Text 32761, 102 rader
Skriven 2013-01-18 07:32:52 av Dave Drum (1:261/38)
  Kommentar till text 32758 av Dale Shipp (1:261/1466.0)
Ärende: Wisconsin
=================
-=> Dale Shipp wrote to Daniel Torrey <=-

 DT> Wow, I'd forgotten all about that. My parents used to drink
 DT> it. When we lived in Appleton, WI, on Outagamie St, and
 DT> they shopped at either A&P or the Piggly Wiggly. I liked
 DT> the Piggly Wiggly better, because they had a giant pig on
 DT> their sign, and at the age of three I thought that was
 DT> grand.

 DS> We lived in Monona, WI for 3 1/2 years while I was going to Un. of
 DS> Wisconsin in the mid sixties.  Many good memories from that time.  One
 DS> in particular was a local chain of 7-11 type stores (P&Q ????) that had
 DS> big wheels of the best swiss cheese we have had the pleasure of eating.
 DS> Another was the Friday all you could eat fried perch fish fry at the
 DS> local Howard Johnson's.  Fresh yellow perch is pretty good eating.

I miss HoJo's. Especially the Wednesday and Friday night AYCE fish/clam fry
specials. My local HoJo's would let you switch between the fish and the rubber
bands on your re-orders. And their burgers were decent, too. The meat loaf ...
not so much. I'm not sure there are any HoJo restaurants left outside of Lake
Placid, NY - which claims to be "The last remaining Howard Johnson's
Restaurant" (www.lakeplacidhojos.com/)

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

      Title: Howard Johnson Chicken Croquettes
 Categories: Poultry, Breads, Dairy, Chilies, Vegetables
      Yield: 6 servings

           Salt & black pepper
           Cayenne pepper
      3 lb Chicken breasts; boned,
           - skinned
        pn Dry thyme leaves
      8 tb Butter
    1/2    Onion; diced
           Salt & white pepper
      3    Ribs celery; diced
      2 cl Chopped or minced garlic
    1/2 c  Flour
      1 c  Heated milk
      2 tb Chopped parsley
           Panko bread crumbs
           Oil; for deep-frying

MMMMM-------------------------EQUIPMENT-----------------------------
           Saucepan
           Whisk
           Wooden spoon
           Clean plates
           Baking sheet
           Paper towels

  Rinse the chicken breasts and set them on a paper towel to
  dry. Preheat the oven to 400øF/205øC. Put the chicken on a
  greased baking sheet and sprinkle it with salt, black
  pepper and cayenne pepper, then add the thyme leaves.

  Place the baking sheet into the oven for 15 minutes to
  roast the chicken breasts.

  Place the butter in a heated saucepan. Once melted, add
  the onion, salt, pepper and celery. Cook for two minutes.
  Add the garlic and cook for an additional minute.

  Add the flour to the butter, stirring it to coat the
  vegetables. Continue stirring the mixture consistently for
  four more minutes. Pour in the warmed milk while whisking,
  then simmer on the stovetop for about eight minutes.

  Chop up the roasted chicken into large pieces. Put the
  pieces into a food processor and pulse until the chicken
  is finely chopped. Put the pieces into a bowl, then add
  the saucepan contents. Add the chopped parsley and stir it
  up to mix thoroughly. The best way to combine the mixture
  is to knead it with your hands.

  Create and mold the mixture into small balls. Roll each
  ball in the panko bread crumbs and place them on wax paper
  that is on a baking sheet. Place in the refrigerator to
  let the croquettes set for about one hour before you
  deep-fry them.

  Place each croquette into the deep fryer (make sure it is
  at least 350øF/175øC) and cook them until the croquettes
  are golden brown. If you prefer them to be darker, keep
  them in the fryer a couple minutes longer. Remove the
  croquettes from the deep fryer and set on a clean plate.

  Tip: Top with creamed mushrooms if desired for added
  flavor.

  From: http://www.ehow.com

  Uncle Dirty Dave's Archives

MMMMM

... No one goes there nowadays, it's too crowded. - Yogi Berra

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