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  • Re: 7/6 Fried Chicken 2

    From Sean Dennis@1:18/200 to Ben Collver on Tuesday, July 07, 2026 21:34:38
    Ben Collver wrote to Sean Dennis <=-

    These days i'm a bad vegetarian, meaning that i generally avoid meat
    but i am not strict about it. So i will eat chicken now and then.

    I don't think that's a bad thing. I was asking because I love chicken m'self.

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

    Title: Chicken Crockpot Stew
    Categories: Crockpot, Chicken, Soups
    Yield: 4 Servings

    -ANNA CASSELL
    3 Chicken leg quarters;
    -skinned
    1/3 c Water
    1 cn Cream of mushroom soup
    Salt and pepper;to taste
    3 md Potatoes; cubed
    2 md Onions; cubed
    1 c Frozen corn; thawed
    1 cn Tomato sauce (8 oz.)
    1 pk Onion dry soup mix

    Cut up leg quarters. Mix mushroom soup with water in crockpot Add
    chicken, salt and pepper. Cook for 1 hour on HIGH. Then add all other
    ingredients and cook on LOW for 8 hours or 4 hours on HIGH. Serve hot
    with crackers.

    MMMMM

    -- Sean

    ... What did the cow say to the leather chair? "Hi, Mom!"

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  • From Ben Collver@1:18/200 to Sean Dennis on Wednesday, July 08, 2026 12:13:23
    Sean Dennis wrote to Ben Collver:
    I don't think that's a bad thing. I was asking because I love chicken m'self.

    Well, there's a saying that a vegetarian is a bad hunter.
    Once i told a friend that i am an om-nom-nom-nivore.

    MMMMM----- Recipe via Meal-Master (tm) v8.01

    Title: Pollo Adobado (Spicy Chicken)
    Categories: Mexican, Chicken
    Yield: 2 Servings

    1/2 c Dry vermouth
    2 1/2 ts Cinnamon
    1/3 c Honey
    2 tb Lime juice
    1 cl Garlic; crushed
    Salt
    2 lb Frying chicken; disjointed

    Mix together vermouth, cinnamon, honey, lime juice, garlic, and
    salt to form marinade. Pour over disjointed chicken, turning pieces
    so that they are well coated. Let stand in the refrigerator for
    about 5 or 6 hours in the marinade. Remove and bring to room
    temperature. Broil chicken over charcoal basting with the marinade.
    Broil about 40 minutes, not too close to the coals. A little more
    vermouth can be added to marinade if it becomes too thick while
    cooking.

    Recipe by Jan Aaron & Sachs Salom

    Recipe FROM: The Art of Mexican Cooking, 1965

    Posted by: Stephen Ceideberg, Mar 9, 1993

    MMMMM


    Wherever you go, there you are!

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