I was reading various threads about chicken and wondering where all y'all
were finding parts at such deals. Well, I happened to be wandering
through the nearest Lucky looking for things - I don't shop at Lucky much
because I have closer grocers but it has a Coinstar machine and I needed
to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
its way into my basket.

I'm going to package and freeze most of them because tomorrow's their pull
date, but I'm looking for ideas.

My own personal ideas were to cook them up in the oven and use them for
tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
chiles, tomatoes, zucchini, corn).

I was also going to try a recipe from Not Your Mother's crock pot that was
originally a drummette recipe with marmalade and other stuff.

Do you have any favorites to share? I am in one of the few cool places in
the US, so oven use not an issue.

Thanks,

Charlotte
--

"Charlotte L. Blackmer" wrote:
>
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

http://wpnet.us/curry_chicken.htm

On Jul 28, 3:17 pm, (Charlotte L. Blackmer)
wrote:
> ....
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
> ....
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
If you're in the mood for a fancy presentation one of these days
Google "chicken pontalba". I'm pretty sure there's an Emeril version
out there. It's baked chicken with some accompaniments that include
diced fried potatoes and ending with Bearnaise sauce. Some trouble,
for when you want to show off a little.

For simple, google red-cooked chicken. -aem

On Jul 28, 3:17*pm, (Charlotte L. Blackmer)
wrote:
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. *Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff. *
>
> Do you have any favorites to share? *I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

I am very fond of this:

AFRICAN CHICKEN

Source: San Diego Union

4 lbs. chicken, cut up
2 tbs. oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1/4 cup creamy peanut butter
1/2 tsp. ground coriander
1/4 tsp. red pepper flakes
15 oz. can tomato sauce
1 tbs. red wine vinegar


Arrange chicken in a 3 qt. baking dish (13x9-inch). In a 10-inch
skillet heat oil and add onion and garlic. Cook gently, stirring
often, until wilted. Stir in peanut butter, coriander and red pepper
flakes. Gradually stir in tomato sauce and vinegar. Pour over chicken.
Bake uncovered in a preheated 400F oven until chicken is tender, about
50 minutes. Serves 4 to 6.


Susan B.

On Jul 28, 3:17*pm, (Charlotte L. Blackmer)
wrote:
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. *Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff. *
>
> Do you have any favorites to share? *I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

This Persian Chicken Recipe is one my guests always loved.

12 large boneless skinless chicken thighs
2 med cloves garlic - minced
1/2 cup slivered almonds
2 cup fresh prepared chunky salsa -
whichever brand is your favorite
1/2 cup dried black currants (or golden
raisins)
2 Tbsp. Honey
1/2 tsp mace
1 tsp cumin
1 tsp cinnamon
2 cups small green peas, frozen or
fresh
1 small head of cauliflower - cut in
small florets

1. In a bowl mix the salsa, currants, honey, mace, cumin and
cinnamon.
Set aside for later.

2. In a heavy skillet brown the almonds in a bit of butter and set
aside.

3. In the same skillet add the garlic and cook for about 30 seconds,
don't brown it.

4. Add the chicken and brown it on all sides.

5. Add the salsa mixture and mix well. Bring to a boil, then turn
down the heat to
medium low and cook, covered, about 10 minutes.

6. Add the peas and cauliflower and cover, cook another 10-15 minutes
till
chicken is tender and vegetables are just done.

Serve over couscous topped with the slivered almonds and chopped
cilantro.

On Wed, 28 Jul 2010 22:17:50 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.

Chicken Enchilada
Chicken Crepes
Chicken Tamales
King Ranch Chicken
Chicken Stew
Chicken Pot Pie
Chicken Fricassee
Moroccan Chicken
Coconut Chicken Curry
Chicken Paprikash
Tetrazzini


Chicken Stew with Dumplings
modified by: sf

Serves 4 - 6 depending on appetite


Ingredients

2 1/2 pounds chicken thighs
5 cups water (or stock)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 clove garlic, smashed and finely minced
3/4 pound new potatoes, quartered (optional)
3 carrots cut into 1-inch pieces (whole rounds)
1 medium onion, cut into eighths
3 or 4 drops of Lea and Perrin Worcestershire sauce
1 (10 ounce) package frozen peas


Dumplings:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup milk
1/4 cup minced fresh parsley (or a fresh herb like thyme)


DIRECTIONS

1. Place chicken and water in a 5-qt Dutch oven. Cover and cook over
medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim
fat. Remove chicken from broth; allow to cool. Skin and debone
chicken. Cut into chunks. Add everything to broth except the chicken
and peas. Cover and simmer on low for 15 minutes. Add the chicken
and peas now, bring back to a simmer and drop in your dumplings.

2. Dumplings - Combine flour, baking powder and salt in a bowl; cut
in butter until mixture resembles coarse crumbs. Stir in milk and
parsley. Drop dough by rounded tablespoonfuls into simmering stew.
Simmer, uncovered, for 10 minutes. Cover and cook for another 8-10
minutes or until the dumplings are fluffy and tender.


Note: I did not add water first as the recipe directs. Instead I
covered the pot and sweated the chicken pieces (skin on) to release
their juices. Then I added just enough water (stock in this case) to
bring the liquid to just below the top of the stew.



--

Forget the health food. I need all the preservatives I can get.

On Jul 28, 3:47*pm, aem > wrote:

>
> If you're in the mood for a fancy presentation one of these days
> Google "chicken pontalba". *

This is the Chicken Pontalba we served for our Sunday Jazz Brunches

This recipe serves 2 but you can scale it up to make more.

2 Large Boneless, skinless Chicken Thighs, lightly
pounded
1 Large Baking Potato, cut into 1/2 inch dice
3/4 Cup Ham, Diced
1 Small Onion Diced
1 1/2 Cups Mushrooms, thickly sliced
2 Tbsp Garlic, Minced
1/2 Cup Dry White Wine
2 Tbsp Italian Parsley, Minced
1/2 Cup All purpose Flour
Kosher salt & Black Pepper
Cayenne
4 Tbsp Unsalted Butter
Vegetable Oil
1 Recipe Bearnaise Sauce

Preheat an oven to 400 degrees F.


1. Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally
with kosher salt and black pepper. Layer on a baking sheet and bake
for 40 minutes or until golden and crispy.

2. In the meantime, season the flour with salt, black pepper, and
cayenne. Season the thighs also, then dredge them in the flour.

3. When the potatoes are almost ready, heat 2 Tbsp butter and 1 Tbsp
Vegetable Oil in a saute pan. When the fat is hot, brown the chicken
quickly on both sides, place on a ovenproof dish and finish in the
oven.

4. In the same saute pan, add the ham and onions, saute until golden
brown and the onions are tender. Add the mushrooms, garlic, and a Tbsp
more butter. Saute for 2-3 minutes.

5. Deglaze the pan with the wine, and cook until the alcohol
evaporates. Fold in the brabant potatoes from the oven and 1 Tbsp of
the parsley, taste for seasonings. just before serving incorporate the
last Tbsp of butter.

Split the potato mixture between two heated plates. Top each with a
chicken thigh, and finish with a generous portion of Bearnaise sauce.
Garnish with minced parsley.

On Jul 28, 4:06*pm, sueb > wrote:
>
> I am very fond of this:
>
> AFRICAN CHICKEN
>
We made a chicken dish from the Sudan that is similar

Sudanese Chicken Mafe' (stew)

1/3 cup chunky peanut butter (natural if
possible)
1 cup chicken stock
6 chicken pieces, breast, leg,
thigh
1 teaspoon oil
1 medium onion -- chopped
1 large red bell pepper -- chopped
1 clove garlic -- chopped
1 can diced tomatoes with juice
1/2 teaspoon cayenne
1 large sweet potato -- cubed
1 large turnip -- cubed
1/2 pound fresh spinach

Put peanut butter and stock in bowl and wisk till combined thoroughly.


Pat chicken dry and season with Tony Chacheries or other Creole/Cajun
seasoning. In heavy braiser brown
chicken pieces in batches and set aside.

Pour off all but 2 tablespoons of fat and saute onion and bell pepper
till onion begins to brown. Add garlic and saute for 2 minutes. Stir
in peanut butter mixture, tomatoes with juice, and cayenne.

Bring to boil, add back chicken with accumulated juices and cover
pot with lid.

Lower heat and braise till chicken is tender. Remove chicken to bowl
and keep warm.

Add sweet potatoes and turnips to pot and simmer uncovered till
tender.

Transfer vegetables to bowl with chicken and boil sauce to reduce
down.

Add spinach till just wilted. Add back Chicken and vegetables and
rewarm. Check for heat, add more cayenne if you are adventuresome.

Serve with white rice.

sueb > wrote:
>I am very fond of this:
>AFRICAN CHICKEN

That looks more Asian than "African," whatever that means. They sure don't cook
like this in Zimbabwe or Botswana. Perhaps, they do in Kenya or Zanzabar, but
not Nigeria or Ghana. Some Senegalese dishes such as chicken yasa contain these
spices, but without peanut butter.

Orlando

In article >,
(Charlotte L. Blackmer) wrote:

> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

Last time I got a killer deal on Boneless/Skinless chicken thighs ($.74
per lb.), I made chicken sausage. It was awesome. :-)

<http://picasaweb.google.com/OMPOmelet/ChickenSausage103109#>

I realize yours are not boneless/skinless tho' but you could cut them
off the bone if you were interested in this recipe.

You could also grill or roast them and make this anchovy caper sauce
that I made for one of the cookalongs:

<http://www.recfoodcooking.org/cookalongs/cookalong02.html>

Granted, there are two recipes, but that anchovy caper sauce was a
definite do-over!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
sf > wrote:

> Chicken Stew with Dumplings
> modified by: sf
>
> Serves 4 - 6 depending on appetite
>
>
> Ingredients
>
> 2 1/2 pounds chicken thighs
> 5 cups water (or stock)
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1/4 teaspoon dried thyme
> 1 clove garlic, smashed and finely minced
> 3/4 pound new potatoes, quartered (optional)
> 3 carrots cut into 1-inch pieces (whole rounds)
> 1 medium onion, cut into eighths
> 3 or 4 drops of Lea and Perrin Worcestershire sauce
> 1 (10 ounce) package frozen peas
>
>
> Dumplings:
>
> 1 1/2 cups all-purpose flour
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 3 tablespoons butter or margarine
> 3/4 cup milk
> 1/4 cup minced fresh parsley (or a fresh herb like thyme)
>
>
> DIRECTIONS
>
> 1. Place chicken and water in a 5-qt Dutch oven. Cover and cook over
> medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim
> fat. Remove chicken from broth; allow to cool. Skin and debone
> chicken. Cut into chunks. Add everything to broth except the chicken
> and peas. Cover and simmer on low for 15 minutes. Add the chicken
> and peas now, bring back to a simmer and drop in your dumplings.
>
> 2. Dumplings - Combine flour, baking powder and salt in a bowl; cut
> in butter until mixture resembles coarse crumbs. Stir in milk and
> parsley. Drop dough by rounded tablespoonfuls into simmering stew.
> Simmer, uncovered, for 10 minutes. Cover and cook for another 8-10
> minutes or until the dumplings are fluffy and tender.
>
>
> Note: I did not add water first as the recipe directs. Instead I
> covered the pot and sweated the chicken pieces (skin on) to release
> their juices. Then I added just enough water (stock in this case) to
> bring the liquid to just below the top of the stew.

Mmmm.... Comfort food. :-)

Snipped and saved!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
(Charlotte L. Blackmer) wrote:


>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte
> --

This is a recipe for Chicken Saute Sec which was a big favorite in San
Francisco's better restaurants in the 40's and 50's.

Chicken Saute Sec

Dredge the chicken in seasoned flour. Brown in a saute pan/skillet in a
blend of olive oil and butter. Remove when browned and reserve on some
paper towels.
Add finely chopped shallots or scallions and saute until transparent
then add minced garlic, minced parsley, sliced fresh mushrooms, and
some rosemary leaves. Then add enough dry sherry or white vermouth along
with some chicken stock to make a sauce. Stir well and add a splash or
two of brandy and ignite it. When the flames have died add the chicken
and simmer until done. Cover the pan as needed or add more liquid (use
chicken stock) to achieve the right amount of sauce.

D.M.

"Charlotte L. Blackmer" wrote:
>
> I was reading various threads about chicken and wondering where all y'all
> were finding parts at such deals. Well, I happened to be wandering
> through the nearest Lucky looking for things - I don't shop at Lucky much
> because I have closer grocers but it has a Coinstar machine and I needed
> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
> its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their pull
> date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them for
> tacos and potpies, or what I call "New Mexican casserole" (beans, rice,
> chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that was
> originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte

Roll them in flour seasoned with salt, pepper and powdered chile. Fry in
very hot oil until crisp and done.

Cook them in a chile (red or green) sauce and made enchiladas.

Grind the meat and make burgers or croquettes. Use the bones to make
soup.


> --

"Orlando Enrique Fiol" > wrote in message
. ..
> sueb > wrote:
>>I am very fond of this:
>>AFRICAN CHICKEN
>
> That looks more Asian than "African," whatever that means. They sure don't
> cook
> like this in Zimbabwe or Botswana. Perhaps, they do in Kenya or Zanzabar,
> but
> not Nigeria or Ghana. Some Senegalese dishes such as chicken yasa contain
> these
> spices, but without peanut butter.
>
> Orlando

As someone that just professed to never having been to Africa, you sure are
an expert on just what constitutes African cuisine!

Jinx

On Jul 28, 3:17*pm, (Charlotte L. Blackmer)
wrote:

> Do you have any favorites to share? *I am in one of the few cool places in
> the US, so oven use not an issue.
>

My wife makes chicken tarragon. She's out gallivanting with a gal pal,
so I found this close-enough recipe, originally from Saveur:
http://lbrookscooks.com/2010/04/15/tarragon-chicken/ We saute a small
chopped onion as well.

Tarragon grows like a weed in our garden from spring till winter kills
it, so we have this once a week. 2$ Chuck chardonnay works well and is
cheaper than chicken broth. If we have shallots in the onion bin,
we'll use those instead of onions. If you have to go to TJ's anyway,
buy some crimini mushrooms and saute them first, and put aside till
it's time to pour the liquids in. Serve over rice, with green beans.
(Dump the sauce over the beans, too. Why not?)

Charlotte wrote:

> a 4.5# pack of chicken thighs, reduced to $3.11, found its way into my
> basket.
>
> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.

General Tso's Chicken
adapted from Revolutionary Chinese Cookbook: Recipes from Hunan Prov

GARNISH
1 head broccoli, florets only
3 scallions

SAUCE
1 tablespoon tomato paste, mixed with 1 tbsp water
1/2 teaspoon cornstarch
1/2 teaspoon dark soy sauce
1 1/2 teaspoons light soy sauce
1 tablespoon rice vinegar
3 tablespoons chicken stock or water

CHICKEN
4 boneless, skinless chicken thighs
1/2 teaspoon dark soy sauce
2 teaspoons light soy sauce
1 egg yolk
2 tablespoons cornstarch

Peanut oil for deep-frying
6 to 10 dried red chile peppers
2 teaspoons finely chopped ginger
2 teaspoons minced garlic
2 teaspoons sesame oil

Steamed rice, for serving

1. Prepare the garnish: Put broccoli into steamer and steam to your
preferred degree
of doneness.

2. Cut off scallion roots, then cut scallions crosswise into thirds. Gather
scallion
thirds together and cut into thin diagonal rings.

3. Make the sauce: Combine all the ingredients in a small bowl, and set
aside.

4. Make the chicken: Unfold the chicken thighs; lay on a cutting board.
Remove as much of the sinew as possible. (If some parts are very thick, cut
in half horizontally.) Slice a few shallow crosshatches into the meat; cut
each thigh into roughly 1/4-inch slices, and place in a large bowl. Add
the soy sauces and egg yolk; mix well. Stir in the potato starch and 2
teaspoons peanut oil; set aside.

5. Using scissors, snip the chile peppers into 1/4-inch pieces, discarding
seeds. Set aside.

6. Pour 3 1/2 cups peanut oil into a large wok or deep saucepan or enough
oil to rise 1 1/2 inches from the bottom. Set over high heat until oil
reaches 350 to 400 degrees. Add half the chicken; fry until crisp and deep
golden brown, 3 to 4 minutes. Using a slotted spoon, transfer chicken to a
plate. Repeat with second batch of chicken. Pour oil into a heatproof
container, and wipe the wok or saucepan clean.

7. Place wok or saucepan over high heat. Add 2 tablespoons peanut oil. When
hot, add chile peppers and stir-fry for a few seconds, until they just
begin to change color. Add the ginger and garlic; stir-fry for a few
seconds longer, until fragrant. Add the sauce, stirring as it thickens.
Return chicken to wok, and stir vigorously to coat. Remove from heat; stir
in the sesame oil, top with scallions, and surround with steamed broccoli
florets.

Serve with rice.


Oh My, Chicken Pie!
(I *thought* I got this from RFC, but Google can't find it)

"A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered
between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9
inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so
you can bake one, and freeze the other (unbaked) to enjoy at a later date
when time is short and good food is a must! All your meat and veg in one
tasty packet. Developed for RSC #6."

12 servings
1 hour 40 minutes 40 mins prep

1 lb boneless skinless chicken thighs (breasts can be used too, I prefer
thighs)
1 cup white wine
1 (1 lb) bag cleaned spinach
2 large onions, chopped (4 cups approximately)
3 tablespoons olive oil
1 lb portobello mushrooms, chopped
2 garlic cloves, minced
6 ounces bacon, chopped
8 ounces feta, crumbled
1 1/2 cups gouda cheese or swiss cheese, shredded
1 cup parmesan cheese, grated
1/2 cup heavy cream
5 eggs, beaten lightly
1 lb phyllo pastry, thawed (filo)
3/4 cup melted butter (olive oil can also be used)

Poach chicken in wine for 8 minutes; remove from cooking liquid (discard
liquid); allow chicken to cool completely and cut into small dice; put in a
large bowl and set aside.

Rinse spinach leaves, shake most of water off leaves and place in large
saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or
until it has just wilted; tip into a colander and run cold water over
spinach to stop cooking; leave in colander to drain, pressing down with palm
of hand and compacting into a bunch; press out as much liquid as possible;
chop spinach up quite fine and add to chicken.

Over medium-high heat, saute onion in olive oil in large frying pan,
stirring occasionally, for about 15-17 minutes, or until starting to turn
golden and caramelize; add chopped mushrooms and sauté, stirring
occasionally, for 8-10 minutes, or until any liquid released by the
mushrooms has evaporated; add garlic and bacon and continue sautéing for
another 5 minutes; remove from heat and add to chicken/spinach mixture in
bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses
and eggs, stirring to distribute evenly; check seasoning and season to taste
(it probably won’t need much salt because of the cheeses, but lots of
freshly-ground pepper will be great!).

Preheat oven to 375°F.

Butter your one large pan (or two smaller ones – if you are making 2 pies,
separate the phyllo into 2 equal parts and cover each with a dampened
kitchen towel); start staggering your sheets of phyllo into the pan, and
buttering each one generously; when half the sheets have been used, spoon in
the chicken/vegetable filling; cover filling with remaining phyllo sheets,
buttering each one generously as it is added; fold in edges, tucking them in
to make an attractive finish, and butter top layer generously, using up
remainder of butter.

Score top of pastry lengthwise into 4 sections with a small, sharp knife,
making sure not to cut all the way through (do NOT cut through pastry on
bottom layer) – these will facilitate cutting pieces when pie is baked and
will also serve as steam vents; sprinkle some cold water generously over the
pie (I shake the water off my fingers, about 3 runs under the tap and shaken
all over the pastry) and pop the pie into the oven.

Bake for 50-60 minutes, or until the pie is a rich golden-brown – for the
last 20 minutes of baking, slip the pan directly onto the floor of the oven
to brown and crisp the bottom phyllo sheets (if you are baking the frozen
pie, put it in the oven frozen, tack on another 10-15 minutes baking - if
phyllo is getting too brown, tent with foil).


Bob

In article >,
Sqwertz > wrote:
>On Wed, 28 Jul 2010 22:17:50 +0000 (UTC), Charlotte L. Blackmer
>wrote:
>
>> I was reading various threads about chicken and wondering where all y'all
>> were finding parts at such deals. Well, I happened to be wandering
>> through the nearest Lucky looking for things - I don't shop at Lucky much
>> because I have closer grocers but it has a Coinstar machine and I needed
>> to use one - and a 4.5# pack of chicken thighs, reduced to $3.11, found
>> its way into my basket.
>
>My biggest take on Coinstar was $311 in nickels, dimes, and
>pennies (no quarters) just last week. I'll pay the 7.9% for not
>having to roll those. Quarters I spend normally.

Geez, Steve, did you have to bring it in with a wheelbarrow? I had to
split my current change jar because it's like hauling rocks in from the
parking lot. I learned that when I first went in with about that amount
of change and there were beaucoup quarters in mine.

I use it for gift cards/certificates. No fee. I bought my new digicam,
accessories, and a bunch of books from Amazon with my haul. Tech books
tend to not be cheap. I also got some gift cards for family members.

>Oh - chicken thighs. I just got an 8lb Grade A bag for 7.60.
>That's everyday price. 5.6lbs of breasts was 5.50.

I usually buy the "natural" chicken.

>I'm going to
>grind or chop and layer them for a cordon bleu casserole with
>swiss, proscuitto, and mushroom wine sauce. I'll roll cabbage but
>I don't stuff breasts for anyone.

I have a cabbage so the Cedric's Shicken Casserole that Barb posted
recently sounds good.

>Looking at my receipt, butter was only $2.18/lb (2-lbs). But red
>onions cost MORE than butter at $2.38/lb.

I got red onions in my food box. They've been as welcome as the summer
tomatoes and peaches after seeing the prices discussion!

>My food distributor
>came through for me and restocked my favorite blue cheese at a
>mere $9.95/lb. It's good to have friends in stinky places.
>
>Ohhh, uhh, Little Debbie Star Crunch! Now where did those go...

I am still working through the pretty good shortbread I got at Grocery
Outlet. And the peaches.

>> I am in one of the few cool places in the US, so oven use not an issue.
>
>Oh sure. Rub it in ;-)

Dude, I grew up in the Sacramento Valley. Been there, done that.

Thanks to everyone for the suggestions. Right now the idea of grilling
them or putting them in the crockpot with lemon/lime/green enchilada sauce
and then using them for Mexican-style dishes looks good but I have the
thread bookmarked.

Charlotte
--

On 7/28/2010 6:06 PM, sueb wrote:
> AFRICAN CHICKEN
>
> Source: San Diego Union
>
> 4 lbs. chicken, cut up
> 2 tbs. oil
> 2 medium onions, thinly sliced
> 2 cloves garlic, minced
> 1/4 cup creamy peanut butter
> 1/2 tsp. ground coriander
> 1/4 tsp. red pepper flakes
> 15 oz. can tomato sauce
> 1 tbs. red wine vinegar
>
>
> Arrange chicken in a 3 qt. baking dish (13x9-inch). In a 10-inch
> skillet heat oil and add onion and garlic. Cook gently, stirring
> often, until wilted. Stir in peanut butter, coriander and red pepper
> flakes. Gradually stir in tomato sauce and vinegar. Pour over chicken.
> Bake uncovered in a preheated 400F oven until chicken is tender, about
> 50 minutes. Serves 4 to 6.
>
>
> Susan B.
>

Susan, I have used leftover peanut sauce on chicken, but this sounds
even better. Thanks for the recipe. It looks like Central Africa uses
peanuts and peanut butter. I like Senegalese Peanut Soup, but I'm the
only one here who likes it.

http://en.wikipedia.org/wiki/African_food

Becca

On Thu, 29 Jul 2010 07:49:47 -0500, Becca > wrote:

>On 7/28/2010 6:06 PM, sueb wrote:
>> AFRICAN CHICKEN
>>
>> Source: San Diego Union
>>
>> 4 lbs. chicken, cut up
>> 2 tbs. oil
>> 2 medium onions, thinly sliced
>> 2 cloves garlic, minced
>> 1/4 cup creamy peanut butter
>> 1/2 tsp. ground coriander
>> 1/4 tsp. red pepper flakes
>> 15 oz. can tomato sauce
>> 1 tbs. red wine vinegar
>>
>>
>> Arrange chicken in a 3 qt. baking dish (13x9-inch). In a 10-inch
>> skillet heat oil and add onion and garlic. Cook gently, stirring
>> often, until wilted. Stir in peanut butter, coriander and red pepper
>> flakes. Gradually stir in tomato sauce and vinegar. Pour over chicken.
>> Bake uncovered in a preheated 400F oven until chicken is tender, about
>> 50 minutes. Serves 4 to 6.
>>
>>
>> Susan B.
>>
>
>Susan, I have used leftover peanut sauce on chicken, but this sounds
>even better. Thanks for the recipe. It looks like Central Africa uses
>peanuts and peanut butter. I like Senegalese Peanut Soup, but I'm the
>only one here who likes it.
>
>http://en.wikipedia.org/wiki/African_food
>
>Becca

Why use plain peanut butter when you can splurge with Reese's Peanut
Butter Cups.

(Charlotte L. Blackmer) wrote in
:

> I was reading various threads about chicken and wondering where all
> y'all were finding parts at such deals. Well, I happened to be
> wandering through the nearest Lucky looking for things - I don't shop
> at Lucky much because I have closer grocers but it has a Coinstar
> machine and I needed to use one - and a 4.5# pack of chicken thighs,
> reduced to $3.11, found its way into my basket.
>
> I'm going to package and freeze most of them because tomorrow's their
> pull date, but I'm looking for ideas.
>
> My own personal ideas were to cook them up in the oven and use them
> for tacos and potpies, or what I call "New Mexican casserole" (beans,
> rice, chiles, tomatoes, zucchini, corn).
>
> I was also going to try a recipe from Not Your Mother's crock pot that
> was originally a drummette recipe with marmalade and other stuff.
>
> Do you have any favorites to share? I am in one of the few cool
> places in the US, so oven use not an issue.
>
> Thanks,
>
> Charlotte

The standard lowest prices chicken cut in my experience, here in the US,
and I'm familiar with grocers in Indiana, Illinois, Ohio, North and
South Carolina, so I always assumed most anywhere in the US, is 'Leg
Quarters' which is a leg attached to a thigh. Still seeing these on
sale at 45 cents a pound! Sold in 10 pound bags usually. I love these
things as there is lots of meats, unless your hung up on only eating
breast/white meat the Leg Quarters are an outstanding buy.

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/

On Thu, 29 Jul 2010 07:49:47 -0500, Becca wrote:

> Susan, I have used leftover peanut sauce on George's chicken, but
> this sounds even better. Thanks for the recipe. It looks like
> Central Africa uses peanuts and peanut butter for sex oils. I like
> Senegalese Peanut Soup, but I'm the only one here who likes it.
> George will eat anything. I fear for my vagina I sure miss my old
> hisband, now I'm stuck with this fat creepo.

Well this "fat creepo" pays your bills honey.

George L.

In article >,
Jinx Minx > wrote:
>
>"Orlando Enrique Fiol" > wrote in message
...
>> sueb > wrote:
>>>I am very fond of this:
>>>AFRICAN CHICKEN
>>
>> That looks more Asian than "African," whatever that means. They sure don't
>> cook
>> like this in Zimbabwe or Botswana. Perhaps, they do in Kenya or Zanzabar,
>> but
>> not Nigeria or Ghana. Some Senegalese dishes such as chicken yasa contain
>> these
>> spices, but without peanut butter.
>>
>> Orlando
>
>As someone that just professed to never having been to Africa, you sure are
>an expert on just what constitutes African cuisine!

Some people only seem to be around RFC to try to put people down with
their own "superior" knowledge. These people are not worth reading, IMO.

Again, I would like to thank all the people who made constructive
suggestions and did not attempt to hijack the thread for their own
personal drama fulfillment needs.

Charlotte

--

On 7/29/2010 8:08 AM, brooklyn1 wrote:
> On Thu, 29 Jul 2010 07:49:47 -0500, > wrote:
>> Susan, I have used leftover peanut sauce on chicken, but this sounds
>> even better. Thanks for the recipe. It looks like Central Africa uses
>> peanuts and peanut butter. I like Senegalese Peanut Soup, but I'm the
>> only one here who likes it.
>>
>> http://en.wikipedia.org/wiki/African_food
>>
>> Becca
>>
> Why use plain peanut butter when you can splurge with Reese's Peanut
> Butter Cups.
>

Hah! I would skip the chicken and go straight for the Peanut Butter Cups.

On Jul 28, 5:06*pm, Orlando Enrique Fiol > wrote:
> sueb > wrote:
> >I am very fond of this:
> >AFRICAN CHICKEN
>
> That looks more Asian than "African," whatever that means. They sure don't cook
> like this in Zimbabwe or Botswana. Perhaps, they do in Kenya or Zanzabar, but
> not Nigeria or Ghana. Some Senegalese dishes such as chicken yasa contain these
> spices, but without peanut butter.
>
> Orlando

Africa is an awfully big continent. The combination of peanuts,
tomato, and many onions is a hallmark of Congolese food. You can find
all three in the recipe I posted.

From "The Congolese Cookbook:"
In Africa, peanuts are often called groundnuts, and many variations on
this "chicken-groundnut stew" are found throughout Sub-Saharan Africa.
Homemade peanut butter is often used in central African cooking. You
can make your own homemade peanut butter by roasting peanuts, removing
the shells, and then crushing the peanuts into a thick paste.


So, what's your recipe for chicken thighs, or do you only criticize?
Susan B.

In article >,
Christine Dabney > wrote:
>On Thu, 29 Jul 2010 05:54:40 +0000 (UTC),
>(Charlotte L. Blackmer) wrote:
>

[emptying out the change jar]

>>I use it for gift cards/certificates. No fee. I bought my new digicam,
>>accessories, and a bunch of books from Amazon with my haul. Tech books
>>tend to not be cheap. I also got some gift cards for family members.
>
>Hmm..you can buy stuff from Amazon with it? Hmm.. I have a HUGE bag of
>coins in NM... I might have enough for a new cookbook or two...

No fee for prepaid gift cards - they have Borders as well if you want to
do your shopping in person. One of my purchases was a Borders card for my
nephew.

www.coinstar.com and put in your zip for the machine nearest you.

Charlotte
--

Charlotte L. Blackmer wrote:

> Do you have any favorites to share? I am in one of the few cool places in
> the US, so oven use not an issue.

A very simple one. Take goya (or other brand but thats a good one) 'adobo
seasoning. Add 2 TB to enough water to cover 6 thighs and simmer about 1.5
hours (adding more water as needed). I actually use closer to 4 TB of the
adobo seasoning.

About 1/2 way through the sknin will lift off. Let the dry a bit and then
fry crisp for a delicious little treat of it's own.

The adobo 'sauce' makes a pretty good chicken broth alternative and the
chicken done this way will feel 'fatty' but is actually mostly defated yet
moist. Works well cold and can be frozen and defrosted well.

Not overtly pretty though. We call it 'ugly chicken' ;-)

I'm familiar with grocers in Indiana, Illinois, Ohio, North and
> South Carolina, so I always assumed most anywhere in the US, is 'Leg
> Quarters' *which is a leg attached to a thigh. Still seeing these on
> sale at 45 cents a pound! Sold in 10 pound bags usually. I love these
> things as there is lots of meats, unless your hung up on only eating
> breast/white meat the Leg Quarters are an outstanding buy.
>
> --
> regards,
>
> piedmont (michael)
>
here in socal, you can find the leg quarters at the hispanic markets
with prices ranging from $.39/lb 10 lb bag to $.45/lb 10 lb bag,
depending on which market is being shopped.


harriet in azusa, ca (15 miles directly east of pasadena, ca)

On Jul 29, 4:17*pm, "critters & me in azusa, ca"
> wrote:
> I'm familiar with grocers in Indiana, Illinois, Ohio, North and> South Carolina, so I always assumed most anywhere in the US, is 'Leg
> > Quarters' *which is a leg attached to a thigh. Still seeing these on
> > sale at 45 cents a pound! Sold in 10 pound bags usually. I love these
> > things as there is lots of meats, unless your hung up on only eating
> > breast/white meat the Leg Quarters are an outstanding buy.
>

> here in socal, you can find the leg quarters at the hispanic markets
> with prices ranging from $.39/lb 10 lb bag to $.45/lb 10 lb bag,
> depending on which market is being shopped.
>
> harriet in azusa, ca (15 miles directly east of pasadena, ca)

Lion (Asian) Markets in the bay area have chicken legs at good prices,
but I have been forbidden to buy them, because they smell so strong,
according to she who hath forbidden me. Not spoiled, just strong.

sueb > wrote:
>So, what's your recipe for chicken thighs, or do you only criticize?

People are posting more recipes than Charlotte will be able to cook in a month.
Must I add more? This is not a strictly recipes newsgroup; criticism is also
welcome.

Orlando

Orlando wrote:

>> So, what's your recipe for chicken thighs, or do you only criticize?
>
> People are posting more recipes than Charlotte will be able to cook in a
> month.
> Must I add more? This is not a strictly recipes newsgroup; criticism is
> also
> welcome.

Problem is, your criticism was not only ignorant, but -- as always --
focused on your own ethnic stereotypes, which have very little in common
with reality.

Bob

On Thu, 29 Jul 2010 19:06:26 -0400, cshenk wrote:

> Charlotte L. Blackmer wrote:
>
>> Do you have any favorites to share? I am in one of the few cool places in
>> the US, so oven use not an issue.
>
> A very simple one. Take goya (or other brand but thats a good one) 'adobo
> seasoning. Add 2 TB to enough water to cover 6 thighs and simmer about 1.5
> hours (adding more water as needed). I actually use closer to 4 TB of the
> adobo seasoning.
>
> About 1/2 way through the sknin will lift off. Let the dry a bit and then
> fry crisp for a delicious little treat of it's own.
>
> The adobo 'sauce' makes a pretty good chicken broth alternative and the
> chicken done this way will feel 'fatty' but is actually mostly defated yet
> moist. Works well cold and can be frozen and defrosted well.
>
> Not overtly pretty though. We call it 'ugly chicken' ;-)

it seems to me that any kind of simmered skin-on chicken parts dish ain't
what you'd call pretty. (i'm mostly familiar with red-cooked or philippino
adobo-type things.) they can be tasty, though.

your pal,
blake

On Thu, 29 Jul 2010 18:29:58 -0500, Sqwertz wrote:

> On Thu, 29 Jul 2010 05:54:40 +0000 (UTC), Charlotte L. Blackmer
> wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>>My biggest take on Coinstar was $311 in nickels, dimes, and
>>>pennies (no quarters) just last week. I'll pay the 7.9% for not
>>>having to roll those. Quarters I spend normally.
>>
>> Geez, Steve, did you have to bring it in with a wheelbarrow?
>
> It wasn't that heavy. It filled 2 CostCo Cashew jugs. I lost the
> breakdown, but I remember about $190 just in dimes. It really
> wasn't too heavy to carry,
>
> -sw

eight percent seems a pretty hefty fee, though. there was a bank down the
street from me that had a free coin counter machine but later restricted it
to account holders. i opened a small savings account.

your pal,
blake

On Jul 29, 7:27*pm, "Bob Terwilliger" >
wrote:
> Orlando wrote:
> >> So, what's your recipe for chicken thighs, or do you only criticize?
>
> > People are posting more recipes than Charlotte will be able to cook in a
> > month.
> > Must I add more? This is not a strictly recipes newsgroup; criticism is
> > also
> > welcome.
>
> Problem is, your criticism was not only ignorant, but -- as always -- *
> focused on your own ethnic stereotypes, which have very little in common
> with reality.
>
> Bob

The real problem is that if you only criticize and don't contribute,
no one will accept your criticism. He criticized my recipe as not
being "african", I showed him that it was, and instead of saying Oops,
or displaying more knowledge of real african cooking, we get
"criticism is also welcome."

That kind of criticism gets ignored quickly.
Susan B.

sueb > wrote:
>The real problem is that if you only criticize and don't contribute,
>no one will accept your criticism.

You seem to think that criticism is antithetical to contribution. Plenty of
critics don't contribute any original works to the spheres they criticize. yet,
some of us are eager to learn their opinions if they're well reasoned or
passionate.

>He criticized my recipe as not being "african", I showed him that it was, and
instead of saying Oops,
>or displaying more knowledge of real african cooking, we get
>"criticism is also welcome."
>That kind of criticism gets ignored quickly.

I didn't criticize your recipe for not being African enough; I criticized the
very notion of an "African" set of ingredients that's supposed to encompass so
many countries, climates, cultures and ingredients. I doubt you'd like a recipe
called "American" something or other. American from where? Spicy Louisiana?
Southern fried? Southwestern? New England boil? New York? None of these labels
mean much of anything. Of course, not all Louisiana cooking is spicy, not all
southern food is fried, not all New England food is boiled. Such overarching
labels minimize culinary variety and diversity. It has taken the world decades
to think of Italian food as being not just based on tomato sauce or Indian food
as not just curry. Why should we condone recipes for "African" dishes that
don't even bother specifying to which African country they belong?

Orlando

blake murphy > wrote:
>it seems to me that any kind of simmered skin-on chicken parts dish ain't
>what you'd call pretty.

It just depends on how long the chicken is left to simmer. I don't like when
dark meat chicken gets stringy or white meat gets tough, both of which are
easily remedied by less simmering time. Last Christmas, my bassist friend made
a coque au vin that I mounted with butter and fresh tarragon at the end. He
liked that stringy texture, though, and cooked it for hours in order to achieve
it.
My partner makes excellent broiled marinated drumsticks and thighs in a
cilantro mustard marinade. There's also our standby of soy sauce, lemon juice,
onion and garlic powders, oregano, salt and pepper. We also really dig this
Moroccan chicken with prunes served over kuskus with pine nuts.

Orlando

In article >,
blake murphy > wrote:
>On Thu, 29 Jul 2010 18:29:58 -0500, Sqwertz wrote:
>
>> On Thu, 29 Jul 2010 05:54:40 +0000 (UTC), Charlotte L. Blackmer
>> wrote:
>>
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>>My biggest take on Coinstar was $311 in nickels, dimes, and
>>>>pennies (no quarters) just last week. I'll pay the 7.9% for not
>>>>having to roll those. Quarters I spend normally.
>>>
>>> Geez, Steve, did you have to bring it in with a wheelbarrow?
>>
>> It wasn't that heavy. It filled 2 CostCo Cashew jugs. I lost the
>> breakdown, but I remember about $190 just in dimes. It really
>> wasn't too heavy to carry,
>>
>eight percent seems a pretty hefty fee, though. there was a bank down the
>street from me that had a free coin counter machine but later restricted it
>to account holders. i opened a small savings account.

It's closer to 9% for cash. Yeah, highway robbery! I don't remember a
fee (or not as much of one) in the coin machine that was in my old grocery
in downtown SF.

ISTR that my bank wasn't very helpful. They wanted me to roll the coins
first. So that's why I had a lot of change around.

The gift card thing has worked out pretty well for me. I am sure that
Chris will report in about the cookbooks her change buys .

Charlotte


--

Charlotte L. Blackmer wrote:

> It's closer to 9% for cash. Yeah, highway robbery! I don't remember a
> fee (or not as much of one) in the coin machine that was in my old grocery
> in downtown SF.
>
> ISTR that my bank wasn't very helpful. They wanted me to roll the coins
> first. So that's why I had a lot of change around.
>
> The gift card thing has worked out pretty well for me. I am sure that
> Chris will report in about the cookbooks her change buys .
>
> Charlotte

When my MIL fell ill in PA, we hired a private air ambulance to fly her
and my husband back down here for care. My husband was rushed, grabbing
her valuables not knowing when she'd ever return to PA (she passed 2
weeks after arrival here). He was grabbing her hospital records, wallet,
bank statements, etc. and grabbed a huge bag of coins and tossed them
into her travel bag to carry on this small fixed wing ambulance flight
where the passengers, crew and equipment weight all had to be accounted
for. I swear it weighed as much as another small passenger! We tossed it
into a coin machine at it was almost $500 in coins! LOL.... I bet the
crew wondered what in the hell was in *that* carry on?!
Our credit union keeps a coin machine in the lobby for the use by
members free of charge. It prints out a receipt which you take to a
teller for either cash or as a deposit into your account.

"Orlando Enrique Fiol" wrote
> sueb wrote:

>>The real problem is that if you only criticize and don't contribute,
>>no one will accept your criticism.
>
> You seem to think that criticism is antithetical to contribution. Plenty
> of
> critics don't contribute any original works to the spheres they criticize.
> yet,
> some of us are eager to learn their opinions if they're well reasoned or
> passionate.

I enjoy another venue were we have 'eats' meaning people who can't cook but
like to eat. Ones who feel their point in life is to decry every recipe get
short shrift.

>>He criticized my recipe as not being "african", I showed him that it was,
>>and
> instead of saying Oops,
>>or displaying more knowledge of real african cooking, we get
>>"criticism is also welcome."
>>That kind of criticism gets ignored quickly.
>
> I didn't criticize your recipe for not being African enough; I criticized
> the
> very notion of an "African" set of ingredients that's supposed to
> encompass so

Re-write it as you wish but the initial reply was it wasn't 'african' and
that sueb was all wrong to even mention it in that context.

I don't read every thread so maybe I have missed your more charming
comments?

"blake murphy" wrote
> cshenk wrote:

>> A very simple one. Take goya (or other brand but thats a good one)
>> 'adobo
>> seasoning. Add 2 TB to enough water to cover 6 thighs and simmer about
>> 1.5
>> hours (adding more water as needed). I actually use closer to 4 TB of
>> the
>> adobo seasoning.
>>
>> About 1/2 way through the sknin will lift off. Let the dry a bit and
>> then
>> fry crisp for a delicious little treat of it's own.
>>
>> The adobo 'sauce' makes a pretty good chicken broth alternative and the
>> chicken done this way will feel 'fatty' but is actually mostly defated
>> yet
>> moist. Works well cold and can be frozen and defrosted well.
>>
>> Not overtly pretty though. We call it 'ugly chicken' ;-)

> it seems to me that any kind of simmered skin-on chicken parts dish ain't
> what you'd call pretty. (i'm mostly familiar with red-cooked or
> philippino
> adobo-type things.) they can be tasty, though.

Yup! It's also a good way to make skinless chicken (and is a little better
and much healthier that way). The Filipa version adds vinegar and somewhat
different spicing. This is more the type of the carribean (dang, never
could spell that one, help me out?). Think Sint Maartins, Saint Thomas, and
places like that. Closer to the spanish version of 1700-1800's. Seen just
that way in some parts of Florida as an ethnic version and with 1 million
variations (grin). The 'word' 'adobo' is almost pandemic and can vary as
much as an english curry can from an indonesian or malayan to an indian
classic term.

The adobo recipe above uses a generally middle eastern flavoring and no
garlic. The sauce is not reduced, but is often used as a perservative 'gel'
for the rest of the meat as it will gel up like a consomme. Very deeply
flavored, it is 'medium' with not a chile hot base but more a garlic one and
black pepper. I mentioned a brand as the 'adobo seasoning' varies wildly.
Use an ethnic 'hispanic' one for this or 'ethnic hebrew'..

Charlotte L. Blackmer wrote:

> Sqwertz > wrote:

>> My biggest take on Coinstar was $311 in nickels, dimes, and
>> pennies (no quarters) just last week. I'll pay the 7.9% for not
>> having to roll those. Quarters I spend normally.
>
> Geez, Steve, did you have to bring it in with a wheelbarrow? I had to
> split my current change jar because it's like hauling rocks in from
> the parking lot. I learned that when I first went in with about
> that amount of change and there were beaucoup quarters in mine.
>
> I use it for gift cards/certificates. No fee. I bought my new
> digicam, accessories, and a bunch of books from Amazon with my haul.

That's what I call my coin jar now, my Amazon fund. Sure beats
paying that percentage and I can always use an Amazon gift card.
I just take home the receipt and key in the number, they store the
amount for you and you apply it to purchases until it runs out.

nancy