Text 32104, 88 rader
Skriven 2013-01-01 01:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: scato 004
=================
 -> Doesn't it. Right down there with drowning in sewage. Even if
 -> you think there's a pony there somewhere.
 RH> Or diamonds.  If it's a real sewer sometimes they really are down
 RH> there. 

Not to sound like Drumstick, but ohhhh kay.

 RH> I like being comfortable, but my wardrobe
 RH> and  budget don't lend themselves to high style.
 
 -> going with someone else more sensible; I did pine for her for
 -> quite a while, though, as her face was spectacular.
 RH> If all you missed was the face, you weren't missing much.  If she was

Well ...

 RH> a  harmonica player you really did have nothing in common.

She also played the violin and apparently continues to do
so, so she wasn't all bad. 

 ->  ->   Cold duck and ice-cream is really remarkably good,'
 ->  ->   Alan said. 'It's an acquired taste, of course--'.
 ->  ->   'So's sheep-shagging,' Mike said ...
 ->  RH> Scratch that idea.
 -> It was sort of funny to see the single entry staring me
 -> down on the screen.
 RH> It dared you to try it.
 
Which?

 RH> I think you should, so you can report back.

I will stoop only so low.


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

      Title: Curried Chicken with Sweet Potato
 Categories: Budget, Chicken, Curry
      Yield: 4 To 8 serve

      1 kg Chicken- pieces        -or-
      1 kg Chicken- drumsticks    -or-
           ;to 2 kg or each
      2 tb Oil
           ;to 3 tbspn
      2 lg Onions
           ;to 3 onions, sliced
      2 lg Garlic cloves
           ;to 3 cloves, chopped
      1 ts Salt
      1 ts Sugar
      2 tb Spice- curry powder
      3 c  Water
           ;or more, to 4 cups
      3 lg Potatoes- sweet
           ;cut into 2cm cubes

  Use thawed or fresh chicken pieces or drumsticks. Pat dry if
  necessary. Heat the oil in a large pot or pan, add the onions and
  garlic and cook over a moderate heat until the onion is evenly
  browned. Add the salt, sugar and curry powder and heat for a minute
  longer, stirring constantly. Add the chicken pieces and the water,
  using the smaller amount for a smaller quantity of chicken. Cover and
  simmer for about 1 hour for chicken pieces with bone, or for 20 to 30
  minutes for skinless, boneless chicken. Turn occasionally.

  Add peeled, cubed sweet potato 15 minutes before the end of cooking
  time [or 30 minutes before the end of baking time].

  Serve the chicken and sweet potato on a generous pile of rice,
  spooning on the sauce so it flavours the rice as well. Serve with
  curry accompaniments if you like.

  ** If you have them, add 12 star anise petals, a cinnamon stick and 10
  cardamom pods as well as the curry powder. Delicious!

  ** This flavourful chicken curry can be cooked on the stove top in a
  covered pot, or in the oven at 180^C for about 1 1/2 hours in a
  roasting pan covered with aluminium foil.

  From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
  Typed by: KEVIN JCJD SYMONS U/L 'COOKING' MARCH 13 Y2K

MMMMM
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