tag:blogger.com,1999:blog-43358356802864533292024-10-24T19:46:57.388-07:00a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4335835680286453329.post-34806427998566654212010-11-26T18:53:00.000-08:002010-11-26T18:56:02.819-08:001 cup <strong>tahini</strong><br /> 1/2 cup <strong>water</strong><br /> 1/2 cup <strong>plain yogurt</strong><br /> 2 tbsps. <strong>lime juice</strong><br /> 4 <strong>cloves garlic</strong>-crushed<br /> <br /> Blend all ingriedients untill smooth. Makes 2 cupsa-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-4335835680286453329.post-49555639502467237072010-11-26T18:17:00.001-08:002010-11-26T18:46:45.069-08:001 5-pound <strong>stewing hen</strong><br /> 1/2 cup <strong>olive oil</strong><br /> 1/2 cup <strong>whole wheat flour</strong><br /> 1 1/4 cup <strong>chopped onions</strong><br /> 1 cup <strong>chopped celery</strong>(including leaves)<br /> 1/2 cup <strong>green bell pepper</strong><br /> 3/4 cup <strong>diced garlic</strong><br /> 10 button <strong>mushrooms</strong><br /> 2 cups <strong>diced tomatoes</strong><br /> 1 tbsp. finely <strong>diced jalapenos</strong><br /> 1 tsp. <strong>crushed oregano</strong><br /> 1 1/2 tsp. <strong>dry thyme</strong><br /> 1 tsp. <strong>basil</strong><br /> 1 cup <strong>dry red wine</strong><br /> 4 cups <strong>chicken stock</strong><br /> Salt to taste<br /> <br /> <blockquote>Cut hen into serving size pieces.Larger pieces may be cut into two pieces. In a two gallon dutch oven,heat the oil over medium heat.Add the flour-using a wire wisk,stir constantly untill golden brown roux.When browned add onions,celery,bell pepper,garlic,mushrooms,tomatoes,and jalapenos.Saute 5-10 minutes or untill the vegtables are wilted.Then add the chicken and blend well.Continue cooking 3 minutes.Next add the tomato paste,oregano,and thyme and mix well.Add wine and chicken stock, a little at a time,stir constantly untill all is mixed well.Bring to slow boil and reduce to simmer.Cover and cook,stirring occasionally,for about one hour.Add small ammounts of chicken stock if the mixture becomes too thick.Season to taste with salt and continue cooking untill chicken is tender.Serve over brown or wild rice.</blockquote>a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0tag:blogger.com,1999:blog-4335835680286453329.post-11385461826985832302010-11-06T17:58:00.000-07:002010-11-06T17:58:01.999-07:004 eggs<br /> 1 1/2 cup milk<br /> 2/3 cup sugar <br /> 1/2 tsp.vanilla<br /> 1 tsp. cornstarch <br /> 1/8 tsp. salt<br /> 1 cup evaporated milk<br /> <br /> Place all ingredients in blender- blend untill well mixed. Divide custard<br /> between 4-6 custard cups. Place filled cups in 9" x 13" pan. Add 1" of water<br /> to pan.Place pan in 350 oven and bake 20-25 minutes.Chill 4 hours before serving.a-new-worldhttp://www.blogger.com/profile/02088619114833899436noreply@blogger.com0