* Crossposted in COOKING
* Crossposted in GOURMET
* Crossposted in INTERCOOK
Hello All!
        As a thanks to all the people that took their time to send me replies 
and information on Romanian dishs ...  I am sending out some of my 
nationalities foods, I have begun inputting them into Meal Master, and will 
post them a few at a time as I get them finished. Hope you like them.
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Ciorba ( Tomato Soup with Rice )
 Categories: Chaldean
      Yield: 10 servings
      2 @lg Whole chickens, cut up
      6 oz Tomato paste
      3 @qt Water to cover chickens
    1/2 @lb Long grain rice
           Salt & pepper to taste
  :       In a large pot place cut up chicken, add water and a
  tablespoon of salt, then bring to a boil. Place rice in a small bowl,
  wash several times to remove any impurities, then add warm tap water
  to cover and soak rice. After chicken has cooked, remove it to a tray
  and let cool. Add tomato paste to pot, stir until completely dissolved
  and broth take on an orange like color, bring back to full boil. At
  this point the rice has had some time to soak and soften slightly,
  drain off water, and begin to grind rice by hand into tiny pieces (
  the smaller, the better ). Add rice to boiling broth and begin to
  stir, the starch from the rice will thicken the broth, keep a close
  eye on it at this point since you don't want all the rice to wind up
  at the bottom of the pot and burn. After soup has thickened, reduce
  heat and let simmer until rice pieces are very soft. Salt and pepper
  to taste. Serve in deep bowl with chicken either shredded or whole,
  or even on the side. Personnel preferance.
  :       This is a great cold day soup, but what I have also found is
  that if you have a cold, flu, etc. it seems to help out some, not too
  sure why though. I have noticed that quite a few OLD WORLD dishs seem
  to have/are used for medicinal purposes. Since I am first generation
  of my family born to this country, we still have a lot of ties back
  to the old country, so a lot of the ways are not forgotten.
  Enjoy,
  Steve Haisha
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Shatria ( Tomato Soup with Angle Hair pasta )
 Categories: Chaldean
      Yield: 10 servings
      2 lg Chickens, cut up
      3 qt Water
      6 oz Tomato Paste
    1/2 lb Angle Hair pasta
           Salt and Pepper to taste
  :       In a large pot place chicken parts along with one tablespoon
  salt and cover with water. Bring to a boil and cook until chicken is
  done. Remove chicken to a tray and keep warm. Bring stock back to a
  boil, add tomato paste, and stir to combine and dissolve. Add paste,
  stir frequently to assure that pasta doesn't stick together, cook
  until pasta is soft. Serve in deep bowl with chicken on the side or
  shredded into the soup.
  Enjoy,
  Steve Haisha
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Fasulia ( Green beans )
 Categories: Chaldean
      Yield: 10 servings
      2 lb Chuck Roast cut up into 2 in
           Chunks
      6 oz Tomato Paste
      2 lb Fresh Flat style Green Beans
           Cut down the center
           Salt and Pepper to taste
      1 @pn Red Pepper flakes
  :       In a large pot place chuck roast chunks and enough water to
  cover meat, add 1/2 teaspoon salt, and boil until meat is tender.
  When meat is fully cooked add tomato paste, salt & pepper, and red
  pepper flakes.Stir to combine. Wash Green beans, cut off ends, and
  slice down the middle of the bean; almost a french style cut. Place
  beans over boiling broth and let steam, the beans will work their way
  down into the broth when they begin to soften. Boil until beans are
  tender. Serve over mound of white rice.
  Note: Traditionally Lamb is used instead of beef in the Middle East,
        directly substitute any cut of Lamb for this dish.
  Enjoy,
  Steve Haisha
MMMMM
       /r
      Steve
  " The ICEMAN "
      --o--
 Net 202, HUB 1500
--- GEcho 1.00
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