Text 25113, 107 rader
Skriven 2015-03-20 10:13:14 av Dave Drum (1:261/38.0)
  Kommentar till text 25085 av Janis Kracht (1:261/38.0)
Ärende: New Ride was:weathering w
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-=> Janis Kracht wrote to NANCY BACKUS <=-

 >> We did hear from the ins. company yesterday I believe.. the car is
 >> def. totalled, so that's one step out of the way.

 > Have you decided yet what you'll get as a replacement vehicle...?

 JK> We found a great car yesterday at the same dealer where we'd gotten our
 JK> Kia. This one is a Suburu Outback Premium.. really nice car :)  We were
 JK> really happy to be rid of the rental.. it was so awkward to get in and
 JK> out of.. tiny little car, but it's all they had that day Lol  I even
 JK> forget what make it was.. but it was a pain (g)

I looked at a Ford Fiesta a couple years ago and it was a pain to get into and
out of. Then I tried on a Focus. Much easier even though it was not terribly
bigger than the Fiesta.

The Subaru is a very nice ride. I talked my WWII buddy, John, into one since he
lives down a country blacktop and his driveway has a lot of slope to it. He was
complaining that he had trouble getting out of the driveway to go to the Fit
Club or the doctor's office it there was snow and his prow service hadn't been
by yet.

The GMC Terrain/Chevrolet Equinox is a nice vehicle for that, too. I am not a
big fan of GM for the most part, but they do get it right once in a while.

Did you get a Paul Hogan cut out doll with the Outback?

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

      Title: Outback's Alice Springs Chicken
 Categories: Poultry, Cheese, Marinades, Pork, Mushrooms
      Yield: 4 Servings

      4    Chicken breast halves;
           - skinned, boned
      1 tb Vegetable oil
      2 c  Sliced mushrooms
      2 tb Butter
           Salt & pepper & paprika
      8 sl Bacon; cooked 
      1 c  Shredded Monterey Jack
      1 c  Shredded Cheddar
      2 ts Fine chopped fresh parsley

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Grey Poupon Dijon mustard
    1/2 c  Honey
  1 1/2 ts Vegetable oil
    1/2 ts Lemon juice 

  Use an electric mixer to combine the Dijon mustard, honey, 1
  1/2 teaspoons oil, and lemon juice in a small bowl. Whip the
  mixture for about 30 seconds.

  Pour about two-thirds of the marinade over the chicken
  breasts and marinate them, covered, in the refrigerator for
  about 2 hours. Chill the remaining marinade until later.

  After the chicken has marinated, preheat the oven to
  375A,F/190A,C and heat up an ovenproof frying pan large enough
  to hold all four breasts and 1 tablespoon of oil over medium
  heat. (if you do not have an ovenproof skillet, transfer the
  chicken to a baking dish for baking.) Sear the chicken in
  the pan for 3 to 4 minutes per side or until golden brown.
  Remove the pan from the heat, but keep the chicken in the
  pan.

  As the chicken is cooking, in a small frying pan saute the
  sliced mushrooms in butter.

  Brush each seared chicken breast with a little of the
  reserved honey mustard marinade (not the portion that the
  chicken soaked in), being sure to save a little extra you
  can serve on the side later with the dish.

  Season the chicken with salt, pepper, and dash of paprika.

  Stack two pieces of cooked bacon, crosswise, on each chicken
  breasts.

  Spoon the sautA=ed mushrooms onto the bacon, being sure to
  coat each breast evenly.

  Spread 1/4 cup of Monterey Jack cheese onto each breast
  followed by 1/4 cup of Cheddar.

  Bake the pan of prepared chicken breasts 7 to 10 minutes or
  until the cheese is thoroughly melted and starting to
  bubble.

  Sprinkle each chicken breast with 1/2 teaspoon parsley
  before serving. Put extra honey mustard marinade into a
  small bowl to serve on the side.

  Recipe by: Kelly Sheaffer

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... When cannibals ate a missionary, they got a taste of religion

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)