7:20 AM 3/5/98
rfcj

Pat Gold was a friend of mine, and she died about a year and a half ago.
She worked very hard to help create this newsgroup. I am thrilled to be
able to present some of the recipes she collected, as a memorial to her. 

Beth Greenfeld.


I. BAKED CHICKEN WITH SUN-DRIED TOMATOES (serves 8)

from Helen Nash's Kosher Kitchen

2 ounces sun-dried tomatoes 
2 roasting chicken (approximately 3 pounds each, cut into 10 small
pieces ea.) 
2 tablespoons unsalted margarine 
4 tablespoons olive oil 
Kosher Salt 
Freshly ground black pepper 
2 medium onions, coarsely chopped 
3 cloves garlic, coarsely chopped 
20 black Kalamata olives, pitted 
1 cup tightly packed Italian parsley, coarsely chopped 
Juice of 1-1/2 lemons 
 1 cup dry wine 

1. Place the sun-dried tomatoes in a bowl and cover with boiling water.
Let soften for 5 minutes, then
squeeze dry. Set aside.

2. Pat the chicken pieces dry and discard excess fat and skin. In a
large skillet heat 1 tablespoon of the margarine and 1 tablespoon of the
olive oil. In it saute the chicken pieces over mediums heat, a few at a
time, until lightly golden. Season lightly with salt and pepper. As they
are browned, transfer all of the pieces, except the breasts, to a
roasting pan just large enough too hold them in a single layer,
3,placing the pieces skin side down.

3. Preheat the oven to 400-degrees F.

4. Add another tablespoon margarine and olive oil to the skillet and
saute the onions and garlic over low heat until soft. Place the
sun-dried tomatoes, onions, garlic, remaining olive oil, olives,
parsley, lemon juice, and wine in a food processor fitted with a steel
blade, or blender, and puree finely.

5. Coat the chickens with half of the puree, cover the pan with heavy
foil and bake for 20 minutes. Turn the chicken, add the breasts, skin
side up, and coat with the remaining puree. Cover and bake for 25 to 39
minutes, or until the juices run clear.

TO SERVE: Arrange the chicken pieces on a serving dish and spoon the
sauce over them.



II.    BARBECUED LEMON CHICKEN (serves 4)

from"California Kosher Cookbook" by Judy Hailpern

 4 chicken breasts, boned and skinned 
 Juice of 2 lemons 
 1 pinch of pepper 
 4 cloves of garlic, brushed 
 2 tablespoons fresh chopped dill weed 

1. Arrange chicken in a medium baking dish. Combine remaining
ingredients and pour over chicken.

2.This recipe is best barbecued. Grill chicken for 5 to 10 minutes on
each side, basting with lemon marinade.

3. The chicken can also be baked, broiled or microwaved. Marinade can be
used on firm-fleshed fish such as halibut or salmon.

III.      CHICKEN AUX POMMES

 2 ounces 50 g (1/8 cup) cake meal 
 1 teaspoon salt 
 1/4 teaspoon white pepper 
 2 ounces (50 g or 1/4 cup) margarine 
 2 tablespoons oil 
 4 ounces (125 g) shallots or spring onion bulbs (scallions) 
 3 large Cox's Orange Pippwna or Golden Delicious Apples 
 1 pint (574 ml or 2-1/2 cups ) good chicken stock 
 10 fluid ounces (273 ml or 1-1/4 cups dry white wine)* 
 2 teaspoons lemon juice 
 Spring of parsley 
 2 large apples 
 1 ounce (925g or 2 tablespoons caster (superfine sugar) 
  1 ounce (25g or 1/4 cup) toasted fine almonds 

*Use Passover wine if making for Passover or use an extra 10 fluid
ounces (275ml or 1-1/2 cups) chicken stock.

1. Preheat the oven to Gas No. 5 (375 degrees f> /190-degrees C).

2. Skin the chicken joints and toss in a bag with the seasoned cake meal
to coat them evenly. Cook until a pale gold all over in the hot
margarine and oil, then add the chopped shallots or spring onions to the
pan and continue to cook until the chicken is a rich golden brwon and
the onions are soft and colored also. (The chickens may need to be
cooked in 2 batches.)

3. Transfer to a large casserole or roasting tin in which the chicken
pieces can lie side by side. Peel and core and dice the 3 apples
roughly, then add to the drippimgs in the pan, together, with the hot
chicken stock and the wine, the lemon juice and the parsley spring. Stir
well to incorporate any brown bits on the bottom of the pan, then pour
over the chicken joints, cover with a lid or foil, and cook in the oven
for 15 minutes, until the sauce is beginming to bubble. Turn down to Gas
No. 3
(324-degrees F./ 160 degrees C) and cook for a further 25 minutes, utnil
the chicken is tender when pierced with a knife.

4. Lift the chicken onto a heatproof serving dish, put all the cooking
liquid into the blender or food processor and process until absolutely
smooth (or push through a sieve). Pour into a saucepan and boil rapidly
for 2 or 3 minutes, until it is thick enough to coat the back of a
spoon, then spoon over the chicken, coating the pieces completely.

5. To prepare the garnish, peel, core, and cut the other two apples into
8, then saute gently in the margaraine, sprinkling with the sugar and
almonds and cooking until the slices are tender and carmelized. Garnish
the chicken with the apples and serve with new potatoes.

6. This can be made and refrigerated up to 48 hours beforehand, or it
can be frozen for later. Leave the ready-to-serve casserole in a slow
oven, Gas No.2 (300 degrees F./150 degrees C.), during the first part of
the service and as the meal commences, turn the oven up to Gas No.4
(359-degrees R./180C.) and put in the apple garnish to reheat as well.
Both should be covered and the idea is to reheat them to steaming point
only, so that they do not overcook.

from: The New Complete International Jewish Cookbook by Evelyn Rose


IV. CHICKEN WITH SUN-DRIED TOMATOES AND SHITAKE MUSHROOMS (serves 8)

from Jewish Cooking In America by Joan Nathan 

MARINADE:

 2-1/2 tablespoons kosher-for-Passover Dijon mustard 
 4 tablespoons dry white wine 
 4 tablespoons kosher-for-Passover vegetable oil 
 2 tablespoons diced shallots 

CHICKEN:

 4 whole chicken breasts, boned 
 1/3 cup kosher-for-Passover vegetable oil 
 1/3 cup shallots, diced 
 20 medium shiitake mushrooms, sliced (about 2 cups) 
 16 sun-dried tomatoes, sliced 
 1 tablespoon potato starch 
 Salt to taste 
 2 cups chicken broth 
 1 cup non-dairy creamer 

1. To make the marinade mix the mustard, wine, oil, and the shallots in
a small bowl.

2. Mash the chicken with a wooden pounder and let marinate in the
mustard sauce.

3. Melt the oil in a frying pan. Add the shallots and the mushrooms, and
stir until the mushrooms are soft. Add the sun-dried tomatoes and a
tablespoon or so of the sun-dried tomatoes and a tablespoon or so of the
potato starch if the sauce has too much liquid. Add salt to taste.
Remove from the heat.

4. Separate half the mushroom mixture to fill the chicken breasts. Place
1/4 of this mixture on one end of each breast and roll like a jelly roll
on the diagonal so both ends are filled.

5. Bake in a preheated, 400-degree oven for 25 minutes or until done.
Cut each breast into 6 slices on the diagonal, allowing 3 slices per
portion.

6. To make the sauce, return the remaining half of the mushroom mixture
to a saute pan. Add the chicken broth and stir over a low heat.
Continuing to stir, add enough nondairy creamer to make a sauce. If the
sauce has too much liquid add a pinch of potato starch. Place the
chicken on the plate and cover with the sauce.

Variation: If you prefer, you can omit the sauce and serve as is. The
chicken will be juicy enough with the mushroom stuffing.


V.  CIDER TURKEY BREAST  (Serves: 12)

 1 5- to 5 1/2-pound turkey breast 
 1 1/2 cups apple cider 
 1/4 cup soy sauce 
 2 tablespoons cornstarch 
 1/2 cup apple cider 

1. Place turkey breast, skin side up, in a large roasting pan; bake at
450
degrees for 30 minutes or until skin is crisp.

2. Combine 1 1/2 cups cider and soy sauce; pour over turkey. Insert meat
thermometer in meaty portion of breast, making sure it does not touch
bone. Cover and bake at 325 degrees until meat thermometer registers 170
degrees (about 1 1/2 hours); baste turkey frequently with cider mixture.

3. Combine cornstarch and 1/2 cup cider, stirring well; stir into pan
drippings. Return to oven and bake, uncovered, until sauce is thickened.
Transfer turkey to serving platter; serve with sauce.

MICROWAVE DIRECTIONS: 

1. Place turkey, skin side down, in a 12- x 8- x 2-inch baking dish.
Cover with wax paper, and microwave at HIGH for 18 to 20 minutes. 

2. Combine 1 1/2 cups cider and soy sauce; pour over turkey. Cover with
tent of wax paper. Microwave at MEDIUM (50% power) for 35 to 40 minutes,
giving dish a
quarter-turn and basting once. Turn breast, skin side up, and microwave
at MEDIUM for 35 to 40 minutes or until juices run clear when turkey is
pierced with a fork, giving dish a quarter-turn and basting once. When
done, a microwave meat thermometer should register 175 degrees when
placed in thickest part of turkey breast. (Microwave temperature is
higher than conventional temperature.)

3. Combine cornstarch and 1/2 cup cider, stirring well; stir into pan
drippings. Microwave at HIGH for 5 to 6 minutes or until sauce thickens,
stirring after 2 minutes, then at 1-minute intervals.

VI.   CRISPY ROAST CHICKEN (serves 4)

from"The California Cook" by Diane Rossen Worthington

Cooking whole chickens at 425-degrees F. keeps them juicy inside and
crispy-brown on the
outside. The marinade adds color and depth of flavor to the chicken and
its juices. Carve the chicken and spoon the vegetables and juices on
top.

Ingredients:

MARINADE:

 2 Tablespoons grainy Dijon mustard 
 1/4 cup balsamic vinegar 
 2 tablespoons soy sauce 
 3 garlic cloves, minced 
 2 teaspoons minced fresh ginger 
 1/4 teaspoon black pepper 
 1 3-1/2 to 4-1/2 pound fryer chicken, cleaned and patted dry 
 1 onion, sliced 
 2 carrots, peeled and thinly sliced 
 2 cups chicken stock 

1. Combine the marinade ingredients in a small mixing bowl, mixing to
blend. Taste for seasoning. Place the chicken in a large non-aluminum
mixing bowl. Starting around
the main body cavity, carefully slip your hand under the skin, being
sure not to tear it. Pat the marinade under the skin and all over the
bird on both sides on top of the skin. Cover the chicken and marinate
for at least a few minutes and up to 8 hours in the refrigerator.

2. Preheat the oven to 425-degrees F. Place the chicken, breast side up,
on a rack in a roasting pan or on a vertical roaster. Sprinkle the onion
and carrots on the bottom
of the pan and add 1 cup of the stock. Roast the chicken for about 45
minutes to 1 hour or until the juices run clear when the thigh is
pierced with a knife. Halfway through the cooking, add the remaining cup
of chicken stock to keep the bottom of the pan from scorching. Let the
chicken rest for 10 minutes before carving. Carve the chicken and
arrange on a serving platter. Scrape up the juices and vegetables and
pour
them over the chicken pieces to serve.

NOTE: If you want to roast a larger bird, use a 5- to 6-pound roasting
chicken and increase the cooking time by 20 to 25 minutes. Watch the
chicken carefully and put a
foil tent on top of it seems to be getting too brown.

ADVANCE PREPARATION: Can be prepared up to 8 hours ahead through step 1
and
refrigerated. This is also excellent served cold.

VII.  ROASTED CHICKEN ITALIAN STYLE (serves 8)

from "Deliciously Healthy Jewish Cooking" by Harriet Roth 

 8 chicken breast halves (around 4 pounds), or 16 drumsticks (or half
and half) skinned and  defatted, washed in cold running water, and dried
with paper towels 
 2 shallots, minced 
 6 large cloves garlic, smashed, peeled, and minced 
 2 large onions, peeled, halved, and sliced thin 
 2 T. olive oil 
 1/2 cup fresh lemon juice 
 4 bay leaves 
 12 fresh plum tomatoes, quartered, or 1 (28-ounce) can whole plum
tomatoes, drained 
 4 fennel bulbs (greens removed, sliced thin) 
 1/4 cup chopped Italian flat-leaf parsley 
 1 cup sodium-reduced chicken broth, defatted 
 2 t. Hungarian paprika 
 Salt and freshly ground pepper to taste 


1. Place the chicken parts in a large bowl or plastic bag. Combine the
remaining ingredients and pour over the chicken. Cover or seal and
marinate in the refrigerator overnight.

2. Preheat the oven to 375 degrees F.

3. Arrange the chicken and vegetables in a single layer in a roasting
pan or an attractive 3-quart casserole. Place in the upper third of the
oven and bake uncovered for about an hour, or until the chicken and
vegetables are tender and lightly browned.

To Serve: Garnish with watercress and accompany with farfel ring filled
with steamed young carrots and snow peas, and fresh rhubarb or
applesauce.
