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Chicken Moroccan

----- Original Message ----- 
From: Don
To:   phaedrus
Sent: Friday, December 26, 2003 6:47 PM
Subject: Recipe -Chicken Moroccan

> Dear Uncle Phaedrus:
>     My wife obtained a recipe from the Chicago Turbine Called "Chicken
> Moroccan" The Tribune has been unable to fine the recipe.
>     As we recall the recipe was made with chicken, dried fruit such as
> apricots etc, and cinnimum.
>     Thanks for your help.
>         Don

Hello Don,

I could not locate such a recipe that had any connection with the Chicago Tribune, nor a recipe called "Chicken Moroccan" with apricots and cinnamon (There is a recipe with that name, but it seems rather to have preserved lemons, not apricots.) I did find two recipes with apricots and cinnamon with the name "Moroccan Chicken." See below.


Moroccan Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              whole  skinless boneless chicken breasts -- halved
     2/3             c  apricot jam
  2                tsp  fresh ginger root -- freshly grated
  1                tsp  ground cinnamon
     1/2             c  black olives -- halved
  1               Tbsp  fresh lemon juice

Place chicken in steamer basket or on metal rack over 1-inch water.  Cover &
bring water to a boil.  Reduce to simmer & steam chicken for 15 to 20
minutes or until done.  Meanwhile, combine jam, ginger, cinnamon, olives & lemon
juice in small saucepan; heat until bubbly.  Transfer chicken to a serving dish;
pour sauce over chicken & serve with hot steamed rice or couscous.
Moroccan Chicken Tagine with honey and apricots

-about 6 lbs of chicken pieces
-2 large yellow onions
-2 sticks of butter
-1/2 tsp turmeric
-1 tsp black pepper
-2 cinnamon sticks
-1 lb dried apricots or prunes (less if you're not too fond of the fruits).
-8 tbsp honey (I use much more, for a sweeter and less liquid sauce)
-2 tsp ground cinnamon
-1/2 peeled almonds
-1 tbsp sesame seeds

In a large pot, melt the butter. Fry the chopped onions until soft, and add
the chicken, salt, pepper, turmeric and cinnamon sticks. Add enough water to
cover the chicken, about two cups. Bring to boil, reduce heat, and simmer
until the chicken is done, adding water if necessary. Remove the chicken

Add the prunes or apricots and simmer for about fifteen minutes. Add the
ground cinnamon and the honey, stir and cook until the sauce has a
honey-like consistency. Add more honey if necessary.

When the sauce is almost ready, saute the almonds in oil. Drain most of the
oil from the pan, and toast the sesame seeds.

Return the chicken to the pot and re-heat. Place chicken in a serving sheet,
pour sauce on top of it and top with almonds and sesame seeds.

This dish goes GREAT with couscous. Add several pats of butter to the couscous
and mix well. I've also tried it adding rose water or orange juice, and I
like both mixes.

Brandied Cherry Truffles

----- Original Message ----- 
From: "Hanna"
To: phaedrus
Sent: Saturday, December 27, 2003 5:15 AM
Subject: brandied cherry truffles

> Hi,
> I am trying to import handmade brandied sour cherries from Hungary -
> difficult because of temperature sensitivity and short shelf life.  Any
> suggestion for a recipe? I think it starts with brandy-soaked cherries
> covered by a fondant, then chocolate.
> Thanks,
> Hanna

Hello Hanna,

There only seems to be one recipe on the web for making anything similar to the truffles. See the first recipe below. It's pretty basic. You can do better with the cherries themselves, but beginning with step #2, it might be useful. If you give up on the imported brandied cherries and decide to make your own, there are a couple of recipes below that might help.

I wish that I could be of more assistance with this, but there's just not much information about it on the web.


Chocolate covered brandied cherries
  Categories: Candy, Misc
       Yield: 50 servings

      50    Maraschino cherries; drained
     3/4 c  Brandy
       3 tb Butter
       3 tb Corn syrup; white
     1/4 ts Salt
       2 c  Confectioners sugar; sifted
   1 1/2 lb Dipping chocolate

   1. Pour brandy over drained cherries; let set for 2 days.

   2. Combine butter, corn syrup and salt; blend until
   smooth. Add sifted powdered sugar and mix well. Knead
   until smooth and shiny; chill for 1/2 hour wrapped in
   waxed paper.

   3. While chilling, drain cherries well on paper
   towels; pat dry. Reserve brandy marinade for cakes or
   cooking. Shape a marble-sized piece of fondant around
   each cherry; place on waxed paper-lined tray. Chill
   until firm, about 2 hours.

   4. Melt chocolate a small amount at a time. Dip
   cherries and place back on wax paper-lined tray. Place
   in refrigerator to set. Store in covered container in
   cool dark place for 10 - 14 days to fully ripen.
  Brandied Cherries

3 1/2 pounds Bing cherries
2 cups granulated sugar
1 1/2 cups water
2 tablespoons lemon juice
1 1/4 cups brandy

Rinse, stem and pit cherries. Combine sugar, water and lemon juice in
saucepan. Heat to a boil, stirring to dissolve sugar. Pour 1/4 cup syrup
into clean, hot jar. Fill jars with cherries. Add 1/4 cup brandy and more
syrup as necessary to fill each jar, leaving 1/2-inch headspace; seal.
Process in a boiling water bath 20 minutes.

Yields 5 pints.
Brandied Cherries

6-lbs. dark, sweet cherries
1-cup sugar
1-cup water
1/4-cup lemon juice
1 1/4-cup brandy

Wash and pit cherries
Combine sugar, water & lemon juice in a large pot
Bring to a boil; reduce heat to a simmer
Add cherries & simmer until hot throughout
Remove from heat; stir in brandy
Pack hot cherries into hot jars, leaving 1/2" headspace
Ladle hot syrup over cherries, leaving 1/4" headspace
Remove air bubbles
Adjust two-piece caps
Process 10 minutes in a boiling-water canner.

Makes about 6 pints

Bread Crumb Cookies

----- Original Message ----- 
From: "Nena" 
To: phaedrus
Sent: Friday, December 26, 2003 9:50 PM
Subject: Bread crumb cookies

> I am looking for a lost recipe for these cookies made with dried bread
> crumbs.  I made them for my kids when they were little forty years ago.
> It's a great recipe for frugal chefs.  Thanks. 

Hello Nena,

See below.


Bread  Crumb  Cookies

 Ingredients : 
 1 c. sugar
 1/2 c. oleo
 1 1/2 c. flour
 1 1/2 c. dry bread crumbs
 1 tsp. cinnamon
 1/2 tsp. nutmeg
 1 tsp. baking soda
 2 eggs
 1/3 c. water
 1 tsp. vanilla
 1/2 c. raisins

 Preparation : 
    Cream sugar and oleo.  Add dry ingredients, mixing well.  Add
 eggs, vanilla and water.  Mix well.  Add raisins.  Drop by spoonfuls
 on cookie sheet.  Bake at 350 degrees for 10 minutes.
 Bread  Crumb  Cookies

 Ingredients : 
 4 egg whites, stiffly beaten
 1 box powdered sugar
 1 1/2 c. toasted plain bread crumbs
 2 c. chopped pecans

 Preparation : 
    Mix all together and drop in teaspoon size on well-greased cookie
 sheet.  Bake at 350 degrees for about 10-12 minutes.  Unstick the
 cookies as soon as you take them out of the oven.
 Bread  Crumb  Cookies

 Ingredients : 
 1 c. sugar
 2 eggs
 1 tsp. vanilla
 1 c. chopped nuts or coconut
 1 c. bread crumbs

 Preparation : 
    Mix and let set 20 minutes, oil cookie sheet and drop on bake
 until set well and firm put away or cover as soon as they come from
 oven. If let set on cookie sheet.  They will stick because no
 shortening is used.  

Orzo Stuffed Peppers

----- Original Message ----- 
From: "sally" 
To: phaedrus
Sent: Sunday, December 28, 2003 7:03 AM
Subject: Stuffed Green Peppers w/Orzo

> Yes, I looked in your archives, found regular stuffed peppers with rice,
> I' d like to use the pasta called Orzo which looks like rice but is a
> pasta, cooks and reacts faster than rice!
> .
> Thanks pal,
> Sally

Hello Sally,

See below.


Beef and Orzo Stuffed Peppers

 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cheese                           Ground Beef
                 Main Dishes                      Pasta
                 Peppers                          Tomatoes

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         green peppers
      2/3  cup           Italian parsley -- tightly packed
      1/4  cup           Parmesan cheese -- grated
    2      tablespoons   chopped walnuts
    5 1/2  teaspoons     dried basil
      1/2  teaspoon      salt
    1      clove         garlic -- minced
      1/4  cup           olive oil
    1      pound         ground beef
    1 1/2  cups          orzo -- cooked in
    3      cups          water
    1      medium        tomato -- seeded and chopped
    2      tablespoons   Parmesan cheese

 Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes
 in boiling salted water. Drain, inverted on paper towels.
 Pesto:  Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and
 garlic in food processor or blender until blended. With motor running,
 slowly pour in olive oil. Process until blended. Reserve.
 Cook ground beef in large frypan until not pink. Pour off fat. Stir in
 pesto, orzo and tomato. Spoon equally into pepper shells. Bake at 350 F.
 for 20 minutes. Sprinkle with 2 Tbs ps. more grated Parmesan cheese.

 NOTES : In place of all Pesto ingredients, you can use prepared pesto.
Orzo Stuffed Peppers

4 red, green, or yellow smaller sweet peppers
8 oz. orzo pasta, cooked and drained
juice of 1 lemon
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon fine sea salt
1/4 teaspoon Italian seasoning or Herbs de Provence
1-2 green onions, very thinly sliced
1 tomato, finely diced
1 rib celery, finely diced
1 tablespoon fresh parsley, minced
fresh spinach, cut into strips
zest of 1 orange or lemon

Roast the peppers over gas flame several minutes, or under a broiler, just
until they start to blister and brown a little. Do not overcook as you do
not want them to loose their shape. Just a little will do it! Cool. Slice
off one side, leaving the stem intact. Scoop out the seeds and discard.
Sprinkle insides with lemon juice and set aside. Combine olive oil, balsamic
vinegar, sugar, salt, and herbs with the cooked orzo. (Reheat the orzo in
the microwave 2 minutes, covered, if it has cooled.) Toss in the onion,
tomato, celery, and parsley. Taste to be sure it is just right, adjusting as
necessary. Pile into the shells. Set on a bed of spinach, and top with the
zest of the orange or lemon. Serve warm or room temperature.
Stuffed Peppers with Orzo Middle Eastern


2 large red, yellow, and/or green Sweet peppers
12 ounces ground lamb, turkey, or pork
1/3 cup chopped onion
8-ounce can stewed tomatoes
1/3 cup orzo
1 tablespoon snipped fresh mint, basil, or oregano, or 1/2 teaspoon dried
mint, basil, or oregano, crushed
1/2 teaspoon ground allspice
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded kasseri or grated Parmesan cheese

Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse
peppers in boiling water for 3 minutes. Remove and sprinkle insides with
salt. Invert peppers on paper towels to drain well.

In a skillet cook lamb, turkey, or pork and onion for 5 minutes, or till
meat is brown and onion is tender. Drain fat. Stir in stewed tomatoes,
uncooked pasta, mint, basil, or oregano, allspice, water, salt, and pepper.
Bring to boiling; reduce heat. Cover and simmer for 7-8 minutes, or till
pasta is al dente. Stir in 1/4 cup of the kasseri or Parmesan cheese. Fill
peppers with meat mixture.

Place in a 2 quart square baking dish along with any remaining meat mixture.
Bake in a preheated 375° oven for about 15 minutes, or till heated through.
Sprinkle with remaining cheese. Let stand for 1-2 minutes before serving.
Middle Eastern Stuffed Peppers

6 red or yellow bell peppers (or use half and half), or green if you are a
2 cups chicken stock
2/3 cup orzo (rice shaped pasta)
1/2 pound ground lamb
1 1/2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, finely chopped
2 cups sliced mushrooms
2 small zucchini, finely diced (about 1 cup)
2 tomatoes diced and drained
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 cup crumbled feta cheese
1/2 to 1 teaspoon freshly ground pepper (to taste)
1 egg, beaten
1/4 cup toasted pine nuts.

Fresh lemon or lime slices.

Preheat oven to 350 F. Cut off tops of bell peppers and remove core and
seeds. Drop peppers in a large pot of boiling water; boil uncovered for 5
minutes. Remove from water and turn upside down to drain and cool.

Bring chicken stock to boil in a large saucepan. Add orzo, reduce heat and
cook until orzo is just tender, about 10-12 minutes. Set aside without

Heat a large skillet and brown the lamb, sautéing it quickly until it is no
longer pink. Spoon meat into a colander to drain off excess fat. Wipe out
skillet. Heat oil in skillet and add garlic, onion, mushrooms, and zucchini
and sauté until vegetables are softened. Stir in orzo, tomatoes, herbs,
lemon juice, feta cheese, and cooked lamb. Heat through and add ground
pepper to taste, then stir in egg and pine nuts, mixing until thoroughly

Stuff peppers with orzo mixture. Arrange stuffed peppers side by side in a
greased baking dish. Pour 1/2 cup boiling water around them and bake 30-35

Serve on warm plates with lemon or lime slices to squeeze over them.
Serves 6
Pasta-Stuffed Peppers
Colorful, sweet Bell Peppers brim-full of miniature
pasta and Italian vegetable stuffing

1/2 cup Chicken Broth 
1 clove minced Garlic
1/2 lbs. fresh Zucchini 
1/2 tsp. Pepper
1/4 lb. Mushrooms 
1 1/2 cups Spaghetti Squash
4 Tbsp. chopped Green Onion 
4 Bell Peppers (green, red, yellow)
1 tsp. dried crushed, or 1 Tbsp. Fresh Basil  
1/4 cup Mozzarella Cheese
1 tsp. dried crushed, or  1 Tbsp. Fresh Thyme
1 cup Orzo

Slice tops off peppers. Core and discard seeds and membranes. Reserve tops
for replacement during baking. Set the peppers aside.

Chop zucchini, squash, mushrooms, basil, and thyme (if using fresh herbs);
slice the green onion and mince the garlic.

Cook spaghetti squash, seed out and fluff into strands.

In a large skillet, heat chicken broth to simmer. Add the vegetables, herbs,
garlic, and pepper. Simmer uncovered until vegetables are tender, about 4 or
5 minutes, stirring occasionally.

Remove from heat. Stir in spaghetti squash.

Boil orzo until tender, about 7 minutes. Strain and stir into vegetable

Spoon filling into peppers and sprinkle in shredded mozzarella cheese.
Replace tops.

Spray a shallow baking dish lightly with cooking spray or coat with butter
or olive oil. Place peppers into each quarter of the dish and bake at 375
for 30 - 35 minutes, or until peppers are tender.

Hard Molasses Cookies

 ---- Original Message ----- 
From: "Brucie" 
To: phaedrus
Sent: Sunday, December 28, 2003 9:00 AM
Subject: Translucent Molasses Cookies

> Hi - I am trying to find a molasses cookies recipe from my childhood.  It
was sold at a local farm store.  The cookies must not have had any flour in
them since they were translucent and very very hard (teeth breakers in
> I hope you will be able to help me.
> Brucie

Hello Brucie,

I'm pretty much shooting in the dark here. I could not find molasses cookie recipes with no flour. Perhaps they have another name? Below are the only molasses cookie recipes that described themselves as "hard".


Hard Molasses Cookies

3/4 c. cooking oil
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
Mix together cooking oil, sugar, molasses, and egg. Sift flour, soda,
cloves, ginger, cinnamon, and salt. Mix with first 4 ingredients.
Refrigerate overnight. Roll into 1 inch balls. Roll in sugar. Bake at 350
degrees for 10 to 12 minutes. Makes 4 dozen.
Hard  Molasses  Cookies

 Ingredients :
 3/4 c. cooking oil
 1 c. sugar
 1/4 c. molasses
 1 egg
 2 c. flour
 2 tsp. soda
 1/2 tsp. cloves
 1/2 tsp. ginger
 1 tsp. cinnamon
 1/2 tsp. salt

 Preparation :
    Mix together cooking oil, sugar, molasses, and egg.  Sift flour,
 soda, cloves, ginger, cinnamon, and salt.  Mix with first 4
 ingredients. Refrigerate overnight.  Roll into 1 inch balls.  Roll
 in sugar.  Bake at 350 degrees for 10 to 12 minutes.  Makes 4 dozen.
 Hard  Molasses  Sugar  Cookies

 Ingredients :
 3/4 c. shortening
 1/4 c. molasses
 2 tbsp. baking soda
 1 c. sugar
 1 egg
 2 c. flour
 1 tsp. cinnamon
 1/2 tsp. salt
 1/2 tsp. cloves
 1/2 tsp. ginger

 Preparation :
   Mix together. Sift together and add to above mixture, mix well.
  Chill.  Roll into 1" balls and roll these in granulated sugar.
 Bake 8 to 10 minutes at 375 degrees on greased cookie sheet.


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