
The Toronto Star, Bonnie Stern’s “Quick Cuisine” column
Rating
Thanks for the recipes.
Happy Sunday to you dear FRiend.
http://www.cookingindex.com/recipes/12927/orange-chile-oil.htm
Orange-Chile Oil
Cuisine: Afghan
Serves: 1 people
Recipe Ingredients
2 tablespoons Oranges (large)
1/3 cup Coarsely crushed red chiles
1 teaspoon Achiote seed
1 teaspoon Kosher salt
1 teaspoon Garlic clove - peeled and crushed (large)
1 2/3 cups Corn or peanut oil
3 tablespoons Sesame oil
Recipe Instructions
Wash and scrub oranges with a small brush; dry. Using a vegetable peeler peel off the orange zest (leave the white pith behind—too bitter) and mince finely. (I used a zester and didn’t bother to mince because it was fine enough.) Combine zest with remaining ingredients in a heavy non-aluminum saucepan. Over medium-low heat, heat to 225 F on a deep-frying thermometer and let simmer for 15 minutes. Remove from heat and let cool. Solids will drop to the bottom. If you like, strain through a fine strainer. Pour into a clean glass bottle.
Uses: Brush on some fish or chicken when it comes out of the broiler, grill or steamer. (Especially nice on prawns.) Drizzle some on hot pasta and toss with steamed vegetables. Add to marinades. Use in salad dressing for a bit of zip.
Rich’s notes: I came across the following orange-chili oil recipe on the Chile-Heads mailing list a couple years ago. The recipe doesn’t mention using it as a base for rubs, but I use it that way...works great. I also use it to saute the rice and chopped chiles ‘n onions when I make Mexican rice; and, I brush it on sliced onions and chiles before grilling. I use dried orange peel instead of fresh and toss in about twice the chiles called for in the recipe. And, I heat the oil up to 250 to 260 deg. F and keep it at that heat until bubbling stops and I’m sure all the moisture from any fresh ingredients has been evaporated for safety sake...I store it on the kitchen counter by my stove. If your unsure about it, store it in the fridge and run it under hot water before using if it solidifies from the low temp.
Converted by MC_Buster.
Source:
On The Grill Magazine - June 1997
Achiote or Annatto Seeds
The small hard achiote seed, which is also called the annatto seed, is sold both whole and ground. It is prized in Indian and Hispanic cuisine for its ...
www.cuisinenet.com/glossary/achiote.html - 5k - Cached - Similar pages
CuisineNet Digest: Achiote or Annatto Seeds
Achiote and Annatto and what Sprouts from the Seed.
www.cuisinenet.com/digest/ingred/achiote.shtml - 11k -
achiote seed 2.5oz
Achiote seed, also referred to as annatto used in a variety of Mexican and other Latin American recipes. The whole dried seed is packed in our view-through ...
www.gourmetsleuth.com/pDetail.asp?p=353 - 20k - Cached -
http://www.cookingindex.com/recipes/13066/two-chili-oil.htm
Two-Chili Oil
Cuisine: Afghan
Serves: 1 people
Recipe Ingredients
3 1/2 cups Corn oil
1/2 cup Sesame oil - or olive, peanut, almond
8 x Garlic - crushed
2 Dry red nm chiles - seeds and stems removed, crushed
6 Piquin chiles - seeds and stems removed, crushed
1 tablespoon Black peppercorns
Recipe Instructions
Combine all the ingriedents in a saucepan and cook over medium heat, stirrind occasionally, for 10 minutes.
Remove from heat and let cool. Remove the garlic and pour the remainingoil mixture into a steralized glass jar and cap.
Store in a cool dark place for 2 weeks. Strain the oil through a cheesecloth lined sieve into another sterilized bottle for up to 1 month.
Source:
“The chili pepper encyclopedia” Yield: 4 cups
http://www.cookingindex.com/recipes/7638/falafel.htm
Falafel
This dish is a favorite among Arab immigrants. Falafel or “ta’amia” are patties made from dried beans, splendidly spiced, deep-fried, then eaten as a snack. These are traditionally served as a meat substitute and make a great sandwich.
Cuisine: Iranian, Saudi Arabian
Type: Vegetables
Courses: Side dish
Serves: 6 people
Recipe Ingredients
1 cup Dried garbanzo beans - see * note
1 cup Dried shelled fava beans - see * note
1/2 cup Finely chopped yellow onions
3 Garlic cloves - peeled and crushed
1 cup Water
1/2 cup Sesame seeds
1/4 cup Garbanzo flour
1/4 cup Fine bulgur
1/4 cup Parsley - finely-chopped
3/4 tablespoon Salt
2 teaspoons Ground cumin
2 teaspoons Ground coriander
2 teaspoons Baking powder
1/2 teaspoon Cayenne pepper
1/4 teaspoon Freshly-ground black pepper
Oil - for deep-frying
Recipe Instructions
* Note: Soaked in water to cover overnight and drained.
Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor. Blend in all the remaining ingredients and let the mixture stand for 1 hour.
Form into little patties 1/3-inch thick and 1 1/2-inches round. Or you can form them into balls the size of walnuts.
Deep-fry in 375 degree oil until toasty brown and crunchy on the outside, about 4 minutes. This recipe makes about 24 patties, enough for 6 sandwiches.
http://www.cookingindex.com/recipes/7634/arabian-stuffed-vegetables-hashwe.htm
Arabian Stuffed Vegetables - Hashwe
Everyone in the Midle East loves stuffed vegetables. I believe they are a desert invention.
Cuisine: Saudi Arabian
Type: Lamb, Vegetables
Courses: Main Course
Serves: 4 people
Recipe Ingredients
2 cups Water
1 cup Long-grain rice - raw
The Stuffing
1/2 lb Finely ground lamb
1/2 lb Finely ground beef
1 Ground cinnamon
3/4 teaspoon Ground allspice
Salt - to taste
Freshly-ground black pepper - to taste
3 tablespoons Butter
Vegetables For Stuffing
Choose any of the following or any
Combination The Mixture Will Fill
4 Tomatoes - * see note 1 (medium)
< or >
6 Zucchini - * see note 2 (medium)
< or >
4 Bell peppers - * see note 3 (medium)
Cooking Sauce
1/2 cup Water
1/4 cup Canned tomato sauce
1 Lemon - juice only
Recipe Instructions
* Note 1: Tops cut off and hollowed out for stuffing.
* Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.
* Note 3: Tops cut off and cored and seeded for stuffing.
In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the rice, return to the boil, cover and turn off the heat. Let stand for 5 minutes.
Drain and cool before proceeding with the recipe.
Mix the cooked rice thoroughly with the stuffing ingredients.
Fill the vegetables loosely with the rice mixture. It will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered deep skillet.
Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
Check water to see that it is not evaporating. If it gets low add more hot hater. This recipe serves 4.
Variation: Use the same hashwe to stuff a chicken or turkey. Or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage or slices of eggplant. Cloves of garlic added to the cooking liquid impart authentic flavor.
Source:
This recipe is not difficult to prepare and the results are redolent of the Arabian Nights! THE FRUGAL GOURMET by Jeff Smith
http://www.cookingindex.com/recipes/7665/sesame-candy.htm
Sesame Candy
Cuisine: Iranian, Saudi Arabian
Courses: Dessert
Serves: 1 people
Recipe Ingredients
3 cups Honey
2 cups Sesame seeds
Peanut oil
Recipe Instructions
Note: Do not make this candy on a hot and humid day.
In a deep, medium-size saucepan slowly heat honey over medium-low heat, using a heat diffuser, to the hard-crack stage (about 305 to 310 degrees Fahrenheit on a candy thermometer).
Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds.
Lightly grease a 9-by-13-inch baking sheet with peanut oil. Do not use waxed paper. Pour the honey mixture onto it.
Set baking sheet on a cooling rack. When cooled, but not hard, score into diamond shapes.
When cooled completely, remove candy and separate into pieces.
Warning: Be sure to alert friends and family to the danger of burning themselves on the extremely hot caramelized sugar.
Source:
Jeff Smith
http://www.cookingindex.com/recipes/35195/korean-barbecue-sauce.htm
Korean Barbecue Sauce
Cuisine: Korean
Courses: Sauces
Serves: 2 people
Recipe Ingredients
1 cup Soy sauce
1/4 cup Sake, or dry sherry
4 x Ginger root - (abt quarter size) - julienned
2 tablespoons Sugar
2 Garlic cloves - sliced thin
3/4 cup Apple juice concentrate
3 tablespoons Sesame oil
Recipe Instructions
Place all the ingredients but the sesame oil in a saucepan and bring to a simmer. Cook 10 minutes, uncovered; then remove from the heat and add the sesame oil.
Store in a covered glass or plastic container in the refrigerator.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 07-08-1992 issue - The Springfield Union-News
Sweet Potato Noodles - {Chapchae}
Cuisine: Korean
Type: Pasta, Vegetables
Serves: 10 people
http://www.cookingindex.com/recipes/46855/sweet-potato-noodles-chapchae.htm
http://www.cookingindex.com/recipes/68253/radish-or-cucumber-salad-korean.htm
Radish Or Cucumber Salad (Korean)
Cuisine: Korean
Courses: Salads
Serves: 8 people
Recipe Ingredients
1 cup Korean radish or (large)
1 English cucumber - thinly sliced
2 teaspoons Salt
2 teaspoons Red pepper*
2 teaspoons Sugar
1 1/2 tablespoons Vinegar
2 tablespoons Minced scallion
1 teaspoon Garlic - minced
Recipe Instructions
* preferably Korean (2 tsp make a very hot salad)
Peel radish and cut into match stick pieces about 2 inches long.
Sprinkle with salt and let stand for 10 minutes.
Rinse to remove excess salt and drain well.
Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible.
In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well.
Serve at once or refrigerate to blend flavors.
Source:
Recipes for Diabetics by Billie Little(1985 version)
http://www.cookingindex.com/recipes/71549/ukrainian-beef-stroganoff.htm
Ukrainian Beef Stroganoff
Cuisine: Ukrainian
Type: Meat
Courses: Main Course
Serves: 6 people
Recipe Ingredients
3 lbs Filet mignon tips
1 cup Onion finely chopped
4 tablespoons Butter unsalted
1 1/2 lbs Mushrooms small 1/2” or - smaller
2/3 cup Heavy cream
3/4 cup Sour cream or plain yogurt*
2 1/4 teaspoons Dijon mustard
2 tablespoons Dill fresh - chopped fine
1 1/2 tablespoons Fresh parsley
2/3 cup Beef stock
Salt and pepper to taste
2 3/4 teaspoons Flour
Recipe Instructions
Slice the beef into thin strips approx. 1 1/2” - 2” in length.
Heat a large cast iron skillet over high heat and add the meat a few strips at a time to sear the meat. Remove the meat from the heat and set aside.
Reduce the heat in the skillet to medium and melt the butter. Add the onion, saute’, until soft [approx. 4-5 minutes ]. Raise the heat to med-high, add the mushrooms, saute; , stir frequently, cook for 15 - 20 minutes.
Lower heat to med-low sprinkle in the flour, stir well for 1-3 minutes. Stir in the stock, cream, sour cream, and mustard. Cover, reduce heat to low and simmer for 5-7 minutes.
DO NOT ALLOW TO BOIL! Return the meat to the skillet, mix with sauce, stir in the dill and parsley, and serve.
Salat Iz Krbsnoi I Beloi Reoiski (Red, White Radish Salad)
Cuisine: Russian
Type: Vegetables
Courses: Salads
Serves: 4 people
Recipe Ingredients
1 x Young red radishes
1 x White radishes - scraped
1/2 x Grated raw young carrots
1/2 x Sour cream
Sugar - to taste
Salt - to taste
Lettuce leaves
Parsley - chopped
Fresh dill - optional
Recipe Instructions
Trim red radishes; cut off roots and green leaves. Slice red and white radishes very thin.
Combine vegetables, reserving a small amount of carrot to trim the salad when served.
Mix sour cream with sugar and salt. Add vegetables; stir well.
Make a mound of the salad in a salad bowl.
Trim with lettuce leaves and small mounds of carrot.
Sprinkle with finely chopped parsley, and dill if to your taste.
Serve chilled.
Source:
JOHN ASH SHOW #JA9764
http://www.cookingindex.com/recipes/68310/russian-beet-and-potato-salad.htm
Russian Beet and Potato Salad
Cuisine: Polish, Russian
Type: Vegetables
Courses: Salads
Serves: 4 people
Recipe Ingredients
1/2 cup Egg, hard-boiled - chopped
1 cup Potato - cooked and diced
1 cup Beets - cooked and diced
1 cup Green peas - cooked
1/4 cup Carrots - shredded
3/4 cup Yogurt, plain
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Cider vinegar
6 Chopped - scallions
Recipe Instructions
Mix all ingredients together in a large bowl.
Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
Source:
Bon Appetit
http://www.cookingindex.com/recipes/71352/russian-beef-stroganoff-with-coke.htm
Russian Beef Stroganoff - With Coke
Cuisine: Russian
Type: Meat
Courses: Main Course
Serves: 6 people
Recipe Ingredients
1 1/2 lbs Chuck steak - or boneless round steak
3 tablespoons Flour
1 teaspoon Salt
2 tablespoons Oil - or shortening
1/2 cup Onion - finely chopped
1 x Garlic - minced
1/2 cup Coca-cola
1/4 cup Water
2 tablespoons Flour
1/2 cup Water
1 tablespoon Worcestershire sauce
2 oz Mushrooms - with liquid, (1-2 oz can)
1 cup Sour cream
2 tablespoons Parsley - minced
Mashed potatoes - noodles, or rice
Recipe Instructions
Cut beef into 1/2-inch strips, put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated.
In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water, mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender.
In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)
Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice.
Recipe: “International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981
Source:
Rival Crock-pot cook book
http://www.cookingindex.com/recipes/68618/vinaigrette-russian-cooked-vegetable-salad.htm
Vinaigrette (Russian Cooked Vegetable Salad)
Cuisine: Russian
Type: Meat, Vegetables
Courses: Salads
Serves: 4 people
Recipe Ingredients
1 cup Beet, w/skin - stemmed * or (large)
1 x Beets - drained, diced
3 x Boiling potatoes - peeled (medium)
2 x Carrots - peeled (medium)
1/4 cup Onion - chopped
3 cups Dill pickles - cut 1/2” dice (medium)
1 x Peas - drained
1/4 cup Scallions (green also) - chopped
1/4 cup Fresh dill - finely chopped
Salt and freshly ground black pepper to
Taste
Dressing
1 teaspoon Dry mustard
1/2 teaspoon Sugar
3 tablespoons Red wine vinegar
1/3 cup Sunflower or corn oil
Salt
Freshly ground black pepper, to taste
Recipe Instructions
* Beet should be washed and dried.
If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2-inch dice.
Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2-inch dice.
In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables.
In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving.
Source:
Elizabeth Powell
http://www.cookingindex.com/recipes/60816/shashlik-caucasian-from-the-russian-tea-room.htm
Shashlik Caucasian - From The Russian Tea Room
Cuisine: Russian
Type: Lamb
Courses: Main Course
Serves: 4 people
Recipe Ingredients
2 lbs Boneless lamb - cut into
- 2 inch cubes
1 cup Cooking oil
2 teaspoons Lemon juice
1 teaspoon Salt
1 teaspoon Pepper
1 Bay leaf
1 teaspoon Dillweed
1 x Garlic - minced
4 Celery tops - coarsely chopped
3 Tomatoes - quartered
2 Onions - cut in wedges
2 Green peppers - cut in 1”
Hot cooked rice
Recipe Instructions
Place lamb in large bowl or shallow dish.
In screw top jar combine oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours or overnight, stirring occasionally.
On each of 4 long skewers, thread lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on each skewer.
Grill shashlik over medium coals 12-16 minutes, turning once. (or, place shashlik on rack in shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning once, for medium rare.) Brush meat and vegetables with additional marinade, if desired.
Serve on a bed of hot cooked rice. If desired,
Garnish with fresh dill.
Source:
The Caribbean Pantry Cookbook”
http://www.cookingindex.com/recipes/59727/caucasian-grilled-stuffed-chicken.htm
Caucasian Grilled Stuffed Chicken
Cuisine: Georgian, Russian
Type: Chicken, Poultry
Serves: 4 people
Recipe Ingredients
3/4 cup Uncooked rice
1 1/4 cups Water
1 teaspoon Salt
1/2 cup Tart dried cherries
3 cups Onions - finely chopped (medium)
1 cup Garlic clove - minced (large)
5 tablespoons Butter
1/4 cup Chopped parsley
Salt
Freshly ground black pepper
7 lbs Roasting hen
Chopped parsley and dill for
Recipe Instructions
Garnish
Cook the rice with the water and salt until tender but firm, about 12 minutes. Set aside to cool.
Meanwhile, soak the dried cherries in warm water to cover until soft. Drain and chop coarsely.
Sautee the onions and garlic in 4 Tb of the butter until golden. Stir in the cooked rice, cherries, and the parsley. Season to taste with salt and pepper. Stuff the chicken with this mixture and sew it up.
Rub the chicken all over with the remaining tablespoon of butter, and place on a spit over a wood fire. The skin will crisp in no time; the chicken is done when the leg joint can be easily moved.
Alternately, the chicken may be roasted in a 350F oven for 2 hours.
To serve, cool slightly, then cut into quarters.
Garnish with herbs.
Source:
Bobby Flay and Jack McDavid
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