SC - meaning of Dutch words

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Chicken Soup with Loads of Vegetables and Matzah Balls
SOUP
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 teaspoon pepper
1 zucchini

1.  Put the water and the chicken in a large pot and bring the water to a 
boil. Skim off the froth. 

2.  Add the marrow bones, onions, parsnips, parsley root, celery, 3/4 of the 
rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of 
the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, 
adjusting the seasoning to taste. 

3.  Strain, remove the chicken, discard the vegetables and refrigerate the 
liquid to solidify. Remove the skin and bones from the chicken and cut the 
meat in to bitesize chunks. Refrigerate. Remove the fat from the soup. 

4.  Just before serving, reheat the soup. Bring to a boil. Cut the zucchini 
and the remaining 2 carrots into thin strips and add to the soup along with 
the remaining rutabaga cut into thin strips as well as a few pieces of 
chicken. Simmer about 15 minute or until the vegetables are cooked, but still 
firm. Serve with the remaining snipped dill. You can also add noodles, 
marrow, or clos (matzah) balls. 

Yield: about 10 servings (M)



Pandora's Chicken
1/2 cup good quality red-wine vinegar
1/2 cup plus 1 tablespoon light olive oil
1/2 cup fresh oregano
1/4 cup fresh parsley, chopped
1 head fresh garlic, peeled and pureed
Kosher salt and freshly ground pepper to taste
3 bay leaves
1 cup ripe pitted olive, halved
5 pounds of boneless and skinned chicken breasts, halved
3/4 cup brown sugar
1 cup good red wine
8 shallots, chopped
1 tablespoon margarine
1 cup sun-dried tomatoes, halved
2 16-ounce cans artichoke hearts, drained

1.  In a 9- by 12-inch or similar size baking dish, mix the wine vinegar, 1/2 
cup of the olive oil, the oregano, parsley, garlic, kosher salt, pepper, bay 
leaves, and olives. Add the chicken breasts and marinate, covered with foil, 
in the refrigerator overnight. 

2.  The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, 
covered, in a preheated 350-degree oven. Cool 

3.  Remove the chicken breasts and cut into bite-size chunks and return to 
the baking dish. 

4.  In a frying pan saute the shallots in the margarine and remaining 
tablespoon olive oil over a medium-high heat. Add the sun-dried tomatoes and 
artichoke hearts. 

5.  Pour the sun-dried tomatoes mixture over the chicken and reheat in the 
350-oven for about 15 minutes. Discard the bay leaves and serve with a large 
green salad, saffron rice, and a good bottle of red wine. 

Yield: 12 servings (M)