Text 32162, 98 rader
Skriven 2009-12-13 06:15:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Popcorn Pots
====================
REPOSTED

-=> Ruth Haffly wrote to DAVE DRUM <=-

 DD> undertook to clean it up - inside and out. By the time I discovered
 DD> what a chore I had set myself and that it would have been easier to go
 DD> get another pot and bin the one with the stuck-on popcorn - a bad case
 DD> of the stubborns took over. A week or so of off again - on again work
 DD> and a couple boxes of Brillo pads later the darned thing looked too
 DD> good to use for popcorn. Which is how I made my first acquaintance of
 DD> the West Bend Stir Crazy electric popper.

 RH> So, do you still have & use that pot?  I think we all get those
 RH> stubborn streaks every now and then where we're determined not to let
 RH> the pot or whatever get the best of us.

It went to Texas with my last live-in girl friend after we got her daughter
married off. I was a great pasta pot (among other things). The vented lid
locked in two positions. If you locked it with the vents open you could tip it
over the sink and drain your pasta without having to use a tennis racket or
colander or whatever.

 DD> And that's the way "community" is supposed to work. Sadly, much of the
 DD> world is too taken up with a "Me First, Screw You" attitude.

 RH> A lot of the world is, yes, but there are pockets where the idea of
 RH> community works as it should.

And aren't they a pleasant surprise? 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Filling for Vol au Vent
 Categories: Poultry, Vegetables
      Yield: 8 servings
 
      3 lb Chicken; in 8 pieces
      1 lg Onion; chopped
    1/2    Bell pepper
     15 oz Can tomatoes
           +=OR=+
      5 md Tomatoes; peeled, seeded
      2 cl Garlic; minced
      2 tb Balsamic vinegar
      1 c  Dry white wine
           +=OR=+
      6 oz Chicken stock
           +=WITH=+
      2 tb Lemon juice (Real Lemon)
    1/2 c  Pitted green olives
           Salt and pepper
      2 tb Olive oil
    1/4 lb Mushrooms; sliced
 
  Season chicken with salt and pepper.

  Brown pieces in olive oil, transferring them to a plate
  as they brown.

  Add onions to the pan and cook until soft. Add garlic and
  mushrooms.

  Add vinegar cook until it evaporates.

  Add wine and cook until almost evaporated.

  Add chopped green pepper and tomato to the onions and
  simmer covered until it becomes a paste.

  Return chicken pieces to the pan. Bring to a boil. Cover
  pan and simmer 45 minutes/until chicken is cooked through.

  Let cool.

  Remove meat from bones and cut into bite size pieces.

  Return chicken to sauce. Add olives, bring to a boil.
 
  Chill before using.

  Recipe By: Miriam P. Posvolsky - based on a Jacques Pepin recipe

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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