Text 27641, 80 rader
Skriven 2009-08-19 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TIN ROOFS  90819
========================
-=> Quoting Glen Jamieson to Bill Swisher <=-

 BS> teflon

 GJ> An interesting way of shedding snow, but what a trap for any workmen
 GJ> stepping onto the roof!!  As some other plastics deteriorate as result
 GJ> of the ultra-violet in sunlight, I wonder how long the teflon lasts?

I've been doing some reading on the subject. The teflon is applied
to fiberglass panels or fabric and used a lot where light weight
roofing is required, as in stadium roofs. They let in a certain
amount of sunlight.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bobby's Chicken Bruschetta Recipe
Categories: Appetizers, Bread, Chicken, Cheese
  Servings: 4

      2    boneless skinless chicken
           breasts
  1 1/4 c  Italian salad dressing
           (divided)
      4 c  fresh spinach (torn)
    1/3 c  crumbled feta cheese
      8    sun dried tomatoes (packed
           without oil, chopped)
      1    (16 ounce) loaf focaccia
           bread (or French bread, cut
           into 1/2" thick slices)
    1/4 c  olive oil

Bruschetta has been around nearly forever. For those you not
familiar with bruschetta, it is a popular Italian appetizer
consisting of grilled bread slices topped with an assortment of
different things. There any many different types of bruschetta (and
I plan on making others) but this one is chicken. The French bread
slices are first brushed with olive oil, grilled for a short period
of time and then topped with a chicken and Italian dressing mixture.
I grilled the chicken, but if you have any left over chicken, this
is a great way to make good use of it. Left over chicken will not
have as much flavor because it is not marinated but it will still be
good! You can also use the oven for the bread and the chicken
instead of the grill if you want. Bruschetta makes a great appetizer
for any party. Enjoy.

Cooking Instructions:

Step 1: Place chicken breasts and 1 cup of Italian salad dressing in
a large bowl. Cover and refrigerate. Marinate for 3 hours. Heat a
grill, and discard and left over dressing from the chicken marinade.
Grill chicken 7 minutes per side or until the juices run clear and
chicken is no longer pink inside. Allow to cool and shred or cut
into small pieces.

Step 2: In a large bowl mix cooked chicken, spinach, sun dried
tomatoes and feta cheese. Toss with remaining salad dressing until
well coated.

Step 3: Brush each bread slice on both sides with olive oil. On the
same grill used to cook the chicken, grill bread slices 1 minute per
side or until lightly toasted. Place portions of the chicken mixture
on each bread slice and serve. 

  From: Bobby In Michigan Http://Blogchef.net
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Increase alcohol intake so blood becomes poisonous to swine flu virus

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