Ingredients:
2 tbs Olive Oil
1 tbs of Peeled Minced Garlic
1 Med. Chopped Onion
2 lbs Lean Ground Turkey
2 Eggs Lightly Beaten
1/2 Cup of Seasoned Bread Crumbs
1/4 Cup Chicken Broth
1/2 Cup of Peeled and Grated Granny Smoth Apples
Saute chopped onion in the olive oil, on low heat, for 15 minutes--until it looks "glassy." Mix it with all of the other ingredients. Make spheres from the mixture, and boil in tomato sauce of your choosing.
Italian Cheese meets Jewish Chicken:
4 tbs Olive Oil
4 Boneless Chicken Breasts, cut in half
1 Medium Diced Onion
1, 14.5oz Seasoned Diced Tomatoes
1/2 Cup of Chicken Broth
1 Cup of Mozzarella Cheese Shredded
1/3 Cup of Grated Parmesan
1/3 Cup of Romano Cheese
Preheat the oven to 375 Degrees. Season the chicken with salt, pepper, onion powder, Mrs. Dash, or any other Italian seasonings. Get creative!! Heat oil in an oven safe pan on medium, and saute the chicken for two minutes on each side, and remove the chicken from the light. In the same oil, saute the onions until golden, and add the tomatoes. After simmering, lay some sauce in the bottom of a pyrex dish. Ad the chicken, then cheese, and layer like this until you fill the entire pan.
Bake for about 15 min, and you would never know that the Jewish homeland was not in Italy!
Ingredients:
2 Cups of Sifted Four
1 Cup of Sugar
2 teaspoons of Baking Power
1/4 Lb of Butter
2 Egg Yolks beaten with a 9 oz. can of Crushed Pineapple
2 Egg Whites beaten stiff
Set the oven to 350 degrees
Sift flour, sugar, baking powder, and salt into a bowl. Rub butter into the mixture to make fine crumbs. Take out 1/4 of the crumbs and save them for later. Beat the yolks with the pineapple and add to the bowl of crumbs. Fold in the egg whites. Pour into a 9 inch square buttered pan, then cover the op with the crumbs previously set aside. Bake until firm in the center and light brown on top.
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