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Recipe: Oriental chicken
By: Jo'El
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Ingredients

1 broiler chicken (cut up) 2 Tbsp Veggie oil 1/3 cup soy sauce 2 Tbsp brown sugar 2 Tbsp water 1 garlic clove 1 tsp ginger 1/4 cup slivered almonds (optional)\

Directions

Brown chicken in frying pan, both sides. Place chicken in slow cooker or roasting pan. Cook on high (425) for 1 hour then 4-5 hours on low (325). Chicken will fall off the bone. Serve pieces over rice.

Recipe: cider braised pork shoulder
By: maria

Ingredients

Ingredients1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic) 2 garlic cloves, cut into slivers 2 tablespoons olive oil 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices 3/4 cup unfiltered apple cider

Directions

PreparationPreheat oven to 325°F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork. Cooks' note: • Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

Recipe: Raised Chicken and Pork Pie
By: Sarah Walsh

Ingredients

For the filling: 1 medium chicken, about 3 1/2 lbs 8 oz pork loin with the fat left on 8 oz pork fillet 8 oz finely sliced bacon sea salt and pepper finely grated nutmeg 12 large fresh sage leaves, finely chopped 3 Tbs cider brandy 2 bunches of fresh parsley, finely chopped For the hot water crust pastry: 12 oz goose fat or lard (filtered chicken and bacon fat also work, butter does not) 1 cup boiling water 2 lbs unbleached plain flour sea salt beaten egg for glazing

Directions

Makes one large pie or 6 small ones Oven temperature 375 degrees Fahrenheit Strip the meat off of the chicken and cut neatly into generous slices. Roughly chop the pork and bacon together, discarding the rind or bone. Don't use the food processor - you don't want to lose the texture. Season generously with salt, pepper, nutmeg and sage, and mix in the cider brandy. To make the pastry, add the fat to the water and heat together in a small pan. Put the flour and the salt in the food processor and tip the hot liquid in the machine while the machine is running, to form a workable dough. When it is cool enough to handle, but still very warm, cut off a quarter for the lid and keep that warm. Pat the remainder between the palms of your hands to flatten it - it should begin to look and feel like chamois leather - then line a large oval pie mold, 10 x 6 inches, starting at the bottom and drawing the dough up the sides so that it hangs over the edge of the mold. Work quickly, as the dough will be less pliable if it gets too cool. Roll out the remining piece of the dough to roughly the right shape for the top. Cover the bottom of the pie with a layer or chicken, then spread some pork mixture over that followed by a thin layer of parsley. Repeat the layers until the pie is full. Put the lid over the pie, and pinch together the sides and top, sealing them together with the beaten egg. Make a central hole in the lid and decorate with any left over pieces of pastry - in braids, leaves or whatever shape takes your fancy. Cover the pie with two layers of waxed paper to protect the pastry during the long baking. Bake it for two hours in the pre-heated oven, checking from time to time that it is not overbrowning. Take the pie out of the mold. Glaze the sides and top with the beaten egg and return to the oven. Cook for 10 minutes to color the pastry. To make the small pies, divide the pastry into six, remove a quarter from each prtion for the lid as your make each pie. Mold the warm dough around greased and well floured jam jars. Wrap around with several layers of nonstick baking parchment or waxed paper, cut to the height of the pie and tie loosley with string. Slide the pastry cases off of the jars carefully, so they don't collapse. Proceed for the large pie, except reduce the cooking time to 1 hour.

Recipe: Bacon and Leek Quiche
By: Sarah Walsh

Ingredients

Crust: 6 Tbs cold butter, chopped into small pieces 1 1/2 c flour about 4 Tbs cold water, milk or buttermilk filling: 10 slices cottage bacon 1 leek, white only thinly sliced 1 tsp butter, margarine or olive oil 1/2 tsp salt 1/2 tsp marjoram 1/2 tsp basil 1/2 tsp ground mustard seed black pepper 4 large eggs, room temerature 1 1/2 c milk, room temerature 2 Tbs flour 1/ 4 lb gruyere cheese, diced fresh tomato slices paprika

Directions

Preheat oven to 375 degrees fahrenheit Crust: Use a pastry cutter, two knivwes or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles course cornmeal. Add just enough liquid to hold the dough together well. Roll out the dough and form a crust in a 9 or 10 inch pie or quiche pan. Filling: Fry bacon and chop into bite size pieces when cool enough to handle. Heat your chosen fat in a medium sized skillet, add the leek, salt, marjoram, basil, mustard and black pepper. Saute until leek become somewhat translucent and soft. Beat together eggs, milk and flour. Spread the cheese in the bottom of the crust, followed by the leek and then the bacon. Pour in the custard and place the tomato slices decoratively on top. Sprinkle with the paprika. Bake for 35 to 45 min, or until solid in the center. Let set when removed from the oven for at least 10 min.

Recipe: Simple Pleasures Bean Soup
By: Jo'El

Ingredients

2c. Dried Beans, any variety 1 Smoked Hock or ham end 1 bay leaf 1 fresh or dried chili (pinch chili powder works too) 1 large onion, chopped 1-3 cloves garlic, put through press or finely chopped Salt and pepper

Directions

Spray a large pot with a non-stick spray. Wash beans and put in pot. Cover with water. Let sit overnight. The next day, add another 2 inches of water, smoked hock, bay leaf and chili. Bring to a boil and turn down. Cook until beans are tender and meat falls off bone. (approx 2.5 hours). Remove hock. Pull meat off bone and add it back to soup. Add herbs, onion, garlic, generous with the salt and pepper. Cook for another 20-30 min. Remove bay lead and whole chili. To thicken, mash some of the beans on side of pot. Serve with a side of apple cider, lemon wedges, or flavored vinegar. Serves 4-6 as entrée.

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