Text 22261, 92 rader
Skriven 2009-03-22 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: 17 March
====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> You should be ashamed of yourself, letting alcohol supplies get
 DS> that low. [g]
 
I am you know.

Whenever I buy a mix of something I tend to eat the cheap stuff
first and save the best for last. So now that I am totally broke,
ironically I am eating better than ever: 10 lb bag of scallops, roast
duck, leg of lamb. And similarly, Aura's Dominican rum was the last
bottle to go, several weeks after the Bacardi was gone.
                                      
 JW>  Did you know that you can make mimosas out
 JW>  of vermouth, orange juice and 7-UP? 

 DS> Heh.  Mimosas.  No, Jim, I did not know that. I bet you 
 DS> can make them from Coors, OJ, and hair tonic, too.

Hair tonic. I'm not that desperate yet.
     
Coors. I'm not that desperate yet.
 
I'll follow Kevin's lead first and get some sugar, raisins and
rotten bananas, make wine and drink it three days old while it is
still foaming and has a good head.

More low fat healthy chicken:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Chicken Pot Pie with Lowfat Variation -Bisquick
 Categories: biscuits, Chicken, Pies, Low-fat, Easy
      Yield: 6 Servings
 
  1 2/3 c  Frozen mixed vegetables OR
     16 oz Bag; thawed
      1 c  Chopped cooked chicken
 10 3/4 oz Condensed cream of chicken
           Soup
      1 c  Bisquick original baking
           Mix
    1/2 c  Milk
      1    Egg
 
  EASY MAINDISH. Use leftovers. You can substitute leftover turkey
  for the chicken and the same amount of cooked vegetables for the
  thawed frozen vegetables if you like.
  
  Heat oven to 400F. Mix vegetables, chicken and soup in ungreased
  glass pie plate, 9x1+1/4 inches.
  
  Stir together remaining ingredients with fork until blended. Pour
  into pie plate.
  
  Bake 30 minutes or until golden brown.
  
  HIGH ALTITUDE: (3500-6500 ft): Heat oven to 425F.
  
  REDUCED-FAT CHICKEN POT PIE : PER SERVING: 200 calories; 28% or 55
  calories from fat; 6 g fat (2 g saturated); 60 mg cholesterol; 680
  mg sodium; 27 g carbohydrate (3 g dietary fiber); 13 g protein.
  SUBSTITUTIONS: 98% fat-free cream of chicken soup; Bisquick®
  Reduced Fat baking mix; skim milk; 2-quart casserole.
  
  PER SERVING: 1 Serving: 215 calories (80 calories from fat); 9 g
  fat (3 g saturated); 60 mg cholesterol; 710 mg sodium; 24 g
  carbohydrate (3 g dietary fiber); 12 g protein.
  
  Recipe by: Bisquick, Betty Crocker 1997 (General Mills)
  
  From: Kitpath
 
MMMMM

It falls into the theme but I cannot endorse this recipe.






Cheers

YK Jim


... As I know more of mankind I expect less of them.

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