Doris's pralines
Yield: 12 Servings
Ingredients:
- 4 c Sugar
- 5 c Pecans
- 4 tb Karo syrup
- 1 tb Butter
- 1 cn Condensed milk
- 1 ts Vanilla
- 1 cn Water
Instructions:
Mix all ingredients except butter vanilla and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter vanilla and pecans and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out add a little water and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines made from fresh Louisiana pecans you have just never really lived. Justin Wilson says Doris is the much better half
(wife) of my good friend Gordon Martin, the sheriff of St. James
Parish. Every Christmas Eve we go by to see them after watching the
bonfires that are burned on the levees along the Mississippi River to
light the way for Papa Noel (Santa Claus).
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Title: DORITOS CHICKEN CASSEROLE
Categories: Main dish, Casseroles, Chicken
Yield: 6 Servings
1 Chicken
1 pk Doritos (nacho cheese flavor
- large bag)
1 cn Corn (whole kernel)
Cheese (grated; to taste)
1 sm Onion (diced)
1 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 c Milk
1 cn Ro-Tel tomatoes
Boil and debone chicken. Layer chicken, Doritos, cheese, onion, and
corn in casserole dish. Mix chicken soup, mushroom soup, milk and
tomatoes. Pour over casserole. Top with cheese. Bake at 375 degrees
for about 30 minutes.
SOURCE: Sunburst Samplings - compiled by The Sunburst Banks of
Mississippi Contributed by Darlene Chisolm Typed for you by Nancy
Coleman
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Title: DORO WAT
Categories: Chicken, Ethiopian
Yield: 6 Servings
3 lb Chicken
2 c Onion; chopped
2 tb Garlic; minced
2 tb Lemon juice
2 ts Salt
2 ts Ginger, fresh; chopped
1/2 ts Fenugreek
1/2 ts Cardamom
1/4 ts Nutmeg
1/4 c Butter or niter kebbeh
3/4 c ;Water
1/4 c Wine, white, dry
1/4 c Berbere sauce
2 tb Paprika
4 Egg; hard boiled
Cut chicken into serving pieces and pat dry. Combine onion, garlic,
lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or
niter kebbeh in a saucepan. Simmer two to three minutes. Add the
water, wine, berbere sauce, and paprika. Cook briskly for three to
five minutes or until sauce is the consistency of cream. Add the
chicken pieces. Cover tightly and simmer 15 minutes. Pierce eggs
with tines of a fork and add to the pan. Cover and cook 15 minutes
more, or until chicken is tender.
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Title: DORO WAT (CHICKEN STEWED IN RED PEPPER SAUCE)
Categories: Chicken, Ethiopia, Update
Yield: 4 Servings
To serve 4.
A 2 1/2 to 3 pound chicken,
-cut into 8 serving pieces
2 tb Strained fresh lemon juice
2 ts Salt
2 c Finely chopped onions
1/4 c Niter kebbeh
1 tb Finely chopped garlic
1 ts Finely chopped, scraped
-fresh ginger root
1/4 ts Fenugreek seeds, pulverized
-with a mortar and pestle
-or in
A bowl with the back of a
-spoon
1/4 ts Ground cardamom
1/8 ts Ground nutmeg
1/4 c Berbere
2 tb Paprika
1/4 c Dry white or red wine
3/4 c Water
4 Hard-cooked eggs
Freshly ground black pepper
Pat the chicken dry with
-paper towels and rub the
-pieces with lemon
Juice and salt. Let the
-chicken rest at room
-temperature for 30
Minutes.
In an ungreased heavy 3 to
-4 quart enameled
-casserole, cook the onions
Over moderate heat for 5 or
-6 minutes, until they are
-soft and dry.
Shake the pan and stir the
-onions constantly to
-prevent them from
Burning; if necessary,
-reduce the heat or remove
-the casserole from the
Stove occassionally to let
-it cool for a few moments
-before returning it
To the heat.
Stir in the niter kebbeh
-and, when it begins to
-splutter, add the
Garlic, ginger, fenugreek,
-cardamom and nutmeg,
-stirring well after each
Addition. Add the berbere
-and paprika, and stir over
-low heat for 2 to
3 Minutes. Then pour in the
-wine and water and, still
-stirring, bring
To a boil over high heat.
-Cook briskly, uncovered
-for about 5 minutes,
Or until the liquid in the
-pan has reduce to the
-consistency of heavy
Cream.
Pat the chicken dry and
-drop it into the simmering
-sauce, turning the
Pieces about with a spoon
-until they are coated on
-all sides. Reduce
the heat to the lowest point, cover tightly and simmer for 15 minutes.
Withe tines of a fork, pierce 1/4-inch-deep holes over the entire
surface of each egg. Then add the eggs and turn them gently about in
the sauce. Cover and cook for 15 minutes more, or until the chicken
is tender and the dark meat shows no resistance when pierced with the
point of a small sharp knife. Sprinkle the stew with pepper and
taste for seasoning. To serve, transfer the entire contents of the
casserole to a deep heated platter or bowl. ++
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Title: DORO WAT (ETHIOPIAN STEW)
Categories: Ethiopia, Chicken, Ceideburg 2
Yield: 8 Servings
2 To 3 lbs chicken
9 oz Tomato paste
3 Sticks butter
10 Hard boiled eggs slightly
-scored
3 lb Onion fine chopped
2 lg Cloves garlic minced (or 2
-tsp. powder)
1 ts Ground black pepper
3 Heaping tb berbere
Snagged this from over on the Rime Cuisine echo. I'm in the process
of making it even as I type and it's *real* good so far. A sweet,
rich, hot stew. The sweetness comes from the huge amount of onions
used. The richness from the butter (it definitely ain't health
food!). The heat from the berbere"++a seasoning mix of spices based on cayenne peppers. Made in the proportions below it's most definitely hot but nothing someone who can handle jalapenos can't handle. The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of cayenne so you retain the other spices. The effect is kinda off in the general direction of a Mexican Mole. You mop it up with Injera a flat bread++I'm using pita bread and flour tortillas instead. Not sure how acceptable that is but I didn't feel like making Injera. Will post a recipe for Injera tomorrow. If you haven't tasted Ethiopian food you'll be surprised at the unique flavor of Doro Wat. Even if you have a chance to sample it at one of the growing numbers of Ethiopian restaurants in large cities. It's a dish worth trying at home. To eat it the Ethiopian way pass around a tray of injera (flat bread) and place a large platter of wat in the center of the table so everyone can reach it. Tear off pieces of injera with your right hand. Fold the bread around bits of stew and eat without touching you fingers to either the stew or your mouth (a trick that requires practice!). Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate. In a large stew pot melt the butter then saute the onions and garlic for five minutes. Add berbere followed by tomato paste stirring occasionally while the mixture simmers about 15 minutes. A piece at a time stir in the chicken coating well with the sauce. Continue to simmer adding enough water to maintain the consistency of a thick soup. When chicken is half done after about 20 minutes put in the hard boiled eggs. Cover and continue cooking until the chicken is tender. The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled. Serve with injera. Makes 8 to 10 servings. From "The Africa News Cookbook-African Cooking for the Western Kitchen". Lots of good soups stews and the like are in it. Posted by Stephen Ceideberg; June 11 1991.
