Text 11377, 64 rader
Skriven 2007-02-05 13:17:10 av Sean Dennis (1:18/200.0)
  Kommentar till text 11362 av Carol Shenkenberger (1:123/140)
Ärende: Re: UN-EARTHLY TREASURE
===============================
CS>Anyways, I have orders now, Norfolk.  They couldnt send me to Europe
CS>(too many years in, not enough remaining or somenting like that).
CS>I'll have to see if I still have Ian's messages as i typoed lots to
CS>him.

You're too valuable.  They want you behind a desk, shuffling paperwork, 
where you belong. <G>  Aren't you an E-8 now (I don't know the Navy's 
rank structure, no offense meant :)?

Oh, I had a major change with my healthcare.  The VA switched me doctors 
and I now have a very nice lady, Dr. Overbay, who is my age (she 
commented on my Pac-Man t-shirt) and very understanding.  She has 
started the works for me to be officially verified that I do have CTS 
and if so, I will get the surgery I need.  I'm rather happy about it.

Later,
Sean

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breast of White Guinea Hen
 Categories: Game, Main dish, Grains, Vegetables, Chicken
      Yield: 6 Servings
 
      6    White guinea hen breasts*                ;(both white & green 
parts)
           --abt. 3/4 lb. each                 3 c  Rich chicken stock
      3 tb Butter                                   ;all fat removed
           Salt to taste                       1 tb Parmesan cheese
      1 ts White pepper                        1 ts Maggi seasoning
      2 tb Flour                               2 tb Dry sherry
    1/2 ts Beau Monde seasoned salt          3/4 c  Sliced, sauteed 
mushrooms
      1    Garlic clove, mashed                     Cooked rice
      1 tb Parsley, chopped very finely             Artichoke hearts
      1 tb Green onion, chopped finely              Butter
 
  *Chicken breasts can be substituted.
  
  Remove skin.  Rub breasts with melted butter, salt and pepper; brown
  lightly in heavy iron skillet and then place in roaster, meaty side
  down.
  
  Make sauce by melting butter and flour; simmer 10 minutes, browning
  only very slightly.  Add Beau Monde, garlic, pepper and salt to
  taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and
  sherry; whip until smooth.  This should be a rather thin sauce, so a
  little more chicken stock may be added if necessary. Pour over guinea
  breasts; cover and bake at 275 F. for 2 hours.  Remove breasts;
  strain sauce and add sauteed mushrooms
  
  Place breasts in center of mound of rice; place artichoke hearts on
  each side of guinea and glaze with sauce.
  
  From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham,
  AL: Oxmoor House, Inc., 1970. Pp. 196-197. Libary of Congress Catalog
  Number 70-140493.  Posted by Cathy Harned.
 
MMMMM

X CMPQwk 1.42 16554 XVultures only fly with carrion luggage.

--- Maximus/2 3.01
 * Origin: Outpost BBS - bbs.outpostbbs.net (1:18/200)