Text 40795, 99 rader
Skriven 2010-08-06 23:36:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: Herbs and such
==========================
 -=> On 08-06-10  10:09,  Janis Kracht <=-
 -=> spoke to Ruth Haffly about Herbs and such <=-

 JK> Keep your face away from the steam Lol.. Btw, I think the 
 JK> funniest thing I have done when I get intense sinus pain is 
 JK> to stand over a pot of boiling salted water.. boy does that 
 JK> clean out your sinuses (g).

I'm told that grating fresh horseradish will do that also:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Fricassee
 Categories: Cajun, Main dish, Chicken
      Yield: 2 Servings
 
    1/2    Chicken - about 1 lb, skin
           And fat removed
    1/2 ts Paprika
    1/4 ts Black pepper - freshly
           Ground
    1/4 c  All-purpose flour
      1    Egg white
    1/4 c  Skim milk
           Country Rice - See Recipe
    1/4 c  Dry brown roux - see recipe
  1 1/2 c  Water
      1 c  Onion - chopped
    1/2 c  Green onion - chopped
      2    Garlic cloves - minced
      1 tb Fresh parsley - chopped
    1/8 ts Ground allspice
    1/4 ts Thyme
    1/8 ts Black pepper - freshly
           Ground
 
  Preheat the oven to 350 degrees.
  Cut the chicken into pieces.
  Blend the paprika and pepper with the flour.
  Dip the chicken into the egg white mixture and then into the seasoned
  flour.
  Lay the chicken in a baking pan and bake for 30 minutes, or until
  golden brown.
  While the chicken is baking, make the Country Rice.
  
  MAKE THE FRICASSEE GRAVY:
  Put the "roux" into a saucepan and blend in the water a little at a
  time so there are no lumps and the sauce is smooth.
  Add all remaining ingredients, cover, and simmer gently for 15 to 20
  minutes.
  Remove the chicken from the oven and add it to the pot with the
  Fricassee gravy.
  Let all simmer for another 15 minutes, or until the chicken is very
  tender and easily comes off the bones.
  
  TO SERVE:
  Spoon the Chicken Fricassee onto plates and accompany with the country
  rice.
  
  NOTES:
  The chicken is even good served just out of the oven without the
  Fricassee gravy.  Tastes like fried!
  There are few dishes that appeal to me more that a good Chicken
  Fricassee.  This dish is one of my favorites in this book.
  
  VARIATION:
  The skinned chicken breasts you by at the grocery, or skinless turkey
  breasts cut into strips both make an excellent Fricassee.
  
  NUTRITIONAL ANALYSIS:
  Calories        376                Calcium     86.4 mg
  Protein          39.0 g            Iron         4.01 mg
  Carbohydrates    32.6 g            Sodium     125 mg
  Dietary fiber     2.95 g
  Fat-Total         9.12 g
  Fat-saturated 2.44 g
  Fat-mono      3.09 g
  Fat-poly      2.21 g
  Cholesterol     101 mg
  
  Calories from protein:       42%    Poly/Sat =  0.9:1
  Calories from Carbohydrates: 35%    Sod/Pot  =  0.2:1
  Calories from fats           22%    Ca/Phos  =  0.3:1
  CSI      =    7.5
  From Louisiana Light by Roy F. Guste Jr.
  Published by W.W. Norton & Company, Inc. 500 Fifth Ave. New York,NY
  ISBN 0-393-02714-7
  
  From: Fred Towner                     Date: 03-28-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:39:14, 06 Aug 2010
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