Ruth Haffly wrote to Dave Drum <=-

done with dark meat. I bought 3 ten pound bags of leg quarters last

We use a lot of white meat unless we've bought a whole chicken. Then he will take the dark, I'll take the white.

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and
expensive) than
the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a well stocked spice cabinet. (G)

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles, and
grater.

The legs I didn't cook right away are sucky-bagged and frozen. The

We got some breasts down at Costco the other day; they were all individually bagged (not vaccuum) in freezer weight bags so when we got home, I just put the whole thing into the freezer. I'll be able to tear off one or two bags as I need them.

I wish we had a CostCo here - I'd buy a membership in a Sarasota
second. We have a Sam's Club and I used to was a member. But, since
Sam snuffed it and his heirs turned the company over to the $$$$
people it hasn't been the same. I refuse, on principle, to do business with any part of WalMart.

We prefer Costco but Sam's came to WF about 8 years ago. I've heard
rumors in the past, and again in the past few weeks, that we may be getting a Costco also. We fill our propane tanks thru Costco as the
only place in town that does it charges a flat rate, no matter how
empty (or full) your tank is. Costco will pro rate it.

I addressed this in my reply to XXCarol.

Not much money in that batch of chiken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of
weeks ago so now we've got about 5 vaccuum bags in the freezer, each
with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the
smoked beef roast that Dale Shipp gifted me at the last echo picnic he
and Gale hosted. Dennis and I are still eating on it.

IIRC, that one was in 2017 so that roast is well aged. Glad you're enjoying it.

This recipe - halved - will use up the last of it. My electric

slicer DD> has been getting a workout. Bv)=

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform slices. Otherwise - my knives are *always* kept sharp. And veggies, etc needed
uniform slicing get done on my mandoline.

Another of the shrimp recipes - for tonight's dinner.

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

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

4 tb Butter
2 tb Minced onion
1 tb (to 2 tb) Minced bell pepper
4 tb Flour
1/2 tb Dry mustard (Colman's)
2 c Whole milk
2 c (to 3 c) cooked, tail-off
- shrimp
1 c Buttered bread crumbs

Melt butter and cook onion and bell pepper until tender.
Blend in flour and mustard. Add milk and cook until
thickened, stirring constantly. Add shrimp.

Pour into a greased casserole, cover with the buttered
crumbs and pop into a moderate (350-|F/175-|C) oven about
twenty minutes.

Makes 6 servings

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Kitchen

MMMMM

... An apple is an excellent thing until you have tried a peach.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and
expensive) than
the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a well stocked spice cabinet. (G)

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles,
and grater.

Quickest and easiest way to add flavor is to cook it over a wood fire
grill. May not be the quickest way to cook but it does add flavor fast.

Not much money in that batch of chiken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of
weeks ago so now we've got about 5 vaccuum bags in the freezer, each
with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the
smoked beef roast that Dale Shipp gifted me at the last echo picnic he
and Gale hosted. Dennis and I are still eating on it.

IIRC, that one was in 2017 so that roast is well aged. Glad you're enjoying it.

This recipe - halved - will use up the last of it. My electric

slicer DD> has been getting a workout. Bv)=

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform
slices. Otherwise - my knives are *always* kept sharp. And veggies,
etc needed
uniform slicing get done on my mandoline.

I've got a mandoline but 99.99% of the time do my slicing by hand. I've
a good collection of knives and can cut fairly uniform slices by eye.
Plus, the cutting board goe into the dishwasher, knife into dish water,
only one thing to clean by hand. (G)

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had
calabash fried shrimp with a side salad and fruit cup, brought the fruit
and about half the shrimp home. Should have gone with the Greek salad as
mine was a lot of lettuce and red onion, a couple of slices each of
(roma) tomato and cucumber. Least offensive dressing was vinegar and oil
& that's what they brought out--small cups each of red wine vinegar and
(I think) canola oil. Steve got the the Greek salad; he had feta and
kalamata olives plus a pepperincini pepper--next time I'll go with that.

... An apple is an excellent thing until you have tried a peach.

Ain't that the truth? (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and
expensive) than the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a well stocked spice cabinet. (G)

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles,
and grater.

Quickest and easiest way to add flavor is to cook it over a wood fire grill. May not be the quickest way to cook but it does add flavor fast.

As may be. And depending on the wood used. Then there's the convenience
factor. Lots easier to fire up the stove than the grill or fire pit.

8<----- HACK ----->8

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform
slices. Otherwise - my knives are *always* kept sharp. And veggies,
etc needed uniform slicing get done on my mandoline.

I've got a mandoline but 99.99% of the time do my slicing by hand. I've
a good collection of knives and can cut fairly uniform slices by eye. Plus, the cutting board goe into the dishwasher, knife into dish water, only one thing to clean by hand. (G)

I don't have a mechanical dishwasher. Just the meat ones at the ends of
my arms. Bv)= If I'm doing quantity or the stuff needs to be uniform
for presentation or ease of cooking the mandoline and the "onion" chopper
get a workout. Mostly they clean up with a good hot water rinse - unless
I've been cutting meats.

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had calabash fried shrimp with a side salad and fruit cup, brought the
fruit and about half the shrimp home. Should have gone with the Greek salad as mine was a lot of lettuce and red onion, a couple of slices
each of (roma) tomato and cucumber. Least offensive dressing was
vinegar and oil & that's what they brought out--small cups each of red wine vinegar and (I think) canola oil. Steve got the the Greek salad;
he had feta and kalamata olives plus a pepperincini pepper--next time
I'll go with that.

I wish we had a Greek restaurant here. Closest thing is the Star 66 Cafe
at the truck 'rm up stop. The owners are from Macedonia and Albania -
IOW Northern Greece .... same chow. Their only regular Greek offering
is spanokopita. Once in a while Janos (John) will have a jones for some spanokopita w/bechamel. It's not popular with the truckers but he has a
list of people (like me) who will show up and help him eat it if he lets
us know it will be on the menu.

I don't understand why they don't ad this soup to their mix. They are
known throughout the area for great soups.

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

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

4 c Water
2 lb Bone-in, skin-on chicken
- thighs and/or legs
1 md White onion, quartered
2 lg Carrots; in chunks
2 Ribs celery; in chunks
2 Bay leaves
1/4 c Long-grain white rice;
- rinsed, drained
1 Egg white; room temp
3 Egg yolks; room temp
1 tb Lemon zest
1/4 c Lemon juice
1 ts Salt
1/2 ts Pepper
Fresh parsley, dill &
- oregano; garnish (opt)
Fresh lemon zest; garnish
- (opt)

PREPARE THE CHICKEN BROTH: In a large soup pot, combine
the water, chicken, onion, carrots, celery and bay
leaves. Bring to a boil over medium-high heat and then
reduce to a simmer. Let cook for 2-3 hours, skimming
foam from the top, as needed, until a rich chicken broth
forms. (Learn more about making chicken broth, if this
is new to you.)

After 2-3 hours, discard the veggies and bay leaves and
remove the chicken from the broth. Separate the chicken
meat from the skin and bones, shred and set aside.

Step 3: Cook the rice Remove 1 cup of broth from the
stockpot and set aside. Then, bring the remaining broth
back to a boil and add the rice. Reduce to a simmer and
cook the rice until tender, about 15-20 minutes.

EDITOR'S TIP: You may be tempted to skip rinsing your
rice, but please, don't. Rinsing the rice removes
surface starch from individual grains, which can cause
them to become gummy as they cook and clump together.
For fluffy rice with a better texture, always rinse!

PREPARE THE AVGOLEMONO: While the rice cooks, prepare
the avgolemono. In a stand mixer fitted with a whisk
attachment, beat the egg whites to soft peaks; it will
take 2-3 minutes.

Then, add the egg yolks and beat for another 1-2 minutes
until frothy. Slowly add the lemon juice and zest and
stir to combine. Then, temper the lemon-egg mixture by
gradually adding the reserved cup of hot broth to the
mixer in a slow, steady stream while whisking
continuously. Continue to beat the mixture until
well-blended; 1-2 minutes.

ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
to the pot of broth and fully cooked rice on the stove.
Stir to combine and then bring the soup to a simmer. Add
salt and pepper and cook for 10-12 minutes, or until the
soup thickens.

Ladle the soup into bowls and top with a bit of the
reserved shredded chicken, if desired. Garnish with
fresh parsley, dill, oregano and lemon zest, and serve
with crusty bread.

NOTE: You can save a lot of time by opting for a
high-quality store-bought chicken broth rather than
making your own. Simply pick up this recipe at Step 3
if using store-bought broth.

UDD NOTE: Broth is easy and easily done on an otherwise
lazy Saturday afternoon. And making the broth also gives
you the shredded chicken for many recipes.

Lauren Habermehl, Mikwaukee, Wisconsin

Makes: 4 - 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... Nazis hate being called Nazis. But not enough to stop being Nazis.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

As do I. But, it's a lot better, IMO, to enhance what's already there
than to have to provide all of the flavour from your cans, bottles,
and grater.

Quickest and easiest way to add flavor is to cook it over a wood fire grill. May not be the quickest way to cook but it does add flavor fast.

As may be. And depending on the wood used. Then there's the
convenience factor. Lots easier to fire up the stove than the grill or fire pit.

Yes, and raid the spice cabinet for the seasoning of choice.

8<----- HACK ----->8

Electric slicers are good for some things; we have one that gets used
from time to time.

I like the slicer for meat and cheese that need to have uniform
slices. Otherwise - my knives are *always* kept sharp. And veggies,
etc needed uniform slicing get done on my mandoline.

I've got a mandoline but 99.99% of the time do my slicing by hand. I've
a good collection of knives and can cut fairly uniform slices by eye. Plus, the cutting board goe into the dishwasher, knife into dish water, only one thing to clean by hand. (G)

I don't have a mechanical dishwasher. Just the meat ones at the ends
of my arms. Bv)= If I'm doing quantity or the stuff needs to be
uniform
for presentation or ease of cooking the mandoline and the "onion"
chopper get a workout. Mostly they clean up with a good hot water
rinse - unless I've been cutting meats.

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had calabash fried shrimp with a side salad and fruit cup, brought the
fruit and about half the shrimp home. Should have gone with the Greek salad as mine was a lot of lettuce and red onion, a couple of slices

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania -
IOW Northern Greece .... same chow. Their only regular Greek offering
is spanokopita. Once in a while Janos (John) will have a jones for
some spanokopita w/bechamel. It's not popular with the truckers but he
has a list of people (like me) who will show up and help him eat it if
he lets us know it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro)
place in WF but for a good sit down Greek meal we need to go into
Raleigh.

I don't understand why they don't ad this soup to their mix. They

are DD> known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

When I am washing my knives they never leave my hand until they are put
in the dish rack. No worriews there.

Another of the shrimp recipes - for tonight's dinner.

Title: Scalloped Shrimp
Categories: Seafood, Vegetables, Dairy, Breads
Yield: 6 Servings

Looks good. We went out to lunch after church with a friend of ours,
went to Shomar's--it advertises itself as "Southern, Greek, Modern"--
just a couple of restaurants in the state so not a chain yet. I had calabash fried shrimp with a side salad and fruit cup, brought the
fruit and about half the shrimp home. Should have gone with the Greek salad as mine was a lot of lettuce and red onion, a couple of slices

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania - IOW Northern Greece .... same chow.

Their only regular Greek offering is spanokopita. Once in a while
Janos (John) will have a jones for some spanokopita w/bechamel.
It's not popular with the truckers but he has a list of people
(like me) who will show up and help him eat it if he lets us know
it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

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

Title: Chinese Turkey Soup *
Categories: Poultry, Crockpot, Vegetables
Yield: 6 Servings

1 lb Turkey meat; 3/4"-1" cubes
1/2 c Celery; sliced diagonally
8 Fresh mushrooms
29 1/2 oz (2 cans) chicken broth
1 tb Soy Sauce
2 tb Lemon juice
2 tb Cornstarch

Place turkey cubes, celery, mushrooms, chicken broth, and
soy sauce in Crock-pot. Cover and cook on LOW 8 to 10
hours or on HIGH for 4 to 6 hours. Before serving, mix
lemon juice and cornstarch together, mix into soup. Cover
and cook on HIGH 20 to 30 minutes.

Source: Dining Lite, Rival Crock-Pot. This recipe has been
developed for the 3 1/2 and 4 quart model Crockpot. Rival
Home Economics Dept.

* Soy sauce does not necessarily make this a Chinese
dish. Or even Oriental, for that matter - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... They couldn't hit an elephant at this dist...
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

When I am washing my knives they never leave my hand until they are
put in the dish rack. No worriews there.

I always put knives in one specific area and move any soap suds aside
before putting my hand there. Handles are always pointed toward me so I
can grab them first.

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania - IOW Northern Greece .... same chow.

Their only regular Greek offering is spanokopita. Once in a while
Janos (John) will have a jones for some spanokopita w/bechamel.
It's not popular with the truckers but he has a list of people
(like me) who will show up and help him eat it if he lets us know
it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

Can it be frozen in meal size portions?

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

This would probably freeze well also. I made chicken/rice soup last
night using a rice blend. Much better than the canned stuff or even home
made with just brown rice.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I DID Read The Docs! Honest! Oh, *That* page...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I prefer the dishwasher if possible but have also done things like that
by hand washing. Just have to be careful when you reach into the sink
with those or knives.

When I am washing my knives they never leave my hand until they are
put in the dish rack. No worriews there.

I always put knives in one specific area and move any soap suds aside before putting my hand there. Handles are always pointed toward me so I can grab them first.

We each have our methods which we are comfortable using. Dennis seems to
wash dishes by erosion under a running hot water tap w/no soap (s'truth).

I've told him to leave my dishes and I'll do them later - w/Dawn, a dish
brush and a 3M sponge w/scrubbie on the back.

I wish we had a Greek restaurant here. Closest thing is the Star 66
Cafe at the truck 'rm up stop. The owners are from Macedonia and
Albania - IOW Northern Greece .... same chow.

Their only regular Greek offering is spanokopita. Once in a while
Janos (John) will have a jones for some spanokopita w/bechamel.
It's not popular with the truckers but he has a list of people
(like me) who will show up and help him eat it if he lets us know
it will be on the menu.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

Can it be frozen in meal size portions?

No doubt, but this is a busy 24/7 truck stop (and general public) place
which is seldom less the 40% full.

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

This would probably freeze well also. I made chicken/rice soup last
night using a rice blend. Much better than the canned stuff or even
home made with just brown rice.

I did ask ... and I was right. I make this soup for "special" occasions
usually w/chicken but sometimes using leftover turkey. I makes a *LOT*
for a pair of old bachelors. Fortunately it freezes well.

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

Title: Hearty Chicken, Vegetable & Wild Rice Soup
Categories: Poultry, Vegetables, Rice, Herbs, Cheese
Yield: 19 Servings

2 lb Chicken; bone in
4 qt Water or chicken broth
1/2 md Onion; peeled
1 lg Carrot; in 2-3 pieces
1 lg Celery rib; halved
2 Bay leaf
4 tb Chicken base; omit if using
- chocken broth

MMMMM----------------------------SOUP---------------------------------
4 oz Wild rice
3 lg Carrots; in 1/2" pieces
3 lg Celery ribs, large dice
1/2 md Onion; large dice
2 md Zucchini; large dice
1/2 lb Fresh mushrooms; sliced
14 oz Can diced tomatoes; drained
Parmesan cheese rind cut in
- in 3 square 1" pieces
Black pepper

FOR THE STOCK - In a large stock pot, bring the chicken,
water, onion, carrot, celery and bay leaves to a boil.
Boil until the chicken is cooked through. Remove the
chicken, shred and return to the pot. Discard the bones.
Add the soup base and stir to dissolve. If starting with
cooked turkey, mix with water, bay leaves and soup base
and bring to boil.

FOR THE SOUP - After returning the chicken to the pot,
bring back to boil. Add the wild rice and cook for 15
minutes. Remove the stock veggies (onion, carrot, celery
and bay leaves) and discard. Add the diced carrots,
celery and onion and cook for 15 minutes. Add zucchini,
mushrooms and tomatoes and cook for another 10 minutes.
Add the Parmesean cheese rinds, if using, and the pepper
and cook for another 5-10 minutes more until the cheese
gets melty.

Serve with biscuits or bread.

From Penzy's Thanksgiving; submitted by Brother Aelred

SERVES: 18-20

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... The county fair circuit is desperate for outlandish new fried foods.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

When I am washing my knives they never leave my hand until they are
put in the dish rack. No worriews there.

I always put knives in one specific area and move any soap suds aside before putting my hand there. Handles are always pointed toward me so I can grab them first.

We each have our methods which we are comfortable using. Dennis seems
to wash dishes by erosion under a running hot water tap w/no soap (s'truth).

One of my dad's housekeepers did that too; I tried to get to the dishes
before she did so I could use some soap.

I've told him to leave my dishes and I'll do them later - w/Dawn, a
dish brush and a 3M sponge w/scrubbie on the back.

I use a dish cloth (crocheted cotton), usually Palmolive dish soap and
various scrubbers as needed. Several years ago one of our daughter gave
us a chain mail scrubber for cast iron, plus we have assorted other
nylon and silicone scrubbers.

Nice that he lets you know it's on the menu. We've got a kebab (gyro) place in WF but for a good sit down Greek meal we need to go into
Raleigh.

Otherwise he has too much waste/unsold product.

Can it be frozen in meal size portions?

No doubt, but this is a busy 24/7 truck stop (and general public)
place which is seldom less the 40% full.

So he usually sells out of it? I had the impression that he usually had
left overs, which, as I said, could be frozen.

I don't understand why they don't ad this soup to their mix. They
are known throughout the area for great soups.

Title: Greek Lemon Chicken Soup (Avgolemono)
Categories: Poultry, Vegetables, Rice, Citrus
Yield: 5 servings

They must have some reason--have you asked?

I have to assume it doesnt keep well in the steam table. But I'll ask
and if I hear anything different I'll post it here.

This would probably freeze well also. I made chicken/rice soup last
night using a rice blend. Much better than the canned stuff or even
home made with just brown rice.

I did ask ... and I was right. I make this soup for "special"
occasions usually w/chicken but sometimes using leftover turkey. I
makes a *LOT*
for a pair of old bachelors. Fortunately it freezes well.

Title: Hearty Chicken, Vegetable & Wild Rice Soup
Categories: Poultry, Vegetables, Rice, Herbs, Cheese
Yield: 19 Servings

Lundberg makes a nice rice blend that we like for a lot of things. It
has wild rice, red and brown rice and at least one other kind, forget
right now what. It used to have a green rice in the mix but they
discontinued that some years ago, much to our disappointment. I'd
originally bought some at a natural foods store in HI, just to try for something different, and Steve really liked it so it became a regular
purchase.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)