MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Israeli Orange Chicken
Categories: Poultry, Citrus, W/ine
Yield: 8 Servings

5 lb Roasting chicken
2 Oranges; whole
1 lg Onion; in large slices
1/2 c Orange juice; fresh squeezed
2 tb Ginger; fresh grated
2 tb Honey
1/2 c W/ine

Rinse and dry chicken. Sprinkle with salt and pepper. Insert
one whole orange in the chicken. Place in roasting pan,
breast side down. Surround with onion slices.

Mix juice with the ginger, and pour over the chicken. Roast
uncovered at 350+|F/175+|C for 1/2 hour.

Remove chicken from the oven, turn over, and smear with
honey. Suround the chicken with the second orange, sliced,
and return to the oven. After five minutes, baste with wine
and pan juices. If browning too quickly, cover with foil.
Baste again, after 1/2 hour. continue cooking until
drumsticks are removed easily, about 1 more hour.

Remove the orange from the chicken, and slice it. Garnish
with herbs, as per taste.

Note: Haroset makes a good stuffing for this dish....

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings

1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c All-purpose flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt

In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.

Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.

Bake, uncovered, @ 350+|F/175+|C for 1 hour. Let stand for
10 minutes before serving.

Jean Puffer, Chilliwack, British Columbia

Yield: 6 servings.

From: http://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hungarian Mushroom Soup w/Fresh Dill
Categories: Mushrooms, Vegetables, Chilies, Herbs, Dairy
Yield: 6 Servings

3 tb Unsalted butter
1 md Yellow onion; chopped
24 oz Baby Bella or White Button
- mushrooms
2 tb Sweet Hungarian Paprika
2 tb Flour
+=PLUS=+
1 tb For the roux; if needed
3 c Broth (Mushroom or Chicken)
1 c Milk
3 tb Soy Sauce or Tamari
1/2 c Sour cream; more to decorate
- each bowl
1 tb Fresh lemon juice
2 tb Fresh dill; Chopped
Salt & Black Pepper

Chop your onions. Heat up butter in a dutch oven or
other heavy pot, add onions and sweat for 5 minutes.

Wash and then slice your mushrooms. Add mushrooms to the
onions, season with some salt and pepper and cook for
about 10-15 minutes, until they're soft.

Add sweet paprika and flour to the mushrooms, cover well
and cook for about 2-3 minutes.

Add milk, broth and soy sauce. Cover and cook for about
15 minutes.

If your soup is not thick enough you may create a roux
by combining flour with sour cream and touch of water.
If your soup is the right consistency, you'll just add a
dollop of sour cream to a measuring cup. In order to add
sour cream to the soup and make it super creamy, you
need to temper it. In order to do this, you will need to
add a little bit of hot soup to your measuring cup with
sour cream OR sour cream/flour roux and then mix it
well. Keep adding the hot liquid and stir well until you
have a full cup. Then you're ready to add it to your
pot. Your soup will be creamy and smooth.

Add lemon juice. Then adjust seasoning with salt and
pepper, as needed, and add fresh dill. Serve with crusty
bread!

If you want to make this soup a little spicier, add a
pinch of Hot Hungarian Paprika when serving in the
bowls.

RECIPE FROM: http://www.junemeyer.com/recipes.html

Uncle Dirty Dave's Kitchen

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