Text 30667, 61 rader
Skriven 2009-11-02 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: wines
=============
-=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> The red wine served was Renmano
 GJ> "River Breeze", which had been on special at the local boozer for
 GJ> $3.99 just before I left home.

 ML> I remember Renmano being marginally superior to De Bortoli, which
 ML> United has been serving ... in business class.

It's a Hardy therefore Constellation brand now. I think they make
more than one quality level with River Breeze being a lower one.
Glen?


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

      Title: Chicken with Waldorf Sauce
 Categories: Chicken, Corn, Nuts, Fruit
      Yield: 4 Servings

      4    Skinless, boneless chicken
    Breast halves
      6 oz Apple juice
    1/2 ts Instant chicken bouillon
    Granules
      2 sm Red apples, cored and
    Sliced
    1/4 c  Sliced celery
      2    Green onions, sliced (about
    1/4    Cup)
      2 tb Raisins
      2 tb Cold water
      1 tb Cornstarch
    1/4 ts Ground nutmeg

  Rinse chicken; pat to dry. Season chicken lightly with salt and
  pepper. In a 10-inch skillet combine apple juice and bouillon
  granules. Bring to boiling. Add chicken to skillet. Reduce heat.
  Cover and simmer chicken for 5 minutes. Turn chicken over. Add
  apples, celery, onions, and raisins. Cover and simmer for 5
  minutes more or until chicken is tender and done. Use a slotted
  spoon to transfer chicken to plates. Cut chicken into
  1/4-inch-thick slices. Top with apple mixture. Cover and keep
  warm. For sauce, combine water, cornstarch, and nutmeg. Stir into
  juices in skillet. Cook and stir until thickened and bubbly. Cook
  and stir for 2 minutes more. Spoon sauce over each serving.

  From: "Kevin Jcjd Symons"

MMMMM

Cheers

YK Jim


... Deep in the outback, reputed to be the world's craziest alcoholic

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