On Mon, 17 Nov 2014 13:40:14 -0600, Becca EmaNymton
> wrote:
>On 11/16/2014 6:06 AM, sf wrote:
>> On Sat, 15 Nov 2014 22:33:13 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Fri, 14 Nov 2014 22:37:39 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> news
>>>>>>
>>>>>> Have you figured out yet where this supposed "Chinese chicken" is
>>>>>> being sold.... Walmart maybe?
>>>>>
>>>>> I have seen that claim. I am eating some now. Let's see if I die. Oh!
>>>>> I'm eating it out of a Melamine soup mug made in China.
>>>>
>>>> You bought chicken that said Product of China? Was it blue skinned?
>>>
>>> No and no. The chicken is canned. Bought it from Amazon. A product
>>> reviewer said it is a Sam's Club brand and that the chicken is from China
>>> even though it is packaged in the US. Don't know if any of that is true.
>>> The mugs were purchased years ago but I know they were made in China.
>>
>> This is what I hate. I have never, in my entire life, bought a can or
>> a pouch of chicken. If you bought canned or pouched chicken, say it
>> in the first place. When you say chicken without a modifier, then of
>> course fresh is the default in most normal shoppers minds. Please
>> don't expect the rest of us to know what you're talking about when you
>> don't tell us in the first place and please don't pass on rumors and
>> speculation.
>
>Chicken in a can, I will have to ponder that. I have never bought that,
>Rice-A-Roni, canned gravy, and I never bought Ramen noodles, until one
>of my children came home from college and introduced me to them. There
>are probably other things, I have never bought, but they are not coming
>to mind.
>
>Becca
Becca, Have you made Barb's Nicer-Roni. It's wonderful and beats the
box all to heck.
@@@@@ Now You're Cooking! Export Format
Mom's Nicer-Roni
grains, side dish
2 teaspoons beef bouillon granules
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried onions, ground in a mortar and pestle
1/2 teaspoon dried basil
1 teaspoon celery leaves
1/4 cup vermicelli, broken into small pieces
3/4 cup long grain white rice
Combine the first group of ingredients and set aside.
In a large skillet, melt 1-2 tablespoons of butter and add the rice
and vermicelli. Stir over medium-high heat until vermicelli browns.
Sprinkle over the dry mixture and add 2 cups hot water (it will steam
and sputter, so be careful). Cover and cook over low heat for about
12-15 minutes until rice is tender.
Serving Size:
Recipe By: Barb Schaller
Or for mo
Mom's Nicer-Roni Seasoning - 10 pkgs
Recipe By:
8 1/3 tablespoons beef bouillon granules
3 1/3 tablespoons dried onions, ground in a mortar and pestle
3 1/3 tablespoons dried parsley
1 2/3 tablespoons dried basil
1 2/3 tablespoons dried thyme
1 2/3 tablespoons celery leaf, ground
Combine. Use 2 tablespoons for 2 cups rice, 3 tablespoons broken
vermicelli or other small pasta, and 2-1/4 cups water.
I made kits for Chris and Jamie for Christmas 2004. They loved it.
It's good and not nearly as salty as Rice-A-Roni.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
'What you say about someone else says more
about you than it does about the other person.'
Notes: Barb Schaller
** Exported from Now You're Cooking! v5.84 **
Yield: 4 servings
** Exported from Now You're Cooking! v5.91 **
koko
--
Food is our common ground, a universal experience
James Beard