Ingredient:
- One 3- to 3-1/2-pound chicken, cut into 8 pieces
- 6 cups water
- 2 cans (15 ounces each) tomato sauce
- 1 large onion, finely chopped
- 1 teaspoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cups long- or whole-grain rice, rinsed
Direction:
In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.
Cover and allow to boil for 35 minutes.
Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |