Press Club Cookbook, 1962
Try Helen Thomas’ 1962 recipe for Palestinian Chicken. This tasty dish, best served warm, was recently rediscovered in a National Press Club cookbook, purchased at a rummage sale for 25 cents.
Second Helping, a cookbook of the Women’s National Press Club, includes Thomas’ dish which, she reported, she got from a Palestinian refugee from the Mount of Olives.
It calls for the chicken to be divided in half. And it uses a lot of olive oil.
delicious
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Post the recipes dude!!! Do it!!
Heh, the sponsored link I get says, “People Foods That Can Poison Dogs”. My dog loves olives. 🙂
Would it be fair to say that whatever the recipes may be, for them to serve Ms Thomas well now, the last step in the instructions would always be, “Put everything into a blender and blend everything at medium speed until the mass is smooth”?
NOTICE HOW THE RECIPE STARTS WITH TWO CHICKENS
DIVIDES THE CHICKEN
BUT ONLY 1 CHICKEN EVER MAKES IT TO THE TABLE
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Palestinian Chicken
Learned from a refugee who lived on the Mount of Olives and cooked for kings and other royalty.
6 pieces garlic
Salt to taste
4 tablespoons olive oil
½ can lemon juice or 4 lemons, squeezed
1 teaspoon pepper
1 teaspoon allspice
2 chickens (about 2 ½ pounds each), split in half
Mash garlic in salt in a bowl.
Add oil, lemon, pepper, allspice and mix together.
Wash chicken and place in open baking pan.
Put chicken in hot oven, 500 degrees, for about 20 minutes until moisture is gone and chicken begins to brown.
Pour mixture of lemon, garlic, etc. over the chicken. Half an hour after chicken is put in oven, lower heat to 300 degrees. Takes about 1 hour to bake and should be served promptly after it is removed from oven.
It’s excellent served with rice.
Serves 4.
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“MAKE SURE TO KEEP A TIGHT LID ON”
“CLAMP IT DOWN”
Lebanese Rice
½ stick butter
1 cup vermicelli (a thin noodle broken into 1-inch pieces)
2 cups chicken broth
1 cup long grain rice
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
Dash of ground cloves
1 cup pinenuts or slivered almonds, if desired
Brown vermicelli in butter in saucepan.
Keep stirring so it doesn’t burn.
Bring broth to a boil in another pan which has a tight lid.
Mix rice with browned vermicelli, and add salt, allspice, cinnamon and cloves.
Add the mixture to boiling broth and clamp down a lid, lower the heat and steam for about 20 minutes until all of the moisture is absorbed.
Brown pinenuts or almonds or both in butter.
Put rice on platter and cover with nuts.
Will serve four people nicely as a side dish with a meat, or chicken and a vegetable. If larger crowd, double or triple the recipe.