(microgreens)

If they were particularly wonderful or
particularly intoxicating or in fact
particularly almost anything other than
nasty, I'd be willing to give them a try.

It's one way to get your veggies, fast and easy. Don't know how tasty
tho.

I don't need many veggies (if any), and I'm not
sure anyone does!

At that point, I'd go with the shots, only if I couldn't have the veggies closer to their original form.

My choice might lean toward death anyway.

I'm not so sure I would.

Your choice, my choice, as someone I know
likes to say.

I like the chicken breast, if it's not dried out. My main complaint

They need lots of help, so for those of us
who are not (putting it mildly in my case)
afraid of fat, there's no reason to eat them.

They can be good, fixed the right way. One of our friends in Savannah
baked them with a plum preserves sauce/coating--quite good that way, and moist.

I roasted a chicken the other day and
protected the breast by putting garlic cloves
under the skin. It was close to perfect, too,
with the meat just pink when I took the bird out
of the oven and just white when the time came to
serve. The delicate garlic perfume made the
white meat rather tasty.

about pork loin is the cost; I'll usually spend less on chops.

My beef with pork tenderloin is that it needs as
much help as white chicken. When the pig farmers'
lobby came up with that Other White Meat stuff,
they weren't kidding.

Again, your choice, my choice.

served over veggie spirals. I'd have cut the red pepper

flakes a bit > ML> but

Heh - I'd have increased the red pepper no
doubt.

Probably so, but to me, it was just a bit overpowering for the

veggies.
I put a teaspoonful of Dale's extra hot Indian
pepper (now coming to its end) in my supper
two days ago - it was barely enough, but on
stage afterward it was two hours of Kegels.

Not a fun time.

Good practice for real life.

---------- Recipe via Meal-Master (tm) v7.05

Title: Golden Raisin Loaves
Categories: Breads, Fruits, Yeast
Servings: 10

2 c Whole wheat flour; stirred 1/4 c Sugar
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk
1 ts Salt 2 ts Cinnamon; ground
3/4 c Water 1/3 c Butter or regular
margarine
1/2 c Buttermilk 2 Eggs; lg
1 1/2 c Raisins; golden 2 1/2 c Unbleached flour;
sifted
Vegetable oil ------vanilla frosting------
2 c Confectioners' sugar 1/4 ts Vanilla
2 1/2 ts Milk

NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
and cinnamon together in a large mixing bowl. Heat the water and butter
in
a saucepan over low heat to very warm (120-130 degrees F.). Remove from
the
heat and stir in the buttermilk. Add to the flour-yeast mixture and
beat,
with an electric mixer on medium speed, until smooth, about 2 minutes.
Add
the eggs and beat an additional 2 minutes, then stir in the raisins.
Gradually add the remaining 1/4 cup of whole wheat flour and enough white
flour to make a stiff but light dough. (Heaviness indicates too much
flour
and the bread will not rise correctly.) Let rest for 5 minutes. Turn the
dough out onto a lightly floured surface and knead until smooth, about 5
to
8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch
the dough down and divide in half. Let rest 10 minutes, then roll each
half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up
tightly like a jelly roll and seal the edges. Tuck the ends under to form
rounded edges, (the loaf should be about 7 X 3-inches in size). Place on
a
greased baking sheet. Brush with oil and repeat for the second batch of
dough. Cover and let rise in a warm place until almost doubled, about 30
minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until
the loaves sound hollow when tapped. Remove from the baking sheet and
cool
on wire racks for 20 minutes. Frost with the vanilla icing if desired.
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat
until smooth. Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

(microgreens)

If they were particularly wonderful or
particularly intoxicating or in fact
particularly almost anything other than
nasty, I'd be willing to give them a try.

It's one way to get your veggies, fast and easy. Don't know how

tasty > tho.

I don't need many veggies (if any), and I'm not
sure anyone does!

We eat a good number of them, especailly in summer when they're freshest
and inexpensive.

At that point, I'd go with the shots, only if I couldn't have

the > ML> > veggies closer to their original form.

My choice might lean toward death anyway.

I'm not so sure I would.

Your choice, my choice, as someone I know
likes to say.

Exactly so!

I like the chicken breast, if it's not dried out. My main

complaint > ML> They need lots of help, so for those of us

who are not (putting it mildly in my case)
afraid of fat, there's no reason to eat them.

They can be good, fixed the right way. One of our friends in

Savannah > baked them with a plum preserves sauce/coating--quite good
that way, and > moist.

I roasted a chicken the other day and
protected the breast by putting garlic cloves
under the skin. It was close to perfect, too,
with the meat just pink when I took the bird out
of the oven and just white when the time came to
serve. The delicate garlic perfume made the
white meat rather tasty.

Sounds good. I'm not adverse to the use of garlic, just never tried
putting it under chicken skin--yet.

Heh - I'd have increased the red pepper no
doubt.

Probably so, but to me, it was just a bit overpowering for

the > ML> veggies.

I put a teaspoonful of Dale's extra hot Indian
pepper (now coming to its end) in my supper
two days ago - it was barely enough, but on
stage afterward it was two hours of Kegels.

Not a fun time.

Good practice for real life.

True, and not to be concerned with currently.

Title: Golden Raisin Loaves
Categories: Breads, Fruits, Yeast
Servings: 10

Looks good. Of course you know we would sub out whole wheat flour for
the white flour called for in the recipe.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 12-16-18 19:55, Ruth Haffly <=-
spoke to Michael Loo about 671 was was overflow <=-

I roasted a chicken the other day and
protected the breast by putting garlic cloves
under the skin. It was close to perfect, too,
with the meat just pink when I took the bird out
of the oven and just white when the time came to
serve. The delicate garlic perfume made the
white meat rather tasty.

Sounds good. I'm not adverse to the use of garlic, just never tried putting it under chicken skin--yet.

You could also stick a lemon and some oregano inside the chicken. That
sort of approaches a Greek style.


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

Title: Firefighters Rice For Life
Categories: Rice
Yield: 1 Servings

2 1/2 c Chicken broth
1 c Brown rice, uncooked
1/3 c Lentils, uncooked
Vegetable cooking spray
1/2 c Carrot, chopped
1/2 c Green onions, thinly sliced
1/4 c Slivered almonds
3 tb Honey
1/4 c Dried apricots, chopped
1/4 c Dried apples, chopped
1/4 ts Red pepper flakes

In a 2- to 3-quart saucepan, combine the broth, rice, and lentils.
Bring to a boil and reduce the heat. Cover and simmer for 45 minutes
or until the rice and lentils are tender and the liquid is absorbed.
Remove from the heat and fluff with a fork.

Coat a large skillet with the vegetable cooking spray and heat over
medium-high heat until hot. Add the carrot, green onions, almonds,
and honey. Cook for 3 to 5 minutes or until the carrots are tender
and the almonds are brown. Add the rice/lentil mixture, the
apricots, apples, and red pepper flakes. Cook and stir for 3 minutes
until well blended and heat through.

Makes 6 servings.

Per serving: 252 calories, 7g protein, 5g fat, 47g carbohydrate,
3g dietary fiber, 0mg cholesterol, and 390mg sodium

Recipe: Lieutenant Dan Deneen, 3rd District Headquarters, Chicago,
IL. From a giveaway pamphlet from the U.S.A. Rice Council titled,
"Great Firehouse Chefs Of America, Award-Winning Recipes"

From: David Pileggi Date: 10 Mar 95
International Cooking Echo Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:30:02, 18 Dec 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I roasted a chicken the other day and
protected the breast by putting garlic cloves
under the skin. It was close to perfect, too,
with the meat just pink when I took the bird out
of the oven and just white when the time came to
serve. The delicate garlic perfume made the
white meat rather tasty.

Sounds good. I'm not adverse to the use of garlic, just never tried putting it under chicken skin--yet.

You could also stick a lemon and some oregano inside the chicken.
That sort of approaches a Greek style.

Our choice is either an apple or an onion. With the latter or sometimes
with other herbs, we will also add a sprig of fresh rosemary. Our
chickens are sometimes done on a rotisserie over charcoal, sometimes
baked in an oven or sometimes smoked. The method of cooking depends on
the time available and the weather--heavy rain or snow, we do it inside.
Light rain or none, usually outside.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 08-24-19 17:09, Ruth Haffly <=-
spoke to Nancy Backus about Piggly Wiggly was:350 <=-

more in PA)... I say I helped raise the younger 4... only helped
with the ones closer in age to me.... ;)

Helping as much as a 3 year old can--fetching diapers and such like. I didn't help raise younger siblings as they were too close in age for
me.

In that day, were the diapers cloth or pamper type? We only used the
cloth, and I used them for years after in projects such as rubbing in
stains and waxes on furniture.

As probably a number of folks in that town did. I suspect the
rotisserie chickens were big sellers.

Probably... :)

Easy for those that couldn't do (or didn't want to do) much real
cooking, especially if they were single. Cooking for one is hard but a
pre roasted whole chicken will last for several meals.

We got a BJs rotisserie chicken yesterday. Tonight was our second meal.
I expect that there will be at least three more to come. At a price of
$4.99 for a 3+ pound bird, I'd find it difficult to beat that doing it
myself. A chicken would cost more than $3.00 and then there is a cost
of cooking it, etc.

Almost the only carbs for this recipe would be whatever bread you use
with it (if any).

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

Title: Spicy Beef Brisket Sandwiches
Categories: Sandwich, Beef
Yield: 1 Servings

1 tb Coarse Kosher salt
1 ts Black pepper, coarsely
Cracked
2 ts Sweet Hungarian paprika
1/2 ts Cayenne pepper, if desired
1/2 ts Ground cumin
3 lb Brisket of beef (half a
Brisket)
Variety of rolls
Mustard (preferably a
Variety) and horseradish,
As condiment

Preheat oven to 275 to 300 degrees F.

Combine the salt, black pepper, paprika, cayenne, and cumin. Rub onto
both sides of the meat. Place meat in covered pan and bake for about
4 hours (meat should be tender enough to come apart easily). Cool
slightly and slice meat thinly to serve. (An electric knife makes
that easier).

Meat can be cooked a day in advance and refrigerated. In a covered
pan, reheat the brisket in a preheated 300 to 350 degrees F. over for
about 30 to 45 minutes; add a little water to pan so meat does not dry
out. Slice when reheated, to keep the meat moister than if you do it
in advance. The meat will be so tender that very little actual
slicing is necessary.

Serve meat with a variety of rolls, and several mustards and
horseradish as condiments.

Makes 10 to 12 servings or more. For 25 people, either triple or
quadruple the recipe, depending on the guests, and plan, similarly,
for 3 to 4 dozen rolls.

Per 4 ounce serving meat only: 3 high fat meat

about 284 calories, 21 gm fat,
111 mg cholesterol, 602 mg sodium,
9 mg calcium, 20 gm protein,
1 gm carbohydrate

Recipe: Lee Svitak Dean
Qty Measurement Ingredient

From: David Pileggi Date: 06-26
Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:53:59, 26 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

more in PA)... I say I helped raise the younger 4... only helped
with the ones closer in age to me.... ;)

Helping as much as a 3 year old can--fetching diapers and such like. I didn't help raise younger siblings as they were too close in age for
me.

In that day, were the diapers cloth or pamper type? We only used the cloth, and I used them for years after in projects such as rubbing in stains and waxes on furniture.

My mom used cloth diapers with us (except when she and my
older-newborn-brother travelled from Buffalo, NY to her childhood home
in NJ. She said she tried a disposable called Chux, and her opinion was
that the name fit her opinion of them. I used mostly cloth diapers
(except for travel) with my girls. Steve used the old ones for polishing
boots for many years.

As probably a number of folks in that town did. I suspect the
rotisserie chickens were big sellers.

Probably... :)

Easy for those that couldn't do (or didn't want to do) much real
cooking, especially if they were single. Cooking for one is hard but a
pre roasted whole chicken will last for several meals.

We got a BJs rotisserie chicken yesterday. Tonight was our second
meal. I expect that there will be at least three more to come. At a
price of $4.99 for a 3+ pound bird, I'd find it difficult to beat that doing it
myself. A chicken would cost more than $3.00 and then there is a cost
of cooking it, etc.

We get them from time to time at Sam's Club for about the same price.
They last several meals for us, then the carcasses get cooked down,
using the stock for soup or just keeping it for stock.

Almost the only carbs for this recipe would be whatever bread you use
with it (if any).

Title: Spicy Beef Brisket Sandwiches
Categories: Sandwich, Beef
Yield: 1 Servings

Looks good, and a good hard roll (or kimmelwick) would be good with it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Ruth Haffly on 08-26-19 03:46 <=-

more in PA)... I say I helped raise the younger 4... only helped
with the ones closer in age to me.... ;)

Helping as much as a 3 year old can--fetching diapers and such
like. I didn't help raise younger siblings as they were too close
in age for me.

In that day, were the diapers cloth or pamper type? We only used the cloth, and I used them for years after in projects such as rubbing in stains and waxes on furniture.

My mom only used the cloth diapers also... I got to help wash them,
too... ;) And fold them... and change the dirty ones.... I used them
for my kid, too (even though the disposables were available)... My mother-in-law gave me a present of diaper service for the first few
months, which was a very sweet thing to do... We also bought cloth
diapers to supplement at first, and then eventually switched over to
just our own diapers.... And you are very right about the usefulness of
them in later years... ;)

As probably a number of folks in that town did. I suspect the
rotisserie chickens were big sellers.

Probably... :)

Easy for those that couldn't do (or didn't want to do) much real
cooking, especially if they were single. Cooking for one is hard
but a pre roasted whole chicken will last for several meals.

We got a BJs rotisserie chicken yesterday. Tonight was our second
meal. I expect that there will be at least three more to come. At a
price of $4.99 for a 3+ pound bird, I'd find it difficult to beat that doing it myself. A chicken would cost more than $3.00 and then there
is a cost of cooking it, etc.

To say nothing of the effort of cooking it... As I just told Ruth, I
bought one from Wegmans to take with me to Selkirk Shores for my
family's camping.... Made my cooking for one a lot simpler... and didn't
heat up the cabin, either... ;)

As neither Richard or I is much of a fan of the white meat chicken, I
rarely would buy a whole chicken anyway, but he's ok with getting the occasional rotisserie chicken... :)

ttyl neb

... "I was breeding that mold. Its name was Albert." - Lister

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Ruth Haffly wrote to Dale Shipp <=-

Steve used the old ones for polishing boots for many years.

I have diaper cloths that I bought in basic training in fall/winter 1995
that I still use for polishing my leather shoes. The pair of shoes I
wear to Taco Bell are a pair of genuine leather Dr. Scholls work shoes
that are quite comfy with my orthotics in them. I shine them up weekly
while I watch a movie. I usually get an average of four coats of Kiwi
on each shoe, brushing and shining in between. That shine usually lasts
a week or so depending on how trashed they get at work. Since I work
nights, the store gets a lot of its nightly cleaning done during my
shift so I walk through cleaners and what-not. Those $70 shoes have
lasted me much longer than much more expensive work shoes have.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hunters Chicken
Categories: Main dish, Chicken, Seandennis
Yield: 4 Servings

1 T Vegetable oil
4 Chicken breasts, bone-in
1 t Salt
1/2 t Fresh-ground black pepper
1 T Butter
1 Onion, chopped
3/4 lb Mushrooms, sliced
2 Cloves garlic, minced
1 T Flour
1/2 c White wine
2/3 c Chicken broth
1 c Canned crushed tomatoes,
--drained
1/4 t Dried thyme
1/4 t Rosemary

Prep time : 15 minutes
Cook time : 35 minutes
Total time: 50 minutes

In a large, deep frying pan, heat the oil on med-high heat. Season
the chicken with the 1/4 teaspoon of the salt and pepper, and add to
the hot pan. Cook until browned, turning, about 10 minutes. Remove
chicken and reserve. Pour off all but a tablespoon of the oil from
the pan. Add butter to the pan and reduce the heat to med-low. Add
the onion and cook until softened, about 5 minutes.

Raise heat to med-high, and add the mushrooms. Cook, stirring
occasionally, until the vegetables are browned, about 5 minutes. Add
flour and garlic, and cook for 1 minute. Stir in the white wine, and
bring back to a simmer. Add the broth, tomatoes, thyme, rosemary,
pepper, and the remaining salt. Add the reserved chicken and any
juices. Reduce heat to med-low and simmer, covered, until the
chicken is done, about 10-12 minutes.

NOTE: If you don't have a deep frying pan, brown everything in a
regular frying pan, and transfer to a kettle for the final simmering.

[Sean's note: If you don't cook with alcohol, try substituting the
white wine with water, chicken broth, white grape juice, or ginger
ale.]

From:
http://americanfood.about.com/od/meatsandpoultry/r/hunterchic.htm

MM'd by Sean Dennis on 25 October 2014.

MMMMM

Later,
Sean


... Don's Axiom: when all else fails, read the instructions.
___ MultiMail/Win v0.51

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

Sean Dennis wrote to Ruth Haffly <=-

Steve used the old ones for polishing boots for many years.

I have diaper cloths that I bought in basic training in fall/winter
1995 that I still use for polishing my leather shoes. The pair of
shoes I wear to Taco Bell are a pair of genuine leather Dr. Scholls
work shoes that are quite comfy with my orthotics in them. I shine
them up weekly while I watch a movie. I usually get an average of four coats of Kiwi on each shoe, brushing and shining in between. That
shine usually lasts a week or so depending on how trashed they get at work. Since I work nights, the store gets a lot of its nightly
cleaning done during my shift so I walk through cleaners and what-not. Those $70 shoes have lasted me much longer than much more expensive
work shoes have.

You mean you don't (gasp) "spit shine" your shoes? That's a practice I
learned (and learned to hate) as a high school freshman in R.O.T.C. Oh,
and if you run out of didys old tee shirts work very well. Bv)=

BTW - don't try to replace the Kiwi with Shinola. Won't work. I do know
#### from Shinola.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kiwi-Lemon Pie
Categories: Pies, Desserts, Fruits, Citrus
Yield: 6 Servings

1 1/4 c Milk
1 1/8 c Granulated sugar
3 lb Cornstarch
3 lg Egg yolks; lightly beaten
3 Lemons; juice only
Grated zest of 2 lemons
1 ts Vanilla extract
1 c Lemon marmalade
3 Kiwi Fruit; peeled, sliced *

MMMMM------------------------PIE CRUST------------------------------
1 1/4 c Graham cracker crumbs
1/3 c Melted butter
1/4 c Sugar

* Chinese gooseberries

Preheat oven to 325°F/165°C. Make pie crust by combining
cracker crumbs, sugar, and butter. Press crust mixture
into a pie tin and refrigerate until ready to use.

Heat milk in top of double boiler over simmering water.
Mix sugar with cornstarch and whisk into milk. Add lemon
juice, zest, and vanilla and blend thoroughly. Pour
mixture into pie shell.

Bake for 25 minutes in middle of oven or until set. Cool
pie for 10 minutes.

Melt marmalade over low heat and brush thin layer over
surface of pie. Arrange kiwis in overlapping layer to
cover top of pie completely.

Brush again with remaining marmalade and cool before
cutting.

Recipe By: THE DESSERT SHOW SHOW #DS3021

Date: Sun, 27 Oct 1996

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "If you can't be handsome, at least be handy." -- Red Green

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hello Dave.

30 Aug 19 12:06, you wrote to me:

You mean you don't (gasp) "spit shine" your shoes? That's a practice I learned (and learned to hate) as a high school freshman in R.O.T.C.
Oh, and if you run out of didys old tee shirts work very well. Bv)=

I do know how to "spit shine" but I found that if I wipe the shoes off with all-purpose cleaner (a la Formula 409 and the like) before I shine them, the shine works better.

BTW - don't try to replace the Kiwi with Shinola. Won't work. I do
know #### from Shinola.

I've tried Shinola before and you're right. It works like the former. ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Zealand Kiwi Cheesecake
Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits
Yield: 10 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c Graham Cracker Crumbs
1/4 c Sugar; Granulated

MMMMM-------------------------CHEESECAKE------------------------------
1 1/2 lb Cream Cheese
1 t Vanilla Extract
1 c Sugar; Granulated
1/4 t Salt
4 ea Eggs; Large, Slightly Beaten

MMMMM--------------------------TOPPING-------------------------------
1 c Sour Cream
2 ea Kiwi Fruits; Peeled & Sliced
2 tb Milk
1/2 t Vanilla Extract
6 tb Butter; Melted
3 tb Confectioners' Sugar

Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl
and add the butter (NO Margarine) and sugar. Blend well. Press the
mixture onto the bottom and partly up the sides of a greased 9-inch
springform pan. Smooth the crumb mixture along the bottom to an even
thickness. Bake for 10 minutes in the preheated oven. Cool before
filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large
mixing bowl, beat together the cream cheese, milk, salt, and vanilla
until well blended. Add the eggs and sugar and continue to beat until
light and creamy. Pour the mixture into the prepared crust and bake
for 35 minutes, or until lightly browned; the cake should be set in
the middle. Remove the cake from the oven and cool for 10 minutes.
Prepare the topping by mixing together, the sour cream, sugar, and
vanilla. Spread the topping over the top of the cake. Return the
cake to the oven and bake for 15 minutes more. Cool to room
temperature; then refrigerate until chilled. Just before serving,
garnish the top of the cake with slices of Kiwi fruit.

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

On 08-29-19 14:46, Nancy Backus <=-
spoke to Dale Shipp about Re: Chicken <=-

As neither Richard or I is much of a fan of the white meat chicken, I rarely would buy a whole chicken anyway, but he's ok with getting the occasional rotisserie chicken... :)

It seems that the rotisserie chickens we get from BJs are all white
meat, except for a little bit of the drumstick meat.


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

Title: CHICKEN-VEGETABLE SANDWICH FILLING
Categories: Sandwiches, Poultry
Yield: 6 Servings

1 1/2 c Chicken, cooked
-- (finely chopped)
1/2 c Carrot, shredded
1/2 c Celery, shredded
4 ts Onion, grated
1/4 c Salad dressing (mayonnaise)

Thoroughly mix all ingredients. Chill. Use about 1/4 cup filing per
sandwich.

Calories per serving: About 100 for filling, 235 for a sandwich made
with 2 slices of bread.

VARIATION: Tuna-Vegetable Sandwich Filling -- Use a 9-1/2-ounce can
of tuna in place of the chicken. About 125 calories per serving for
filling; 260 for a sandwich made with 2 slices of bread.

NOTE: Filling can be made the day before using. Store tightly
covered in the refrigerator. Stir lightly before making sandwiches.

Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:11:52, 31 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Nancy Backus <=-

As neither Richard or I is much of a fan of the white meat chicken, I rarely would buy a whole chicken anyway, but he's ok with getting the occasional rotisserie chicken... :)

It seems that the rotisserie chickens we get from BJs are all white
meat, except for a little bit of the drumstick meat.

I wonder what manner of "cruel and unusual" practices they use to keep
the thighs from being dark meat. And why haven't the P(E/I)TA (choose
your spelling) whackoes made cause celebre of it before now? AFAIK and
have observed the darkness of the meat is from blood pumping through
the flesh as "work" is being done. Those birds almost certainly would
have to have remained immobile throughout their brief caged lives.

I've seen some battery chicken thighs which were pretty light - but
still, no question, dark meat. I've also seen, but not recently, breast
meat from free-range, farmyard chickens that was nearly as dark as the
above mentioned thighs.

For years scientists have been developing meat in the lab using cells
from living animals. It could soon provide an alternative to today's
factory farming - requiring less land and being more environmentally
friendly. I first saw this last spring in my Israel 21 newsletter. It's
long in the bit bucket but here's a link to a decent Reuters article if
you'd care to learn more.

https://www.reuters.com/article/science-chicken-idUSL5N0WE2EE20150312

While if this comes to pass the P(E/I)TA people will not be able to call
out "animal cruelty" it probably won't quiet totally their deep need
to P&M about something. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deviled Chicken Thighs
Categories: Five, Poultry, Chilies, Vegetables
Yield: 4 servings

8 Chicken thighs
+=OR=+
4 Chicken leg quarters;
- separated
Salt & fresh ground pepper
1/3 c Dijon mustard
1/3 c Minced shallots, onion or
- scallion
1/4 ts Ground cayenne; to taste
+=OR=+
1/4 ts Tabasco sauce; to taste
Minced parsley; optional
- garnish

Heat the broiler to its maximum, and set the rack about
4" from the heat. Season the chicken with salt and
pepper on both sides, and place it in a pan, skin side
up. Broil, watching carefully, until the skin is golden
brown, about 5 minutes.

Meanwhile, combine the mustard, shallots and cayenne.
(If you have a small food processor, you can chop the
shallots by throwing them in with the mustard and
pulsing the machine on and off a few times.)

When the chicken has browned, remove it from oven, and
turn it. Spread just a teaspoon or so of the mustard
mixture on the underside of the chicken, and broil about
5 minutes. Turn the chicken, and spread the remaining
mixture on the upper, or skin side. Broil until mustard
begins to brown.

At this point, the chicken may be done. If it is not
done, turn off the broiler and leave the chicken in the
oven 5 more minutes or so. Garnish and serve.

by Mark Bittman

YIELD: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... First Law of Lab Work: Hot glass looks exactly the same as cold glass.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Sean,

Ruth Haffly wrote to Dale Shipp <=-

Steve used the old ones for polishing boots for many years.

I have diaper cloths that I bought in basic training in fall/winter
1995 that I still use for polishing my leather shoes. The pair of

Steve had been active duty for 12 years by then. He still had a few
diapers in use for boot polishing tho. (G)

shoes I
wear to Taco Bell are a pair of genuine leather Dr. Scholls work shoes that are quite comfy with my orthotics in them. I shine them up
weekly while I watch a movie. I usually get an average of four coats
of Kiwi
on each shoe, brushing and shining in between. That shine usually
lasts a week or so depending on how trashed they get at work. Since I

That's quite a work out but good for the shoes. Do you use a bit or
water with the polish? That was a tip Steve picked up somewhere along
the line; he used it until the new (ACU) uniform came out with the suede
boots that didn't need polishing. They just got brushed.

work
nights, the store gets a lot of its nightly cleaning done during my
shift so I walk through cleaners and what-not. Those $70 shoes have lasted me much longer than much more expensive work shoes have.

Sometimes good can be inexpensive. One of our budget stretching meals
when we were first married until both girls left home was tuna and
noodles. A can each of tuna fish & cream of mushroom soup, about half a
bag of noodles, a cup or so of frozen peas (optional, but I usually put
them in) and a few bread crumbs for the top made a filling meal. I used
whole wheat noodles and if I were to do it now, I'd probably make my own mushroom white sauce (about as inexpensive as the soup) instead of using
the soup.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Nancy Backus <=-

It seems that the rotisserie chickens we get from BJs are all white
meat, except for a little bit of the drumstick meat.

Yeah, young battery birds have very light, delicate tasting meat
while older, free ranging ones have darker more flavourful meat and
bush chickens (partridges) are even darker fleshed and stronger
tasting.

Another chicken-like bird, the wild quail found in Ontario are
called Bobwhite and they range all the way down to the Caribbean and
Central America.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Costa Rican Quail Drumsticks in Escabeche
Categories: Quail, Pickles, Latin amer
Yield: 4 Servings

24 Quail drumsticks
2 lg Onions sliced in rings
1 c Olive oil
4 Bay leaves
1/2 c Pitted
Olives
1/2 c Capers
1/2 c Balsamic vinegar
1/2 c Water
Salt and Pepper

Fry the drumsticks in 1/2 a cup of oil until golden brown. Remove
from stove and peel the skins off. Put the drums in Pyrex dish
with a cover. Cover the drumsticks with the onion rings, the bay
leaves, olives and capers. Mix in a cup the rest of the oil, the
vinegar and the the water. Pour over the chicken drumsticks. Put
in the oven covered for 1/2 an hour. It may be served hot or cold
as starter or a main dish. It is best when served cold after being
for several hours in the refrigerator.

From: Recetas Tipicas

MMMMM

Cheers

Jim


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Quoting Dale Shipp to Nancy Backus on 08-31-19 02:10 <=-

As neither Richard or I is much of a fan of the white meat chicken, I
rarely would buy a whole chicken anyway, but he's ok with getting the
occasional rotisserie chicken... :)

It seems that the rotisserie chickens we get from BJs are all white
meat, except for a little bit of the drumstick meat.

In that case, I'd just as soon pay the $4.99 at Wegmans for the 2 lb
bird, since the thighs and the drumsticks are good dark meat... and the
wing portions come close... ;) Still has more breast meat than dark
meat, though... Fortunately, it isn't too awfully dry, so it can be
used in other things later... :)

ttyl neb

... When they finish a new hive, do bees have a house swarming party?

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On 09-03-19 14:08, Nancy Backus <=-
spoke to Dale Shipp about Re: Chicken <=-

It seems that the rotisserie chickens we get from BJs are all white
meat, except for a little bit of the drumstick meat.

In that case, I'd just as soon pay the $4.99 at Wegmans for the 2 lb
bird, since the thighs and the drumsticks are good dark meat... and
the wing portions come close... ;) Still has more breast meat than
dark meat, though... Fortunately, it isn't too awfully dry, so it can
be used in other things later... :)

That sounds like an awfully scrawny chicken:-}} The BJs chicken run
about 3 1/2 pounds, also $4.99. That is probably twice the meat, given
that the bones are about the same in each. BUT, to each his/her own.


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

Title: Devonshire Sandwiches
Categories: Main dish, Sandwich, Chicken, Sthrn/livng
Yield: 6 sandwiches

18 sl Bacon
1/2 c Flour, all-purpose
2 c Milk
1/2 lb Cheese, Cheddar; shredded
1 ts Mustard, dry
6 sl Bread
12 sl Chicken breast; thin slices
1/4 c Cheese, Parmesan; grated

Cook bacon; drain, reserving 1/4 cup drippings. Combine flour and
reserved drippings over low heat, blending unitl smooth. Gradually
add milk; cook until smooth and thickened, stirring constantly. Add
Cheddar cheese and dry mustard, stirring until cheese melts.

Place 3 slices bacon on each slice of bread, and top with 2 slices of
chicken. Place in a 13x9x2" baking pan; cover with cheese sauce, and
sprinkle with Parmesan cheese. Bake at 350 degrees for 10 minutes or
until bubbly.

SOURCE: Southern Living Magazine, October 1977.
Typos by Nancy Coleman.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:48:06, 05 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Nancy Backus on 09-05-19 00:41 <=-

Replying from the Pond, morning of 10 Sept...

It seems that the rotisserie chickens we get from BJs are all white
meat, except for a little bit of the drumstick meat.

In that case, I'd just as soon pay the $4.99 at Wegmans for the 2 lb
bird, since the thighs and the drumsticks are good dark meat... and
the wing portions come close... ;) Still has more breast meat than
dark meat, though... Fortunately, it isn't too awfully dry, so it can
be used in other things later... :)

That sounds like an awfully scrawny chicken:-}} The BJs chicken run
about 3 1/2 pounds, also $4.99. That is probably twice the meat,
given that the bones are about the same in each. BUT, to each his/her own.

My point being that if all the gain is in the amount of the white meat,
it's no bargain for me.... and if there is actually MORE dark meat
overall in the apparently scrawny bird versus the other, I'm getting a
better bargain in the long run, at least for our tastes... :)

ttyl neb

... There is a lot to be said for comfortable clutter.....

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