STNC Election Time Again - Voice of the Village

16 | Voice of the Village
Mary Russo – Corsica’s Deli
Cookin’ with Mary!
If you’re looking for comfort food that tastes delicious, you’re going to
love my mom’s Italian Chicken Stew! It’s easy to make and tastes like you
spent all day making it!
Italian Chicken Stew - Makes 4 servings
Ingredients
• 1 whole chicken cut into sections or 4 chicken breasts or 4 legs
with thighs
• 1 large onion, chopped small
• 4 celery ribs, chopped small
• 1 pound fresh mushrooms, sliced or one 8 oz can sliced mushrooms,
drained (optional)
• 1 small red bell pepper, chopped into small squares
• 4 cloves garlic, chopped very fine
• 1/2 cup dry white wine (something you will like to have with the
dinner, such as Pinot Grigio, Chardonnay or Chablis)
• 3 cups water (or more)
• 6 red potatoes, peeled and cut in half
• 8 carrots, peeled and cut in half
• 1/2 teaspoon dried oregano, crumbled
• Salt and pepper to taste
• Oil for cooking (olive oil or vegetable oil)
You can find some of these ingredients at Corsica’s Deli in Sunland -
call Mary (818) 352-7213
Directions - Prepare all of your ingredients: chop all the items that
need to be chopped, peel carrot and potatoes, and set aside for later. Remove
the skin from and wash the chicken. Cover bottom of a large heavy
pot with a light coating of oil. Brown chicken pieces just to sear, remove
and place in a bowl.
Caramelize the onions. Fry them until they are brown, add a little
water let them cook until they are a caramel color, they will be sweet. Do
not burn - they will be bitter and so will your dinner. Add onions to the
bowl with the Chicken.
Fry the red peppers just until soft, add them to the chicken bowl. If
using fresh mushrooms, fry them in a little oil until they are golden. If
using canned mushrooms, add to the fried peppers and proceed to the
next step.
Add the chopped garlic to the mushrooms in the pot, and add all the
goodies that are in the chicken bowl, plus the celery. Stir and cook for
about 1 minute - you will smell the delicious aroma of the garlic.
Add 1/2 cup wine and 3 cups of water. Stir.
Add salt, pepper and oregano to taste. Bring to a boil, lower the fire
and simmer 30 minutes. Stir every 15 minutes. Add potatoes, carrots, and
a little water to cover the potatoes and carrots. Taste the gravy and season
with salt to taste. Bring to a boil then lower the fire and simmer 15-20
minutes until the potatoes and carrots are done.
NOTE: We like to have the gravy as-is, but some folks might like to
thicken the gravy. If you wish, take 2 tablespoons of cornstarch, add a
little water and stir until it is creamy, then slowly add to the simmering
gravy, stirring so not to have lumps. Use more or less cornstarch to adjust
gravy thickness to your taste. A green salad, hot crusty French bread and
a nice bottle of white wine go well with this meal.
New!! Orange Cannoli
Home made Cannolis,
Cobblers and Assorted Pies
TRY OUR
CORSICA SANDWICH SPECIAL
Tuna Sandwich on 8" Roll
only $ 4 99
Add cheese for additional $1.00
offer expires 4-1-10
ASK ABOUT
Corsica’s
Italian Deli
OUR NEW SANDWICH CALLED
"The Beast"
Over 3/4 LB of meat alone.
Then add lettuce, tomato, pickles
at no extra charge. Add Cheese
for additional $1.50.
818.352.7213
8111 Foothill Blvd.
Sunland
Let Corsica Deli help you
with your Easter dinner.
We Cater!
Easy Pina Colada Cake - Makes 8-10 servings
You’ll enjoy this cake - it’s easy to make and so light and flavorful!
Ingredients
• 9x13 glass baking dish
• 1 angel food cake (purchased), cubed
• 1 large box vanilla pudding, made according to package
• 20 oz can crushed pineapple, drained
• 8 oz container of Cool Whip, soft
• 1/2 cup toasted coconut
Directions
Cube the angel food cake and place on bottom of baking dish. Press
lightly on the cake pieces.
Lightly spread pudding on top of cake.
Sprinkle drained pineapple on top of pudding.
Cover with Cool Whip.
Sprinkle toasted coconut on top.
Keep refrigerated until serving time. Cut and serve, Yummy,
yummy!
NOTE: To toast the coconut, preheat your oven to 325 degrees. Place
1/2 cup coconut on cookie sheet. Bake, stirring often and watching closely.
When it starts to toast it will quickly turn a light golden brown. You can
toast the coconut a day or two ahead if you wish. Once it has cooled,
place in a zip-close bag and refrigerate until needed.If you have a clear
glass bowl (about 8 inches in diameter) you can also make the cake in two
layers; just place half of each ingredient on each layer. You can also double
the recipe in a larger bowl if desired.
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Roger & Maria’s Gifts, Inc.
Your Complete Gift Shop
818.352.5101
7906 Foothill Blvd. Sunland
www.RogersandMariasGifts.com
Fresh Cut Flowers
at Discounted
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