| In
a 2 quart saucepan: |
|
|
| SAUTÉ:2
oz. finely chopped ONIONS in 1 oz. MARGARINE OR OIL with 3 oz.
whole |
|
or slivered ALMONDS. |
| ADD:
1 cup prepared KASHA using CHICKEN STOCK; Follow directions
on box. |
| COMBINE:
the onion mixture and kasha mixture. |
| TO
SERVE: Place 3 - 3 ½ oz Kasha Almondine on dinner plate.
Top with roasted chicken half. Surround with tiny whole carrots
or desired vegetable. |
| |
| |
|
|
|
CHICKEN
AND ASPARAGUS with BUCKWHEAT NOODLES
|
|
| 1
5ounce package soba noodles (buckwheat noodles) |
| 1
tablespoon vegetable oil |
| 1
shallot, peeled and minced |
| 1
garlic clove, minced |
|
2
cups 1 ½-inch pieces asparagus ( about ½ pound)
|
| ½
pound boneless, skinless chicken breast meat, cut into small
cubes |
| 1
tablespoon toasted sesame oil |
| 1
tablespoon sesame seeds |
| 2
teaspoons soy sauce |
|
1
tablespoon minced green onion
|
| salt
and pepper |
|
| Cook
noodles in large pan of water until tender ( best method of
cooking is the Sashimizu method). Drain well. |
| |
|
|
| Meanwhile,
heat vegetable oil in large skillet. Add shallot and garlic
and sauté over medium heat 3 minutes. Add asparagus pieces
and sauté 5 minutes more. Add chicken, sesame oil, sesame
seeds and soy sauce. |
|
| Cook
until chicken is tender and cooked through, about 5 minutes.
|
| Add
drained noodles and toss well. Add green onion and salt and
pepper to taste. Toss again. Serve warm or at room temperature.
Makes 2 servings. |
| Per
serving: 600 calories, 21.1 g fat (3.2 mg saturated fat: 32%
calories from fat) 73mg cholesterol; 531 mg sodium. |
| |
|
CHICKEN
LIVERS AND MUSHROOM SAUTÉ
|
| 3
oz. finely chopped onions |
|
4
oz. margarine or oil |
| 1
½ lb raw chicken livers |
|
8
oz. brown sauce |
| 6
oz. canned mushroom stems and pieces |
| Sauté
onions in margarine or oil until soft, not brown. Add
mushrooms and sauté until onions brown lightly.
Add chicken livers and sauté over low heat until
liver is done. Do not overcook. Add brown sauce. |
|
|
|
|
| KASHA
PILAF |
|
|
| 2
oz finely chopped onions |
|
2
oz. butter or margarine |
| 1
cup chicken broth |
|
4
oz. cooked chicken diced |
| ½
cup whole Wolff's Kasha |
|
|
| Sauté
onions in butter; add broth and diced chicken. Bring to
boil; add kasha; reduce heat to low; cover and steam 10
minutes or until kasha is done. |
| TO
SERVE: |
|
|
| Place
Kasha Pilaf in center of dinner plate; make a hole in
the center of mound of pilaf. Ladle Chicken Livers and
Mushroom Sauté in the hole and surround Kasha Pilaf
with fresh cooked Green Peas to frame the Kasha Pilaf. |
| Yield:
6 portions |
|
|
| |
|
|
|
|
|
|
|
|
ROAST
DUCKLING BOLONOFF
|
|
STUFFED
WITH KASHA AND PRUNES
|
|
|
|
|
| PREPARE:
3 5-6 lb. ducklings for roasting. |
|
|
| SEASON:
with SALT and PEPPER |
|
|
|
|
|
|
| KASHA
& PRUNE STUFFING |
|
|
| In
2 quart saucepan: |
|
|
| 2
oz. coarsely chopped ONIONS |
|
|
| 2
oz. coarsely chopped CELERY |
|
|
| 2
oz. MARGARINE OR OIL until lightly browned |
|
|
|
|
| PREPARE:
1 cup KASHA following basic directions on box using egg |
| ADD:
|
|
|
| onion
mixture with 2 cups boiling CHICKEN STOCK |
| ½
tsp. SALT |
|
|
| ¼
tsp. black pepper |
|
|
| ½
cup diced raw carrots |
|
|
| COOK:
tightly covered 10 minutes until kasha is tender |
| ADD:
1/2 cup STEWED PRUNES, pitted and cut in quarters |
STUFF:
prepared DUCKLINGS with above mixture and tie up legs
and
neck. |
| ROAST:
at 325 for 1 hour or until birds are done and skins CRISP |
| SERVE: |
|
|
With
sauce made from drippings - but serve the sauce separately.
It is important that the skin is CRISP when presented.
One tblsp.
CARAWAY SEEDS may be added to the sauce for an interesting
flavor if desired. |
| 6
SERVINGS |
|
|
|
|
|
| |
| |
