1  Tbsp. Extra-Virgin Olive Oil

1  lb. Chicken (cut into 1/2” cubes)

Salt   

Ground Black Pepper

Juice and Zest of 1 Lemon

1  Clove Garlic (minced)

1  Onion (chopped)

2  Carrots (diced)

2  Celery Ribs (diced)

1  qt. Chicken Stock

1  Cup Cooked White Rice

2  Green Onions (thinly sliced)

In a large pot over medium-high heat, heat oil. Add chicken to the pot and season with salt, pepper and half the lemon zest. Brown chicken on all sides, 5 minutes. Add garlic and onion and saute, scraping bottom of the pan, 2 to 3 minutes. Season with salt. Add carrots and celery and cook until softened, about 5 minutes.

Add chicken stock, lemon juice and cooked rice and simmer for 5 minutes. Add green onions just before serving. Garnish with remaining lemon zest and serve. Serves 4.

MICHIGAN TART CHERRY PIE

1 1/4 Cups Sugar 

2       Tbsp. Quick-cooking Tapioca

2       Tbsp. Cornstarch 

5 1/2 Cups Fresh, Unsweetened Tart Red 

         Cherries (pitted)

1       Tbsp. Lemon Juice

1       Two Crust Pie Shell

         Water

1       Tbsp. Sugar

In a large bowl, stir together 1 1/4 cups sugar, quick cooking tapioca and cornstarch; add the cherries and lemon juice. Gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally. Prepare and roll out the crust. Line a 9 inch pie plate with half the crust. Transfer the cherry mixture to the pastry lined pie plate. Cut slits in remaining pastry and place on top of pie. Trim the over hanging dough to an even 1 inch all around. Tuck the edges under and flute the edges. Lightly brush the top crust with a little water and sprinkle the 1 Tbsp. sugar on top. To prevent over browning cover the pie edge with foil.

Place pie plate on middle oven rack. Bake at 375 degrees F. for 25 minutes. Remove the foil and bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on wire rack at least 2 hrs. before serving. Makes 8 servings.

NO-FAIL TWO-CRUST PIE PASTRY

3       Cups Cake Flour

1/2    Cup All-purpose Flour

1 1/2 tsp. Salt  

3/4    Cup Cold Butter (cut into pieces)

1/4    Cup Shortening

7       Tbsp. Cold Water

1       Egg (lightly beaten)

2       tsp. Lemon Juice or Vinegar

In a large bowl, stir together cake flour, all-purpose flour and salt. Using a pastry blender, cut in butter and shortening until pieces are pea size.

In a small bowl, stir together the 6 Tbsp. water, egg and lemon juice. Use a large fork, gently toss the flour mixture and the egg mixture together. If there are dry parts add the remaining 1 Tbsp. water and gently toss to moisten evenly. The mixture should be a mass of very large crumbs.

Turn the crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Use a bit of flour, knead 4 to 5 times to form a ball. Divide in half. Using your hands, flatten each into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to work with. On a lightly floured surface roll 1 disc out into a 12 inch circle.  Carefully place into the pie plate. Roll out 2nd 12 inch disc. for top crust. Makes 2 pie crusts.

HUNGARIAN STEW

6       Slices Bacon (diced) 

3       Medium Onions (diced)

1/4    Cup Hungarian Paprika

1 1/2 tsp. Garlic Powder

1/8    tsp. Ground Black Pepper

5       lbs. Boneless Pork Chops (trimmed)

1       Large Yellow Bell Pepper (diced)

2       (14 oz.) Cans Diced Tomatoes w/liquid 

2/3    Cup Beef Broth

2       Cups Sour Cream

2       (6 oz.) Pkgs. Wide Egg Noodles

Using a deep skillet cook the bacon over medium-high heat until evenly browned, about 10 minutes. Drain and reserve the drippings. Then add the onions to the skillet and cook with the bacon until the onion is translucent. Remove the skillet from heat and stir the paprika, garlic powder and pepper into the bacon mixture. Transfer the mixture into a large stock pot.

Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of chops with a paper towel. Cut chops into bite size pieces and stir into the bacon mixture. Heat a small amount of bacon drippings in the skillet, cook and stir the bell pepper until softened and fragrant, drain on a plate lined with a paper towel. Stir the cooked pepper into the bacon mixture.

Pour the tomatoes, tomato liquid and beef broth into the stock pot and place over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.

Bring a pot of lightly salted water to a boil and  add the egg noodles. Bring back to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. To serve place noodles on plates and ladle the stew over the noodles.

Note: This is also good served over rice.