Subject: Spicy Chicken Hash
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 08 2000 - 09:11:49 EDT
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F O O D F U N N Y
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Reader Kimberly Clay says about today's food funny, "It may be a
little morbid but I had a good chuckle."
Mary had a little lamb
Her father killed it dead
Now Mary takes her lamb to school
Between two chunks of bread.
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T O D A Y ' S R E C I P E
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This recipe is a wonderful way to use up leftover chicken. You may
also add whatever odds and ends of vegetables you have in the
refrigerator, so please feel free to experiment with this one.
Spicy Chicken Hash
For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
For the hash:
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 red or yellow bell pepper, seeded and finely chopped
8 oz (225 g) mushrooms, thinly sliced
3 Tbs (45 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 cups (500 ml) diced potatoes, boiled until tender
and drained
2 cups (500 ml) diced cooked chicken
Chopped chives for garnish
For the sauce, melt the butter in a saucepan over moderate heat. Stir
in the flour and cook 3 minutes, stirring frequently. Add the milk,
chicken broth, cayenne, salt, and pepper and bring to a simmer. Cook
for 5 minutes, stirring frequently.
For the hash, melt the butter in a large skillet over moderate heat.
Saute the onion and bell pepper until tender, about 5 minutes. Add
the mushrooms, parsley, salt, and pepper and cook an additional 10
minutes. Add the potatoes, chicken, and sauce, and transfer to a
buttered shallow baking dish. Bake in a preheated 400F (200C) oven
for 30 to 40 minutes, until it is bubbling and the top is golden
brown. Garnish with chopped chives. Serves 4 to 6.
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