Subj : Re: Buffet
To   : Ruth Haffly
From : Dave Drum
Date : Thu Sep 11 2025 07:14 am

-=> Ruth Haffly wrote to Dave Drum <=-

DD> I skip the dessert bar at Golden Corral, Pizza Ranch and other
DD> buffets. But I can't get past that mango I scream at Flavour of India.

RH> If we were in the area and frequented Flavour of India, I think we
RH> would grab our share of the mango ice cream as well. (G) Don't know
RH> about the other places; it would depend on what was being offered.

If you ever get a chance to try it - by all means, go for it.0

DD> very concerned about them closing on me as we have3 a fairly
DD> substantial South Asian population and most of the patrons I see @
DD> Flavour are of that genotype. *Comment I got moderated for deleted*

RH> Morrisville (just west of Raleigh) has a good sized Indian population
RH> so if we wanted some Indian food, we'd probably head that way. I've
RH> seen a few in Raleigh, usually in strip malls.

Most of our Indians work for state governmen t of in the Insurance
industry (Franklin Life, Horave Mann, and State Farm)

Learned last night at the cnfuser meetng the there is a Chick-Fil-A
in the cafeteria at the State Farm home office. And youhave to work
there to access the cafeteria. So, no long lines.  Bv)=

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

     Title: Chick Fil A Chicken Sandwich
Categories: Poultry, Breads, Vegetables
     Yield: 4 servings

     4    Boned, skinned chicken
          - breasts

MMMMM--------------------------MARINADE-------------------------------
     2 c  Water
     2    Cubes chicken bouillon
   1/4 ts Seasoned salt

MMMMM-----------------------CHICKEN BATTER----------------------------
     1 c  A-P flour
 1 1/2 c  Finely crushed saltine
          - cracker crumbs
     2 ts Powdered sugar
   1/4 ts Paprika

MMMMM--------------------------SANDWICH-------------------------------
     4    Hamburger buns
     8    Dill pickles
     2 tb Butter
          Oil for frying

 MARINADE: Place cool water in a bowl add 1/4 teaspoon
 seasoned salt, and dissolve bouillon cubes in the
 mixture. Place chicken breast in water, mix, cover, and
 place in the refrigerator for 12 hours or the next day.

 BATTER: Pour off chicken marinade and discard, you can
 not use it again.

 In a shallow dish combine A-P flour, cracker crumbs,
 powdered sugar, and paprika. Stir to combine.

 Shake off excess marinade and dredge chicken into the
 seasoned flour mixture.

 Rest the breaded chicken breast on a wire rack and allow
 them to rest for a few minutes.

 COOKING: Heat oil to 350oF/175oC in a deep fryer, large
 pot or a frying pan. If you are using a large pot, add
 enough oil so the oil is 4" deep.

 Cook the chicken for 7 to 8 minutes or until the chicken
 has browned and has an internal temperature of 165
 degrees. Drain the chicken on a clean wire rack.

 ASSEMBLY: Melt the butter, and brush the butter on the
 hamburger buns.

 Lay one crispy chicken breast down on each hamburger
 bottom.

 Top with 2 dill pickle chips, then the top bun.

 NOTE: If chicken breasts are extremely large, you can
 use two of them. Simply slice the chicken breasts in
 half horizontally.

 Author: Stephanie Manley

 RECIPE FROM: https://copykat.com

 Uncle Dirty Dave's Archives

MMMMM

... Stock is everything in cooking, at least in French cooking. -Escoffier
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