Wet Friday

I feel that we are finally back on track.  We had a really nice group of people over last week.  They must have told their friends because by Monday, we were asked to host three young ladies.  That's unusual as most people hold off until Tuesday or Wednesday to make weekend plans.  About the same time, we invited a local family over for lunch.  They are between 7 and 9 people, so Lunch will be full.  Dinner will be small (for us), only 10 people.

This summer we made business cards for our house.  They have this blog address as well as our phone numbers and email addresses.  It seems that the cards are actually working, in that our guests are, for the most part, not coming from the regular "Anywhere in Israel" program.   Its word of mouth and it's very rewarding that people are willing to recommend us to their friends.

Its been some time since I posted recipes, so today I'll add three that I just tried.  They all smell great.

Dinner - 10
Chicken Soup (plain and simple for a cold, wet, evening)
Crock Pot Chicken and Stuffing (see recipe)
Naked Schnitzel (unbreaded, prepared chicken patties)
Garlic Flavored Zucchini (see recipe)
Cabbage and Onion and Peppers Stir Fry ( I made it up)
Corn on the Cob

Lunch - 17
Corned Beef
Pargiot
Teriyaki Chicken (see recipe)
Tandoori Chicken (same technique as Teriyaki chicken, but with Tandoori sauce)
Rice
Green Beans and Garlic
Three Rice Medley
Ratatouille
Green Salad

Recipes
Garlic Flavored Zucchini
Adapted From The Sephardic Kosher Kitchen by Suzy David
5 Zucchini sliced evenly
3 Tbsp Olive oil
6-8 pieces of garlic (I used dried Persian Garlic)
2 Tbsp Sugar
1/4 cup water
1/2 Tsp salt

In a sauce pan with a cover, saute the garlic in the oil until it browns but does not burn. Remove the garlic and eat it fresh from the pot!  Add the sugar to the pot and stir until it turns brown.  Add the zucchini and stir to distribute the oil and sugar.  Add the water and salt, cover and simmer for 20 minutes.  Remove the cover, increase the heat and boil the water out until the bottom is almost dry.

Crock Pot Chicken and Stuffing
Adapted from The Fix-It and Forget-It Cookbook by Dawn Ranck and Phyllis Good
4 cup chicken broth
1 brick of margarine (about 1 cup melted)
1 large onion chopped
3 stalks celery chopped
1 package of mushrooms chopped
1/4 cup dried parsley
2 Tsp dried Thyme
1 Tsp dried Rosemary
1 Tsp salt
1/2 Tsp pepper
3 eggs
12 cups day old bread crumbs and cubes
6 cups cooked chicken or turkey

Saute the margarine, onions, celery, mushrooms and spices until the onions are translucent.  In a separate bowl, mix the bread and the sautéed mixture.  Add the broth and the eggs and mix well.

Put half the mixture into a crock pot as a bottom layer. Add the cooked chicken or turkey. Cover with the rest of the stuffing mixture.   Cook on low for 4-5 hours.

Teriyaki Chicken
adapted from The Best Recipes in the World by Mark Bittman
6 chicken breasts cut in half for a total of 12 pieces
2 Tbsp water
1/3 cup strawberry liquor, sake or sweet white wine
1/3 cup mirin or 2 Tbsp honey
2 Tbsp sugar
1/3 cup soy sauce

Saute the chicken breasts in a bit of oil until they are no longer pink.  Don't worry if its not cooked all the way through.  Remove to a waiting plate.

Add the water to the hot saute pan followed by the rest of the ingredients.  Heat until it boils and return the chicken to the pan.  Let simmer for 2-4 minutes and once again remove the chicken.  Reduce the sauce until its syrupy and pour over the chicken.

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