VOLUME 1 - Kilimanjaro Foods

garlic, lower heat to medium, and cook while stirring for 4
minutes. Stir in the flour and mix into a paste. Stir in the chicken
stock, bring to a boil over high heat, stirring constantly until the
mixture thickens. Stir in the vinegar, cloves, salt, pepper, bay leaf,
saffron, parsley, & walnut paste. Lower heat to low and simmer for 6
minutes. Quarter the chicken and pour the sauce over the quarters.
Serve at once.
Krestianskiy Zavtrak (Peasant Breakfast)
Servings
T (sweet) butter,Unsalted
c pumpernickel bread
-preferably german,day ol
4 oz bacon,smoky, chopped
3/4 c onion,finely chopped
3 c smoked kielbasa (or
-bratwurst)
- cut in,to 1/2-inch cubes
salt and,Freshly Ground
-black peppe,r
lg eggs
GARNISH ========================
1 fresh dill,finely chopped
Melt 4 Tbls of the butter in a large skillet over medium heat.
Saute the bread cubes in batches until golden brown and crisp.
Transfer to a bowl and set aside. Wipe out the skillet with paper
towels. Fry the bacon, in the skillet, over medium heat until it renders
out the fat. Add the onion and saute until it begins to color, about 8
minutes. Add the kielbasa and cook, stirring, until the onion and
kielbasa are nicely browned. Melt the remaining 1 Tbls of butter in a
medium-size non stick skillet over medium heat. Add one-fourth of
the kielbasa mixture and one-fourth of the bread to the skillet and
distribute evenly with a wooden spoon. Break 2 eggs into the skillet.
Cook for 2 minutes, stirring the whites gently with a thin spatula.
When the whites are almost set and the yolks are still liquid, reduce
the eat to low, cover the skillet, and cook for another minute or
until the desired doneness is achieved. Slide the hash and eggs onto
a plate. Repeat with the remaining ingredients to make three more
portions. Serve immediately sprinkled with the dill as a garnish.