Pity - I've always had good experiences with those
products. The chips were so superior that my friend

And we have had good experience with other flavors they had put out.

I was looking at the honey BBQ flavor the other
day. Also, as I recall. the sour cream and onion,
an early rendition of that flavor, is pretty good.

Enough so that we keep looking for them on the shelf. But, as I said,
we think that they are just testing the waters so to speak and rolling
out one flavor after another to see what reaction they get.

Sure, that's the raison d'etre of limited
editions of such things.

This is one that I'd like to see on Dave Sacerdote's blog -- but don't
think he is still doing it.

Yeah. He says hi, by the way.

Title: HOT 'N SPICY SALAD SIZZLER
4 Bacon sliced, diced
1/3 c Pace Picante Sauce
1/4 c Red wine vinegar
2 ts Sugar

So the vinegar is to balance out the bacon fat,
and the sugar is to balance out the vinegar; I'd
say too much vinegar by half, perhaps too much
sugar as well,

Vivian Vance's Chicken Kiev
categories: celebrity, poultry, main
servings: 4 or 8

4 young chickens, breasts only
1/4 lb butter, cut into 8
4 ts garlic powder
4 ts onion powder
Salt
Pepper
Tarragon
Flour for dredging
1 egg
1 Tb sour cream
2 c fine bread or cornflake crumbs
Vegetable oil for deep-frying
Sour cream for garnishing
Parsley or chive for garnishing

Plan to prepare this dish several hours ahead of
time, as it should be thoroughly chilled before
cooking. Have butcher bone and skin the chicken
breasts, halve them, and pound each one into a
thin slice (8).

Lay the butter slabs flat and separate on a
piece of freezer paper, cover with another paper,
and freeze. When butter is frozen, put one slab
in the middle of each of the breast slices.
Sprinkle with 1/2 ts garlic power, 1/2 ts onion
powder, salt, pepper and tarragon.

Roll each breast up tightly, tucking in the ends
so that the butter is completely covered. Use
toothpicks if necessary to secure ends. Dredge
each roll in flour. Mix sour cream with egg and
beat well. Dip roll in this mixture, then coat
heavily with bread or cornflake crumbs. Wrap
rolls individually in freezer paper and place in
freezer until thoroughly chilled. Heat fat in
deep skillet to 370F, and fry the rolls until
golden, turning only once. Drain on paper towel
and serve hot, with dab of sour cream and
sprinkles of parsley or chives.

Virginia Graham. The Tonight or Never Cookbook
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On 08-15-18 16:13, Michael Loo <=-
spoke to Dale Shipp about 156 A food review (n <=-

Pity - I've always had good experiences with those
products. The chips were so superior that my friend

And we have had good experience with other flavors they had put out.

I was looking at the honey BBQ flavor the other
day. Also, as I recall. the sour cream and onion,
an early rendition of that flavor, is pretty good.

If the flavor I mentioned is still on the market in early September, I
may well buy a bag just so others can experience them. Hopefully it
would be a small bag. Our son tasted them just the other night. The
bag then went into the garbage (they'd be rancid before picnic time now
that they were opened). There are other flavors that I might also bring
which should have a more favorable reception. (I just noticed how
closely those two words are spelled, flavor vs. favor.)

We do have a pastrami in the freezer ready to bring. Gail expects to be
making a pie or pies there.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pork With Cumin
Categories: Mexican, Meat, Main dish, Vegetable
Yield: 7 servings

2 lb Pork Shoulder; Boneless, *
1/4 c Unbleached Flour
1/2 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 Bacon; Slices, cut up
1/2 c Water
2 tb Orange Juice
2 tb Lime Juice
2 tb Chicken Bouillon; (Dry)
2 tb Cumin Seed
1 ts Oregano Leaves; Dried
1/2 ts Salt
1/4 ts Pepper
4 c Tomatoes; Chopped, 4 Medium
2 c Potatoes; Diced **
1/2 c Dairy Sour Cream

* Pork shoulder should be cut up into 1-inch cubes.
** Potatoes can be pared or unpared.

Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook
and stir pork in oil over medium heat until brown. Remove pork with
slotted spoon and drain.

Cook and stir onion and bacon in the same skillet until bacon is
crisp.

Stir in the pork and the remaining ingredients except the sour cream.
Heat to boiling, then reduce heat.

Cover and simmer until pork is done, about 45 minutes. Stir in sour
cream and heat until hot. Serve.

From: Rich Harper
~--

MMMMM


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