Text 25744, 70 rader
Skriven 2009-07-07 22:57:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Grapefruit Juice
============================
 -=> On 07-07-09  19:35,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: Grapefruit Juice <=-

 HN> much I do drink. I like unsweetened
 HN> very tart grapefruit juice and used 
 HN> to drink one of those big cans at
 HN> every meal (back when I was in the
 HN> Navy and unk was footing the food bill)
 HN> Now I just have an occaisional glass and
 HN> try to drink it very slowly prolonging the 
 HN> experience.

Ocean Spray has several versions of Ruby Red.  I like the Light version.
There is the full sweetened version, and a 100% juice version.  Maybe
others.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Pesto
 Categories: Chicken
      Yield: 2 servings
 
      2    Skinned, boneless chicken
           Breasts
      2 tb Pesto **
           Seasoned flour
           Olive oil
    1/2 c  Chicken broth (approx.)
      2 tb Dry white wine
 
  ** (ours was a very simple recipe of pureed basil, lotsa garlic, olive
  oil, and enough Parmesan cheese to hold the whole mess together)
  
  Pound the chicken breasts lightly until about 1/4 inch thick (do not
  break the meat).  Lay flat, skin side down, and place a tablespoon of
  pesto in the center of each breast.
  
  Fold the top and bottom of the breast over the pesto lump, then fold
  over each side to completely enclose.  Secure with a toothpick, if
  necessary.
  
  Place in the refrigerator for an hour or more to firm up the whole
  mess.
  
  Dredge lightly in seasoned flour.
  
  Heat olive oil in a frying pan until hot, but not smoking.  Add
  chicken breasts, and cook, turning frequently, until lightly browned
  on all sides.  Add the chicken stock, cover, and cook until the
  chicken is done (about 20 minutes).  Remove chicken from the pan, and
  keep warm.
  
  Pour wine into pan, and cook over high heat, stirring frequently,
  until the sauce is reduced to about 4-5 Tbsp.  Pour over chicken and
  serve.
  
  This is good with pasta simply dressed with oil, garlic and Parmesan
  cheese, some steamed green vegetable (broccoli?)
  
  From: Kathy Pitts                     Date: 07-16  Cooking
 
MMMMM
 


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