MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Philadelphia Pepper Pot
Categories: Beef, Offal, Stews, Chilies
Yield: 8 Servings

2 lb Honeycomb tripe
2 lb Tripe, plain
1 Veal knuckle
1 bn Pot herbs
4 md Potato
1 lg Onion
1 Bay leaf
Salt & Cayenne
1 c Beef suet
2 c Flour
Water
Parsley; chopped

Cook the tripe the day before using. Wash thoroughly,
place in kettle and cover with water. Boil 8 hours.
Remove the tripe. When cooled, cut into pieces about
1/2" square.

The next day wash the veal knuckle, cover with 3 qts
of cold water and simmer about 3 hours, removing scum
as it rises. Remove meat from bones and cut in small
pieces. Strain the broth and return to kettle. Add
the bay leaf and onion and simmer about 1 hour.

Then add the potatoes, which have been cut in squares,
and the pot herbs. Add the meat and tripe and season
with salt and cayenne pepper.

Make dumplings by combining the finely chopped suet,
flour, salt and enough water to permit rolling the
dough into dumplings, about the size of marbles.
Flour well to prevent sticking and drop into
the hot soup. Cook 10 minutes, add some chopped
parsley and serve at once.

Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Orange Chicken
Categories: Poultry, Citrus, Chilies, Herbs
Yield: 4 servings

5 sm Tangerines or clementines
1/2 c (packed) dark brown sugar
1/4 c Soy sauce
1 1/2 ts Rice or distilled white
- vinegar
1 ts Ground cayenne
4 lb Whole chicken
Salt & black pepper
8 sl Peeled fresh ginger

Set oven @ 400ºF/205ºC.

Squeeze 1/4 cup juice from 2 to 3 tangerines into a
small bowl; reserve the spent peels. Cut the remaining
tangerines into wedges with their peels intact, and set
aside. Add the brown sugar, soy sauce, vinegar and
cayenne to the tangerine juice and whisk until the sugar
dissolves.

Generously season the chicken inside and out with salt
and pepper. Tuck the wingtips behind the body. Stuff the
tangerine peels and 6 ginger slices into the cavity,
then tie the legs together using kitchen twine. Place in
a large ovenproof skillet, and scatter the tangerine
wedges and remaining 2 slices ginger around the chicken.

Slowly pour the juice mixture all over the chicken, then
slide the skillet into the oven. Roast for 30 minutes.

Using a large spoon or baster, quickly and carefully
coat the chicken with the pan sauce. Continue roasting,
basting every 10 minutes, until the chicken is browned
and cooked through, 20 to 30 minutes longer. An
instant-read thermometer inserted in the thickest part
of the breast should register 155 degrees and, in the
leg, 170 degrees. The chicken will continue to cook
while it rests.

Transfer the chicken to a cutting board and let rest for
about 5 minutes. If the pan sauce isn’t already syrupy,
bring it to a boil over medium-high heat on the
stovetop. Be sure to wear oven mitts or use a kitchen
towel to hold the skillet (the handle is hot). Cook,
stirring occasionally, until the bubbles grow larger and
paler brown, and the sauce is the consistency of syrup,
about 5 minutes. Discard the ginger.

Serve the chicken whole or carved with the glaze poured
all over the meat. Arrange the tangerine wedges from the
pan around the bird. You can eat them, if you’d like.

By: Genevieve Ko

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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