Text 35931, 80 rader
Skriven 2010-03-17 22:49:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: KFC Acronyms
========================
 -=> On 03-16-10  19:38,  Dave Drum <=-
 -=> spoke to Nancy Backus about KFC Acronyms <=-

 DD> Around here it's known as Kentucky Fried (or other F-word) Colonel.
 DD> Popeye's lays them in the weeds - even with KFC running a buffet for
 DD> cheap $$$ - the buffet is getting drubbed by the Asian buffets and
 DD> Ryan's and Golden Corral - which are near the same $$$ and
 DD> greater/tastier variety. With soups. 

Once when we were traveling, we stopped at a KFC that had a buffet.  It
was not too bad, but suffered the usual limpness of fried food sitting
on a steam table for 20+ minutes before being consumed.  The good thing
about Popeye's (and good KFC) is the crispness of the freshly fried
coating.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus with Herbed Cheese on Toast
 Categories: Appetizer
      Yield: 6 Servings
 
      1 lb Fresh asparagus spears --
           (18 large)
    1/2 lb Vidalia or sweet onion -- (1
           Large)
      1 c  Part-skim ricotta cheese
      2 tb Chopped fresh thyme
      2 tb Chopped fresh chives
      2 tb Chopped fresh chervil
      1    Unsliced round loaf
           Pumpernickel bread --
           (1-pound)
      2 tb Butter -- softened
           Vegetable cooking spray
      2 ts Extra-virgin olive oil
    1/4 ts Salt
    1/4 ts Pepper
           Parsley sprigs
 
  Snap off tough ends of asparagus; remove scales with a knife or
  vegetable peeler, if desired. Peel onion, leaving root intact; cut
  onion into 6 wedges.
  
  Drop asparagus and onion wedges into a large saucepan of boiling
  water; cook 3 minutes. Drain and plunge into ice water; drain well.
  Pat dry with a paper towel; set aside.
  
  Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl;
  stir well, and set aside.
  
  Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining
  bread for another use. Spread butter evenly over 1 side of each bread
  slice.
  
  Coat a large nonstick skillet with cooking spray, and place over
  medium heat until hot. Arrange half of bread slices, buttered sides
  down, in skillet, and cook 2 minutes or until browned. Remove bread
  
  slices from skillet, and set aside. Repeat procedure with remaining
  bread slices. Cut each toasted bread slice into 6 triangles. Spread
  cheese mixture evenly over toasted side of triangles, and set aside.
  
  Recoat skillet with cooking spray; add olive oil, and place over
  medium heat until hot. Add asparagus, onion, salt, and pepper; saute
  for 4 minutes or until lightly browned. Yield: 6 appetizers (serving
  size: 6 toast triangles, 3 asparagus spears, and 1 onion wedge).
  
  Recipe By     : Cooking Light, October 1994, page 86
  
  From: Fred Towner                     Date: 02-01-96 (22:14)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:53:15, 17 Mar 2010
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