Text 5954, 72 rader
Skriven 2008-04-24 09:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: C Rations
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> C Rations were pretty damned
 DD> good. Especially if you remembered to bring along pepper and some
 DD> garlic salt. Much better than the triple duty lie called the MRE.

 JW> From WWII to date Canadian field rations were considered the
 JW> healthiest and tastiest meals by soldiers from other countries. There
 JW> is even a sirloin steak one. Watch the news; you won't see any
 JW> skinny Canadian soldiers in Afghanistan!

 JW> I've purchased surplus rations for camping and fishing trips; they
 JW> aren't bad, even 5 years stale dated. They are the equal of a lot of
 JW> supermarket offerings along the lines of TV dinners and frozen
 JW> entrees and way better than Air Canada's economy class meals.

All C-Rations are so far out of date by now that even if I could locate a
supply I'd be afraid of it. But, dang ... when they were available within 10
years of their use-by dating they were wonderful. And, as I smoked back in
those days they had the extra bonus of having a 4 pack of Camel, Lucky Strike
(with the green label), Philip Morris or Old Gold cigarettes in the box.

Do the Canuckian Forces field rats ever make it to the surplus shops? Or do you
have to "know someone"?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kotopoulo Kokkinisto (Reddened Chicken)
 Categories: Greek, Poultry, Main dish
      Yield: 6 servings
 
      1    Frying or roasting chicken *
      3 tb Vegetable oil or butter
      1    Onion; chopped
      2 tb Butter
      2 tb All-purpose flour (optional)
      1 c  Dry white wine; more if
           - necessary
      2 c  Chopped, drained tomatoes
      2 tb Chopped fresh parsley
      1 pn Dried marjoram or thyme
           Salt & fresh ground pepper
           Water if necessary
 
  * Note: Chicken should be about 3 pounds, and cut into serving pieces.
  
  Wash and dry the chicken.  In a frying pan, heat the oil or butter and
  sear the chicken over high heat, turning constantly to avoid burning
  the chicken.  Remove each piece when reddish in color.  Lower the
  heat and saute the onion until soft, adding butter while stirring.
  For a thicker sauce, add the flour and cook 2 minutes, then add the
  wine and tomatoes. Simmer until thickened, then strain the sauce into
  a baking-serving casserole.  Sprinkle the herbs over the chicken,
  season lightly with salt and pepper, and shake the casserole gently.
  Chicken should be almost covered with liquid; if not, add a little
  water.  Cover tightly and simmer over low heat or transfer to a
  medium oven (350 F) to bake for 1 hour, or until the chicken is
  tender and the sauce thick.  Serve warm.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "A new "Health Bill"? Did we have an old one?"
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