Text 15073, 66 rader
Skriven 2007-05-06 16:06:30 av Carol Shenkenberger (6:757/1)
  Kommentar till text 13918 av Dale Shipp (1:261/1466.0)
Ärende: Re: Nutria
==================
*** Quoting Dale Shipp from a message to Dave Sacerdote ***


DS>  DSac> OK, so bacon is the King of Foods, I can easily see that.  Spar
DS>  DSac> are wicked good, and come real close to being AS GOOD AS steak.

DS>  DSac> But roast chicken??

DS>   BJs sells a pretty good roast chicken.  2 3/4 lb for $4.99.  It ofte
DS>   comes home with us from there and goes for two or three meals (in so
DS>   form or another).   We also occasionally get the Purdue oven stuffer
DS>   chickens (7-8 lb raw weight) and cook them in the oven.  Both are a
DS>   good change of pace from beef and pork.

True.  I got into my vertisserie because of those from BJ's.  Good stuff but so
much cheaper to make my own!  Besides, no BJ's here ;-)

Today was a cooking day.  I made rye bread, got a load of spagetti sauce in the
baby-crock, and am about to make a rotisserie cornish hen.  Just taking a
short break before starting that while I consider what to make in the top
crock.  The larder is largely bare of fresh veggies but have have some bok
choy, some head cabbage, red bell peppers, and some red onions.  Humm, hot
pepper slaw?

-- break.  Made this instead.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Veggie's Top
 Categories: Xxcarol, Vegetables, Diabetic
      Yield: 3 Servings
 
    1/4 ea Head cabbage (3 cups loose)
      4 oz Pimientos with juice, jar
    1/3 c  Chopped red onion, some ring
      1 c  Chopped mushrooms (button)
      3 tb Olive oil
      1 ts Fresh ground black pepper
 
  This is born of the top crock in my vertical rotisserie.  At the top,
  there is a small metal crock for cooking a second dish while the main
  one below is done.  It's also slightly based more on my 'outa stuff
  cookery' as normally I do potatoes up there but I'm out of them right
  now.
  
  Hand tear the cabbage to biggish chunks.  Slice most of the red onion
  to rings but chop some up to 1/4 bits.  Slice the mushrooms up big
  (these are big stuffable ones but getting pretty old and needed
  cooking up now).  Put in 3 'glugs' of olive oil (estimate 3 TB
  there). Run the black pepper grinder til your wrist says 'enough'.
  Dump a jar of pimientos with juice over it all.
  
  Optional additions I'd have added but ran out of room:  Bell pepper
  slices, zuccini.  Good addition would be garlic cloves but Charlotte
  didn't want any in this batch.
  
  Going below this is a basic dry rub cornish hen with a pre-made dry
  rub from Emeril (South Western seasoning)
  
  From the Sasebo Japan kitchen of:  xxcarol 6MAY2007
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)