Subj : Re: Rift In The Force
To : Sean Dennis
From : Dave Drum
Date : Sun Jul 23 2023 05:41:02
-=> Sean Dennis wrote to Dave Drum <=-
DD> It seems that Janis Kracht's PRIZM is down for the count. Must have
DD> happened after I uploaded yesterday's packet and before it was tossed
DD> and sent on to Fido.
SD> Her BinkD server is answering. Do you have her email
SD> address? If not, email me and I can give it to you.
I doee and I've e-mailed her (see my reply to Mike) Seems to come in
batches ... Shawn Highfield's "Tiny's" hasn't had any new messages for
the past couple days. And he's off bookdocking in the woods according
to his e-mail reply.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Boondocks Smothered Chicken
Categories: Poultry, Pork, Cheese, Vegetables, Mushrooms
Yield: 5 Servings
MMMMM--------------------------MARINADE-------------------------------
2/3 c Light olive oil
1/2 c Balsamic vinegar
1 tb Liquid smoke; opt
2 ts Garlic salt
1 ts Dried rosemary; crushed
1/2 ts Fresh cracked black pepper
4 (to 6) boned, skinned breast
- halves
MMMMM---------------------SMOTHERED CHICKEN--------------------------
4 sl Thick cut bacon
2 tb Butter
1 md Onion; sliced
1 c Sliced mushrooms
4 sl (to 8 sl) Provolone cheese;
- enough to top each piece
- of chicken
Pound chicken breasts, or slice in half lengthwise, so
that they are evenly thick and tenderize if desired. Put
marinade ingredients in a Ziploc bag or glass bowl, mix
well and set aside 2 tablespoons for basting. Add chicken,
cover or seal, and let marinate in the fridge for 30
minutes, or up to 2 hours.
Cook bacon in a skillet until crisp, remove and drain on a
paper towel; set aside and crumble when cooled. Add butter
to the bacon fat, and saute the onion, cooking until
caramelized. Using a slotted spoon, remove the onion and
set aside; add the mushrooms and cook, remove and set
aside.
Meanwhile, grill, pan sear, or broil the chicken, until
done - time will be dependent on the size and thickness of
the breasts and the method of cooking. Coarsely chop the
bacon.
Set oven @ 350ºF/175ºC.
Place the cooked chicken into a shallow baking dish or in
mini bakers on a baking sheet. Baste chicken on both sides
with the reserved marinade, top with crumbled bacon,
mushrooms and onion. Place in oven for 5 to 10 minutes.
Remove, top each piece of chicken with cheese and return
to the oven just long enough to melt. Serve immediately.
COOK'S NOTES: Substitute any cheese you like for the
provolone. Makes great individual sandwiches or even
sliders. For sandwiches or sliders, trim into cutlets the
size of your rolls before grilling.
SMOKY MOUNTAIN CHICKEN: Marinade chicken as above.
Substitute thin slices of smoked ham for the bacon and
omit onions and mushrooms. Brush barbecue sauce on both
sides of grilled breasts, pile several slices of ham
loosely on top of each breast, then top with cheese. Place
in oven just until cheese is melted and garnish with
chopped tomato and sliced green onion before serving.
Recipe courtesy Boondocks Bar & Grill, Springfield,
Illinois
Makes 4 to 6 servings
RECIPE FROM:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... Prepare yourself: Pumpkin Spice Spam Is The Next New Thing
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