Text 9549, 72 rader
Skriven 2011-04-13 21:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: High School Classes
===========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I did date two or three of the girls from typing or home ec
 DD> classes. [...] I learned... [...] That's worth a lot more
 to me than a few interludes of friendly friction...

That depends. Define "a few". [g]

 DD> Title: Slap & Tickle
 DD> 2 oz Gin; London Blue Ruin
 DD> 4 oz Unsweetened grapefruit juice
 DD> Maraschino Cherry
 
 DD> This is perfect for people who can't handle regular
 DD> old gin and juice.

Loose the Maraschino cherry and add 1/4 oz cherry brandy.
This is perfect for people who can't handle Maraschinos! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Albanian Roast Chicken
 Categories: Chicken, Albanian
      Yield: 6 Servings
 
      1 lg Chopped onion
      3 tb Salad oil
      7 c  Drained sauerkraut
      1 tb Paprika
      2 ts Caraway seeds
      6 lb Roasting chicken
           Salt and pepper as desired
 
  
  Here's another recipe which is a great favorite of ours, and which
  I clipped from a newspaper (Washington Post?) about 15 years ago.
  It's called "Albanian Chicken", something my great grandmother
  would have cooked. The use of sauerkraut as a stuffing seems
  weird, but is characteristic of Middle European cooking. You often
  find it mixed with apples... here it's mixed with paprika and
  caraway seeds. The stuffing is sensationally delicious, and the
  chicken comes out extremely tender, every time. This is a recipe
  you have to cook to understand.
  
  Saute onion in oil until golden, stirring often. Combine
  sauerkraut, paprika, and caraway seeds with onion. Spoon as much
  kraut mixture as possible into the body cavity of the chicken.
  Reserve remainder of kraut for later.
  
  Place chicken on roasting rack in a shallow roasting pan. Bake at
  325 degrees for 1-1/2 hours. Remove pan from oven, take chicken
  out. Pour off fat in bottom of pan. Spread remaining kraut in
  bottom of pan and set chicken in pan. Bake another 1/2 to 1 hour
  to brown. Season as desired.
  
  Leftovers make great sliced chicken and sauerkraut sandwiches.

  From: John Levin To: JEWISH-FOOD-L

MMMMM
 

Cheers

YK Jim


... It has the general stank of all things artificially cherry.

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