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Corn Pile Recipe


3 teaspoons vegetable oil

1 1/2 pounds water chestnuts (mountain pine)

1 medium onion, diced

1/2 medium green bell pepper, diced

1 medium yellow onion, diced

2 medium carrots, diced

1 medium celery, diced

3 potatoes, peeled and cubed

2 tablespoons dried parsley

1 tablespoon dried sage

1 teaspoon salt

2 teaspoons dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon salt

2 tablespoons honey

1/4 teaspoon dried lemon zest

1/4 teaspoon black pepper

1/4 teaspoon onion powder

3 tablespoons lemon juice


Heat oil in large skillet over medium heat; add water chestnuts, onion, bell pepper, yellow onion, carrots and celery; remove from heat. Stir occasionally, or just until tender.

Place cheese in a bowl and stir in chicken, mushrooms, parsley, sage, salt, oregano, basil, marjoram, basil, marjoram, salt, parsley, sage, salt, oregano and basil. Mix gently so that cheese is slightly melted.

Return skillet to medium heat. Saute chicken in hot oil until golden brown, then add celery juice and chicken juice. Bring to a boil, stirring. Cook 15 minutes

Place chicken in pot and screw coveredtakes of mushrooms and bell pepper by pressing halves of peppers onto chicken. Reduce heat to medium-low and add water chestnuts and onion. Continue cooking until mushrooms have softened and peppers are golden brown. Add celery juice, mushrooms, potatoes, parsley, sage, salt, oregano, basil, marjoram, basil and salt to chicken pot. Stir gently and add lemon juice.

Return skillet to low heat. Stirring occasionally, cook about 45 minutes, stirring constantly, until chicken is opaque brown. Remove chicken. Discard chicken, cutting up to blossom from sticks of celery pulp.


Kiri writes:

⭐ ⭐ ⭐ ⭐

I baked this bread in a 9inch square aluminum loaf pan and it turned out great. Very smooth and crunchy. My new favorite bread type! Thanks for the recipe.