Text 4283, 95 rader
Skriven 2013-09-04 23:34:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 4236 av Ruth Haffly (1:396/45.28)
Ärende: Re: David's
===================
 -=> On 09-02-13  20:30,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about David's <=-

 RH> it would be interesting if the whole plaza were sorta specialty (niche
 RH> market) stores. BTW, how does Gail like the "green" pan she got at H
 RH> Mart? Steve still is the one who grabs ours more often, but it is good
 RH> for eggs. I usually grab the cast iron, which is equally good, IMO.
 
She has used it for eggs, and says that it is really nice.  We also have
a pretty good selection of cast iron -- some of which is probably older
than we are:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gumbo Stew
 Categories: Cajun, Stew, Gumbo
      Yield: 1 servings
 
      1 bn Scallions (Green Onions) 6
           -to 8
      2    Ribs celery
      1 lg Red bell pepper
      4    Skinless, boneless chicken
           -breast halves
    1/4 c  Flour
      1 ts Thyme
    1/8 ts Cayenne pepper
      2 tb Butter
      1 tb Vegetable oil
      3    Cloves garlic, minced or
           -crushed through a press
      1 cn (14 oz) stewed tomatoes with
           -their juice (I use diced
           -tomatoes)
    1/4 c  Chicken broth
      3 dr Hot pepper sauce (I tend to
           -use more than this)
      1    Bay leaf
    1/4 lb Kielbasa or other precooked
           -garlic sausage
 
  1. Coarsely chop the scallions.  Dice the celery and bell pepper.  Cut
  the chicken into bite sized pieces
  
  2. In a plastic bag, combine flour, thyme and cayenne, and shake to
  mix.  Add chicken and shake to coat lightly.  Remove chicken and
  reserve excess flour mixture.
  
  3. In a large skillet, warm 1 Tbsp. of the butter in the oil over
  medium high heat until the butter is melted.  Add the chicken and cook
  until it is browned all over, about 7 min.  Remove chicken to a plate
  and cover loosely to keep warm.
  
  4. Add 1 remaining Tbsp. butter to the skillet and heat until melted.
  Add the garlic and the reserved dredging mixture.  Cook, stirring,
  until the flour is no longer visible, about 1 min.
  
  5. Add tomatoes and their juice, the chicken broth, scallions, celery,
  bell pepper, hot pepper sauce and bay leaf, and bring to a boil over
  medium-heat. reduce heat to low, cover and simmer, stirring
  occasionally, until the vegetables are tender, about 15 min.
  
  6. Meanwhile, dice the sausage.
  
  7. Return the stew to a boil over medium-high heat.  Return the
  chicken (and any juices that have accumulated on the plate) to the
  skillet along with the sausage, and heat until the chicken is cooked
  through, about 3 min.  Remove the bay leaf before serving.
  
  Per Serving:
  Calories: 402
  Protein: 39 gm
  Fat: 19 gm
  Carbohydrates: 18 gm
  Cholesterol: 117 mg
  Sodium: 792 mg
  
  A few notes:  As can be seen above, this isn't a light, heart healthy
  kind of meal.  I don't really know how to fix that other than getting
  rid of the kielbasa which takes a lot away from the taste.  I tend to
  add more seasoning in the form of both hot pepper sauce and paprika
  and I tend to cook it a bit longer on the last stage for a better mix
  of flavor.
  
  From: Davies@astro.Ufl.Edu            Date: 09-14-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:58, 04 Sep 2013
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