Recipes

[Harpa]

I used to live in the Finger Lakes region, and got this recipe from one of the winery cookbooks.

These measurements are for a crowd, but you can always pare down for a family.

4 large unskinned chicken breasts -- seasoned & cooked in 1 full cup sherry or white wine, melted butter & EVOO. The taste is in how you season. I like: S & P, Caribbean Jerk, cayenne, apple pie spice, whole thyme, rosemary, parsley flakes

1 full stalk celery - washed & dried w/ leaves

1 sweet or Vidalia onion - peeled

1 bag Diamond shelled pecans

*****

Bake chicken @ 400 degrees for 1 hour/40 minutes. The one time I like to slightly overbake chicken because it will be processed and it will hold up better. Process one piece at a time on High w/ a few pulses. You just want to grind up the meat. Place in large bowl.

Cut the celery & onion in manageable pieces & process them the same way, and into the bowl.

Toast the pecans. Cool. Process...into the bowl.

Dress w/ Kraft or Hellman's (whichever you prefer) and also about 1 cup of the baked chicken liquid. Reseason (to accommodate the celery & onion). Spread on crackers -- the ones I like the best are Original Wheat Thins. But this could also be used on toast points, party breads & other crackers.