evans@mhuxt.UUCP (crandall) (10/07/85)
I have a contribution for "Favorite Recipes", ditto for "Pie Crust", and a
touch to say about pine nuts.
Magadip Chicken (from Indonesian Kitchen)
A:
1/4 c thin sliced onion
2 tsp salt
1/2 c water
B:
1 Tbs coriander seeds, crushed alittle
1 tsp white pepper
1 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp nutmeg
one 2" stick cinnamon
1/4 tsp turmeric
C:
1 slice ginger (about 1 tsp)
3&1/2 pounds chicken pieces
1/2 c water
1: Blend A till smooth
2: Toast B. in large bottomed saucepan for 2 minutes
3: Then add A and C
4: Cook 45 min or till meat tender and about 1/2 of sauce evaporated
Serves 4. Use sauce on rice. Spinach (preferably stir-fried with garlic)
excellant as one of vegetables. Can make a day ahead.
Pie Crust
The best thing one can do for learning to make pie crust is to practise
since overworking a crust will ruin it and moisture is critical. The following
is best made with VERY gradually added ice water:
4 or 5 c flour
4 or 5 egg sized lumps of crisco
ice water
1/4 to 1/2 tsp baking powder
1/4 to 1/2 tsp salt
All measurements are loose to adjust for taste, WEATHER, etc. Now you know
why practise is the essential element. This crust can be rolled almost paper
thin.
Pine nuts: marvelous things and used around the world. A few years ago
there was an article which mentioned that the Korean variety can be grown
in New England. If there's interest in recipes containing wild rice and pine
nuts I'll post a great one in the future (hints: also chicken broth, mushrooms,onions, garlic, & chives; bet most of you can do it from that!
Sukie Crandall