| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Main, Courses-, Poultr | 4 | Servings |
INGREDIENTS
| 1 | c | Uncooked bulghur wheat |
| 4 | Chicken thighs, skinned | |
| 1/2 | Onion; chopped | |
| 1 | tb | Olive oil |
| 14 1/2 | Ounce can stewed tomatoes; no salt added | |
| 1/2 | c | Prune juice; or orange juice |
| 6 | Pitted prunes; diced | |
| 1/4 | ts | Ground allspice |
INSTRUCTIONS
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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