Hi All -- Just a quick post as I really must work. Shabbos was nice. We had one meal in, by ourselves, which was good. Gave me an opportunity to redo last week's dishes. Improvement.

Mom sent us 3 recipes, the last one is the one to master, she says. I can't send as a Word document as Blogger doesn't support Word. So I will simply cut and paste below.

Miss you all, Hyla

P.S. Congrats to Sarah on her gallery opening.

Mushroom-Barley Soup

6 dried mushrooms
3 tablespoons pearl barley
2 quarts water (8 cups)
2 teaspoons salt, or less
1/4 teaspoon pepper
2 onions, diced
2 tablespoons butter (pareve)
2 tablespoons flour
3/4 cup milk (light unflavoured soy milk)

Wash the mushrooms and soak in cold water 10 minutes. strain.
Slice fine.
Combine the mushrooms, barley, water, salt and pepper in saucepan. Cook over low heat 1 hour.
Brown onions in butter, margarine or vegetable oil. Add to soup cook 30 minutes.
Mix flour and milk or soy milk in a small bowl to dissolve flour.
Add to soup. Cook 15 minutes.

optional
I like to add dill at the end.
I also like to saute chopped celery with leaves along with the onion.

Chicken Wings

lay the chicken wings into a roasting pan, foil is fine.
don't over fill the foil pan, you need the wings to roast, brown up nicely and if the pan is too full this won't happen.

sprinkle celery salt, pepper, garlic powder, and a little salt over wings. if using celery SALT, be careful with the regular salt.
let sit in fridge for an hour or so.
pour a bit of soya sauce on wings.
add a combo of cherry jam and orange marmalade to chicken.

roast at 385 until done.
make sure to stir around a bit to get even results.

if you want to prep well in advance i have made a mix of all jams and spices in a bowl, and poured on chicken and left in fridge. the jams will be hard to mix. either microwave mixture or heat in pan for easier handling. taste. you could really mess around with this recipe. if i can't find cherry jam, (expensive.) or marmalade then i would use any other combo. apricot jam is gorgeous on anything.

i never tried this on regular chicken, but i would bet it would be really good on dark meat. marinate longer, as the meat is thicker than wings.
i would probably leave this as a wing recipe because it roasts up very sticky and sweet so it is a treat food. also very nice served with just plain white rice, sauce poured on top.

Quick-Roasted Chicken with Mustard and Garlic

4 servings

For this delicious, mustardy chicken, I split the chicken and cut between the leg and shoulder joints to halve the cooking time.

One 4-pound chicken (medium)

4 large garlic cloves, minced

2 tablespoons Dijon mustard

2 tablespoons dry white wine

2 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

1 teaspoon Tabasco

1 teaspoon herbes de Provence

1/2 teaspoon salt

1. Preheat the oven to 450degrees.
Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
2. In a bowl, mix all the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread withe the remaining mixture.
3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.