4 Servings
3 lbs. whole chicken
1 pk peas, frozen
2 c chicken stock
1 T sherry
1/2 c almonds, chopped
1 c celery, diced
salt, to taste
3 tbls. vegetable oil
Boil chicken in water until tender - about 30 minutes. Take out and
set aside to cool. Save 2 cups of the chicken stock. Debone the cooled
chicken oil. Then add the celery, peas, chicken stock, almonds, salt and sherry.
Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in 1/4 cup water. Add to sauce and bring to a boil until it thickens. Serve with
noodles or a bowl of steaming rice.
African Banana Peanut Cake
8 Servings
2 c all-purpose flour
2 t baking powder
1/4 t salt
1/4 t baking soda
2/3 c butter (or margarine)
-softened
3/4 c sugar
2 eggs
4 lg very ripe bananas
--peeled and mashed, about 2
- cups
1 c salted peanuts, coarsely
-chopped, divided
Combine flour, baking powder, salt and baking soda. Cream softened
butter and sugar until light and fluffy; beat in eggs.
Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9' 5' loaf pan; sprinkle top evenly with remaining chopped peanuts.
Bake in 350 degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.
Yields - 4 cups or 6 to 8 servings.
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