Miscellaneous

October 10, 2013

(Meat; make one and freeze one) 2 chickens, cut into eighths or equivalent of boneless portions (you can remove the skin after cooking is complete) 2 onions, cut into large chunks 2 whole lemons 12 to 16 sprigs fresh oregano 8 cloves fresh garlic, halved Fine sea salt to taste Freshly ground pepper to taste, CONTINUE »

October 10, 2013

2 to 2 1/2 pounds frying chicken, cut into 8 pieces 1/4 cup vegetable oil 4 sprigs fresh parsley 1 clove fresh peeled garlic 1 medium onion, quartered 1 16-ounce can whole tomatoes 1 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper 1/4 pound small whole button mushrooms CONTINUE »

October 10, 2013

1 10-ounce package frozen peasand carrots 1/2 cup fresh sliced mushrooms 1/2 cup diced onion 1/4 cup pareve margarine 1/3 cup flour 2 cups chicken broth 3/4 cup liquid nondairy creamer 1/2 teaspoon salt 1/4 teaspoon ground sage Pepper 3 cups cooked cubed or     shredded chicken Puff pastry or mashed potatoes for topping Cook CONTINUE »