Text 14690, 72 rader
Skriven 2008-10-05 08:05:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Off-Ramp Grub
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I just asked a friend (who works at the mall) to check and was
 DD> informed that Chick-Fil-A went tits-up about six years ago.

 RH> Sigh! you northerners don't appreciate good southern chicken. (G)

 DD> Watchoo call Popeye's chicken?!?!?!?  Bv)=

 RH> Cajun, not southern style fried chicken.  Big difference there.

Not if you get the non-spicy version ... although I don't see the point to it.
Anything that adds falvour to battery chooken is a plus.

Here's a recipe on a subject we have been discussing here lately. My recipe
dispenser just spit it out ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Succotash
 Categories: Classic, Vegetables, Beenz, Pork
      Yield: 6 servings
 
      2 sl Bacon; cut crosswise in 1/4"
           Strips
      1 tb Unsalted butter
      2 c  Fresh corn kernels
      1 lb Fresh lima beans; shelled
           +=OR=+
     10 oz Pkg frozen baby lima beans
    1/2 c  Diced green bell pepper
      1 bn Scallions; cut crosswise in
           - 1/3" pieces, keeping white
           - and pale green parts
           - separate from greens
    3/4 c  Heavy cream
    1/4 c  Water
    1/2 ts Salt
    1/2 ts Black pepper
 
  Tender lima beans and fresh corn kernels straight off the
  cob team up to create a beautiful—and delicious—side dish
  that’s perfect with almost any meal.
  
  Cook bacon in a 10-inch heavy skillet over moderate heat,
  stirring frequently, until crisp, about 5 minutes. Transfer
  bacon with a slotted spoon to paper towels to drain, then
  add butter to fat in skillet and melt over moderate heat.
  Add corn, lima beans, bell pepper, and white and pale green
  parts of scallions and cook, stirring, 2 minutes. Add cream,
  water, salt, and pepper, then simmer, partially covered,
  until vegetables are tender, 10 to 15 minutes. Stir in bacon,
  scallion greens, and salt and pepper to taste.
  
  Cooks’ notes: Vegetables can be cut 2 hours ahead and chilled
  in a bowl, covered. (Chill scallion greens separately.)
  
  Recipe by Shelley Wiseman
  
  September 2006 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Annoying in *any* dimension" -- Crow T. Robot
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