1 ½ lbs chicken breast (or half white meat, half dark meat)
chicken broth (as needed)
2 medium yellow onions, minced
½ cup seedless raisins
3 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon sweet paprika
½ teaspoon dried oregano
½ teaspoon of cumin
salt and freshly ground pepper
2 hard boiled eggs, each peeled and quartered lengthwise (optional)
½ can pitted black olives (sliced or not, as you prefer)
5 cups fresh or frozen corn kernelsPrepare the filling:
1 cup of milk
1 small onion boiled and quartered (I also use leeks, white part only)
½ stick of butter, plus 1 tablespoon for greasing the casserole
salt and pepper, to taste
Drain the raisins and stir them into the diced chicken. Add ½ cup of reserved chicken juices, paprika, oregano, and cumin. Cook for 5 minutes. Taste and season with salt and pepper.
- Melt butter in a large skillet over medium heat, add the corn puree and cook, stirring occasionally, for 5 minutes or until it is as thick as oatmeal. Taste and season with salt and pepper, as needed.
Salad of Baby Greens with Dried Cranberries, Pecans, & Balsamic Vinaigrette
Icebox Potato Rolls (Jenny Michael—my grandmother's recipe)
1 pkg. dry yeastPreparation:
2 cups milk
1 cup butter
2 large potatoes, cooked (baked or boiled) and mashed — to make 1½ cups
1 cup sugar + 1 tsp.
3-4 tsps salt
8 cups flour
- Dissolve 1 pkg. yeast in ½ c lukewarm water and 1 tsp. sugar.
- In 2 cups scalded milk, melt 1 cup butter. Add mashed potatoes and cool.
- When the potato mixture has cooled, add 4 beaten eggs. Mix in 1 cup sugar, 3-4 tsps. salt, and the yeast mixture. Stir in 8 cups flour. Beat well.
- Refrigerate the dough overnight.
- About an hour before baking, remove the dough from the refrigerator and stir it well so that most of the air is removed.
- Half-fill greased muffin tins. Let rise till double (takes a while when batter is cold).
- Bake 12 minutes at 400 degrees till golden. Eat immediately, if possible—they’re best while hot!
Notes: This recipe makes a lot of rolls! (I’d guess about 4 dozen.) If you don’t want to bake them all at once, you can keep the dough in the refrigerator for a week or so until you want to bake more.
Chocolate & Vanilla Cupcakes with Chocolate & Cream Cheese Frosting (Michael Acker & Cole Chabon)