Recipe - Chicken Morocco

1 cup Uncooked bulghur wheat
4 Chicken thighs, skinned
One half Onion; chopped
1 tablespoon Olive oil
14 One half Ounce can stewed tomatoes;
no salt added
One half cup Prune juice; or orange juice
6 Pitted prunes; minced
One fourth teaspoon Ground allspice

In a asaucepan, bring 1 One half cups water to a boil; add bulghur. Cover and
cook over low heat for 20 minutes.

In skillet, brown chicken in oil over medium high heat; drain. Stir in
tomatoes, prune juice, prunes and allspice.

Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn
chicken and sauce occasionally.

Serve over bulghur.

Recipe By : Low Fat, No Fat Cooking Fall 1996 p. 37

Posted to JEWISHFOOD digest V96 #038

Date: Wed, 25 Sep 1996 17:16:07 0400

From: Linda Shapiro Naples Florida lss@coconet.com From: "Shoshana L.
Boublil" toramada@mail.netvision.net.il To: jewishfood@eskimo.com
Subject: another use for an etrog MessageID:
Chameleon.960926015343.toramada@dialup.netvision.net.il ContentType:
TEXT/PLAIN; charset=USASCII

Here is another use for an etrog:

As the etrog dries, it shrinks. So many take cloves and stick them into
the etrog while it is still fresh. Leave spaces. As the etrog dries, the
cloves will come together and create a lovely "Be'samim" etrog for use
during Havdalah.

It will last a full year till next Sukkot.

Shana Tova! Shoshana