CHICKEN BOG

This dish is prepared anywhere. It is great to fix on the riverbanks while camping,for a church social,or to feed a huge crowd. I can give you the basic ingredients and you can alter to suit your needs.

white rice
chicken,deboned
sausage
onion,chopped
salt and pepper to taste


Boil chicken and debone. Bring chicken,sausage and onions to boil and add rice. I also add yellow safferin rice to mine to make it have a yellow color and flavoring. Some people add eggs to the boiling water or either hardboiled eggs chopped up. After boiling has been reached again,turn burner down to low and put a lid on it. When I make this, I normally make it in an 8qt stock pot. I have enough to feed at least 20 people or more. After rice has become soft and all the water is dried, serve with some chopped onion on top or with beans and bread to make a meal.

We have a chicken bog festival in our small town every year in October. My cousin has won the cooking contest a couple times. You can add backbone or pork ribs or any kind of meat you want to. It has no quidelines. Some like it with hot sauce and some like to use a spicy sausage in it. The sky is the limit.

STUFFED AND BAKED ZUCCHINI

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/4 cups vegetable broth
1/4 cup olive oil
3/4 cup parsley or cilantro, chopped
Salt and black pepper
3 cups cooked brown rice
1/2 cup grated cheese cheddar, jack or mozarella
2 tablespoons raisins or dried cranberries (optional)
3/4 cup ground almonds
1/4 cup pine nuts or chopped walnuts

Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated. . When cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the olive oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven. . May be served hot or cold.