Text 10150, 83 rader
Skriven 2011-05-01 20:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NEW WHEELS  10430
=========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> An unwanted complication occurred last Wednesday evening as a car
 GJ> crashed through my side fence and into the corner of my house, causing
 GJ> extensive cracking to two double brick walls of the kitchen.  That is
 GJ> going to cause difficulties, cooking while remedial work is done.  The
 GJ> insurance evaluator said she will have to get a structural engineer to
 GJ> survey the damage and specify what has to be done.  All this will take
 GJ> quite a long time, I fear.
        
That's a bothersome burden at any time but right now it's an
aggravation you sure don't need.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wine-Sauced Chicken
 Categories: Chicken, Pasta, Wine, Mushrooms, Low-fat
      Yield: 4 Servings
 
  3 1/2 oz Fine noodles (1 3/4 cups)
      1 lb Boneless skinless chicken
           -breast halves OR turkey
           -breast tenderloin steaks
  7 1/2 oz Canned tomatoes; undrained
      4 oz Canned sliced mushrooms;
           -drained
    1/3 c  Tomato sauce
    1/4 c  Dry red wine
      1 tb Cornstarch
  1 1/2    Chicken broth cube
    1/2    Clove garlic; minced
    1/4 ts Dried basil; crushed
    3/4 c  Small frozen whole onions

  Cook noodles according to the directions on the package, except
  use 4 cups of hot water in a large pan.  Drain and rinse with cold
  water, and drain again.
  
  Meanwhile, slice the chicken into 3/4-inch strips.  Spray a cold,
  large non-stick skillet with cooking spray, add the chicken and
  cook over medium-high heat just until tender and no longer pink
  (about 4 minutes) turning the pieces occasionally.
  
  Drain the mushrooms.  Cut up the tomatoes but remember to save the
  juice. In a saucepan, combine the tomatoes and juice, the drained
  mushrooms, tomato sauce, wine, cornstarch, bouillon granules,
  garlic, and basil. Cook and stir over medium-high heat until the
  mixture thickens and is bubbly. Cook and stir for another 2
  minutes. Remove from heat. Stir in the chicken and the onions.
  
  Spoon the pasta to one side of 4 individual shallow baking
  dishes*. Spoon the tomato-chicken mixture on the other side. Cover
  with clear plastic wrap and then foil. Seal, label, and freeze.
  
  *Use microwave-safe dishes if the casseroles will be reheated in
  the microwave.
  
  RE-HEATING: Conventional oven:  Remove plastic wrap.  Cover with
  foil. Bake frozen casserole, covered, in a 375  F. oven for 1 hour
  or until heated through.  Microwave oven:  Remove foil.  Cover
  with vented plastic wrap or wax paper. Cook on 70% power
  (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2
  servings) or until heated through, turning the dishes once.
  
  
  Recipe By: Quick & Easy Diet Recipes (Better Homes and Gardens

  From: Tina D. Bell To: EAT-LF recipe list.
 
MMMMM
 


Cheers

YK Jim


... A land of blokes, sheilas and the occasional wanker.

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