Text 32572, 82 rader
Skriven 2009-12-24 22:12:00 av Glen Jamieson
     Kommentar till en text av Ruth Haffly
Ärende: MERRY CHRISTMAS 91224
=============================
 -=> Quoting Ruth Haffly to Nancy Backus <=-

 >  CS> Israel?  Cool!
 
 > A ten day (actually 8 in country but a day for travel either side) trip,
 > lead by the seminary president and one of the deans.  It's a study tour;
 > we have to keep journals, attend lectures, do book reviews, etc for
 > course credit.  We're leaving right after Christmas, getting back next
 > year. (G)  Most meals are included with the tour but I think we will
 > have chances to go off on our own for lunch some days.
 
 RH> it.  We will take lots of notes, pictures, etc as we each have to do a
 RH> 10 page journal as part of the credit requirement.  It has to be
 RH> mostly about the different places we'll be visiting but I might do a
 RH> bit of a 'foodie" side bar.  I will take notes on the food, to be
 RH> incorporated into write ups here after we get back.  Now, if I can get
 RH> everything done that needs to be done before we
 RH> go......................... 

A warning.  If you take photographs, make sure there are no military
facilities included in the background of the picture, as that could
get you into trouble with the local authorities.

Enjoy the experience, and the food.  I'm looking forward to reading
your reports.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken a la Sabra
 Categories: Jewish, Israel, Poultry
      Yield: 4 Servings
 
      2 lb Chicken pieces ; 8 pieces
    1/2 c  Orange juice; fresh
    1/2 c  Dry white wine
    1/2    Orange zest; cut in strips
    3/4 ts -Salt
    3/4 ts -Pepper
    3/4 ts Paprika
    1/4 c  Olive oil
      1    Onion; finely chopped
      8    Green olives, 'stoned';
           -blanched in boiling water
           -for few seconds to remove
           -salt; purchase at Greek
           -or Middle Eastern store
           Mint; or dill for garnish
 
  Servings:  4
  
  "While Schwartz describes the name for this Israeli dish as slightly
  pretentious, he notes that it won a cooking competition and found its
  way onto the menus of five star hotels. He recommends serving it over
  a bed or bulgur pilaf."
  
  In large glass bow, combine chicken parts, orange juice, wine, zest,
  salt, paprika and pepper. Let marinate in fridge for 2 hours. Lift
  chicken out of marinade; pat dry and reserve chicken & marinate
  separately. In deep heavy skillet or shallow pan large enough to hold
  chicken in one layer; heat oil over medium-high heat. Brown chicken
  on all sides; transfer to plate. In the same pan, cook onion over low
  heat until it starts to change colour. Pour in marinade and simmer
  gently for 10 minutes, stirring occasionally. Return chicken to pan
  and simmer, partially covered, basting the chicken with pan juices
  and turning the pieces over very low heat for about 35 minutes; or
  until chicken juices run clear when flesh is pierced with a sharp
  knife. Transfer chicken to warm serving platter and keep warm. Skim
  off excess fat. Add olives to pan and boil rapidly over high heat
  until glossy and starting to thicken. Pour over chicken and sprinkle
  with meat. SERVES: 4-6
  
  SOURCE: _In Search of Plenty_ by Oded Schwartz, published in the
  Toronto Star posted by Anne MacLellan From: Fred Towner Date: 22 Jun
  94
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)