Quoting Carol Shenkenberger to Jim Weller <=-

Title: Dijon Burger Topping
1 c Mayonnaise
1/4 c Dijon mustard
1/8 ts Garlic powder

Seriously? Only 1/8ts of garlic there?

I would never put mayo on a burger but if I did I would definitely
use more garlic!

I don't strongly endorse this next one either.

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

Title: Crispy Chicken Fingers
Categories: Chicken, Dips, Sauces
Yield: 4 Servings

6 Tb Mayonnaise, divided
2 Tb Milk
1/4 ts ground red pepper
4 sm boneless skinless chicken
-breasts each cut length
-wise into 3 strips
1 pk Shake 'n Bake extra crispy
-seasoned coating mix
2 Tb Ranch Dressing
2 ts chopped green onions

Mix 1/4 cup mayo, milk and pepper. Add to chicken in medium bowl;
stir until chicken is evenly coated. Refrigerate 30 minutes to
marinate.

Pour the coating mix onto plate. Dip chicken, 1 strip at a time,
in coating mix, turning to evenly coat each strip; place in single
layer on baking sheet. Discard marinade.

Heat oven to 400 F. Bake chicken 20 min. or until done. Meanwhile,
mix remaining mayo, dressing and onions to make a sauce. Serve
chicken with the sauce.

From: Kraft

MMMMM



Cheers

Jim


... Can a hearse carrying a corpse drive in the carpool lane?

___ Blue Wave/QWK v2.20
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Re: Garlic
By: JIM WELLER to CAROL SHENKENBERGER on Wed Feb 13 2019 10:47 pm

Title: Dijon Burger Topping
1 c Mayonnaise
1/4 c Dijon mustard
1/8 ts Garlic powder

Seriously? Only 1/8ts of garlic there?

I would never put mayo on a burger but if I did I would definitely
use more garlic!

hehehe
xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Quoting Carol Shenkenberger to Jim Weller <=-

Title: Dijon Burger Topping

Seriously? Only 1/8ts of garlic there?

I would definitely use more garlic!

hehehe

I just got around to formatting a bunch of Dutch recipes I down-
loaded late last year And found this among them. The Dutch like
leeks a lot but tend to use garlic sparingly or not at all, so I
suspect this was a typo...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Texel Fish Soup - Tesselse Vissoep
Categories: Dutch, Fish, Soups, Beans, Cheese
Servings: 4

500 g haddock or halibut fillets
1 lg onion
1 lg carrot
1/2 celery root
21 garlic cloves
2 tomatoes
150 g feta cheese
30 g butter
1 cn white beans
1 stock cube
Worcestershire sauce and
Tabasco pepper
2 TB finely chopped parsley
fresh-baked baguette or
French bread

Clean the celery root and carrot, peel the onion and chop them. In a
pan, heat the butter and saute the onion, celery and carrot, adding
the minced garlic. Peel the tomatoes and quarter them. Add the
tomatoes and the white beans to the braising vegetables and mix
well.

Put the fish fillets on top of the mix, add two cups of water and
the stock cube. Bring to a boil, turn down the heat and simmer for
20 minutes. Add pepper and a dash of Worcestershire sauce and
Tabasco to taste.

Cut the feta cheese in small chunks (or grate some aged cheese).
Serve the soup and sprinkle with cheese and parsley.

From: Www.Godutch.Com

Texel Island is one of the Frisian Islands in the North Sea just off
the Dutch coast. -JW

MMMMM-------------------------------------------------


Cheers

Jim


... Difference between a hamster and a gerbil? Gerbils have more dark meat

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