Text 37961, 92 rader
Skriven 2010-05-19 23:27:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: stuff 056
=====================
 -=> On 05-18-10  18:33,  Ruth Haffly <=-
 -=> spoke to Janis Kracht about stuff 056 <=-

 JK> Same here!  I did like the convenience..  but haven't purchased them
 JK> in ages it seems.. Seems soup is so easy to throw together.  I've made
 JK> chicken soup from just gizzards when funds were really low, and if you
 JK> have enough of them, it's really good :)  I usually make chicken soup
 JK> from the whole bird (or at least most of one) though.

 RH> Necks and backs make a cheap soup base also. I did one once in the
 RH> years before Steve went into the Army that had, IIRC, 10 or more
 RH> different vegetables in it besides the chicken. It was summer so I had
 RH> odds and ends of all kinds of fresh produce that needed to be
 RH> used--made a really good soup.

That is probably true if you buy whole chickens and have no other use
for the necks and backs.  On the few occasions that I have seen either
necks or backs packaged in the store, the price is far too high.   Often
more than for the meaty pieces.  Gail just noticed that one of the
stores in our area (Harris Teeter) had chicken leg parts (thigh and
drumstick, probably part of the back) on sale for $0.39.   We are going
there tomorrow to get some.   Since it is senior Thursday we get another
5% off the price -- making it down to $0.37 per pound.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Vegetable Sandwiches
 Categories: Appetizer, Vegetable
      Yield: 1 Servings
 
      1 sm Eggplant, Thinly Sliced Into
           Rounds
      1    Zucchini -- thinly sliced
      1    Yellow Summer Squash --
           Thinly sliced
      1    Red Bell Pepper, Cored &
           Seeded -- thinly sliced
      2 ts Olive Oil
      2    Garlic cloves -- finely
           Chopped
           Salt And Freshly Ground
           Black Pepper -- to taste
    1/4 c  Nonfat Sour Cream -- --OR--
    1/4 c  Nonfat Plain Yogurt
      2 tb Reduced-Fat Mayonnaise
      1 tb Fresh Basil -- chopped
      1 ts Fresh Lemon Juice
      1    16 Inch Baguette, Split
           Lengthwise -- cut into 4
           Sections
      2 c  Watercress, Washed, Large
           Stems Removed
 
  Preheat oven to 450 degrees F.  In a large roasting pan, toss
  eggplant, zucchini, yellow squash and red pepper slices with
  oil and garlic.  Season with salt and pepper.  Roast the
  vegetables, stirring occasionally, until tender and starting
  to brown, 30 to 35 minutes.  Let cool.
  
  Meanwhile, in a small bowl, whisk together sour cream or yogurt,
  mayonnaise, basil and lemon juice. Season with salt and pepper;
  reserve in the refrigerator..
  
  Spread the mayonnaise mixture on both of the bread halves and
  arrange watercress on the bottom layer.
  
  Top with the vegetable mixture and the bread tops.
  
  Serves 4.
  
  160 calories per serving; 5 G protein, 5 G fat, 23 G carbohydrate; 173
  MG sodium; 3 MG cholesterol
  
  EATING WELL  JULY/AUGUST 199
  
  NOTES : These hearty sandwiches may be assembled ahead of time and are
  perfect for a summer picnic
  
  Recipe By     : Pat Gold <plgold@IX.NETCOM.COM>
  
  From: Meg Antczak                     Date: 03-24-96
  Cooking
 
MMMMM


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