| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
St. Louis |
Poultry |
10 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic; mashed |
| 1 1/2 |
|
Onions; chopped |
| 1/4 |
c |
Vegetable oil |
| 2 1/4 |
ts |
Ground cumin |
| 1/2 |
c |
White wine |
| 4 |
c |
Chicken broth |
| 2 1/2 |
lb |
Cooked turkey breast; cut in 1/2 inch pieces |
| 3/4 |
c |
Uncooked barley |
| 6 1/2 |
c |
Canned garbanzo beans; rinsed and drained (about 3 14-oz cans) |
| 1 |
tb |
Minced Jalapeno |
| 3/4 |
ts |
Dried marjoram |
| 3/8 |
ts |
Dried savory |
| 3/8 |
ts |
Ground cloves |
| 1/4 |
ts |
Cayenne pepper (or to taste) |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Plus |
| 3/4 |
ts |
Arrowroot dissolved in: |
| 3 |
oz |
Water |
|
|
Grated cheese; for garnish |
|
|
Sour cream; for garnish |
|
|
Salsa; for garnish |
INSTRUCTIONS
Yield: 18 cups, from Llywelyn's Restaurant, St. Louis, Missouri
Saute garlic and chopped onions in oil until limp. Do not brown. Add
cumin; mix well. Add wine, broth, turkey breast, barley, beans, jalapeno,
marjoram, savory, cloves, red pepper, oregano and black pepper. Bring to
boil; cover and let simmer 1 hour, being careful not to let scorch. Stir
often. Stir in arrowroot mixture; mix well and simmer 15 minutes more,
stirring often. Garnish with shredded cheese, sour cream and salsa.
(Arrowroot is a fine powder used for thickening. If you can't locate it,
you may thicken with 2 teaspoons cornstarch or 4 tablespoons all-purpose
flour. However, the flavor and texture will be slightly different.)
Submitted by Walter Vesper (wvesper@ozarks.sgcl.lib.mo.us)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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