Apricot
Chicken
Submitted
by: Sandi |
6 skinless,
boneless chicken breast halves
1 1/2 1-ounce packages dry onion soup mix |
1 10-ounce
bottle Russian-style salad dressing
1 cup apricot preserves |
| Preheat
oven to 350 degrees. Place the chicken pieces in a 4-quart
casserole dish. Mix the soup mix, dressing and
jam together, and pour over the chicken. Cover dish and bake for 1 hour in preheated
oven.
Makes 6 servings. |
Potato
Latkes
Submitted
by: Sandi |
2 cups
peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten |
2
tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil |
| Place
the potatoes in a cheesecloth and wring,
extracting as much moisture as possible. In a medium bowl stir the potatoes, onion,
eggs, flour and salt together. In a large heavy-bottomed skillet over
medium-high heat, heat the oil until hot. Place
large spoonfuls of the potato mixture into the
hot oil, pressing down on them to form 1/4 to 1/2
inch thick patties. Brown on one side, turn and
brown on the other. Let drain on paper towels.
Serve hot! Serves 10-12. |
Bulgur and
Vermicelli Pilaff
Submitted
by: Barbiel |
1 large onion, finely chopped
3 tbs oil
9 oz. (250 g) bulgur (cracked wheat)
3 oz (75 g) vermicelli (very fine pasta) |
22 fl oz. (625 ml) (approx.) hot
chicken stock (or vegetarian stock)
1/2 teaspoon salt
15 grinds black pepper |
| Sauté
the onion in the oil until soft and golden. Add the vermicelli
broken into short lengths, then stir around in the onion for a
further 3 minutes. Add the bulgur, salt and pepper and continue
to cook for a further 3 or 4 minutes. Finally add enough of the
hot stock barely to cover the mixture. Cover and simmer until
the stock has almost been absorbed - about 10 minutes.
Taste to ensure the bulgur is tender; if not add the remaining
stock, cover and simmer for a further 2-3 minutes. Take off the
heat, cover the pan with a tea towel under the lid, and stand
for 10 minutes. Reheat well, particularly in the microwave.
Serves 6-8. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|