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Mary Elliot's Chicken

The next chicken dish , is one I had at Paul Brady and Mary Elliot's house. It is almost exactly the same, but I added the ginger. You can make it with just the cinnamon and it tastes great. Be careful not to let the chicken sit in the lemon too long, it will become too tart. That happened to a friend of mine once and she puckered the whole family!!!!

4 chicken filets.
Juice of 2 lemons.
3/4 to a lb. of fresh tomatoes(enough to cover the chicken).
1 oz fresh parsley.
3 cloves of garlic smashed and diced).

Casserole dish, or really cool tray type dish.

Place the lemon juice on a plate , or in a bowl Dip the chicken in the juice and place in casserole. Pour remaining juice over the top. Cover and place in the refrigerator for about an hour, but no longer than two. Finely chop the tomatoes and add garlic and parsley. Pour out juice from chicken. dredge each piece of chicken with powdered ginger on one side and powdered cinnamon on the other. Return chicken to casserole, cover with tomato mixture. Place in a preheated 375 degree oven for about a half an hour. Check then and see if it needs more time. It should not be pink in the middle.

Serve with rice and salad.




Poulet du Sel

(Salted Chicken, but we can give it a fancy name....)

1 4-5 lb. chicken
(I prefer to get a free range organic).

2 tablespoons of sea salt

1 1/2 coarsely chopped lemons

1 oz. fresh herbs (I prefer to use Basil or Tarragon, but you can use any you like)
Saran wrap (cling film).

Roasting pan.


You will need to prepare this at least 6 to 8 hours in advance. It's even better if you prepare it the night before.

Wash and dry the bird thoroughly. Sprinkle some salt inside the chest cavity and rub all over the outside, being careful to get in between the wings and legs. At this stage, wrap the bird in the saran wrap and place in the refrigerator for the allotted time.

Heat oven to 475 Degrees, or the next to highest heat on your dial. The oven should be very hot.

Place lemons and herbs inside chest cavity. I don't usually tie up the bird, but you can , if you like!

Place on you roasting pan, which , by the way can be anything from a cookie pan to the top of the line roaster (as long as it has sides to catch the juices). It doesn't appear to matter.

Roast for 45 minutes at 475. (This is a very smoky process towards the end, so I hope you have a range vent or are prepared to open the windows!) Then turn down the oven to 350, or about medium. for about 10 minutes.

Remove from the oven and let stand about 15 minutes.

The chicken will walk off the bone by itself!!





Thanks to Ellen Robins, granddaughter of Gail Meyers McHaney, of Piggot, Arkansas. This Victorian-era recipe comes from Mama Gail's mother, or perhaps further back.

It has a chutney-like quality, and can be used in a similar way on vegetables and meats.

Mama Gail always served it on black-eyed peas at New Years.(It's an American thing!)

To every quart of sliced tomatoes add:
2 large onions sliced
1 pint of vinegar
3 tablespoons salt
1/2 teaspoon dry mustard
3/4 pounds brown sugar
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves ground
1 teaspoon mace

Let simmer 4 hours.

Put through a food mill to remove tomato seeds and skins.

Bottle when cold.

Keeps indefinitely without refrigeration.





2 large fillets of salmon with skin (about 12 oz. each)
1 1/2 cups crumbled feta cheese
3-4 ounces raw baby spinach
1 teaspoon lemon zest
4 large tomatoes
2 tablespoons crushed garlic

Wash and dry salmon.
Blanche spinach by plunging it into boiling water and removing immediately.
Place spinach in a colander to drain.
Coarsely chop spinach and mix with feta cheese and lemon zest.

Place one fillet of salmon skin-side down on a baking tray or oven-safe dish that has been sprayed with cooking spray or brushed with olive oil.
Spread all the spinach and cheese mixture over first salmon fillet.
Place second salmon fillet on top skin-side up.

Chop tomatoes finely and mix with garlic.
Spread tomato-garlic mixture over salmon, completely covering top and sides.

Bake in 350 degree oven for 40-45 minutes.

Serve with rice and salad.

Bon appetit!





3 skinned chicken breast halves
1 finely chopped onion
2 hot chile peppers(finely diced)
1 sweet pepper (coarsely chopped)
6 sun dried tomatoes(coarsely chopped)
1 can chopped tomatoes
2 cans black beans
1 can chicken broth (15 oz)
1 teaspoon. chile powder
1 teaspoon. cumin.
2 tbsp. finely chopped garlic (you can buy this pre-chopped in jars)
6 tbsp. olive oil

Rinse and pat dry the chicken and cut into 1-inch strips.
In a 3 qt. heavy pot or large skillet , heat about 2 to 3 tblsps of oil
at the medium high setting.
Saute the chicken until no longer pink (about 2-3 minutes)
Remove from the pan and set aside.

Heat 2-3 more tblsps of oil at the same temp, add onion , sweet pepper
and hot pepper.
Saute until onion is soft.
Add the reconstituted sun dried tomatoes (see note below), canned tomatoes, black beans, chicken broth , cumin, garlic and chile powder.
Cook for about 15 minutes.
Add chicken and cook for another 15 mins.

Serve with long grain rice(we prefer basmati), and enjoy.

You can buy reconstituted sun dried tomatoes in jars (usually in oil) at your local grocery store, or you can just put the dried kind in a cup of boiling water for about 10 min.
This will soften them out.

This is a quick, simple and tasty meal that will keep well for several days in the fridge.







1 cup dried lentils
2 cups vegetables:
carrots, broccoli, cauliflower;
(I buy these already cleaned and packaged together.)
2 cups chopped onion
1 cup mushrooms, chopped
2 or 3 mid-to-large size tomatoes
1/2 cup chopped bell peppers
1 oz. chopped fresh thyme
15 oz. can of baked beans
6 large potatoes, mashed

Method Layer 1: Cook lentils until done and place in the bottom of a deep casserole.
Layer 2: Steam vegetables and sprinkle with a teaspoon of salt; place on top of lentils.
Layer 3: Sautee onion, mushroom, tomato, bell peppers in a small amount of olive oil until the onion is translucent and soft, adding thyme at the end. Season with salt and pepper.
Layer 4: Can of baked beans.
Layer 5: Peel and boil potatoes; mash potatoes, adding 1/2 cup milk and 4 oz butter or margerine.

Smooth potatoes over the top of the dish.

Place in oven and bake for 1/2 hour at 350 degrees. (You can prepare this well in advance, and simply keep in the refrigerator until you are ready to bake. Also, any combination of vegetables will do, as long as they have been steamed. If you want a crunchier effect you can add bean sprouts to layer 3.)

Cheese Sauce
1 oz. flour
1 oz. butter or margerine
1 cup of grated cheese
1/2 cup milk

Make a roux by melting butter or margarine in a saucepan on medium heat; slowly add flour, stirring constantly; then add milk, stirring constantly. When the roux thickens a bit, stir in cheese, until you have a pourable consistency.






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