On 09-21-18 23:28, Nancy Backus <=-
spoke to Ruth Haffly about Re: 133 jell-o was <=-
I don't recall us ever doing it; she probably had the thought that we would, if given the chance tho. Doubt we ever would, actually. Same as
she never made meat balls for spaghetti, claiming the same reason. I figured she didn't know how to make good meat balls or didn't want to
take the time to make them.
Maybe she grew up with the disputes of "yours is bigger than mine" and didn't want to deal with it with her kids.... We never made meatballs
for spaghetti, either, but we put plenty of browned ground beef into
the sauce that got mixed in with the spaghetti when we made up a pot of it... :)
On a recent cooking show that we watched, some people were waxing
estatic over the meatballs at some Italian restaurant in Las Vegas.
Gail makes meatballs at home, Michael made meatballs for the church
brunch (Which I am sure he did so that he would have something he might
eat) (which were quite good). BUT, I would never consider ordering
meatballs at an Italian restaurant. When I order at a restaurant, I
want to order a dish that I would not choose not to make at home.
Spagetti and meatballs is not such a dish. Meatloaf is not such a dish.
We do make an exception with hamburgers which we do order out and make
at home.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken Stew
Categories: Chicken, Stew
Yield: 4 Servings
1 Chicken, cut up
-salt (to taste)
-red pepper (to taste)
-black pepper (to taste)
-flour
4 tb Butter
3/4 c Flour
3 Pods garlic, peeled
1 Onion, chopped
1 Green bell pepper, cored,
-seeded, and
-chopped
1 Stalk celery, chopped
6 c Water
1 ts Garlic powder
1/2 ts Onion powder
1/2 c Fresh parsley, chopped
1 tb Green onion, chopped
Season the cut-up chicken with salt, red pepper, and black
peppers, to taste and dredge in flour.
In a cast-iron skillet heat the butter to 250 degrees F. Sear
the chicken pieces for 15 minutes of each side; but do not fry.
Remove the chicken and all but 1/2 cup of the oil. Add the 3/4
cup of flour, a third at a time, to hot oil make a dark brown
roux.
Add the garlic, onions, bell pepper, and celery. Simmer until
the vegetables are wilted.
In a stew pot, bring the water to a boil. Add the roux,
chicken, garlic powder and onion powder. Cook for about 1 hour.
Add the parsley and green onions. Cook for 5 more minutes.
Serve over rice.
Recipe from: "Roger's Cajun Cookbook" by Vernon Roger, published
1987
From: David Pileggi Date: 01-16-01
Cooking
MMMMM
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