salty from Miss Vickie's shortly after that company was
taken over by I think Weller told me Frito-Lay.

I've never rated them but do know I've had some good and some bad. Had
some interesting rosemary and (I think it was) garlic a few years ago
but haven't been able to find any more since. Got them at a W-M in
Lewistown, PA, same place we get our Hartley's.

It's nice to keep track of the outliers just in case
there's the opportunity to buy (or avoid) them again.

One hopes kale will burn out after a while. Interesting
that a fast-food company pays that much attention to
short-term trends like that.

Maybe they will bring back their carrot-raisin salad when the kale fad
runs its course. We can hope so.

Meanwhile, you should be able to make your own.
What do you think would be in it besides carrots,
raisins, and maybe Miracle Whip?

Sometimes and sometimes they tune it out until they get a certain

number > of complaints. Then they realise "there's something to this that we need > to look into" and then take action.
All the more reason to make your feelings known
early and often.

If we went there more often, I might but since we go maybe once every
3-4 months, if that often, it's not worth my time and effort.

If everyone thought that way, nothing would ever change.

Nearest one to us is in Raleigh but as long as Steve can drive, we

can > get to it easily enough. Maybe they'll put one in WF eventually. It's interesting they haven't.

Agreed, we have 2 Bojangles, one KFC, one PDQ and one, soon to be 2
C-F-As. I'd gladly give up any of the above but the C-F-As for a
Popeye's.

As would I, with a strong preference for Popeye's.
My issue with Bojangles has always been the saltiness.

means that the chicken has been sitting under the heat lamps (or whatever warmning system) for who knows how long.

So the art is to get in after the rush but before
they've gone on break.

That would be my guess.

If one can hold out until 1400 for lunch.

Sounds rather excessive, IMO.

As one hotel official pointed out, it's like giving something
112 points on a 100-point scale.

Basically so.

Numbers can be rendered meaningless so easily.

More often than people realise.

And we were talking about willful, which makes
things worse.

Title: Little Joe's Scramble - from the Little Joe Restaurant

Looks more like a "clean the odds & ends out of the fridge" than a
"serve it up in a restaurant type meal. (G)

Not really. It's a thought out dish - well, it might
have evolved over time - and pretty invariable in its
fundamentals these days.

Chicken Stoltzfus
Categories: main, poultry, Penn Dutch
Serves: 6

5 lb roasting chicken, cleaned
- giblets removed
1 1/2 qt water
1 Tb salt
1/3 ts pepper
1 pn saffron
12 Tb butter
12 Tb flour
1 c light cream
- sub 1/2 c each milk and evaporated milk
1/4 c finely chopped fresh
- or 1/8 c dried parsley
Pastry squares (use basic pie dough)
Parsley for garnish
Salt
Freshly ground black pepper

Put the chicken in a 6-qt kettle. Add the water,
salt, pepper, and saffron and bring to a boil.
Reduce the heat to medium and simmer, partially
covered, for 1 hr. Remove the chicken and cool
enough to debone. Strain the stock. Reduce the
stock to 4 c. Remove the skin and bones from the
chicken and cut the meat into bite-size pieces.
Melt the butter in the pot in which the chicken
was cooked and mix in the flour. Cook over
medium-low heat until golden and bubbling. Add
the chicken stock and the cream, stirring
constantly. Cook over medium-high heat until
the sauce comes to a boil. Simmer until
thickened and smooth. Reduce heat and add
the chicken pieces and chopped parsley.
Serve hot over pastry squares. Follow basic
pie dough recipe using half butter, half
shortening.

Betty Groff, Country Goodness Cookbook via My Country Life in Pictures
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