IRC Chat Number 108 The FareShare Menu October 13, 1999 Art's Chicken Chat
	* Exported from MasterCook * Marinated Chicken Sandwiches Recipe By : CBUSA, Altered by Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 108 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cloves garlic -- minced 1/2 cup onion -- minced 1/2 teaspoon ground ginger 1/2 cup white wine vinegar 3 teaspoons olive oil 4 tablespoons frozen apple juice concentrate -- undiluted 1/2 teaspoon black pepper -- freshly ground 4 chicken breast halves -- skinned; boned Vegetable cooking spray 4 Whole-wheat rolls -- split 1 cup sliced fresh spinach -- loosely packed 8 slices tomato 4 slices sweet onions Combine first seven ingredients in a large Ziploc plastic bag. Add chicken. Seal bag. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray; place on grill over medium hot coals. Place chicken on rack and cook 8 minutes on each side, basting frequently with reserved marinade. Remaining items are for sandwiches. Discussion : [Art] I like to pound the breasts flat, grill them, and then look in the fridge to see what I have to put on them. Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 13 October 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pennsylvania Chicken Corn Soup Recipe By : CBUSA, Altered by Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Fareshare Chat 108 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large chicken -- cut into serving pcs 1 large onion -- peeled and diced Salt 8 Black peppercorns 1 Bay leaf Several sprigs fresh thyme OR 1 1/2 teaspoons dried thyme 1 teaspoon saffron threads OR 3/4 teaspoon saffron powder Freshly ground black pepper 2 cups corn kernels -- preferably fresh ***EGG DUMPLINGS*** 1 1/4 cups flour 1 Egg Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the chicken is tender and nearly cooked through, about 30 minutes. Remove the pan from the heat and remove the chicken pieces from the broth. Allow the chicken to cool. When the chicken is cool enough to handle, remove and discard the skin, and pull the meat from the bones. Cut the meat into bite-size pieces, and set aside. Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth, and then bring it to a boil over medium-high heat. Add the saffron, season generously with salt and pepper and cook for 15 minutes. Add the reserved chicken and the corn. Bring back to a boil. Combine the flour and egg to make the dumplings for the dish. Add egg dumplings. Mixture must come to a boil before adding dumplings. Combine and drop mixture in shape of small marble into soup. It doesn't take long for dumplings to cook. Season to taste and serve immediately. Note : Dried egg noodles may be substituted for the dumplings. Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 13 October 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Chicken Recipe By : CBUSA, Altered by Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 108 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pound fryer -- in pieces 2 cups fresh or frozen raspberries 2 teaspoons cornstarch 1/2 cup sugar 1/2 cup cranberry-raspberry cocktail 1/4 cup apple vinegar 1/8 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon salt Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350 degrees for 30 minutes. Drain the liquid. Cook the rest of the ingredients in a saucepan. Pour over the chicken and cook 1/2 hour more. Discussion : [ ] About how long do you broil it? [Art] Just until it browns nicely. [ ] No brown sugar? [Art] A little brown sugar would be good. Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 13 October 1999, by Art. - - - - - - - - - - - - - - - - - -