Text 21680, 76 rader
Skriven 2007-10-23 23:27:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Kroger store, good p
================================
 -=> On 10-22-07  15:59,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: Kroger store, good p <=-

 CS> Yup.  They have a customer for life, although big trips will be the
 CS> exchange and some trips will be Harris Teeter due to location.  Today
 CS> was Harris Teeter due to proximity and needing some specialist stuff
 CS> they have.  They carry both ebi and wasabi rice seasonings.  Sure, I'm
 CS> used to mixing my own but here I'm  happy to be able to get it at all.

  Have you found sources for Asian things yet?
 
 CS> I find BJ's reliable for beef and pork, and normally whole chickens.
 
   Ditto.   Have you tried their roasted chickens yet?   At $5.99 for a
   2 1/2 + lb. cooked chicken, not a bad deal when you don't feel like
   cooking.   With just the two of us, it lasts for several meals.  Your
   mileage may vary:-}}

 DS> Have you got your crock pots yet?   This might be good, but why
 DS> throw away the flavor packet:-}}

 DS> Title: Crock-Pot Fifteen-Bean Soup

 CS> Easy.  Salt content.  The rest of the recipe shows a low-
 CS> salt treatment and MSG
 CS> free as well.

  Makes sense if you are on sodium restricted, but I'd have to read the
  ingredients list to be sure about MSG.   OTOH, if you drop the flavor
  packet, you would need to replace the other spices and I did not see
  that.  IMO, it would end up too bland.


 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Dumpling Soup
 Categories: Soup, Italian
      Yield: 4 servings
 
      1 c  Finely chopped cooked
           -chicken
      2    Egg whites
      1 tb Grated lemon rind
    1/2 ts Ground nutmeg
      2 tb Minced Italian parsley
           Salt and freshly ground
           -black pepper
           Flour
      2 qt Chicken broth
           Juice of 1/2 lemon
 
  Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley,
  salt, and pepper together in a bowl.  Mix well and shape into 1
  1/2-inch dumplings.  Roll the dumplings in the flour. In the
  meantime, bring the broth t a gentle boil, then add the lemon juice.
  Add half the dumplings, spooning them in one at a time. Cover and
  simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon,
  place in a soup dish and keep warm while cooking the remaining
  dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth
  for each serving.
  
  Yield: 4 servings.
  
  [[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard
  Wolff M.D.; Knopf; 1985
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM


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