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Chicken Ala King ?
Mom used to make and I have no idea how, but would like to make for my wife
and kids. Anyone with some directions for a batch that would serve 4-5 would be very much appreciated. All I know is mom used to use pimentos and green peppers n onions, but I don't know how to make the sauce etc. Thanks gang again as usual . -- God Bless America Josh The Bad Bear |
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"Joshuall" > wrote in message ... > Mom used to make and I have no idea how, but would like to make for my wife > and kids. Anyone with some directions for a batch that would serve 4-5 would > be very much appreciated. All I know is mom used to use pimentos and green > peppers n onions, but I don't know how to make the sauce etc. Thanks gang > again as usual . > > -- > God Bless America > > Josh The Bad Bear > > What if you use cream of chicken or cream of mushroom soup? kili |
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"Joshuall" > wrote in message ... > Mom used to make and I have no idea how, but would like to make for my wife > and kids. Anyone with some directions for a batch that would serve 4-5 would > be very much appreciated. All I know is mom used to use pimentos and green > peppers n onions, but I don't know how to make the sauce etc. Thanks gang > again as usual . > > -- > God Bless America > > Josh The Bad Bear > > What if you use cream of chicken or cream of mushroom soup? kili |
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"kilikini" > wrote in
: > > "Joshuall" > wrote in message > ... >> Mom used to make and I have no idea how, but would like to make for >> my > wife >> and kids. Anyone with some directions for a batch that would serve >> 4-5 > would >> be very much appreciated. All I know is mom used to use pimentos and >> green peppers n onions, but I don't know how to make the sauce etc. >> Thanks gang again as usual . >> >> -- >> God Bless America >> >> Josh The Bad Bear >> >> > > What if you use cream of chicken or cream of mushroom soup? > > kili Sorry, kili, but "cream of whatever" soup does not make Chicken a la King. "Classic Chicken A La King" 1 cup sliced fresh mushrooms 1/2 cup chopped celery 1/4 cup finely chopped green pepper 1/4 cup finely chopped onion 1/4 cup butter or margarine 2 Tbsp. flour 1-1/4 cups milk 1 can (10-1/2 oz.) chicken broth 2 egg yolks, beaten 2 cups cut up cooked chicken 1 jar (2-oz.) pimento, drained and diced 2 Tbsp sherry Dash each salt, pepper and cayenne Saute mushrooms, celery, green pepper and onion in butter in a large saucepan until tender. Stir in flour until smooth. Add milk and broth gradually, stirring constantly. Heat and stir until bubbly. Stir several spoonfuls of the hot broth into the beaten eggs; return all to the saucepan of broth. Heat and stir over medium heat until slightly thickened. Stir in remaining ingredients and heat through Serve over biscuits! Yields: 4-6 Servings -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"kilikini" > wrote in
: > > "Joshuall" > wrote in message > ... >> Mom used to make and I have no idea how, but would like to make for >> my > wife >> and kids. Anyone with some directions for a batch that would serve >> 4-5 > would >> be very much appreciated. All I know is mom used to use pimentos and >> green peppers n onions, but I don't know how to make the sauce etc. >> Thanks gang again as usual . >> >> -- >> God Bless America >> >> Josh The Bad Bear >> >> > > What if you use cream of chicken or cream of mushroom soup? > > kili Sorry, kili, but "cream of whatever" soup does not make Chicken a la King. "Classic Chicken A La King" 1 cup sliced fresh mushrooms 1/2 cup chopped celery 1/4 cup finely chopped green pepper 1/4 cup finely chopped onion 1/4 cup butter or margarine 2 Tbsp. flour 1-1/4 cups milk 1 can (10-1/2 oz.) chicken broth 2 egg yolks, beaten 2 cups cut up cooked chicken 1 jar (2-oz.) pimento, drained and diced 2 Tbsp sherry Dash each salt, pepper and cayenne Saute mushrooms, celery, green pepper and onion in butter in a large saucepan until tender. Stir in flour until smooth. Add milk and broth gradually, stirring constantly. Heat and stir until bubbly. Stir several spoonfuls of the hot broth into the beaten eggs; return all to the saucepan of broth. Heat and stir over medium heat until slightly thickened. Stir in remaining ingredients and heat through Serve over biscuits! Yields: 4-6 Servings -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Thanks guys
-- God Bless America Josh The Bad Bear |
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Thanks guys
-- God Bless America Josh The Bad Bear |
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Thanks guys
-- God Bless America Josh The Bad Bear |
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We often make this after thanksgiving. Clean the turkey carcass, dice up the dark meat, and turkey legs. Then freeze in zip-loc bags. Saute diced onion, green pepper, and celery. stir in a can of mushroom soup, and enough milk to make a gravy. toss in a handful of frozen peas, add diced chicken ( or diced turkey ) Simmer a bit..... Serve over slices of toast. On Sat, 14 Aug 2004 08:59:06 -0500, "Joshuall" > wrote: >Mom used to make and I have no idea how, but would like to make for my wife >and kids. Anyone with some directions for a batch that would serve 4-5 would >be very much appreciated. All I know is mom used to use pimentos and green >peppers n onions, but I don't know how to make the sauce etc. Thanks gang >again as usual . <rj> |
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We often make this after thanksgiving. Clean the turkey carcass, dice up the dark meat, and turkey legs. Then freeze in zip-loc bags. Saute diced onion, green pepper, and celery. stir in a can of mushroom soup, and enough milk to make a gravy. toss in a handful of frozen peas, add diced chicken ( or diced turkey ) Simmer a bit..... Serve over slices of toast. On Sat, 14 Aug 2004 08:59:06 -0500, "Joshuall" > wrote: >Mom used to make and I have no idea how, but would like to make for my wife >and kids. Anyone with some directions for a batch that would serve 4-5 would >be very much appreciated. All I know is mom used to use pimentos and green >peppers n onions, but I don't know how to make the sauce etc. Thanks gang >again as usual . <rj> |
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We often make this after thanksgiving. Clean the turkey carcass, dice up the dark meat, and turkey legs. Then freeze in zip-loc bags. Saute diced onion, green pepper, and celery. stir in a can of mushroom soup, and enough milk to make a gravy. toss in a handful of frozen peas, add diced chicken ( or diced turkey ) Simmer a bit..... Serve over slices of toast. On Sat, 14 Aug 2004 08:59:06 -0500, "Joshuall" > wrote: >Mom used to make and I have no idea how, but would like to make for my wife >and kids. Anyone with some directions for a batch that would serve 4-5 would >be very much appreciated. All I know is mom used to use pimentos and green >peppers n onions, but I don't know how to make the sauce etc. Thanks gang >again as usual . <rj> |
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"Wayne" > wrote in message ... > "kilikini" > wrote in > : > > > > > "Joshuall" > wrote in message > > ... > >> Mom used to make and I have no idea how, but would like to make for > >> my > > wife > >> and kids. Anyone with some directions for a batch that would serve > >> 4-5 > > would > >> be very much appreciated. All I know is mom used to use pimentos and > >> green peppers n onions, but I don't know how to make the sauce etc. > >> Thanks gang again as usual . > >> > >> -- > >> God Bless America > >> > >> Josh The Bad Bear > >> > >> > > > > What if you use cream of chicken or cream of mushroom soup? > > > > kili > > Sorry, kili, but "cream of whatever" soup does not make Chicken a la > King. > > "Classic Chicken A La King" > > 1 cup sliced fresh mushrooms > 1/2 cup chopped celery > 1/4 cup finely chopped green pepper > 1/4 cup finely chopped onion > 1/4 cup butter or margarine > 2 Tbsp. flour > 1-1/4 cups milk > 1 can (10-1/2 oz.) chicken broth > 2 egg yolks, beaten > 2 cups cut up cooked chicken > 1 jar (2-oz.) pimento, drained and diced > 2 Tbsp sherry > Dash each salt, pepper and cayenne > > Saute mushrooms, celery, green pepper and onion in butter > in a large saucepan until tender. Stir in flour until smooth. > Add milk and broth gradually, stirring constantly. Heat and stir > until bubbly. Stir several spoonfuls of the hot broth into the > beaten eggs; return all to the saucepan of broth. Heat and stir over > medium heat until slightly thickened. Stir in remaining > ingredients and heat through > > Serve over biscuits! > > Yields: 4-6 Servings > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. Looks great! The ingredients are pretty much the same, but we used to make this as a great way to use up the mountains of turkey after Christmas. Basically the same recipe but substitute the chicken and broth for turkey and the turkey stock. Served with white rice, rather than biscuits it's awesome! David. |
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"Wayne" > wrote in message ... > "kilikini" > wrote in > : > > > > > "Joshuall" > wrote in message > > ... > >> Mom used to make and I have no idea how, but would like to make for > >> my > > wife > >> and kids. Anyone with some directions for a batch that would serve > >> 4-5 > > would > >> be very much appreciated. All I know is mom used to use pimentos and > >> green peppers n onions, but I don't know how to make the sauce etc. > >> Thanks gang again as usual . > >> > >> -- > >> God Bless America > >> > >> Josh The Bad Bear > >> > >> > > > > What if you use cream of chicken or cream of mushroom soup? > > > > kili > > Sorry, kili, but "cream of whatever" soup does not make Chicken a la > King. > > "Classic Chicken A La King" > > 1 cup sliced fresh mushrooms > 1/2 cup chopped celery > 1/4 cup finely chopped green pepper > 1/4 cup finely chopped onion > 1/4 cup butter or margarine > 2 Tbsp. flour > 1-1/4 cups milk > 1 can (10-1/2 oz.) chicken broth > 2 egg yolks, beaten > 2 cups cut up cooked chicken > 1 jar (2-oz.) pimento, drained and diced > 2 Tbsp sherry > Dash each salt, pepper and cayenne > > Saute mushrooms, celery, green pepper and onion in butter > in a large saucepan until tender. Stir in flour until smooth. > Add milk and broth gradually, stirring constantly. Heat and stir > until bubbly. Stir several spoonfuls of the hot broth into the > beaten eggs; return all to the saucepan of broth. Heat and stir over > medium heat until slightly thickened. Stir in remaining > ingredients and heat through > > Serve over biscuits! > > Yields: 4-6 Servings > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. Looks great! The ingredients are pretty much the same, but we used to make this as a great way to use up the mountains of turkey after Christmas. Basically the same recipe but substitute the chicken and broth for turkey and the turkey stock. Served with white rice, rather than biscuits it's awesome! David. |
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"stocksy" > wrote in
: > > "Wayne" > wrote in message > ... >> "kilikini" > wrote in >> : >> >> > >> > "Joshuall" > wrote in message >> > ... >> >> Mom used to make and I have no idea how, but would like to make >> >> for my >> > wife >> >> and kids. Anyone with some directions for a batch that would serve >> >> 4-5 >> > would >> >> be very much appreciated. All I know is mom used to use pimentos >> >> and green peppers n onions, but I don't know how to make the sauce >> >> etc. Thanks gang again as usual . >> >> >> >> -- >> >> God Bless America >> >> >> >> Josh The Bad Bear >> >> >> >> >> > >> > What if you use cream of chicken or cream of mushroom soup? >> > >> > kili >> >> Sorry, kili, but "cream of whatever" soup does not make Chicken a la >> King. >> >> "Classic Chicken A La King" >> >> 1 cup sliced fresh mushrooms >> 1/2 cup chopped celery >> 1/4 cup finely chopped green pepper >> 1/4 cup finely chopped onion >> 1/4 cup butter or margarine >> 2 Tbsp. flour >> 1-1/4 cups milk >> 1 can (10-1/2 oz.) chicken broth >> 2 egg yolks, beaten >> 2 cups cut up cooked chicken >> 1 jar (2-oz.) pimento, drained and diced >> 2 Tbsp sherry >> Dash each salt, pepper and cayenne >> >> Saute mushrooms, celery, green pepper and onion in butter >> in a large saucepan until tender. Stir in flour until smooth. >> Add milk and broth gradually, stirring constantly. Heat and stir >> until bubbly. Stir several spoonfuls of the hot broth into the >> beaten eggs; return all to the saucepan of broth. Heat and stir over >> medium heat until slightly thickened. Stir in remaining >> ingredients and heat through >> >> Serve over biscuits! >> >> Yields: 4-6 Servings >> >> -- >> Wayne in Phoenix >> >> *If there's a nit to pick, some nitwit will pick it. >> *A mind is a terrible thing to lose. > > Looks great! The ingredients are pretty much the same, but we used to > make this as a great way to use up the mountains of turkey after > Christmas. Basically the same recipe but substitute the chicken and > broth for turkey and the turkey stock. Served with white rice, rather > than biscuits it's awesome! > > David. Thanks! Turkey would certainly be just as good. We definitely need recipes to help use all that leftover holiday bird! Bicsuits are traditional, followed by toast points, but rice or noodles are both great alternatives. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"stocksy" > wrote in
: > > "Wayne" > wrote in message > ... >> "kilikini" > wrote in >> : >> >> > >> > "Joshuall" > wrote in message >> > ... >> >> Mom used to make and I have no idea how, but would like to make >> >> for my >> > wife >> >> and kids. Anyone with some directions for a batch that would serve >> >> 4-5 >> > would >> >> be very much appreciated. All I know is mom used to use pimentos >> >> and green peppers n onions, but I don't know how to make the sauce >> >> etc. Thanks gang again as usual . >> >> >> >> -- >> >> God Bless America >> >> >> >> Josh The Bad Bear >> >> >> >> >> > >> > What if you use cream of chicken or cream of mushroom soup? >> > >> > kili >> >> Sorry, kili, but "cream of whatever" soup does not make Chicken a la >> King. >> >> "Classic Chicken A La King" >> >> 1 cup sliced fresh mushrooms >> 1/2 cup chopped celery >> 1/4 cup finely chopped green pepper >> 1/4 cup finely chopped onion >> 1/4 cup butter or margarine >> 2 Tbsp. flour >> 1-1/4 cups milk >> 1 can (10-1/2 oz.) chicken broth >> 2 egg yolks, beaten >> 2 cups cut up cooked chicken >> 1 jar (2-oz.) pimento, drained and diced >> 2 Tbsp sherry >> Dash each salt, pepper and cayenne >> >> Saute mushrooms, celery, green pepper and onion in butter >> in a large saucepan until tender. Stir in flour until smooth. >> Add milk and broth gradually, stirring constantly. Heat and stir >> until bubbly. Stir several spoonfuls of the hot broth into the >> beaten eggs; return all to the saucepan of broth. Heat and stir over >> medium heat until slightly thickened. Stir in remaining >> ingredients and heat through >> >> Serve over biscuits! >> >> Yields: 4-6 Servings >> >> -- >> Wayne in Phoenix >> >> *If there's a nit to pick, some nitwit will pick it. >> *A mind is a terrible thing to lose. > > Looks great! The ingredients are pretty much the same, but we used to > make this as a great way to use up the mountains of turkey after > Christmas. Basically the same recipe but substitute the chicken and > broth for turkey and the turkey stock. Served with white rice, rather > than biscuits it's awesome! > > David. Thanks! Turkey would certainly be just as good. We definitely need recipes to help use all that leftover holiday bird! Bicsuits are traditional, followed by toast points, but rice or noodles are both great alternatives. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Wayne , I bet this is delicious. Too good for leftover chicken, I'm going to
get that free range hen out of the freezer and go for it! Cheers, Richard. "Wayne" > wrote in message ... > "kilikini" > wrote in > : > > > > > "Joshuall" > wrote in message > > ... > >> Mom used to make and I have no idea how, but would like to make for > >> my > > wife > >> and kids. Anyone with some directions for a batch that would serve > >> 4-5 > > would > >> be very much appreciated. All I know is mom used to use pimentos and > >> green peppers n onions, but I don't know how to make the sauce etc. > >> Thanks gang again as usual . > >> > >> -- > >> God Bless America > >> > >> Josh The Bad Bear > >> > >> > > > > What if you use cream of chicken or cream of mushroom soup? > > > > kili > > Sorry, kili, but "cream of whatever" soup does not make Chicken a la > King. > > "Classic Chicken A La King" > > 1 cup sliced fresh mushrooms > 1/2 cup chopped celery > 1/4 cup finely chopped green pepper > 1/4 cup finely chopped onion > 1/4 cup butter or margarine > 2 Tbsp. flour > 1-1/4 cups milk > 1 can (10-1/2 oz.) chicken broth > 2 egg yolks, beaten > 2 cups cut up cooked chicken > 1 jar (2-oz.) pimento, drained and diced > 2 Tbsp sherry > Dash each salt, pepper and cayenne > > Saute mushrooms, celery, green pepper and onion in butter > in a large saucepan until tender. Stir in flour until smooth. > Add milk and broth gradually, stirring constantly. Heat and stir > until bubbly. Stir several spoonfuls of the hot broth into the > beaten eggs; return all to the saucepan of broth. Heat and stir over > medium heat until slightly thickened. Stir in remaining > ingredients and heat through > > Serve over biscuits! > > Yields: 4-6 Servings > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. |
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Wayne , I bet this is delicious. Too good for leftover chicken, I'm going to
get that free range hen out of the freezer and go for it! Cheers, Richard. "Wayne" > wrote in message ... > "kilikini" > wrote in > : > > > > > "Joshuall" > wrote in message > > ... > >> Mom used to make and I have no idea how, but would like to make for > >> my > > wife > >> and kids. Anyone with some directions for a batch that would serve > >> 4-5 > > would > >> be very much appreciated. All I know is mom used to use pimentos and > >> green peppers n onions, but I don't know how to make the sauce etc. > >> Thanks gang again as usual . > >> > >> -- > >> God Bless America > >> > >> Josh The Bad Bear > >> > >> > > > > What if you use cream of chicken or cream of mushroom soup? > > > > kili > > Sorry, kili, but "cream of whatever" soup does not make Chicken a la > King. > > "Classic Chicken A La King" > > 1 cup sliced fresh mushrooms > 1/2 cup chopped celery > 1/4 cup finely chopped green pepper > 1/4 cup finely chopped onion > 1/4 cup butter or margarine > 2 Tbsp. flour > 1-1/4 cups milk > 1 can (10-1/2 oz.) chicken broth > 2 egg yolks, beaten > 2 cups cut up cooked chicken > 1 jar (2-oz.) pimento, drained and diced > 2 Tbsp sherry > Dash each salt, pepper and cayenne > > Saute mushrooms, celery, green pepper and onion in butter > in a large saucepan until tender. Stir in flour until smooth. > Add milk and broth gradually, stirring constantly. Heat and stir > until bubbly. Stir several spoonfuls of the hot broth into the > beaten eggs; return all to the saucepan of broth. Heat and stir over > medium heat until slightly thickened. Stir in remaining > ingredients and heat through > > Serve over biscuits! > > Yields: 4-6 Servings > > -- > Wayne in Phoenix > > *If there's a nit to pick, some nitwit will pick it. > *A mind is a terrible thing to lose. |
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>Dog3 writes:
> >Duh'Wayne wrote: >>> >>> Looks great! it's awesome! >>> >>> David. >> >> Turkey would certainly be just as good. > >The SO will make this on occassion. He pours it into puff pastry and serves. Then wouldn't that be Turkey a la Queen? hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Dog3 writes:
> >Duh'Wayne wrote: >>> >>> Looks great! it's awesome! >>> >>> David. >> >> Turkey would certainly be just as good. > >The SO will make this on occassion. He pours it into puff pastry and serves. Then wouldn't that be Turkey a la Queen? hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"<RJ>" > wrote in message >. ..
> We often make this after thanksgiving. > Clean the turkey carcass, > dice up the dark meat, and turkey legs. > Then freeze in zip-loc bags. > > > Saute diced onion, green pepper, and celery. > stir in a can of mushroom soup, > and enough milk to make a gravy. > toss in a handful of frozen peas, > add diced chicken ( or diced turkey ) > > Simmer a bit..... > Serve over slices of toast. > > > > Shred some carrots add 1/2 cup parmesean and you have turkey Tetrazinni (sp). Biff > On Sat, 14 Aug 2004 08:59:06 -0500, "Joshuall" > > wrote: > > >Mom used to make and I have no idea how, but would like to make for my wife > >and kids. Anyone with some directions for a batch that would serve 4-5 would > >be very much appreciated. All I know is mom used to use pimentos and green > >peppers n onions, but I don't know how to make the sauce etc. Thanks gang > >again as usual . > > <rj> |
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Our pal "Joshuall" > wrote:
> Mom used to make and I have no idea how, but would like to make for my wife > and kids. Anyone with some directions for a batch that would serve 4-5 would > be very much appreciated. All I know is mom used to use pimentos and green > peppers n onions, but I don't know how to make the sauce etc. Thanks gang > again as usual . I've only made this recipe once, but we all liked it. Doesn't call for green peppers, but no reason you couldn't add them. I use all raw ingredients and steam them, but I'm sure variations using pre- cooked items would be fine: Chicken A La King ½ C. butter or margarine 2/3 C. flour 1 tsp. salt ¼ tsp. white pepper 2 C. chicken broth 2 C. milk 3-4 skinless, boneless chicken breast halves ¾ C. sliced carrots, raw 1 large potato, peeled and cubed, raw 1 C. fresh mushrooms, sliced ¼ - ½ C. onion, chopped 1¼ C. cooked peas 2-4 ounces sliced pimentos, drained (optional) Steam chicken, carrots, and potatoes until cooked through and tender, reserving chicken broth. Cut chicken into bite sized cubes; add peas and keep warm. Add enough warm water to reserved chicken broth to equal two cups. In small frying pan, melt 1 T. butter or margarine. sauté mushrooms and onions until tender. In saucepan, melt butter; whisk in flour, salt, and pepper until smooth. Gradually stir in milk and broth. Bring to a boil over medium heat, then cook for 1 minute or until thickened and bubbly. Combine with chicken and vegetables; serve over toast points, biscuits, rice, noodles, or puff pastry. Can substitute leftover turkey or ham for chicken. -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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Our pal "Joshuall" > wrote:
> Mom used to make and I have no idea how, but would like to make for my wife > and kids. Anyone with some directions for a batch that would serve 4-5 would > be very much appreciated. All I know is mom used to use pimentos and green > peppers n onions, but I don't know how to make the sauce etc. Thanks gang > again as usual . I've only made this recipe once, but we all liked it. Doesn't call for green peppers, but no reason you couldn't add them. I use all raw ingredients and steam them, but I'm sure variations using pre- cooked items would be fine: Chicken A La King ½ C. butter or margarine 2/3 C. flour 1 tsp. salt ¼ tsp. white pepper 2 C. chicken broth 2 C. milk 3-4 skinless, boneless chicken breast halves ¾ C. sliced carrots, raw 1 large potato, peeled and cubed, raw 1 C. fresh mushrooms, sliced ¼ - ½ C. onion, chopped 1¼ C. cooked peas 2-4 ounces sliced pimentos, drained (optional) Steam chicken, carrots, and potatoes until cooked through and tender, reserving chicken broth. Cut chicken into bite sized cubes; add peas and keep warm. Add enough warm water to reserved chicken broth to equal two cups. In small frying pan, melt 1 T. butter or margarine. sauté mushrooms and onions until tender. In saucepan, melt butter; whisk in flour, salt, and pepper until smooth. Gradually stir in milk and broth. Bring to a boil over medium heat, then cook for 1 minute or until thickened and bubbly. Combine with chicken and vegetables; serve over toast points, biscuits, rice, noodles, or puff pastry. Can substitute leftover turkey or ham for chicken. -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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"richard green" > wrote in
: > Wayne , I bet this is delicious. Too good for leftover chicken, I'm > going to get that free range hen out of the freezer and go for it! > Cheers, > Richard. Richard, it's sure to be wonderful with a freshly done hen! I do the same when I make this for company. The chicken is best if it hasn't been refrigerated before being incorporated into the dish. 'Hope you enjoy it as much as we do! Regards, -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"richard green" > wrote in
: > Wayne , I bet this is delicious. Too good for leftover chicken, I'm > going to get that free range hen out of the freezer and go for it! > Cheers, > Richard. Richard, it's sure to be wonderful with a freshly done hen! I do the same when I make this for company. The chicken is best if it hasn't been refrigerated before being incorporated into the dish. 'Hope you enjoy it as much as we do! Regards, -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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