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Main Dish:
MEXICALI CHICKEN
(Mexico)
1 2 ½ - 3 lb. broiler-fryer chicken
1 2 ½ - 3 lb. broiler-fryer chicken, cut up
1 medium clove garlic minced
¾ c. chicken broth - 1 tbl. vinegar
½ c. sliced pimento
1 green pepper cut in strips
2 tbl. butter
½ c. chopped onion
1 8oz. can (1 c.) tomato sauce
¼ chili powder – ½ c. light raisins
stuffed green olives
In skillet, brown chicken in butter; remove chicken; add onion & garlic to skillet; cook until lightly browned. Add dash salt & remaining ingredients except green pepper. Return chicken to skillet; spoon sauce over all cover- simmer 30 minutes. Add green pepper, cover & cook 10 minutes more. Serve with rice—Makes 4 servings.
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 all liquid has been absorbed by the rice. 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.
POTATO PANCAKES
(Turkey)
Grate 2 medium potatoes in a bowl. Add and blend in 1 beaten egg, salt, pepper, a pinch of red pepper (if desired) and a grated onion. Add 1 tablespoon flour and mix ingredients well. Fry patties in greased skillet (use a light salad oil) about 2 or 3 minutes on each side.
FRIED BANANAS
(Cuba)
6 bananas
3 T. lemon juice
3 tsp. sugar
sprinkle of cinnamon
sprinkle of ginger
butter or oil for frying
Peal bananas. Fry until light golden brown. Add lemon juice, then sugar, cinnamon and ginger. Let simmer a few minutes and serve immediately. Serves four.
Drinks:
Serve meal with your favorite beverages.
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