JIM WELLER wrote to SEAN DENNIS <=-

It's always good when somebody who knows what's up can critique and
amend a recipe posted by some unknown person out there on the net.

IMO, Taco Bell's menu is one of the easiest to copy. I still remember how to make a lot of the menu and I still like to go to Taco Bell on rare occasions to dine off of their dollar menu (everything is just too much right now). Though anyone who thinks Taco Bell is authentic Mexican food ... well, I have a bridge to sell them.

Title: T-Man Special

If you leave out the Fritos, it would make a good chip dip to me.

We have a local spin on the Frito pie called a "Petro" invented for the 1982 World's Fair held in Knoxville, Tennessee. Starting from the bottom, it's Fritos (or pasta), chili, Cheddar and Monterey Jack cheeses, diced tomatoeds, sour cream, and topped with green onions. It's quite delicious.

More info: https://www.petros.com/whats-a-petro

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

Title: Pollo Frito
Categories: None
Yield: 1 Servings

1 sm Frying chicken; cut up into
-small pieces
1 1/2 ts Salt
1/4 ts Freshly ground black pepper>
-1/4 tsp nutmeg or cinnamon
1/2 ts Garlic salt
One lemon ; juice of
Olive oil
1/2 c Unbleached flour
2 Eggs; slightly beaten
1 Lemon; cut in 6 wedges

"Pollo Frito is a classic dish in Jewish Italy" (quote from the
recipe)

Sprinkle chicken pieces evenly with salt pepper, nutmeg and garlic
salt. Place in bowl and refrigerate to marinate for several hours or
overnight. Toss once in a while to ensure evenness of seasoning.

Heat 1 cup of oil in a large skillet. Roll the chicken pieces in
flour, dip in egg and fry in the hot oil over high heat for 1 or 2
minutes. Lower heat and fry for 15 minutes longer or until pieces are
golden (but not brown) on all sides serve with lemon wedges and riso
coll'uvetta.

Posted to JEWISH-FOOD digest V97 #323 by Judith Sobel
<jcs@mindspring.com> on Dec 11, 1997

MMMMM

-- Sean


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