"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for "CHICKEN" ALMOND, by Myrna Karnold, is from SENNFUL COOKING ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 pounds ground pork shoulder (no seasoning) salt and pepper to taste 1 large onion (chopped) 1 large bell pepper (chopped) 1 small bunch celery (chopped) 2 teaspoon "Accent" (optional, but recommended) 10 cups boiling water 2 packages Lipton chicken noodle soup 2 cups long grain rice (raw) 1 chicken bouillon cube 1 large package blanched almonds 1 can water chestnuts (drained and diced)
Brown pork in large skillet with salt and pepper. Add the onion, bell pepper and celery. Saute. In another kettle bring water to boil. Add soup and rice. Boil gently for 20 minutes. Add bouillon cube and "Accent". Combine the two mixtures and add water chestnuts and almonds, reserving a few almonds for top garnish.
Put into a large casserole dish and heat in oven (uncovered) for 1/2 hour at 325º. Garnish top with reserved almonds.
From a dear friend at Bell Baptist Church, Lillian Fishback - 1968
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