Text 33668, 70 rader
Skriven 2013-02-14 05:05:00 av Dave Drum (63849.cooking)
  Kommentar till text 33667 av Carol Shenkenberger (51239.cooks)
Ärende: Chicken, potatoes and
=============================
-=> Carol Shenkenberger wrote to Nancy Backus <=-

 CS>>> Other than the olives, tastes like what I had in Kowloon and listed
 CS>>> there as  'American New England Chicken Stew' (snicker).  I seriously
 CS>>> doubt any New England folks would recognize it but then again, if you
 CS>>> swapped the rice for potatoes, maybe comes a bit closer?
 
 NB>>> Well.... maybe...  the coconut cream and mildly hot pepper don't seem
 NB>>> very American New England, either...  ;)

 CS>> Nope, but a decent fusion sort of effect.

 CS> That it was! Not terribly pretty but the flavor was excellent.

Some of my favourite dishes have looked like something a buzzard would reject -
and possibly had ejected. Beginning with the bean salad my mother made for my
sixth birthday party.

PS - if you reply to this message the parts I wrote will properly have "DD" at
the start of each line.

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

      Title: Kidney Bean Salad
 Categories: Salads, Beans, Vegetables
      Yield: 8 servings

     75 oz Red Kidney Beans; drained,
           - (5 sm cans)
      1 c  White onion; chopped
    1/2 c  Celery; chopped in sm pieces
    1/3 c  Sweet pickle relish
    1/2 c  Green salad olives w/pimento
           - chopped (optional) *

MMMMM-------------------------DRESSING------------------------------
    1/2 c  Cider Vinegar
    1/2 c  Sugar
      1 lg Egg; lightly beaten
      2 ts (or more) dry mustard
 
  Combine the kidney beans, onion, celery, and pickle
  relish in a large bowl, blending well, then set aside.

  Combine the vinegar, sugar, egg and mustard in 1-quart
  saucepan, blending well, then cook over low heat,
  stirring constantly, 7 minutes or until the mixture
  thickens. Remove from the heat. Pour the dressing
  mixture over the vegetables, tossing gently to coat
  well.

  Cover and refrigerate at least 6 hours before serving.

  * I like the addition of the olives as they add a bit 
  more colour and a different layer of flavour to the
  dish. My mom didn't do this - but, I do sometimes.
  -- UDD

  Serving Size: 8

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

... My idea of heaven is eating pates de fois gras to the sound of trumpets.
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