Text 4231, 92 rader
Skriven 2006-08-10 11:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: music 54
================
 CB> Says nothing about your musicianship.  Says they probably were
 CB> passing it around at the bar after rehearsal.

After the concert, which Ellen took me to, lots of folks
asked me to go out to the celebration (at some bar or
other) - I didn't have my dilantin with me so declined;
Ellen had cadged a handicapped spot and it would have
looked odd if she'd left alone and without a gimp. Anyway,
I wouldn't have been able to have more than about one
beer, and where's the fun in that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hungarian Sticky Chicken (Uveg)
 Categories: Hungarian, June meyer, Poultry
      Yield: 4 servings

    1/2 c  Lard
      1    Chicken cut up or the
           Equivalent chicken parts,
           Skin on.
      1 lg Onion peeled and chopped
      2 c  Raw white rice, washed in
           Cold water and drained
      1 tb (heaping) Hungarian Paprika
  1 1/2 ts Salt
      1 sm Green or banana pepper
           Chopped
      1    Bay Laurel leaf
      4    Peeled and seeded fresh
           Tomatoes chopped -OR-
      1 cn Whole tomatoes, drained and
           Pulled apart

  I use a heavy black iron pot with a heavy lid. Put into pot 1/2 cup of
  lard and just brown all sides of chicken legs, wings, breasts, backs,
  etc. If you have liver and gizzards use them also. Remove chicken from
  pot and set aside.

  Into the juices and lard in the pot, saute 1 chopped onion along with
  the 2 cups of rinsed raw rice. Just saute rice and onion until onion
  is transparent. Stir in 1 heaping Tbs.. of Hungarian Pakrika and 1 1/2
  teas. of salt.

  Into pot, add 1 chopped green pepper, and one can of whole tomatoes
  that were drained and pulled apart. Throw in 1 bay leaf and mix up
  the rice and veggie mix. Now layer the browned chicken into the rice
  and veggie mix. I just scoop up some rice mix and lay chicken
  underneath, rice layer, chicken layer. Give the pot a shake to settle
  everything. Now start the pot to simmer on a moderate heat on top of
  the stove, when it all starts to cook, LOWER THE HEAT and put the
  cover on and DO NOT LIFT UP THE COVER FOR AT LEAST 60 MINUTES. You
  must slowly cook and give it a shake once in a while, but do not
  uncover.

  You will smell the wonderful aroma of cooked chicken when it is done.

  If you smell burning, your heat is too high. Use the lowest heat
  possible, you can hear if it is cooking. Adjust salt seasoning, this
  dish should not be sloppy like a stew, it should be moist. When I make
  it sometimes the rice sticks to the bottom of the pot, but it is good
  and chewy. I love this dish, can't eat enough of it.

  Serve with a salad like Cucumber with Sour Cream, or Coleslaw to be
  Authentic. Or you can serve it with a nice green lettuce salad.

  Serves 4 to 6.

  This is one of my favorite childhood meals. It is called Sticky
  Chicken because when you eat the chicken it sticks to your fingers.
  It is truly "finger licking good".

  It is a dish that even today, I can never get enough of. You just want
  to eat more and more.

  This is a dish that originated in Serbia where it is called Uveg. It
  is made in a single pot, that is, never uncovered until it is done.
  Cook it low and long, you will be able to tell after about an hour
  when it is done purely by smell. It will smell delicious.

  After an hour you can peek, watch out! The steam can burn you nose!
  The rice should be fully cooked and sticky along with the chicken.

  Regards, June Meyer.

  MM Format by Dave Drum - 12 October 1999
  FROM: Uncle Dirty Dave's Kitchen

MMMMM
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