Text 14743, 89 rader
Skriven 2007-04-28 21:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Gross food?
=======================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> 5. Sweet Sue Canned Whole Chicken (Sweet Sue Kitchens, Inc.): From its
 JW> size (think growth-impaired Cornish hen) to its overall appearance (it
 JW> stewed in a quivering mass of aspic goop), this product may change
 JW> forever your idea of what constitutes a chicken. Gives new meaning to
 JW> the old line about meat "falling off the  bone."
 
 JW> [I don't know that brand but have had Cordon Bleu brand canned whole
 JW> chickens. They are indeed fall off the bone tender, very well cooked
 JW> chicken but so is home canned. The aspic melts into a decent broth,
 JW> better than Campbell's. This one doesn't deserve being knocked.]

 CS> I've had this but it's been ages!  They sold it in South Carolina.  I
 CS> recall  folks bought it and made chicken salad out of it.  It wasnt bad
 CS> at all!  agree, 
 CS> doesnt really belong to the 'awful' list though it does *sound* awful.


Quivering masses of aspic goop is GOOD food! [g]


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

      Title: Grilled Zucchini Lasagna with Red Pepper Sauce
 Categories: Sauces, Pasta, Bbq, Chilies
      Yield: 6 servings

           RED PEPPER SAUCE:
      1 tb Olive oil
      1 md Onion; chopped
      3    Cloves garlic; crushed
      3 sl Firm white bread;
           -crusts removed
      3    Jars (7oz) roasted red
           -peppers, drained
      2 tb Balsamic vinegar
    1/2 c  Vegetable broth
    1/4 ts Salt
    1/4 ts Fresh ground black pepper
           LASAGNA:
     12    Lasagna noodles
      6 lg Zucchini; cut in 4" long
           Slices
      2 ts Olive oil
      2    Mazola no-stick cooking
    Spray
     20    Leaves
           Fresh basil; optional

  To prepare red pepper sauce, in 12" nonstick skillet over medium
  heat, heat 1 Tbs oil; add onion and garlic; cook 2 to 3 minutes
  until softened. Remove from heat to cool slightly.

  In food processor or blender process bread to coarse crumbs; you
  should have about 1 cup. Add onion and garlic mixture, roasted red
  peppers, and vinegar; process to smooth paste. With motor running,
  add enough vegetable broth to obtain thick but spreadable sauce.
  Season with salt, black pepper and ground red pepper; set aside.

  Prepare noodles, without salt, according to package directions.
  Meanwhile, heat broiler, first positioning rack about 4" from heat
  source. Lightly brush zucchini slices on both sides with olive
  oil, using about 2 tsp. Arrange half of slices on rack in broiler
  pan; broil 2 to 3 minutes on each side until golden brown. Remove
  slices to large cookie sheet or platter; repeat procedure with
  remaining zucchini slices.

  Heat oven to 350 F, spray 11x8x2" baking dish with cooking spray.
  Arrange 4 drained lasagna noodles in single layer over bottom of
  prepared baking dish; top with layer of 1/3 of zucchini slices.
  Arrange 6 or 7 basil leaves, if using, over zucchini; spread with
  1/3 of red pepper sauce. Repeat layers twice to use up remaining
  ingredients. Bake lasagna, covered with foil, 50 minutes until hot
  and bubbling. Let stand about 5 minutes before cutting.

  Recipe By: Redbook - May 1994

MMMMM


Cheers

YK Jim


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