Text 33181, 82 rader
Skriven 2013-01-31 06:57:10 av Dave Drum (1:18/200.0)
  Kommentar till text 33177 av RUTH HANSCHKA (1:123/140)
Ärende: Weather
===============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> Yesterday was Speedo and Tank Top weather for the Not-Body-Conscious. I
 -> just looked at the three day 'cast for the Great American Outback ...
 -> Thursday's low is predicted to be 5øF. That's better than -5øF - but,
 -> only just.
 
 RH> Your car will start in 5F but might not in -5F, so that's something.
 RH> Happened to me once, years ago, but that was a 1982 Chevy Cav that
 RH> had a four cylinder lawn mower motor.
 
So long as I keep a battery with all the cold-cranking amps I can get and keep
it charged my car will start. Modern cars with their engine control confusers
are a great boon to cold weather operation.

Those weren't bad little rust-buckets. That was a 2 litre engine - some "lawn
mower". Even the big Zeeter and Gravely ride-on mowers don't have that big a
mill. 
 
 -> What was the line from that song? "Hurry springtime, hurry fast".

 RH> But Summer you can keep?  Better 25 than 95.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Italian Stuffed Chicken
 Categories: Poultry, Vegetables, Breads, Stuffing, Cheese
      Yield: 4 Servings
 
      4    Chicken breast halves; boned
           - skinned
    1/2 c  + 1/3 c bottled oil-vinegar
           - salad dressing
      1 sm Head radicchio; in bite-size
           - pieces
      1 sm Bunch watercress; into bite
           - size pieces
    1/4 c  Fresh basil
      2    Plum tomatoes; thin sliced
      1 tb Water
      1 lg Egg
    2/3 c  Seasoned Italian breadcrumbs
    1/2 c  Parmesan cheese
      4 tb Olive oil
           Tomato rosettes
 
  On hard surface, with meat mallet or similar flattening
  utensil, pound chicken to 1/4" thickness; place in large
  baking pan. Add 1/2 cup oil-vinegar dressing and turn to
  coat. Cover and refrigerate.
  
  In medium bowl, place radicchio and watercress; add
  remaining 1/3 cup oil-vinegar dressing and toss to mix.
  Arrange mixture on platter; refrigerate.
  
  Remove chicken from oil-vinegar dressing; drain. Cut each
  chicken breast in half, crosswise. Place an even portion of
  basil and tomatoes on each of four pieces of chicken; top
  each piece of chicken with remaining half of breast and with
  textured side of meat mallet, pound edges together to seal.
  
  In shallow dish, beat water and egg. On wax pepper, mix
  bread crumbs and Parmesan cheese. Dip chicken, one piece at
  a time, in egg mixture then in bread crumb mixture.
  
  In large frying pan, place oil and heat over medium-high
  temperature. Add chicken and cook about 10 minutes or until
  chicken is brown and fork can be inserted with ease.
  
  Arrange chicken on top of radicchio mixture.
  
  Garnish with tomato rosettes.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A nickle's worth of goulash beats a $5 can of vitamins. - Martin H. Fischer
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)