Sean Dennis wrote to Dave Drum <=-

Proving once again that superstition is based in ignorance.

I've always considered getting a $2 bill or a real silver half-dollar
to be good luck.

Especially the silver 50c coin. I have one of those and an 1888 dollar
coin that I got in change 50 or so years ago at a Kroger store. Those
stay at home. I have a bi-centennial Ike dollar which I carry to use as
my decider when picking between two similar items. And the sandwiched
slivery looking Kennedy halves for wiatress bait. Bv)=

Title: Shipwreck Casserole

That looks delicious.

1 lb Lean ground beef

I am eating ground chicken these days. Cheaper and easier for me to
gum.

When is the VA gong to pop for some George Washingtons for you? Where
do you find ground chicken for le$$ than hamburger? I just looked at
the places I shop and ground chicken is U$7.99 lb. Ground turkey is at (Jennie-O chubs) U$2.99 and ground 80/20 beef @ U$4.49 in chubs or if
in a styro tray U$5.24. Regular 73/27 hamburger beef is U$3.99

Looks like turkey is the bargain there. Bv)= And mince is mince. I've
not noticed beef being more "chewy" than poultry mince.

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

Title: Everyday Broccoli Cheese Chicken
Categories: Ceideburg, Chicken
Yield: 4 Servings

That would definitely be chewy. I've been doing Healthy Choice Steamers
on nights when I don't feel like cooking. I've eaten their Broccoli -
Chicken Alfredo after I've dropped the china clipers into their ultra
sonic cleaner for the night. It's easy gumming.

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

Title: Broccoli Chicken Alfredo
Categories: Poultry, Vegetables, Pasta, Cheese, Sauces
Yield: 4 Servings

2 c Uncooked whole wheat penne
3 c Chopped broccoli; thawed
1 lb Boned, skinned chicken; in
- 1/2" cubes
2 cl Garlic; minced
1 c Alfredo sauce
1/4 c Grated Parmesan cheese; more
- for sprinkling at table
1/4 ts Pepper

Cook pasta according to package directions, adding the
broccoli during the last 5 minutes of cooking.

Meanwhile, in a large skillet coated with cooking spray,
saute chicken until lightly browned. Add garlic; saute
1-2 minutes longer or until chicken is no longer pink
and garlic is tender.

Drain pasta mixture; add to the pan. Stir in the Alfredo
sauce, cheese and pepper; cook and stir until heated
through.

UDD NOTES: I use either Classic or Bertolli jarred sauce
for this depending on what's on sale. Rao's is excellent
but pricy. If I don't have whole wheat pasta in stock I
use 'regular' pasta. It's all good.

Terrie Fontenot - Fresno, Texas

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... A marriage like martinis and olives or biscuits and gravy
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Sean Dennis wrote to Dave Drum <=-

So, I proceeded to hold and impromptu school session and taught
her how to count change back.

I couldn't tell you how many young people I had to teach how to do that (even many of my peers) when I worked in fast food and retail. It like
I was teaching them a fancy magic trick or something.

And they're amazed at how easy it is. My sole experience in fats food
was in the early 1960s when making change was taught universally.

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

Title: Luby's Chicken Noodle Soup
Categories: Chicken, Soup
Yield: 4 Servings

Here's mine:

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

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 Quarts

1 lb Chicken bits from the pulled
- leg quarters or GFS bag
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti

Get out your five-quart crockpot and fill it half full
of water. Set the temperature control to high. Add the
chicken base and miso paste and stir until dissolved.

Add the chicken bits and vegetables, stirring to mix.

Add hot water to bring level to about an inch from the
top of the pot. Cover and let it cook for an hour.
Remove the cover and add the pasta (I use pan length
pasta I get from Hy-Vee), stirring to submerge.

If you like pepper - get out the pepper mill and grind
away until your wrists get tired or you think you have
enough. You won't need added salt as the chicken base
and miso are plenty salty.

Soup is ready when the noodles are done.

Makes four or more quarts

Uncle Dirty Dave's Kitchen

MMMMM

... "Imagination has no age." -- Walt Disney
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Dave Drum wrote to Sean Dennis <=-

When is the VA gong to pop for some George Washingtons for you?

They will not since I am not 100% service-connected.

Where
do you find ground chicken for le$$ than hamburger? I just looked at
the places I shop and ground chicken is U$7.99 lb. Ground turkey is at (Jennie-O chubs) U$2.99 and ground 80/20 beef @ U$4.49 in chubs or if
in a styro tray U$5.24. Regular 73/27 hamburger beef is U$3.99

I think I'm getting Perdue ground chicken for $3.16/lb (per 3 lb.
containers) at Sam's Club. I can get it for $3.64/lb at Walmart in 1 lb. portions. I haven't been shopping in person for a while and having been
sick for the past two weeks, my brain is a bit mushy on details.

That would definitely be chewy. I've been doing Healthy Choice Steamers
on nights when I don't feel like cooking. I've eaten their Broccoli - Chicken Alfredo after I've dropped the china clipers into their ultra sonic cleaner for the night. It's easy gumming.

It would be chewy but what I'd do is not fry the chicken in a pan but on the George Foreman where it takes five minutes when at full temp and I can cook
the rest as a "topping".

As for teeth, that is coming as soon as I get feeling well enough to talk without sounding like I'm dying or going into terrible coughing spasms when trying to speak.

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

Title: Low-Cal Fiesta Chicken
Categories: Low-cal, Chicken, Main dish
Yield: 6 servings

8 oz Can Tomato Sauce
1/2 c Orange juice
1/2 c Finely chopped Onion
2 tb Raisins
2 tb Chopped Pimento
1/2 ts Oregano, crushed
1/2 ts Chili powder
Clove Garlic, minced
12 oz Chicken Breast Halves
Cut into 1" pieces
2 ts Cornstarch
1 tb Water
1/4 c Snipped Parsley
3 c Hot cooked Rice
Hot sauce

In a large skillet combine tomato sauce, orange juice, onion, raisins,
pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to
boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken;
return to boiling. Cover and simmer 12-15 minutes more or till
chicken is tender and no longer pink. Meanwhile combine cornstarch
and water. Stir into skillet. Cook and stir till thickened and
bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve
chicken mixture over rice.

Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat,
49 mg cholesterol, 277 mg sodium, 430 mg potassium.

MMMMM

-- Sean

... A plan so cunning that if it had a tail it would be a weasel.
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