Text 24596, 90 rader
Skriven 2012-05-09 07:48:22 av Dave Drum (1:18/200.0)
  Kommentar till text 24568 av NANCY BACKUS (1:261/1381)
Ärende: Pot Pies
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> If I am not making my own - I do Banquet or Stouffer's (whichever is
 DD> on special offer). But, as one of my older friends (he's 87 and no
 DD> longer cooks much) touted me off on the KFC pot pie I decided I'd give
 DD> it a shot - more to please John and then pick it apart for him.  Bv)=

 DD> It was surprisingly good for a Kentucky Fried Colonel product. First
 DD> thing of theirs since the short-lived (around here) Double Down sarnie
 DD> that I have enjoyed.

 NB> Never tried the KFC pot pie.  I might, with a coupon, and if I find a
 NB> KFC on my route at the right time...  ;)  They used to be everywhere...
 NB> now, I'm not even sure where one IS...  They've all been turned into
 NB> mostly Chinese takeout places... except for the one closest to us,
 NB> which is now home to a very good Spanish restaurant.

I see them advertised on the message boards out front at U$3.99. Haven't seen a
coupon. But, then I usually don't clip coupons. If I didn't have anything else
to do with my life and didn't care about pissing off the people behind me in
the check-out line .... then maybe I'd start doing coupons on a regular basis. 
 Bv)=

I once started to join a short line at a busy stupormarkup until I saw the lady
had a very full cart and a file box *FULL* of coupons and a big manila envelope
chock-a-block with unsorted coupons. I turned the trolley and joined a much
longer line. As I was wheeling my purchases out to the car I noted that she was
still standing in the line there as the poor checkout girl rang down her
coupons, etc.

About as much fun to be behind one of those as to eat a big plate of boiled
turnips - with no salt or pepper.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Turnip Green Soup (Florida Cooking)
 Categories: Soups, Citrus, Dairy, Vegetables, Poultry
      Yield: 6 Servings
 
      1 lb Bunch young turnip greens;
           - w/turnips
      6 tb Butter
      1 c  Chopped onions
  1 1/2 ts Salt
  1 1/4 ts Sugar
  5 1/2 c  Chicken stock
      2 tb Lemon juice
      2 c  Half-and-half
      4 tb Cooked grits
           Salt & ground pepper
 
  Cut the turnip roots off the greens. Clean and wash the
  greens, discarding any blemished or yellowed edges. Tear
  the large leaves into smaller pieces. Trim the ends and
  peel the turnips. Cube into bite-size pieces, enough to
  make 4 cups.
  
  Melt 3 tablespoons of the butter in a large skillet over
  moderate heat. Add the turnips and saute until
  crisp-tender, about 10 minutes. Add the onions, and saute
  5 minutes or until tender, but not browned. Add 1/2
  teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
  chicken stock. Blend well, stir in the lemon juice, and
  set aside.
  
  In another skillet, melt the remaining 3 tablespoons of
  butter. Add the greens and saute over medium heat for 10
  minutes, until crisp-tinder. Add the remaining 1 teaspoon
  of salt, 1 teaspoon of sugar, and remaining 4 cups chicken
  stock. Blend well and remove from the heat and cool for 15
  minutes. Puree the greens in a food processor or in
  batches in a blender. Add the pureed greens to the turnip
  mixture. Mix together and reheat. Add the half-and-half
  and the cooked grits, and adjust the salt and pepper to
  taste. Serve hot.
  
  FROM: The Florida Cookbook, by Jeanne Voltz and
        Caroline Stuart.

  Typed in by:  Ronnie Wright
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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