The Cooking Inn : Holidays

New Year

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New Year's Day Black-Eyed Pea Soup

2 cup black-eyed peas,dried
2 quart water,more if needed
1 ham bone with trimmings
3 onion,medium,chopped
2 bay leaves
1 1/2 teaspoon salt
1 teaspoon pepper

Wash the beans well in cold water several times, then place in a large, heavy stew pot and cover with water. Allow to soak overnight. The next morning (start early - beans like to take their time), pour off the soaking water, and ham bone, 8 cups of water, onion and seasonings. Put on the back of the stove and let simmer gently until beans are very tender, usually about 4 hours. Add more water if needed. Remove and discard ham bone. If the water looks a bit scant pour in 1-2 cups more. When beans are good and tender remove about a cupful of the beans and mash well with some of the bean liquid. (This can be done in a blender, of course.) Return mashed beans to pot, taste for seasoning, and serve steaming hot over freshly cooked white rice.

New Year's Sausage

2 lb pork sausage; (bulk roll)
1 chopped bell pepper
1 chopped medium onion
1 1/2 cup diced celery
1 cup raw rice
1 pkg dry chicken noodle soup mix
1 can (10 oz) cream of mushroom soup
3 1/2 cup boiling water
1/2 cup chopped almods

Brown sausage. Drain sausage. Add bell pepper, onion and celery. Saute until chopped vegetables wilt. Add rice. Stir. Add dry soup mix and canned soup. Stir in boiling water. Combine all ingredients, except almonds in 2 quart casserole. Cover. Bake at 350 degrees for 45 minutes. After 30 minutes, mix lightly with fork, sprinkle with almonds.

New Waldorf Chicken Salad

5 black peppercorns 1 bay leaf 1 garlic clove, halved 4 chicken breasts 2 green onions 1 celery stalk 2 red apples 1/4 cup toasted pecans, coarse chop ----DRESSING---- 1/2 cup plain yogurt 1/3 cup light mayonnaise 2 tablespoon fresh parsley, chopped 2 teaspoon lemon juice 2 teaspoon dijon mustard 1/4 teaspoon pepper
1. In large shallow saucepan, pour in water to depth of 2 inches; add peppercorns, bay leaf and garlic. Heat over medium heat until simmering (small bubbles form but do not break surface of water).
2. Add chicken to pan in single layer, meaty side down; cook for 15-20 minutes or until no longer pink inside. Using tongs, transfer chicken to plate; let cool in refrigerator for about 1 hour or until chilled. [Chicken can be covered and stored for up to 4 hours.]
3. Dressing: in small bowl, whisk together yogurt, mayonnaise, parsley, lemon juice, mustard and pepper. (Dressing can be covered and refrigerated for up to 8 hours.]
4. Meanwhile, thinly slice onions and celery. Pull off skin from chicken. Pressing small paring knife against bone, cut off each breast to remove in 1 piece. Cut lengthwise into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.
5. One apple at a time, slice off 1 side close to core; repeat 3 more times. Layer each piece cut side down; cut in half horizontally. Holding layers together, cut into 1/2-inch wide strips; cut crosswise into 1/2-inch cubes.
6. In large bowl, combine chicken, green onions, celery, apples and pecans. Add dressing and stir gently to coat well.

New Classic Chicken Salad: Replace apples with 1 carrot and half a sweet red pepper, chopped; omit pecans. Dressing: Replace parsley with 3 tb chopped fresh basil; omit lemon juice.
Curried Chicken Salad: Omit apples and pecans. Add half a sweet red pepper, chopped, and 1/4 cup currants; sprinkle salad with 1/4 cup toasted sliced almonds. Dressing: Omit parsley and mustard. Add 3 tb chopped fresh coriander, 3/4 ts curry powder, 1/4 ts each ground cumin and ginger, and a pinch of salt.
Source: Canadian Living magazine, Aug 95 Canadian Living Test Kitchen: Cooking Lesson recipe

New Delhi Spiced Chicken

1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon chili powder -- * pure
1 black pepper -- to taste
3 tablespoon butter -- or margarine
4 boneless skinless chicken
1 breast halves -- cubed
2 onions -- chopped fine
2 tomatoes -- chopped
2 green bell peppers -- chopped fine
1 celery stalks -- chopped fine
3 parsley sprigs -- minced
2 garlic cloves -- minced
1/3 cup seedless raisins
1 tablespoon dry sherry
1 1/2 teaspoon lemon juice

* Pure chili contains only chili powder. There are no other spices in it. Strengths vary from mild to fiery hot. If you cannot find pure chili for this recipe, try regular chili.
1. Heat two tablespoons butter or margarine in a large skillet. Place first six ingredients (all the spices) in skillet and brown for 1 minute over high heat. 2. Have the chicken breasts boned, skinned and cut into bite-sized cubes. Place chicken in skillet with browned spices; stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check). Remove from pan and set aside. 3. Add remaining butter to pan and saute onions over high heat until limp. Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp. Vegetables will give off some juiciness as they cook.
Serve over brown rice.

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