In a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and
cook over low heat for 20 minutes.
In skillet, brown chicken in oil over medium- high heat; drain. Stir in
tomatoes, prune juice, prunes and allspice.
Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn
chicken and sauce occasionally.
Serve over bulghur.
Recipe By : Low Fat, No Fat Cooking Fall 1996 p. 37
Posted to JEWISH-FOOD digest V96 #038
Date: Wed, 25 Sep 1996 17:16:07 -0400
From: Linda Shapiro- Naples Florida <lss@coconet.com> From: "Shoshana L.
Boublil" <toramada@mail.netvision.net.il> To: jewish-food@eskimo.com
Subject: another use for an etrog Message-ID:
<Chameleon.960926015343.toramada@dialup.netvision.net.il> Content-Type:
TEXT/PLAIN; charset=US-ASCII
Here is another use for an etrog:
As the etrog dries, it shrinks. So many take cloves and stick them into
the etrog while it is still fresh. Leave spaces. As the etrog dries, the
cloves will come together and create a lovely "Be'samim" etrog for use
during Havdalah.
It will last a full year till next Sukkot.
Shana Tova! Shoshana
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