Chicken And Vegetable Stew
Chicken and Vegetable Stew (Saucochi di Gallinja)
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 cups water
2 tablespoons instant beef bouillon
2 medium tomatoes, chopped
2 medium onions, chopped
2 medium potatoes, cut into 1/2-inch slices
2 medium sweet potatoes or yams, cut into 1/2-inch slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 cup)
1/2 cup fresh or frozen green peas
1 small hot chile pepper, stemmed, seeded and sliced
2 teaspoons salt
1/4 teaspoon pepper
Chopped chives
Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.
Garnish each serving with chives.
Yields 8 or 9 servings.
Cajeta (Caramel) Crepes
Cajeta (Caramel) Crepes
Source: Mission Foods
3 Mission
Honey Cake
Honey Cake
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 cup soft margarine
1 cup honey
1 egg
1 cup applesauce
Combine flour, salt, baking soda & cinnamon in a mixing bowl
Cut in margarine
Add remaining ingredients; beat well
Stir in 3/4 cup raisins, if desired
Bake in a greased & floured 13 x 9-inch pan at 350 deg F until the cake tests done, about 40 min