Recipes published in ‘Lariv’

Basic Recipe For A Tea Smoke

Recipe

1 Jul

BASIC RECIPE FOR A TEA SMOKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Info

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ENOUGH SMOKE FOR 4 —-
—- CHICKEN BREAST ——
2 tb Raw brown rice
1 tb Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey
– tea bags, removed from
– packets
1/4 ts Olive oil
2 6oz boneless skinless
– chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches
square and start rolling the edges under to from a
circle that fits in the bottom of your Dutch oven —
in our case, a foil saucer approximately 5 inches in
diamerter. When the edge is rolled to about 1 inch
high, stop and flatten it. Then, depress the center to
hold the smoke ingredients.

In the depression of the aluminum foil saucer first
sprinkle the rice, then the sugar, cloves and the
contents of the tea bags. The order of ingredients is
very important. Place the foil dish in Dutch oven,
cover tightly and cook over high heat until
ingredients in the foil start smoking ~- about 5
minutes.

Brush a steamer platform with the olive oil. Place
the chicken on platform, skinned side up. Put into
Dutch oven over the smoke ingredients, cover and
continue smoking over high heat until done — about 11
minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95;
0609

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Filed under: Custards, Desserts, Lariv, Masterchefs, Norleans

Vichyssoise

Recipe

18 Sep

Vichyssoise

Recipe By : Mrs. Joseph Goodwin
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Potatoes — peeled and sliced
3 C Leeks* — sliced
1 1/2 Qt Chicken Stock — **see note
Salt — to taste
1 C Whipping Cream
Minced Chives

*Use 2 large leeks. Slice yellow onion to make 3 cups if needed.

**May use 6 tbs. instant chicken bouillon dissolved in 6 cups hot water.

Simmer the vegetables in the chicken stock until tender (about 45 minutes).
Use an electric blender to purée the cooked vegetables and the lliquid to
a smooth soup. Stir whipping cream into the soup. Chill. Serve in
chilled bowls, and decorate with minced chives.

This keeps well and can be thinned to the desired consistency with cold milk.

Serves 6 to 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Filed under: Italian, Lariv, Masterchefs, Meats, Norleans

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Basic Recipe For A Tea Smoke

Vichyssoise

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