Text 13680, 97 rader
Skriven 2011-07-22 13:19:13 av Sean Dennis (1:18/200)
  Kommentar till text 13677 av Dave Drum (1:18/200.0)
Ärende: Sides
=============
Hello, Dave.

Friday July 22 2011 at 12:07, you wrote to Nancy Backus:

 DD> What stays decent and keeps well in a fast food venue seems to be
 DD> Tater Tots (Sonic and a few other places).

As long as the tots aren't grossly oversalted, yes, they're pretty good.  I
have to tell the order taker when I go to Sonic to give me unsalted tots since
the oil they cook the tots in probably has enough salt in it already.

Speaking of Sonic, I haven't been there in a while.  Maura and I love their
Breakfast Toaster sandwiches.  I also like their popcorn chicken...it's easy to
gum for nutrition. ;)

Speaking of fast food, the job is going quite well.  They have called me in on
my days off and I have been able to get more hours than I thought.  That is a
blessing for us.  I don't mind working an extra shift or two as it will help
keep the coffers that much more full!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puree of Garlic Soup with Chicken Dumplings
 Categories: Soups, Diabetic, Dumplings, Ceideburg, Chicken
      Yield: 6 Servings

           Stephen Ceideburg
      2 tb Olive oil, divided
      1 lb Garlic *
      2 md Onions, coarsely diced
      7 c  Chicken broth or water
      1    Lemon, halved
      4    Bay leaves
      4    Sprigs fresh thyme or:
      1 tb Fresh, chopped thyme or:
    1/2 ts Dried thyme
      2 c  Mixed diced vegetables **
           Chicken Dumplings:
      1 lb Boneless, skinless chicken
           -pieces
      1 tb Finely minced garlic
    1/2 ts Salt
      1 ts Ground white pepper
    1/2 c  Madeira or dry sherry
      2    Egg whites
      1 sm Onion, finely diced
     12 sl French bread, cut from
           -baguette, toasted

  *(about 8 medium garlic heads), separated into cloves but unpeeled **
  (such as zucchini, yellow squash,eggplant and green beans)

  To prepare Garlic Soup: Heat 1 tablespoon olive oil in 2-quart pan
  over medium heat. Add garlic and cook, stirring occasionally, until
  skins start to turn golden, 15 to 20 minutes. Add onions and cook
  until soft, another 5 minutes. Add broth, lemon, bay leaves and
  thyme. Increase heat to high and bring to boil, then lower heat to
  medium and simmer 30 minutes.

  Meanwhile, heat remaining 1 tablespoon oil in small pan over medium
  heat. Add vegetables. Cover and cook until soft, about 10 minutes.
  Set aside.

  To prepare Chicken Dumplings: Cut chicken into 2-ounce pieces and
  place in food processor along with garlic, salt, pepper, Madeira and
  egg whites. Pulse on and off until mixture is coarsely chopped.
  Scrape into bowl. Add onion and mix well. Set aside.

  Remove soup from heat. Discard bay leaves and lemon. Puree mixture in
  food processor or blender. Strain soup through strainer or pass
  through food mill into clean pan. Return to a simmer.

  Use a tablespoon to drop dollops of Chicken Dumplings into simmering
  garlic soup, creating 12 dumplings. Cover and cook 8 minutes.

  Ladle soup into serving bowls at the table. Garnish soup bowls with
  reserved vegetables and toasted bread.

  Per serving, without bread: 355 calories (28 percent from protein, 46
  percent from carbohydrate, 25 percent from fat), 26 grams protein, 37
  grams carbohydrate, 10 grams fat, 36 milligrams cholesterol, 243
  milligrams sodium.

  Exchanges: 6 1/2 vegetable, 2 1/2 meat, 1 fat.

  Michael Roberts writing in the Oregonian FOODday, 1/12/93.

  Posted by Stephen Ceideburg

MMMMM

Later,
Sean

... Always remove the last screw first.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)