Text 29498, 85 rader
Skriven 2009-10-04 18:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Kids
============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Neekha is pressing her dad for her first rifle, a .22, "a cute little
 JW> girl's rifle with a pink stock".

 DS> I gave Lynn her first rifle (a .22 Mossberg autoloader) when she was
 DS> 8.

I think Neekha shall have her .22 soon, perhaps a 410 as well.

Lexi (she's 4) has her own fishing rod and has landed a small pike
or two.

lima beans

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Dish Chicken Pie
 Categories: Pies, Main dish, Mushrooms, Beans, Chicken
      Yield: 8 Servings
 
      5 lb Broiler-fryers,cut-up
    1/2 ts Pepper
    1/2 ts Marjoram leaves
           Water
           Salt
      2    Carrots,large,sliced
      1    Celery stalk,large,sliced
    3/4 lb Onions,small,white
           Flour,all-purpose
  1 3/4 c  Half-and-half
      1 pk Lima beans,baby,frozen(10oz)
    1/2 lb Mushrooms,small
      1 c  Shortening
      2 tb Shortening
      1    Egg yolk
 
  In 5-quart Dutch oven or saucepot over high heat, heat chickens,
  pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling.
  Reduce heat to low; cover and simmer 35 minutes or until chicken
  is fork-tender. When chicken is done, reserve 1 cup broth. Cool
  chicken until easy to handle; remove and discard bones and skin;
  cut meat into 1" pieces.
  
  In 3-quart saucepan over high heat, heat carrots, celery, onions,
  and reserved 1 cup chicken broth to boiling. Reduce heat to low;
  cover and simmer 10 minutes or until vegetables are almost tender.
  Remove from heat. With slotted spoon, remove vegetables to
  medium-sized bowl. In small bowl, blend 1/2 cup flour with 3/4 cup
  half-and-half; gradually stir into broth in saucepan; stir in
  remaining half-and-half. Over low heat, cook, stirring until sauce
  thickens slightly. Stir in chicken, cooked vegetables, thawed lima
  beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into
  13x9" baking dish.

  Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose
  flour and 1 1/2 teaspoon salt. With pastry blender or two knives
  used scissors fashion, cup shortening into flour to resemble
  coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a
  time, into flour mixture, mixing lightly with a fork until pastry
  is just moist enough to hold together; shape pastry into a ball.
  On lightly floured surface with floured rolling pin, roll
  two-thirds of dough into 15x11" rectangle. With knife, cut several
  small slits in center of pastry. Place pastry loosely over chicken
  mixture. Trim pastry edge, leaving 1" overhang; fold overhang
  under and press gently all around baking dish to make a high
  stand-up edge. Roll and cut remaining dough to make decorative
  design for top of pie.

  In cup, beat egg yolk with 1 teaspoon water. Brush pastry with
  egg-yolk mixture. Bake pie in 350'F oven 1 hour or until crust is
  golden and chicken mixture is heated through.
 
MMMMM

Cheers

YK Jim


... Time travel: Throwing the alarm clock at the wall.

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)