Text 1294, 69 rader
Skriven 2013-06-17 15:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cherries 719
====================
 NB> There was the dark red Bing, and maraschino, and maybe a sweetened
 NB> sour cherry...?  And it was probably as much as 20-30 years ago that
 NB> they stopped making it.  At one point, they did bring back a simpler
 NB> version as one of their seasonal specials, with only the Bings... 

That's all you need, anyway. Most cherry ice creams have
just the maraschinos. I've grown to tolerate maraschino
cherries because I like almond extract, so I'll take a
bite of cherry vanilla now and then. Bings are much better,
though.

 ML> I have since booked 20 more, all to real destinations (if you
 ML> count Rochester and its ilk sufficiently real), so now only 12
 NB> It's at least a real visit..  ;)

And it'll be fun.

 NB> You'd have a good time, and can report back on how our missing friends
 NB> are really doing... ;)

I can tell you that Swisher is fine. Not going to get to
see him until next March in either Vegas or Phoenix. Hap
and Clean Dave the results of my research are not in yet.

 NB> I was thinking for putting partials into...  How tall are the pills? 
 NB> That's the dimension I'd guess might not be quite enough on what I
 NB> have... 

The size of a regular-strength Tylenol caplet.

 NB> Possible.  :)   Or a supposition on someone's part...

After the above mention of pills, I read "suppository."

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crockpot Chicken & Cherries Jubilee
 Categories: Main dish
      Yield: 11 servings

      3 lb Chicken breasts
      2 tb Butter
           Salt and pepper
      1 cn Bing cherries; pitted (1 lb)
      1 c  Chili sauce
      2    Chicken bouillon cubes OR
      2 ts Chicken stock base
    1/4 c  Pale dry sherry
      2 tb Cornstarch
      2 tb Water
      3 tb Brandy OR Cognac; warmed

  FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash
  chicken. Pat dry with paper towels. Melt butter in a large frying pan.
  Brown chicken on all sides. Transfer to crockery pot. Season with
  salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to
  loosen drippings. Pour over chicken. Add chili sauce and bouillon
  cubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove
  chicken from pot and keep warm. Pour juices into saucepan. Skim fat.
  Boil until slightly reduced. Add sherry and remaining cherry juice.
  Combine cornstarch and water. Stir into juice mixture. Cook until
  thickened. Add cherries and heat. Arrange chicken on warm platter.
  Ignite warmed brandy and flame sauce. Spoon flaming sauce over
  chicken. Makes 10 to 12 servings. Source unknown. Might not be bad.

MMMMM
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