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Chicken
Ambassador
(U.S.A.)
Main
Dish:
6 chicken breasts
1 tbl. Poultry seasonings
½ c. melted butter
1 can beef consommé
½ c. water
½ lb. mushrooms
1 tbl. Salt
1 tbl. Paprika
2 10 oz. Cans artichoke hearts
Season chicken with salt, poultry seasoning and sprinkle with
paprika to give a good color. Spread out in roasting pan, skin side
up. Pour in consommé and butter and baste. Bake in 325-degree oven
for at least one hour, basting every 20 minutes. Add water. Keep
basting. Add artichoke hearts and mushrooms and cook ½ hr. longer
(total cooking time is 1 ½ hours). When ready to serve, remove
chicken breasts to platter, arrange mushrooms and artichoke hearts
around chicken breasts and pour the rest of the gravy over the
chicken. Serves 6.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
½ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter
until butter is melted. Add salt. Add rice while liquid is boiling,
stir once, cover and cook over low heat without stirring again
until the rice has absorbed all liquid. Turn flame very low and
simmer for 20 minutes. Remove from stove and leave covered for 30
minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon,
handling very gently to keep rice fluffy.
Dessert:
POUND CAKE
(U.S.A.)
1 ¾ c. sugar
2 c. flour
4 eggs-less one white
½ lb. butter or margarine
½ cup milk
1 tsp. Baking powder
vanilla or almond flavoring (to taste)
Drinks:
Serve meal with your favorite beverages.
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