Recipes by Janet Suzman: Boeuf a la Movie; Cheaters' Chicken

Janet Suzman's Boeuf a la Movie

1 tbsp. flour
1 brown-in-bag
2 1/2 lbs. lean top round steak, cut in large cubes
1 1/2 tsps. salt
Freshly ground black pepper
1/2 green pepper, chopped
1/2 cup celery, chopped
2 small onions. quartered
4 small potatoes (or two large ones), cut in pieces
4 carrots, peeled, cut in pieces
2 bay leaves
Pinch of thyme
4 sprigs of parsley
1 clove of garlic
1 cup dry red wine (dilute with a little water or use beef broth or tomato juice)

Put flour in empty brown-in-bag, close and shake (this protects against bursting and release of hot fats and juices). Place bag in roasting pan (at least 2 inches deep, large enough so bag fits loosely in pan). Rub steak with salt and flour. Pop in bag with vegetables, bay leaves, thyme, parsley and garlic. Pour in liquid. Close bag loosely with twist tie about 2 inches from food. Bag should fit loosely over food. Puncture six 1/2-inch slits in top of bag with paring knife (this allows air and water vapors to escape from bag). Place pan in preheated 325 degrees F. oven. Make sure bag does not touch oven walls or rack. Bake 2 1/2 hours. Remove pan from oven, allow it to sit and cool several minutes. To remove food, slit top of bag with paring knife (or scissors). Caution: steam escapes when bag is slit, so be careful. Pull bag over to edge of pan, snip corner of bag with scissors; tip pan, pour off juices in gravy boat (or saucepan). Remove food carefully from bag; pour juices over meat and vegetables. Serves 4-6.

Thoughts: It is essential to follow manufacturers' directions for brown-in-bag for safety and optimal cooking results.

Janet Suzman's Cheaters' Chicken

One small cooked whole chicken (about 2 1/2 lbs.)
2 tbsps. butter
2 tbsps. minced onion
1/3 cup chopped celery
1/2 cup mushrooms, sliced
1 cup rice
3/4 cup chicken stock
1 cup dry white wine
Juice of 1/2 lemon, squeezed
1/2 tsp. salt
White pepper to taste (or poultry seasoning)
1/2 pkg. frozen peas
Minced fresh parsley

Remove skin and bones from chicken, cut in bite-size pieces. Put chicken in well-greased 1 1/2-qt. casserole. Saute onion, celery, mushrooms and rice in butter until onion and rice are golden. Add chicken stock, wine, lemon juice, salt and white pepper (or poultry seasoning). Bring to simmer. Add peas and simmer several minutes. Pour contents into casserole over chicken; mix well. Cover and bake in preheated 350 degrees F. oven 45 minutes. Garnish with parsley. Serve with watercress-endive salad. Serves 4-6.

Thoughts: Omit rice in cooking. Instead, serve partly-buttered, curried or saffron rice as side dish. For oriental touches: add butter-browned slivered almonds (or coarsely chopped macadamia nuts) and thinly sliced water chestnuts to chicken. Omit wine, use all-chicken sauce flavoring with soy sauce (omit salt), lime juice, and a hint of ground ginger.