Stew Chicken

Stew Chicken Georgia Haygood-Dance

Ingredients:

• 1 large chicken • 6 limes, juiced • 1 large onion, diced • ½ sweet pepper, seeded and diced • 1 ½ balls red ricardo, shilling size • ½ tsp. salt • ¼ tsp. pepper • 2 gloves of garlic or 1 pack of garlic powder • 1 tsp of Season All • 2 tsp. soy sauce • Cooking oil • 1 tbsp. of sugar

Instructions:

1. Wash the chicken with lime juice or vinegar 2. Cut chicken into 14 pieces 3. Pour lime juice over chicken and water just to cover. 4. Wash chicken very well in solution. 5. Drain and discard liquid. 6. Mix onion, sweet pepper, ricardo, salt, black pepper, Season All, and soy sauce to make dripping mixture. Pour over chicken mixture. 7. Floor a pot with oil and place over medium heat. 8. Add sugar and let it brown. 9. Remove the chicken from dripping mixture. Place in hot oil and cover. Stir occasionally. 10.When chicken is brown, add the remainder of dipping mixture. Cook until done, stirring occasionally.

Fettuccine alla Carbonara

Ms. McWatters-Fifth Grade

Ingredients:

3/4 lb of uncooked spaghetti or fettuccine 4 ounces of pancetta (Italian bacon) or lean American bacon, cut into 1/2in wide strips 3 cloves garlic, cut into halves 1/4 cup of dry white wine 1/3 cup heavy or whipping cream 1 egg 1 egg yolk 2/3 cup of freshly grated parmesan, divided Generous dash of white pepper Fresh oregano leaves for garnish

Instructions:

1. Cook fettuccine in a large pot of salted water until ‘Al Dente’ according to the packaging. Drain well and return to a dry pot. 2. Cook and frequently stir pancetta and garlic in a large skillet over medium-low heat for 4 minutes or until the pancetta is slightly brown. Save 2 tablespoons of drippings inskillet and discard the garlic and the rest of the drippings. 3. Add wine to pancetta mixture, cook over medium heat or until the wine has evaporated. Stir in cream and cook for 2 minutes.

Remove from heat. 4. Whisk egg and egg yolk in top of double boiler. Place top of double boiler over simmering water. Keep adjusting the heat to

maintain a simmer. Whisk 1/3 cup of cheese and pepper into the egg mixture. Cook and stir until sauce thickens slightly. 5. Pour pancetta mixture over fettuccine pasta and toss to coat.

Heat over medium-low heat to heat thoroughly. Stir in egg mixture. Remove from heat. 6. Serve with remaining cheese. Garnish with fresh oregano, if desired.

Prep Time: 5 min Cook Time: 15-20 min Makes 4 servings