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FareShare Gazette Recipes --February 2000 - L's

 

 

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Little Red Chicken
Louisiana Black-Eyed Pea Salad

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                     *  Exported from  MasterCook  *
                            Little Red Chicken
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Poultry
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pound         fryer (or only breasts)
     1/2  c.            green peppers -- chopped
     1/2  c.            chopped onion
   1      c.            tomato sauce
   2      T.            brown sugar
   1      t.            salt
   1      t.            pepper
     1/4  c             vinegar
   1      T.            Worcestershire sauce
   1      can           mushrooms (bits and pieces)
Place chicken in open baking dish. Combine other ingredients and mix 
well.  Pour over chicken. Bake in uncovered dish at 350 degrees for 1 
hour and 45 minutes or until done.
Nyalae**Little Red Chicken**Nyalae@aol.com
Posted to FareShare 02-2000  Visit us at http://www.FareShare.net
Edited and/or Formatted by Art Guyer at Art
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                      Louisiana Black-Eyed Pea Salad
Recipe By     : Moosewood Restaurant Daily Special
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 3-2 Feb. 2000             Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          water
   2      10 oz pkgs.   frozen black-eyed peas
                        DRESSING:
   3      tablespoons   fresh lemon juice
     1/2  teaspoon      Tabasco sauce
   1      tablespoon    honey or sugar
     1/4  teaspoon      ground cloves -- (to 1/2 tsp)
   1      teaspoon      salt
     1/2  teaspoon      ground black pepper
     1/2  cup           olive oil
                        -- 
   1      cup           diced celery
   1      cup           diced red bell peppers
     1/2  cup           diced red onion
   1      cup           quartered cherry tomatoes
                        salt and ground black pepper to taste
                        --
                        sliced scallions -- (optional)
                        smoked Cheddar cheese -- (optional)
In a saucepan, bring the water to a boil and add the black-eyed peas.
Cover, return to boil, reduce the heat, and simmer gently for about 25
minutes, until the peas are tender.  Drain and set aside to cool.
Combine all the dressing ingredients except the oil in a small bowl.  
In a steady stream, whisk in the olive oil.  In a large bowl, combine 
the black-eyed peas, celery, bell peppers, red onions, and tomatoes.  
Add the dressing and toss well.  Add Tabasco, salt, and pepper to 
taste.
Set aside and allow the flavors to marry for at least 20 minutes or
preferably for a few hours or overnight.  Garnish with scallions and/or
smoked Cheddar, if you wish.  Serve cold or at room temperature.
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