RH> We do this with chicken, no ham, tomato or bacon. Just chicken, potato,
RH> egg and sometimes an onion. It's good, no matter how it's made. (G) I
RH> made chicken piccota last week, turned out really good (yes, I used
RH> capers) so will do it again. One change I made was to use chicken
RH> breast cutlets instead of cutting or pounding a breast piece; it saved
RH> a step and no mess to clean up before going on to the next step. I will
RH> definatly make it again; we both enjoyed it.
That's the important part of all cookery - gustatory enjoyment. Otherwise
we could subsist on bland flavourless pap.
DD> Bacon is my favourite vegetable. As you may have suspected. Ham is ok,
DD> but just barely. Pork chops, now we're talking. Most of my chicken is
RH> We use a lot of chicken, some beef and even less pork other than bacon.
RH> Steve still likes his turkey bacon but lets me get the real thing both
RH> for personal consumption and cooking. He has gotten over his "phobia"
RH> so now I can use real bacon in anything from German potato salad to
RH> broccoli salad to a small handful in a can of New England clam chowder
RH> and points in between. I'll do pork chope from time to time, best done
RH> on a grill outside or inside on a George Foreman grill.
DD> done with dark meat. I bought 3 ten pound bags of leg quarters last
RH> We use a lot of white meat unless we've bought a whole chicken. Then he
RH> will take the dark, I'll take the white.
I prefer the dark meat unless it's free range chicken. The dark has way
more flavour than the pale meat. A free range bird that has lived outside
a cage and scratched for its food is much tastier (and expensive) than
the battery chicken that is more common in stores.
DD> The legs I didn't cook right away are sucky-bagged and frozen. The
RH> We got some breasts down at Costco the other day; they were all
RH> individually bagged (not vaccuum) in freezer weight bags so when we got
RH> home, I just put the whole thing into the freezer. I'll be able to tear
RH> off one or two bags as I need them.
I wish we had a CostCo here - I'd buy a membership in a Sarasota second.
We have a Sam's Club and I used to was a member. But, since Sam snuffed
it and his heirs turned the company over to the $$$$ people it hasn't been
the same. I refuse, on principle, to do business with any part of WalMart.
DD> Not much money in that batch of chciken but a lot of "sweat equity".
DD> And I've got chicken enough to last until the next great deal. Bv)=
RH> That's the way I like to do it. Steve smoked a brisket a couple of
RH> weeks ago so now we've got about 5 vaccuum bags in the freezer, each
RH> with enough beef for a couple of meals.
I was defrosting my upright freezer last week and came across the smoked
beef roast that Dale Shipp gifted me at the last echo picnic he and Gale
hosted. Dennis and I are still eating on it.
This recipe - halved - will use up the last of it. My electric slicer has
been getting a workout. Bv)=
2 lb Deli sliced roast beef *
2 lg Russet potatoes; washed, in
- 1" cubes
2 qt Water
1 ts Salt
1/4 c Whole milk or half & half
2 tb Butter
8 sl Whole Grain wheat sandwich
- (square) bread
24 oz (2 jars) Heinz Homestyle
- Beef Gravy
* NOT Carl Buddig "chipped" beef!!!
Lay out the deli-sliced roast beef in 4 equal portions.
In 3 quart saucepan, add potatoes and salt. Bring to a
boil. Cook uncovered for 12-15 minutes or until potatoes
are fork-tender.
Drain potatoes in colander. Transfer to mixing bowl. Add
butter and milk or half & half.
Using hand mixer, mash potatoes until creamy. Add
additional milk if desired.
Place a slice of whole wheat sandwich bread on an 8"
plate. Top with meat mixture. Cover with a second slice
of whole wheat. Slice corner-to-corner and spread the
halves, leaving a vee between them. Fill the vee with a
scoop of mashed potatoes.
Top all with heated gravy. Serve with veggie side dish,
tossed salad or fruit slices.
Uncle Dirty Dave's Kitchen
MMMMM
... I've got a good grip on reality. But nothing like the grip its got on me
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