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The James T. Callow Folklore Archive

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PILAF

COOK HANDFUL OF FINE EGG NOODLES IN TWO TABLESPOONS MELTED
BUTTER TIL PINK, NOT BROWN. ADD TWO CUPS CHICKEN BROTH, COVER
PAN, BRING TO BOIL. ADD ONE CUP LONG GRAIN RICE, STIR WITH FORK
TIL BOILING RESUMES. TURN HEAT LOW, COVER AND COOK TIL ALL LIQUID
IS ABSORBED (20 TO 25 MINUTES), STIRRING OCCASIONALLY.
FLUFF WITH FORK BEFORE SERVING.

Submitter comment: THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

James Callow Keyword(s): PILAF

Subject headings: Food Drink -- Service Table furnishing and decoration Implement to handle food
Food Drink -- Manner of preparation Kind of heatCooking equipment
Food Drink -- Manner of preparation Process
Food Drink -- Mixed preparation in liquid
Food Drink -- Plant food Cereal
Food Drink -- Animal product Egg

Date learned: 11-00-1982

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