Text 10214, 78 rader
Skriven 2007-01-09 00:26:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Fruit cake
======================
 -=> On 01-08-07  08:11,  Dave Sacerdote <=-
 -=> spoke to Burton Ford about Fruit cake <=-

 B4d> I used to sell fruitcakes for the Lions Club Annual Fund 
 B4d> Raiser when I worked here at home.  [before I worked at Kodak]

 DSac> Put me down for 2.  I love the damn things.

 I was brought up on Claxton fruitcakes, and will buy one every now and
 then just for the kick back in time.   I think that they are decent.
 Gail doen't really care for them.    There are some fruitcakes I do not
 like, usually those that load up on the bitter citron.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN FOOT SOUP
 Categories: Soup, Stew
      Yield: 8 servings
 
      2    Pkg chicken feet,
           -about 2 lbs
      2    Chicken breast, boned,
           -coarsley chopped
      1    Chicken bouillion cube
      2 qt Water for boiling
      1    Small onion, peeled,
           -coarsley chopped
      1    Garlic cloves, minced
           Green onions, chopped,
           -tops and bottoms
           Flour, for thickening liquid
      4    Carrots, peel, cut into
           -pieces 2"long, 1/4" wide
           Oil, for saute
           Salt/pepper to taste
      1 ts Dried oregano
      1 ts Dried Rosemary
           Dry white wine... a cup
           -or a quart, to your taste
 
  Directions: Wash them chickens feet... scrub between toes... remove
  "toe-jam". Rinse in clear water.
  
  Wash and de-fat chicken breasts... remove skin and bones. Cut into
  small pieces. Pat dry with paper towels, and saute in hot oil or
  butter for a few minutes.
  
  Add vegetables... and spices...saute a few minutes more. Stir, make
  onions soft but not browned. Add a little wine, cook over low heat
  for a few minutes while you drink a cup of the wine and some of the
  liquid evaporates... oh, yeah... do not cover skillet.
  
  Boil water... add bouillion and dissolve (the bouillion). Throw in the
  whole mess from the skillet, all meat and vegetables... toss in the
  feet... bring to a boil and then simmer until the chicken is cooked
  and tender. Have another cup of wine.
  
  NOW... in a clean skillet... heat some oil... add some flour, equal
  measure... maybe 1/4 cup, each... over moderate heat, make a "roux"...
  browning the flour/oil mixture, but do not burn... add to the soup.
  
  Cook the whole thing until slightly thickened... remove from heat...
  add the rest of the wine...heh...heh... cover... let set a few
  minutes... and serve with cooked rice (maybe add cooked rice to the
  soup... or seperately)... Open a second bottle of wine to serve with
  the soup... Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:02:24, 08 Jan 2006
___ Blue Wave/DOS v2.30

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