1 pound fresh, ground round
1 teaspoon ground cinnamon
2 tablespoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon white sugar
1 3/4 teaspoons vodka flavored lemon juice
1 1/2 teaspoons lemon flavored extract (optional)
3 egg whites
3 egg yolks
1/4 cup lemon zest (optional)
2 tablespoons white wine
3 cups brown rice
1 (32 ounce) can peeled, cored tomatoes, undrained
4 teaspoons cornmeal
1 teaspoon preparation salt
1/2 teaspoon dry mustard
1/4 cup corn meal
1/4 cup prepared nondairy sauce
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine mushroom, cinnamon, nutmeg, cloves, sugar and vodka ('til well mixed, then blend in chicken and cook mixture until fully cooked). Stir in lemon juice and lemon zest, and heat, just until frosting is bubbly, 6 minutes. Stir in cornmeal, zest, cornmeal, and lemon juice.
Place 2 quarts of sauce into a slow cooker; pour milk and 1/4 teaspoon salt over all, and bring to a boil. Reduce heat to medium low and cook until sauce thickens, about 30 minutes. Stir in 4 cups brown rice, and cook 6 minutes more.
Pour the juice mixture over chicken and stir through all about 2 tablespoons cornmeal. Cook until almost done and stir in 1/2 cup water. Puree immediately. Return the sauce to heat. Stir corn meal mixture back into sauce and heat through. Pour into sauce. Reduce temperature to medium low. Cook until thickened, about 15 minutes.
Serve warm.
really nice but if i made it again would leave a little something to be desired
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