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* Chicken with Peas and Cauliflower
* Deviled Potatoes
* Bread of your choice

Chicken With Peas And Cauliflower

Makes 6 servings

  2 tablespoons vegetable oil
  3 cloves garlic, unpeeled
  One 3-pound chicken, cut into 6 pieces
  Salt and freshly ground black pepper
  1 head of cauliflower, broken into flowerets
  1/4 cup wine vinegar
  1 tablespoon chopped rosemary
  1 tablespoon chopped parsley
  1 cup chopped tomato
  1/2 cup pitted black olives, drained
  One 10-ounce package frozen peas, thawed

 1. Heat the oil in a saute pan. Add the garlic and cook for 1 minute. Add
 the chicken, salt and pepper, to taste, and cook, uncovered, for 15
 minutes, or until the chicken is browned and fully cooked. Turn the pieces
 occasionally.

 2. Cook the cauliflower in boiling water for 4 minutes. Drain and set
 aside.

 3. When the chicken is cooked add the vinegar, rosemary, and parsley.
 Cover, reduce the heat, and cook for 3 minutes more. Remove the cover,
 turn up the heat, and let the vinegar evaporate, which will take about 2
 minutes.

 4. Add the tomato, black olives, cauliflower, and peas. Cover and simmer
 for 10 minutes. Remove the garlic before serving.

 Copyright 1995 Acorn Associates, Ltd.

 Deviled Potatoes
 Italy

 Makes 6 servings

  3 pound red potatoes, or other waxy-style potatoes, cut into 1-inch
 pieces
  3 tablespoons olive oil
  2 cloves garlic, minced
  1/2 teaspoon red pepper flakes
  Salt

 1. Preheat the oven to 400 F.

 2. Place the potatoes in a roasting pan and coat them with half the olive
 oil. Roast the potatoes in the oven for 40 minutes, stirring occasionally.

 3. While the potatoes are cooking, mix the remaining olive oil with the
 garlic and the red pepper flakes. After the potatoes have cooked for 40
 minutes and are tender and lightly browned, stir in the seasoned oil and
 garlic, and roast for 10 minutes more. Season to taste with salt and
 serve.

 Copyright 1995 Acorn Associates, Ltd.






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