RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Brazilian Shabbat Menu
Lita wanted to know what a shabbath meal in Brazil was like. Challah Chopped eggs Gefilte Fish with homemade chrain Chicken soup with mondlach Stuffed chicken legs or Chicken Tajine with prunes Oven baked potatoes or Savory Kugel (noodle) or varenikes Vegetable Egg white pudding and Baba de Moça Chopped eggs or eggplant salad 4 hard boiled eggs 1 large onion chopped Schmaltz or oil salt and pepper Cook onions in oil until brown and crispy Mash eggs and add the onion and oil it has been cooked in. Seaon with salt and pepper Chicken Soup with Mondlach Mondlach:(sorry, but I eyeball this one) Flour egg oil salt Place flour in a bowl. Make a well in the center Add eggs,salt and oil. Stir with a fork and then with your hands. Make a thin roll about 1/4" thick Cut 1/4" pieces Fry in plenty of oil (some people bake it) May be done ahead. * Exported from MasterCook * Stuffed Chicken Legs S F Aug 1993 Recipe By : Miriam Podcameni Posvolsky Serving Size : 4 Preparation Time :2:00 Categories : Main Courses Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken legs with thighs 1/2 lb mushrooms (2 different, kinds) -- chopped fresh or frozen (never canned) 1 lb breadcrumbs 3 tablespoons olive oil 1/4 cup onion -- chopped 3 tablespoons parsley -- chopped 1 lemon 2 shallots 3 large basil leaves -- chopped 1/2 teaspoon rosemary 1/2 teaspoon oregano 1 bay leaf -- crumbled 2 cups chicken stock pinch cayenne salt and pepper -- to taste foil -- to wrap legs 1. Bone legs, leave skin. 2. Season with lemon, salt and pepper and chill 3 hours. 3. Cook onions in oil until transparent. . Stir in chopped shallots, crushed garlic and mushrooms. Season with salt and pepper and cook until liquid has evaporated. 4.. Stir in dried herbs. Cook 1 minute. 5. Stir in breadcrumbs and cook 2 minutes. Remove from heat. Stir in parsley and basil.Add 1/4 cup chicken stock and stir to combine. Let cool 6. Remove chicken from the refrigerator and dry pieces well. 7. Oil 4 squares of foil. Place 1 leg, skin side down on ea. Place 2 to 3 T filling on top, and re-shape leg. Close foil tightly around it to seal well 9.Place packages in an oiled pyrex and add 1/4 cup of stock. 10 Bake in a 425 F oven (pre heated) for 45 minutes.Adding more stock as needed. 11. Remove from oven and remove foil. Bake another 15 to 20 minutes or until golden brown. 12. Let cool a little and slice. Serve with sauce left in pyrex. - - - - - - - - - - - - - - - - - - NOTES : This same filling may be used for baby chickens -- Miriam Podcameni Posvolsky Rio de Janeiro, Brasil
