br>Spoon a little warm avgolemono sauce over middle of sliced
ack and forth to incorporate avgolemono sauce with endive and to
Place the chicken in a large stock pot and fill with enough water to cover it.
Bring to a boil and remove the foam.
At this point add the onion and salt and pepper to taste.
Once the chicken is boiled remove it and the onion from the pot.
Now add the rice or orzo to the broth and let it boil.
When the rice or orzo is ready, add the avgolemono sauce.
ver them; top with Thick Avgolemono Sauce. Serve immediately.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ow simmer while preparing the avgolemono sauce.
To make the
nipped dill, if desired. This recipe will double well.
f lemon juice in this recipe has been halved from its
hey cook.
Prepare the avgolemono sauce, by beating together the
he heat.
To prepare avgolemono, beat the two remaining eggs
oup! This sauce is called \"avgolemono\" which means egg and lemon
In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
Mix very well and shape into 1\" balls.
In a large pot add the stock or water along with the butter and bring to a boil.
Add the meat/rice balls and cook at a simmer for about 30 minutes.
If the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup.
In a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to ...
DOLMA DIRECTIONS:
Saute onions and celery with 1 tablespoon butter until wilted. In a large bowl, add ground lamb, onions, celery, rice, mint sauce, parsley, salt and pepper. Mix well.
Remove grape leaves from jar and open up onto a large plate.
Remove one leaf (the bigger the better) and place onto a flat surface with shiny side down.
Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and the right side as you roll) towards the top of the leaf.
Make sure you do not put too ...
Mix a little flour with the lemon juice then add the eggs and beat well.
Slowly add the broth while continuing to beat.
Pour and mix the avgolemono sauce into your food.
Remove from heat before the sauce thickens.
Cover chicken and vegetables with water; bring to a boil.
Skin off scum.
Reduce heat and cook partially covered 1 1/2 to 2 hours until chicken is tender.
Remove chicken from broth.
Set aside for later use as desired.
Strain broth into a kettle, discarding vegetables.
Bring broth to a boil, add rice; stir and salt to taste.
Reduce heat and cook covered until rice is tender.
Add white meat from chicken that you set aside.
Blend hot soup with Avgolemono sauce.
s what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it