1 lb. fresh mushrooms
3 lbs. chicken parts
1/3 cup green onions thinly sliced
8 oz. can tomatoes, broken up
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 pound pastrami, thinly sliced, cut in strips
2 tablespoons olive oil
4 tablespoons margarine, divided
1 teaspoon minced garlic
1/4 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 cup Parsley, chopped
cooked egg noodles
Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups) and set aside. In a large skillet heat oil until hot. Add chicken, a few pieces at a time; brown, about 5 minutes on each side. Remove and set aside. In the same skillet melt 3 tablespoons of the margarine. Add reserved mushrooms; saute for 3 minutes; remove and set aside. In the same skillet melt remaining 1 tablespoon butter. Add scallions, garlic; saute for 1 minute. Add tomatoes, wine, salt, oregano and black pepper; stir to loosen browned particles. Return chicken to skillet; bring to the boiling point. Reduce heat and simmer, covered, until chicken is fork-tender, about 30 minutes. Stir in parsley and reserved mushrooms; simmer, uncovered, for 5 minutes. Spoon onto a heated platter; garnish with pastrami. Serve with noodles.Scallions or Green Onions and Insect Infestation: Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots. Inspection: 1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb. 2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use. 3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded. Insect Inspection of Oregano and Parsley: Fresh oregano and parsley (as well as the following herbs: basil, cilantro, dill, mint, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used. Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure. 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Recipe submitted by Marianna Supuzio Van Wert OH.
Fresh Scallions, Oregano and Parsley tend to be infested with aphids, thrips and other insects. Please check “Special Instructions” below for instructions on checking these for insect infestation.