Text 4141, 162 rader
Skriven 2006-08-04 12:08:00 av Ruth Haffly (1:396/45.28)
   Kommentar till text 4034 av Carol Shenkenberger (6:757/1)
Ärende: kids and fast food
==========================
Hi Carol,

 CS> bit. Fries are cheaper but the kids want the good stuff.

RH> Probably because it is so different from the norm of fries.

 CS> Possibly though 'fries' arent that normal in Japan eating (at least,

But once the Navy kids get back to the states, they will get fries with
everything at most burger places.


 CS> not traditional eating).  Oh they fry many things, just not potatoes
 CS> for some odd reason.  One of the recipes Don's Doc fell in absolute
 CS> love with, is one of my really simple ones.  It just uses cut
 CS> potatoes, chives, garlic powder, black pepper, and olive oil.  Maybe a
 CS> little paprika for color.  Slow 'fry' in the metal crock over the
 CS> vertisserie unit while a chiken or something is going in the main
 CS> unit.

I'll fry potatoes from time to time but generally in much less oil than
I used to, and make it olive or canola oil.  We usually have them about
once a year or so since we've pretty well stopped eating potatoes.
Somehow fried potatoes and salmon (from a can) patties are "go
togethers" in our household; I have done that combo for years; I'm
pretty sure Steve got me doing it.  Other times I'll saute green peppers
and onions with chicken breast strips for fajitas; if I add mushrooms,
it means I'm using turkey Italian sausage as the meat.  It's all done in
a cast iron skillet with little oil and then dumped into a paper towel
lined bowl to drain more oil.












RH> Word play is good for sharpening up the brain.  I kill a lot of wait
RH> time doing cross word puzzles (in ink); they can be stuffed into a bag
RH> quicker when the doctor calls you than needlework.  I do that too, but
RH> only if I knw I'm going to be waiting long enough to make it worthwhil

 CS> I like simple 'easy' crossword puzzles and 'fill-it-in' puzzles.


 CS> Sara found a really cute one.  'Egg Salad' was the name.  It was a
 CS> thick egg salad with green food coloring, shaped to look like a

RH> As a friend would say, "too cute!".  I pesume you're tying to discover
RH> the whole realm of their creations, a bit (or is it bite?) at a time?

 CS> There is a version of that one the kids call 'smished caterpillar
 CS> samwich' (its set on a slice of bread, with another to the side and
 CS> you top it with that then smish it and eat).

RH> That kind of "violence" is much more tolerable than some things they
RH> could smish.

 CS> ;-)

RH> Keep us posted.  Between getting ready for the packers to come and a
RH> wive's welcome party tonight for the new battalion commander's wife, I
RH> running late on my reading.  I sort of don't think I'll get a chance t
RH> get on at all Thursday and Friday, don't know about tomorrow or Saturd
RH> yet.

 CS> Ok, will do!  Heard rumor there's a 'rude one' (adults only) made from
 CS> a carved sausage served in the bars.  I'll leave the rest to your
 CS> imagination on just what it is but the offical name is 'sasuage with
 CS> potatoes and mayonaise'.

 CS> Oh for sure!  She'd be 'flock leader' of one of the sets!

RH> Chronlogically she's 26 years old but acts like a kid if she's around
RH> them.  But, she's a veteran of OIF and has worked (week end volunteer)
RH> at a juvenile facility for troubled teens where they've really respect
RH> her.  She may look like a push over, but don't try to push her over.

 CS> Like her Mom eh?

RH> Which the uninitiated would gross out on if they were kids; adults wou
RH> not come out and say they were but be thinking along the same lines.

 CS> Snicker.

RH> We've GOT to get together some time! (G)

 CS> Yup!

 CS> meantime, here's the other Adobo for the 'other Ruth'.

 CS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 CS>       Title: Xxcarol's Adoborole
 CS>  Categories: Xxcarol, Casseroles, Pasta
 CS>       Yield: 8 Servings

 CS>       8 oz Pasta
 CS>       8 oz Longhorn (chedder) cheese
 CS>     1/2 c  Chopped green bell pepper
 CS>     1/2 c  Cottage cheese
 CS>       2 ts Black pepper
 CS>       2 tb Adobo seasoning
 CS>       2 ea Chicken thighs
 CS>       1 qt Water

 CS>   Adoborole?  Oh No!  Now what's she up to!

 CS>   Well, you have to drift over for xxcarol's Adobo but in short, I
 CS> cook   chicken up on Goya Adobo mix with water.  Nothing else added,
 CS> just
 CS>   lots of adobo mix.  The water left over is *wonderful* and spawned
 CS>   this recipe, made from the water left over.

 CS>   Boil 2 or more chicken thighs for about 45 mins in a heavy adobo mix
 CS>   of water.  You can remove the skin if you want.  Set the chicken
 CS>   aside for another meal or add the meat off the bones to the rest.

 CS>   Save the water and add the pasta (about 8oz dry weight) to it and
 CS>   make the pasta as normal.  The flavor of the chicken and adobo will
 CS>   permeate that pasta to perfection!

 CS>   Now get fancy and chop up 1/2 cup or so of green bell pepper.  I
 CS> used   Japanese ones which are smaller and slightly more strong
 CS> tasting.  I
 CS>   also left in the seeds as this adds to that.  Chop fine about 8oz of
 CS>   a firm cheese such as cheddar or longhorn (an american type) to
 CS> small   bits (you can shred it if you like) and mix in 1/2 cup of
 CS> cottage
 CS>   cheese.  Mix this in with the pasta and black pepper and place it to
 CS>   bake for 1 hour at 350F.  Uncover the dish at the last 10 mins and
 CS>   sprinkle with dry breadcrumbs if you desire.

 CS>   The end result is a very cheesy chickeny macaroni and cheese dish
 CS>   with a difference!

 CS>   Suitable for all cheese-pasta monkeys but high in fat and sodium (so
 CS>   like what that tastes good isnt?). Good go withs are:  crispy
 CS>   vegetables like salad or just celery sticks and crusty french bread.

 CS>   From the Sasebo Japan kitchen of:  xxcarol 11July2004

 CS> MMMMM
 CS>                                        xxcarol

 CS> --- Telegard v3.09.g2-sp4
 CS>  * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)

---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... Junk - stuff we throw away.  Stuff - junk we keep.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)