2 qts. Water
2 tbls. vegetable shortening
2 medium sized onions (chopped)
1 c. chopped celery
1 tsp. Worcestershire sauce
2 ½ c. (1 lb. 4 oz.) can okra
2 lbs. Chicken necks & backs
2 tbls. flour
1 medium green pepper (chopped)
1 bay leaf
1 ½ c. cubed cooked chicken
salt & pepper to taste
Place water in a large kettle; add chicken necks & backs and bring to boil. Cover & simmer about 2 hrs. Melt fat in skillet. Stir in flour & cook slowly until lightly browned. Add onion, green pepper & celery. Sauté until vegetables are soft but not brown, about five minutes. Drain broth from chicken necks & backs: reserve broth. Remove chicken meat from bones; discard bones. Return chicken meat to broth, add sautéed vegetables, bay leaf and Worcestershire sauce; bring to boil. Cover & simmer slowly for about 30 minutes. Add cubed poultry & okra. Season to taste with salt & pepper. Simmer 5-10 minutes longer. Yields about 1 ½ qts.
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.
SOUTHERN YAM CAULIFLOWER BAKE (U.S.A.)
4 medium sweet potatoes
1 head cauliflower cut in flowerets
¼ c. butter or margarine
1 c. milk
1 t. (each) pepper & nutmeg
¾ c. celery
½ c. sliced onion
¼ all purpose flour
1 t. salt
1 ½ c. shredded cheddar cheese
Add sweet potatoes to boiling water – cover – bring to a boil. Lower heat and simmer in covered saucepan. Drain, slip off skins and slice. Add cauliflowerets to 1 C boiling water; bring to a boil. Lower heat and simmer uncovered for a few minutes. Cover & simmer until tenders about 5-8 minutes total cooking time. Sauté celery and onion with melted butter until tender. Blend in flour. Gradually blend in milk and cook, stirring constantly until sauce boils 1 minute. Stir in seasoning and 1 C cheese. Cook stirring until cheese melts. Pour ½ C sauce into 2 quarts casserole; arrange yams and cauliflower on sauce. Drizzle over remaining sauce; sprinkle with remaining cheese. Bake uncovered at 375 degrees for 15 minutes or until bubbling hot. Yields 4-6 servings.
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)
