New Cookbook Request: We are gaining momentum on recipes, but we need more as we put together the second cookbook that features the best family recipes from our guests here at the Carriage Way. The cookbook will have one recipe on a page and we would like you to provide a short story that complements the recipe. Send us only your best and if we print your recipe, we will send you a complimentary copy. Thank you Toni for the recipe for Angel Mocha Heaven Cake.
John fixed this recipe last week and it was delicious and all you need to fix on the side is some vegetables.
Wedding Chicken :
1 small yellow onion, chopped
2 tbls olive oil
2/3 cup uncooked jasmine rice
3 tbls slivered almonds
1 lemon
1-1/4 cup chicken broth
1 clove garlic, minced
2 tbls raisins
1/2 tsp salt
1/4 tsp cinnamon
1 whole frying chicken
1/4 lb mushrooms, sliced
1/4 tsp rosemary dried rosemary leaves, crumbled
Saute onion in oil in a medium size skillet until soft, but not brown. Stir in rice and almonds and cook until light brown. Grate the lemon and add it to the rice along with chicken broth, garlic, raisins, salt, and cinnamon. Cook covered over low heat for 20 minutes. Rinse chicken and pat dry, discard the neck and giblets. Fill cavity with rice mixture. Place chicken in a roasting pan, breast side up. Arrange mushrooms around chicken and drizzle with the juice of one lemon. Sprinkle with rosemary and cover. Bake at 350 degrees until chicken is tender and juices run clear. Uncover and let brown for 5 to 10 minutes.
Cleaning tip: So your about to finish cleaning and you are out of furniture polish. Mix 2 parts olive or vegetable oil with 1 part lemon juice. Apply to a lint free cloth and rub polish in the direction of the grain.
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