SPECIAL NEW RECIPES FOR THE RECESSION.  

Delicious low cost recipes from our mothers and grandmothers.  We have gathered recipes from the 1930’s and 40’s (adapted for 2009).

1 onion chopped or 3 teas. onion flakes or powder ... 1 bunch Escarole – wash each piece

or chopped frozen spinach, thawed ... 1 cup chicken broth or chicken broth cubes dissolved in water

Chicken thighs – washed thoroughly ... 1 tbsp. garlic salt (optional)

Water to cover ingredients

Bring all ingredients to boil and simmer covered approximately 1 to 1 ½ hours or until chicken is tender. Remove chicken and cut into bite size pieces. Return chicken to soup.

Dinner option – On serving plate, place whole piece of chicken on top of escarole or spinach and top with broth. Can be served with cooked rice moistened with broth.

This is a very healthy and economical meal

4 chicken thighs or 2 breasts – washed and cut into 3 x 3 inch pieces

Sauté chicken in 3 tbsp. olive oil with 3 whole garlic cloves

Season with 2 tbsp. dry Thyme leaves and 2 tbsp. dried Basil

Add 1 can chicken broth or 2 cups homemade broth

Bring all to boil and simmer covered until chicken is cooked

Remove garlic cloves before serving.

Serve over steamed rice

Recommended side dish: Any green vegetable