Text 7316, 115 rader
Skriven 2013-11-30 23:27:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 7277 av Nancy Backus (1:261/1381.0)
Ärende: Re: Chicken
===================
 -=> On 11-29-13  23:18,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Chicken <=-

 DS> Have you had the rotisserie chickens from BJs?  For us they are better
 DS> and cheaper than the chickens at Giant or Safeway, but we have yet to
 DS> look at the ones from Wegmans.

 NB> Haven't had the BJs ones...  I think they are the same price as
 NB> Wegmans...

At our BJs, the rotisserie chickens we get are three pound from Perdu.
No flavor choices, just browned by the open spit over a fire.  That nice
brown skin and the bones go into a crockpot to become a nice broth to
freeze for gravy the next time we have chicken.  Price is either $4.99
or $5.99.  Our grocery store choices are usually $7.99 for a 2 1/4 pound
chicken.

 NB> their Sargento sharp cheddar cheese snack sticks (hopefully with

The snack sticks are good.

Some of our other standard purchases from BJs include:
Porterhouse steaks -- $7.99 per pound, much less than supermarket.
Hamburger -- also less expensive there.  I divide it into quarter pound
             patties and freeze for later use.
Nuts, chips and other stacks -- larger containers for almost the same
             price as a bag half the size at super.
Butter, milk -- also less than super, but we'll buy milk from anywhere
             when we need it.
Campari tomatos -- half the price of the super, but Wegmans is about the
             same price as BJs.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Chocolate Cream Bars
 Categories: Chocolate, Cookie, Dessert
      Yield: 1 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 lg Eggs, separated
    1/4 ts Cream of tartar
    2/3 c  Sugar, divided
    3/4 c  Sweet butter, room temp.
      9 tb Cocoa powder
    1/2 c  Sifted all-purpose flour

MMMMM--------------------------FILLING-------------------------------
      2 c  Heavy cream
     12 oz Semi-sweet chocolate chips
      1 tb Powdered instant coffee
    1/8 c  Rum

MMMMM---------------------------GLAZE--------------------------------
      5 oz Semi-sweet chocolate
      1 oz Unsweetened chocolate
      4 tb Sweet butter
      1 ts Vegetable oil
      1 tb Karo syrup
 
   Of all my recipes, this is the only one that I have never given
  out-its raves convinced me in earlier years to keep it only as my
  own. It is singularly the best chocolate dessert I have ever tasted!
  
   Editor's Note: This recipe contains rum. If you prefer not to use
  rum, the brownies still taste fantastic.
  
   To make cake: preheat oven to 350ø. Grease 9 x 13-inch pan. Line pan
  with wax paper and grease the wax paper.
  
   Beat the egg whites lightly, add cream of tartar and beat at a high
  speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat
  until stiff.
  
   In a separate mixing bowl, place the egg yolks, remaining sugar and
  butter and beat until light and fluffy. Add the cocoa and mix
  thoroughly. Add a large dollop of egg whites to chocolate mixture and
  whip until blended. Then pour the rest of the egg whites over the egg
  mixture and sprinkle the flour over the egg whites. Fold gently with
  a spatula until the egg whites and flour are incorporated.
  
   Immediately spread the batter in the prepared pan. Smooth out to
  edges and corners. Bake 10-15 minutes at 350ø until cake is done. Run
  a knife around edges and invert cake on a wire rack to cool.
  
   To make filling: in a saucepan, combine cream, chocolate chips and
  instant coffee. Cook over low heat until mixture is smooth and
  slightly thickened. Cover saucepan and refrigerate until very cold.
  When chilled, add rum and whip in a chilled bowl at medium speed
  until firm. Be careful not to over beat or the filling may separate.
  
   To make glaze (do not make this until all other steps are
  completed): in a small saucepan, melt all ingredients over a low
  flame. Mix until very smooth. Cool for 15 minutes and mix again. Use
  immediately, as the sauce thickens as it cools.
  
   To assemble, cut cake horizontally into halves. Lightly sprinkle
  bottom half with rum. Spread filling over bottom layer. Place top
  layer on bottom half and spread filling over top. Refrigerate or
  freeze until very firm. When very cold, set the cake on a wire rack.
  Pour the warm glaze over the cake. Refrigerate again until firm. Cut
  with a sharp knife, wiping the blade after each cut. You can freeze
  cut squares.
  
  Yield: 25-30 bars. Martha Bindeman, Bethesda, MD
 
MMMMM



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