Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (5 1/2-to-6 lb) stewing hen
=OR=- Capon,
Cleaned and dressed
2 Whole bay leaves
2 Stalks celery (include
Tops)
2 qt Water
2 lg Yellow onions -- peeled
Coarsely chopped
2 lg Sweet green peppers; cored
Seeded coarsely ch
2 Garlic cloves -- peeled and
Crushed
1/4 c Olive or other cooking oil
1/3 c Minced parsley
1 c Dried currants or raisins
1 tb Curry powder
1 ts Cayenne pepper
1/4 ts Freshly ground black pepper
1/2 ts Dried thyme -- crumbled
1/4 ts Ground cloves
2 ts Salt
2 cn (1 lb -- 12 oz) tomatoes
With their juice
3 c Reserved chicken stock
1 c Toasted slivered almonds --
(topping)

REMOVE ALL BODY FAT from the cavity of the bird, then place the bird
and giblets in a large kettle. Add the bay leaves, celery and water,
cover, and simmer 10-to-15 minutes; remove the liver and reserve.
Re-cover the chicken and simmer 1-to-1 1/2 hours or until tender.
Lift the chicken from the kettle and cool, strain the stock and
reserve. In the same kettle, stir-fry the onions,green peppers and
garlic in the oil 8-to-10 minutes over moderate heat until

Makes 6 to 8 Servings JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

=============== Reply 8 of Note 1 ================= Board:
FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM GUEST CHEF 1 99
To: BGMB90B ELAINE RADIS Date: 06/01 From: BGMB90B
ELAINE RADIS Time: 9:12 PM MM: CREAMY RICE PUDDING

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