Shawn Highfield wrote to Dave Drum <=-

Owner to turn a profit. What's the market like on domestic (farmed or purpose raised) ducks and geese?

Even more expensive.

Duck is popular enough that we can also find duck eggs in some
markets.

We live above an asian grocery store. Duck eggs are not hard to find
for me. :) So when I was shopping yesterday I looked at the chickens
at "Real Canadian Superstore" and a whole uncooked chicken was $21.75.
It was small enough I think one person could eat it.

OWTCH! I just clicked over to my browser to look at one of the stores I
buy groceries from. "U$2.49 / lb Schnucks - Fresh Natural Whole Chickens"
So for a 5 lb/2 kg+ chicken we're looking at about U$12.50. Even with
the rate of exchange between the two countries ... that RCS chook is a
very "high dollar" bird.

Heck I can get an 8 piece (2 wings, 2 breast halves, 2 thighs and 2 legs) double breaded, deep fried and ready to eat for U$10.99.

And the President-elect thinks he's doing America a favour by raising
tarrifs on imports. Let the market choose, I say. Bv)=

Great American Outback. OTOH enough Canadian geese have taken up
homes here on a permanent basis that one can go out with a 9 iron or
a ball bat and bring one home. Or stop and pick up the one(s) you ran
the way home from work.

They aren't used to the area yet. Once they are settled you won't get anywhere close to one with a 9 iron. They will attack you and kick
your old ass across the city. Nothing is as mean as a Canadian Goose.

Beg to differ. They've been here for over ten years, making sidewalks
slick with their guano and generally being a PITA> I know about geese
being territorial - I grew up on a farm. Guinea fowl is another protective
of its territory species. But the goose bites hurt worse than the guinea
nips. Bv)=

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

Title: Apache Wild Goose
Categories: Game, Poultry, Fruits, Vegetables, Offal
Yield: 6 Servings

8 lb Wild goose; well cleaned &
- picked, do not skin.
2 1/2 qt Cornbread crumbs
1 lg Onion; chopped fine
2 Jonathan apples; diced
Salt & pepper
Sage
Garlic
Goose giblets

Boil giblets until tender, remove skin, and chop fine.
Combine with cornbread crumbs, onions and apple. Mix well
and add salt and ppeper, sage, garlic and other seasonings
to taste. Moisten and stuff goose.

Place goose in roasting pan and spread with about 2 T.
butter, and then sprinkle with a little flour. Roast in
350ºF/175ºC oven until done, which will take about 15
to 20 minutes per pound. Baste often.

Source: "Indian Cookin'", compiled by Herb Walker, 1977

Uncle Dirty Dave's Archives

MMMMM

... If "R" is Reverse, how come "D" is FORWARD?

... If progress means "moving forward" what does congress mean?
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Tue, 02 Dec 24>, you wrote me:

the rate of exchange between the two countries ... that RCS chook is
a very "high dollar" bird.

Is it ever.

Heck I can get an 8 piece (2 wings, 2 breast halves, 2 thighs and 2
legs) double breaded, deep fried and ready to eat for U$10.99.

I can get a pre-cooked one at wally world for less, I think they are
around the $15 mark.

And the President-elect thinks he's doing America a favour by raising tarrifs on imports. Let the market choose, I say. Bv)=

Hey, I hope my gubment stands firm. If I were PM Trudick and the weaved
one started the tariff, I would make it easy. "No more electricity, no
more Lumber, and no more water." I would cut the USA off on day one and introduce a 75% tariff if he wanted our resources back.

But this isn't supposed to be a political echo, so I won't put more in,
just answer your point.

Shawn

... Laugh and the world laughs with you, snore and you sleep alone.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

the rate of exchange between the two countries ... that RCS chook
is a very "high dollar" bird.

Is it ever.

Heck I can get an 8 piece (2 wings, 2 breast halves, 2 thighs and 2
legs) double breaded, deep fried and ready to eat for U$10.99.

I can get a pre-cooked one at wally world for less, I think they are around the $15 mark.

I don't do Wal-Mart in any of its many forms. Used to be a good place
when Sam Walton was running things. But they've morphed into money
grubbing bean counters for whom quality, service, and safety take a back
seat to the bottom line.

My local/regional chain County Market has rotissiere chickens (hot or
Cold) for U$10.29. 'bout the same as you pay given the rate of exchange.

And the President-elect thinks he's doing America a favour by raising tarrifs on imports. Let the market choose, I say. Bv)=

Hey, I hope my gubment stands firm. If I were PM Trudick and the
weaved one started the tariff, I would make it easy. "No more electricity, no more Lumber, and no more water." I would cut the USA
off on day one and introduce a 75% tariff if he wanted our resources
back.

But this isn't supposed to be a political echo, so I won't put more in, just answer your point.

I was 'bout to speak to that before we get a rocket from the moderator.

So, I'll just bung in a recipe and batten down my hatches for what will
be a very bumpy ride after 20 January 2025.

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

Title: President Harding's Limburger Cheese Spread
Categories: Five, Cheese, Vegetables, Spreads
Yield: 7 Servings

4 oz Ripe Limburger cheese
1/2 c Soft unsalted butter
1 tb Fine chopped scallion greens
1 tb Fine chopped scallion white
- parts

In a blender or with a fork, mix cheese and butter well.
Fold in chopped scallions. Serve at room temperature with
toast points, dark bread, or crackers.

Generously serves 6 to 8 as a cocktail spread or cheese
course.

From: http://www.yankeemagazine.com

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Dave Drum wrote to Shawn Highfield <=-

I was 'bout to speak to that before we get a rocket from the moderator.

You both are welcome to discuss it in Micronet. (Not a sponsored ad!)

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

Title: Chocolate Butterscotch Fudge
Categories: Candies, Chocolate, Christmas
Yield: 1 Servings

1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz Semisweet chocolate pieces
6 oz Butterscotch flavored pieces
1/4 c Butter or regular margarine
1 ts Vanilla
1 c Chopped walnuts

An original recipe from a Georgia homemaker. She combined three
different fudge recipes and came up with this fast fix fudge that
doesn't require refrigeration.

Combine sugar, sweetened condensed milk, water, chocolate and
butterscotch pieces in 3 quart heavy saucepan. Cook over medium
heat,stirring constantly, to soft ball stage (234F) Remove from heat.
combine butter and vanilla in mixing bowl. Pour hot mixture into
bowl. Beat with electric mixer at high speed until mixture starts to
thicken. Stir in walnuts. Spread into greased 9 inch square baking
pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin:
Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.

MMMMM

-- Sean

... Xmodem: a modem that has been hit by lightning.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Thu, 04 Dec 24>, you wrote me:

I don't do Wal-Mart in any of its many forms. Used to be a good place

I could also get one at Metro or RCS, heck or even costco, but walmart is closest and while I hate walmart, I hate driving and dealing with people
even more.

Shawn

... A fool must now and then be right by chance.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Dave,
On <Sat, 06 Dec 24>, you wrote me:

I, OTOH, enjoy driving - mostly. Another reason I leave Wally World
alone is the over-abundance of great unwashed masses all thinking
the most important thing in the universe.

That was Costco for me yesterday. After the third time the same women
walked in front of me and stopped, I ran right into her. She yelled I
asked her if she was special needs and was that why she kept walking in
front of me and stopping, she yelled again. I laughed at her and told
her "Calm down." while making the universal sign of a @nutjob (twirling
the air by my head). That got her and she stormed off to complain about
me. I continued shopping and heard nothign else.

to sleep like a baby. Fortunately the nearest neighbours were hard of hearing and the idling diesel didn't bother them. And the
neighbourhood dogs were used to it. Bv)=

Laugh. Amazing how times have changed, now a days you couldn't afford to
do that.

Shawn

... MOM'S HINT #316: Learn to catch a boomerang.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I, OTOH, enjoy driving - mostly. Another reason I leave Wally World
alone is the over-abundance of great unwashed masses all thinking
the most important thing in the universe.

That was Costco for me yesterday. After the third time the same women walked in front of me and stopped, I ran right into her. She yelled I asked her if she was special needs and was that why she kept walking in front of me and stopping, she yelled again. I laughed at her and told
her "Calm down." while making the universal sign of a @nutjob (twirling the air by my head). That got her and she stormed off to complain
about me. I continued shopping and heard nothign else.

I seldom shop in-store any longer ... except for smaller venues. My old
legs and ambition aren't up to trudging endlessly trough a "big box"
store. If they have a rider cart ... that's different. I've been known
to tell (usually older women) shoppers who complain about my speed, or
lack thereof. Or my taking my sweet time deciding which item on a rack
to put in my cart to "Tell someone who gives a s#!+, why don't you."

to sleep like a baby. Fortunately the nearest neighbours were hard
of hearing and the idling diesel didn't bother them. And the
neighbourhood dogs were used to it. Bv)=

Laugh. Amazing how times have changed, now a days you couldn't
afford to do that.

Diesel is 'spensive. Time marches on. Age (and decrepitude) staggers
along behind. But I still like to drive. I think AZ is going to be using
me as a delivery driver once again. YIPPEE! No more standing behind a
counter for a whole shift.

Never had this but I'd give it a try if I trusted the person offering
it.

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

Title: Karta
Categories: Five, Exotic
Yield: 2 Servings

100 g Karta (horse rectum)
Salt
Green pepper
+=OR=+
Dill

Not for the faint-hearted. The thick part of the rectum
is washed, without removing the fat, and then carefully
turned inside out so that the fat is inside. It's washed
once more and then tied up at both ends. Karta can be
dried or smoked.

To dry karta it is covered with fine salt and kept in a
cool place for 1-2 days, then dried out.

Karta needs to be smoked for 24 hours and then dried for
2-3 days. After washing it well karta is boiled for 2
hours on a slow fire.

It is served cut into rings and decorated with green
pepper or dill.

Recipe: Kazakh Cooking; www.kazakhadoptivefamilies.com

From: http://www.members.iinet.net.au

Uncle Dirty Dave's Archives

MMMMM

... "The surest way to make a monkey of a man is to quote him." Robert Benchley ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,
On <Mon, 08 Dec 24>, you wrote me:

lack thereof. Or my taking my sweet time deciding which item on a
rack to put in my cart to "Tell someone who gives a s#!+, why don't
you."

Yes that sounds like something I would say. ;)

Diesel is 'spensive. Time marches on. Age (and decrepitude) staggers
along behind. But I still like to drive. I think AZ is going to be
using me as a delivery driver once again. YIPPEE! No more standing counter for a whole shift.

I didn't know they had stopped using you as a driver. That would be nice
for you to get back out there and do waht you want to do. I miss the passengers, but I don't miss the rest of the stuff that comes with driving
for a living.

Shawn

... Never believe anything until it's been officially denied.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

lack thereof. Or my taking my sweet time deciding which item on a
rack to put in my cart to "Tell someone who gives a s#!+, why don't
you."

Yes that sounds like something I would say. ;)

Diesel is 'spensive. Time marches on. Age (and decrepitude) staggers
along behind. But I still like to drive. I think AZ is going to be
using me as a delivery driver once again. YIPPEE! No more standing counter for a whole shift.

I didn't know they had stopped using you as a driver. That would
be nice for you to get back out there and do waht you want to do.
I miss the passengers, but I don't miss the rest of the stuff that
comes with driving for a living.

I miss it, no doubt. And the face-to-face interactions with the shops
to whom I am bringing the parts. And AutoZone is making my current store
into a "hub" store. Best job I've had at AZ was hub-driver. Lots of seat
time, Chances to interact with a different cast of characters every day.

And if the store is busy - a chance to pitch in and help their customers
so it frees up someone to check-in their shipment and sign my paperwork.
Plus I'd get written up once in a while for an "Extra Miler" award. And
that, besides the collar pin and certificate brought an extra $100 in my
pay packet. Bv)=

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do I
want to retire or not.

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

Title: Mule Drivers' Style Salt Cod (Ajo Arriero)
Categories: Seafood, Potatoes, Chilies, Eggs
Yield: 4 Servings

400 g Salt cod filet; soaked in
- water for 48 hours, water
- changed twice a day
2 lg Pontiac potatoes; sliced
- thin, cut in postage stamp
- sized squares
1 l Olive oil
4 Piquillo peppers *
1 cl Garlic; fine chopped
4 lg Eggs
1 lg Handful flat-leaf parsley;
- coarse chopped

To serve: thickly sliced sourdough, toasted

Remove skin from salt cod and shred the meat off the bones,
discarding skin and bones. Combine cod and potatoes in a
large non-stick wok (see note) and pour over olive oil to
cover. Bring the temperature of the oil up to a simmer
quickly over medium heat, then reduce heat to low (about
90ºC/195ºF), so oil gently bubbles, and cook for 30 minutes
or until tender. Using the back of two wooden spoons, mash
fish and potato together into tiny pieces. Transfer to a
strainer and stand for 20 minutes.

Meanwhile, process peppers and garlic in a food processor,
add eggs and combine.

Return cod mixture to a clean wok, pour over pepper mixture
and add parsley. Cook over low heat, stirring, using two
wooden spoons to mash the mixture, then beat for 5-10
minutes or until thick and creamy and season to taste with
sea salt and freshly ground black pepper.

Serve warm, thickly spread over freshly toasted bread.

* Piquillo peppers are small beak-shaped peppers (Piquillo
meaning "little beaks" in Spanish), from the northern
Navarra region, which have been smoked, hand-peeled and
bottled in their own juices. They are available from select
delicatessens. You may need to use a heat diffuser under
your wok so it doesn't get too hot.

From: http://gourmettraveller.com.au

Uncle Dirty Dave's Archives

MMMMM

... To bean or not to bean chilli is a cook's inalienable right.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Wed, 10 Dec 24>, you wrote me:

Plus I'd get written up once in a while for an "Extra Miler" award.
And that, besides the collar pin and certificate brought an extra
$100 in my pay packet. Bv)=

Very nice! I sure hope you get back to doing what you like soon!

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do
I want to retire or not.

Did you think you would stay this long when you took the job in your 60's?

Wait until you're old before you retire Dave.

Shawn

... Aviation Lie Ž We will be on time, maybe even early.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Dave Drum wrote to Shawn Highfield <=-

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do I want to retire or not.

I'm hoping I'll be allowed to work again someday, even if part-time. I'll
most likely require a sit-down job unless my foot gets amputated and
replaced with a prosthetic.

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

Title: Ham and Chicken Chowder
Categories: Crockpot, Soups, Chicken, Potatoes
Yield: 4 Servings

6 c Chicken stock
2 c Cooked ham; diced
2 c Potatoes; cubed
8 sm Onions
1 c Corn
1 c Cut green beans
1 c Lima beans
1 c Canned tomatoes
2 Stalks celery w/leaves; chop
1 tb Parsley; minced
1 ts Salt
1/2 ts Pepper
1 Bay leaf

Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8
hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls
garnished with chopped fresh parsley.

MMMMM

-- Sean

... If God didn't want us to hunt, He wouldn't have given us plaid shirts.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I'll probably not get a hub driver gig though. I'm currently 82 and
next year I'll have 20 years in nas a Zoner. Gonna have to decide do I want to retire or not.

I'm hoping I'll be allowed to work again someday, even if part-time.
I'll most likely require a sit-down job unless my foot gets amputated
and replaced with a prosthetic.

Left foot? Or right foot? Left foot makes it hard to work a clutch. Right
foot makes it hard to use an accelerator pedal.

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

Title: Ham and Chicken Chowder
Categories: Crockpot, Soups, Chicken, Potatoes
Yield: 4 Servings

6 c Chicken stock
2 c Cooked ham; diced
2 c Potatoes; cubed
8 sm Onions
1 c Corn
1 c Cut green beans
1 c Lima beans
1 c Canned tomatoes
2 Stalks celery w/leaves; chop

Stalks? Or ribs? A stalk of celery is a LOT Bv)=

You might want to edit that recipe.

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

Title: Celery Potage
Categories: Five, Soups, Vegetables, Poultry, Udd
Yield: 8 Servings

2 qt Chicken Broth
1/2 Stalk (not rib) celery;
- chopped small *
1 lg Onion; chopped
6 cl Garlic; peeled, squished
Salt & Pepper

Put two quarts of chicken broth (1 48 oz can and 1 16
oz can) and add chopped celery, onion and garlic in the
crock pot. Add salt and pepper.

Turn unit on to low and go to work.

When you come home get out the immersion blender (Cajun
motorboat) and puree potage until as smooth as you like.
Soup will be thick and creamy.

Taste for seasoning and add S&P as needed.

You can add a couple diced potatoes to this to stretch
it out a bit, if you like. If you use tatties - add
more salt.

* I first built this dish when I had a half stalk
(bunch) of celery in the ice box that was past using
in salads or anything requiring crunch - but, was too
good to bin.

Dish, recipe and MM by Dave Drum - 12 June 2002

Uncle Dirty Dave's Kitchen

MMMMM

... "Manners maketh man" -- William of Wykeham (1324-1414)
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Dave Drum wrote to Sean Dennis <=-

Left foot? Or right foot? Left foot makes it hard to work a clutch.
Right foot makes it hard to use an accelerator pedal.

Right foot. I can still drive though. With the foot reconstruction
surgery, my podiatrist will lengthen my Achille's (sp?) tendon to allow me
to drive easier. Right now, I have a brace on my right calf that is
attetched to the hack of my right shoe to offset weight on the foot.

Stalks? Or ribs? A stalk of celery is a LOT Bv)=
You might want to edit that recipe.

I didn't even read the recipe buit yeah, that is a lot of celery.

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

Title: Double Cheese Hamburger Casserole
Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
Yield: 5 Servings

4 oz Noodles; Uncooked, Abt 2 C
1/3 c Onion; Chopped
8 oz Tomato Sauce; 1 Cn
3 oz Cream Cheese; Softened, 1 Pk
1/4 c Dairy Sour Cream
1 lb Lean Ground Beef
1/4 c Celery Chopped
1 t Salt
1/2 c Cottage Cheese; Creamed
1 ea Tomato; Md., Optional

Cook the noodles as directed on the package and then drain. While the
noodles are cooking, cook and stir the meat, the onion and the celery
in a large skillet until the meat is brown. Drain off the excess
fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage
cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to
boiling, then reduce the heat and simmer, uncovered, for 5 minutes,
stirring frequently. Remove from the heat. Cut the tomato into thin
slices and arrange on the meat mixture. Cover and let sit for about 5
minutes or until the tomato slices are warmed. TO COOK IN THE OVEN:
Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the
tomato into thin slices and arrange on the meat mixture. Cover and
bake in a 350 degree F. oven until hot, about 30 minutes. Serve
immediately.

MMMMM

-- Sean

... "If you tell the truth you don't have to remember anything." - Mark Twain --- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
In a message to Sean Dennis you wrote:

Left foot? Or right foot? Left foot makes it hard to work a clutch.
Right foot makes it hard to use an accelerator pedal.

Not that many people even know what the third pedal is. I asked one of
the kids who was on modified duty to start my SUV the other day when it
was cold. He came back upstairs and said "There's an extra pedal, and
when I turned the key nothing happened."

I just took my keys back and thanked him.

Shawn

... I'm not a witch doctor-- I'm only a folk medic.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Left foot? Or right foot? Left foot makes it hard to work a clutch.
Right foot makes it hard to use an accelerator pedal.

Not that many people even know what the third pedal is. I asked one of the kids who was on modified duty to start my SUV the other day when it was cold. He came back upstairs and said "There's an extra pedal, and when I turned the key nothing happened."

I just took my keys back and thanked him.

I know, right? If you want to but a standard transmission new car these
days it will likely cost you extra - if the stick shift is available at
all in your chosen brand of evil.

When I got my first driver's license if on e took the driving test in
an automatic shift car they put a restriction on you license that you
were only allowed to drive that style of car. If you took the test in
a stick shify ride - no restrictions.

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

Title: Push Cart Hot Dog Chilli
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 11 Servings

1 lb Ground beef
1 cl Garlic; minced
1 sm Onion; fine minced
6 ts Paprika
1 tb Worcestershire sauce
2 tb Chilli spice mix
Salt & pepper
2 c (to 3 c) water; as needed

Brown ground beef in saucepan.

Add remaining ingredients, except water; mix well. Add 2
to 3 cups of water and simmer until mixture reaches
desired consistency.

Source: Sarasota FL Herald-Tribune newspaper Sep 16, 1993

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... I'm not a cynic, just a very frustrated optimist.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sun, 14 Dec 24>, you wrote me:

When I got my first driver's license if on e took the driving test in
an automatic shift car they put a restriction on you license that you
were only allowed to drive that style of car. If you took the test in
a stick shify ride - no restrictions.

I took my test in a manual, but only because that's what I had access too.
At my age I prefer automatic, but if I find a deal that is too good to
pass up (like my current car) I will deal with the shifting of gears. :)

Shawn

... C:\DOS ... C:\DOS\RUN ... C:\WINDOWS\CRASH\DOS ... C:\N@\CRY


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I just took my keys back and thanked him.

The millenial anti-theft dervice strikes again.

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

Title: ORANGE CHICKEN
Categories: Fruit, Main dish, Poultry
Yield: 2 Servings

1 ea Whole Large Chicken Breast *
1/2 c Cooked Rice
1/4 t Finely Shredded Orange Peel
1 x Dash Ground Cinnamon
1/2 c Orange Juice
1 1/2 t Cornstarch
2 T Broken Walnut Meats
2 x Cucumber Roses (Opt.)

* Chicken Breast should be skinned and boned.

Halve chicken breast lengthwise. Place one portion, boned side up,
between two pieces of clear plastic wrap. Working from the center to
the edges, pound lightly with a meat mallet, forming a rectangle
about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with
salt to taste.

Repeat with the remaining portion of chicken.

In a small bowl stir together cooked rice, shredded orang peel, and
ground cinnamon. Spoon half of the rice orange peel mixture atop one
chicken breast portion, spreading it to within 1/4-inch of the edges.
Fold in sides, roll up jelly-roll style, starting with one end.
Repeat with the remaining rice-orange peel mixture and chicken
portion.

Place chicken rolls, seam side down, in a shallow baking dish. Cover
with vented clear plastic wrap. Micro-cook the chicken rolls,
covered, on 50% power for 7 to 8 minutes or till chicken is tender,
rotating dish a half-turn after 4 minutes.

Transfer chicken rolls to a serving platter.

For orange sauce, in a 1-cup measure stir together orange juice and
cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2
minutes or till mixture is thickened and bubbly, stirring every 20
seconds. Stir in broken walnut meats. Spoon the orange sauce atop
the chicken rolls on the serving platter. Garnish with cucumber
roses, if desired.

Downloaded from the WWW site of Dave & Georgette Burnside
www.synapse.net/~gemini/mealmast.htm

MMMMM

-- Sean

... Programmers don't byte; they just nybble a bit.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Sat, 13 Dec 24>, you wrote me:

I just took my keys back and thanked him.

The millennial anti-theft dervice strikes again.

So true.

Title: ORANGE CHICKEN

I made Orange chicken a year or so ago and everyone here said
it was better then take out.

I was going to post my recipe. Look's like it was one of the
5 recipes I lost before I was storing my accuchef database on
dropbox. I am going to go digging through my notepad to see if
I wrote anything down (I sometimes make notes on paper) but I
think that got thrown out in the great "Throw everything out so
the kid can move back in" session of 2024.

Shawn

... Moderation is a fatal thing - nothing succeeds like excess.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)