| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Schmaltz or vegetable oil |
| 2 |
tb |
Flour |
| 2 |
c |
Chicken broth; (I use the parve boullion) |
| 2 |
c |
Cooked chicken diced |
| 3 |
|
Hard boiled eggs diced |
|
|
Frozen/canned vegetables |
INSTRUCTIONS
Melt oil and stir in flour making paste. Add broth slowly stirring well.
Heat until mixture becomes thick, add chicken, eggs and vegetables (I
usually take a handful of whatever frozen veggies I have on hand - usually
corn, lima beans, peas, broccoli, string beans, mushrooms*, etc.). Cook,
covered, on a low heat until all ingredients are heated. I season to taste
with a little salt, and if I feel exotic, I put in some tarragon.
This goes well over rice or noodles and freezes well.
*I buy a lot of my produce from a truck near my office. They sell in set
quantities only and I am frequently taking home 2 pounds of mushrooms when
I won't be needing that many. If I can't use them up in a short time and
they start to look yucky, I wash them, slice them and throw them into a
zip-lock bag. This goes into the freezer and whenever I need mushrooms for
a recipe, I just grab the amount I need and keep the rest in the freezer.
Posted to JEWISH-FOOD digest Volume 98 #013 by
Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman) on Jan 7, 1998
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”