Fernandina Fare - Tested Recipes of Local Favorites

FERNANDINA FARE
Tested recipes of local favorites

BECK'S CHICKEN PILAU
FROM: Mrs. J.S. Grable, Jr.

1 whole fryer or stewing chicken, 3-4 lbs.
1 cup sliced carrots
1 medium white or yellow onion, chopped
3 bay leaves
salt and pepper
1 to 1-1/2 cups uncooked rice

Remove giblets and neck from chicken cavity and discard or use to your liking. Rinse and pat chicken dry. We prefer to remove skin and visible fat before cooking so skimming the broth is not as difficult.
Place chicken in Dutch oven or good size stewing pot. Add water to a depth of about half-way up the chicken. Bring to a boil and skim foam off the top. Add vegetables, bay leaves and salt and simmer for about an hour. Remove chicken, saving liquid and vegetables. When the chicken has cooled, remove meat from bones and chop or shred into bite-sized pieces. Pour chicken broth and vegetables into a bowl or usually a 4-cup Pyrex measure will hold most all of it. Skim visible fat or leave in if you like a richer flavor. Return liquid and vegetables to the stewing pot and bring to a boil. Add 1 to 1-1/2 cups rice. (We like a soupier pilau so just use 1 cup) Add cut up chicken and simmer on low heat for 20-30 minutes or until rice is done. Adjust seasonings - salt and pepper - and serve.
Serves 4-6. Makes great leftovers.

SEA SCALLOPS WITH PASTA
FROM: Susy Altamura Jackson

1-1/2 lbs. sea scallops
1 cup extra virgin olive oil
4 cloves garlic, pressed or minced
1-1/2 cups white wine
1 bunch Italian parsley
1 pint grape tomatoes
1-1/2 lbs. angel hair pasta (capellini), cooked
1 cup fresh grated Parmesan cheese

Simmer garlic in oil for about 15 minutes over low heat. Meanwhile, rinse, dry and remove leaves from one bunch fresh parsley. Add about 1/4 cup chopped parsley to the garlic and oil and let simmer for awhile. Add scallops and white wine and simmer until scallops are done, not long. Add chopped grape tomatoes and mix together. Pour over capellini. Mix in rest of parsley and parmesan cheese. Toss and serve.

COMPANY TEA
FROM: Karen Jackson

In a one-gallon container, mix a family-sized tea bag and 10 to 12 sprigs of fresh mint with water to fill. Let the tea brew for about 30 minutes, then add one small can lemonade concentrate and one cup sugar. Serve over ice.