Dale Shipp wrote to Dave Drum <=-
I don't remember seeing her post in Recipes or Home Cooking. But I
sure have seen a lot of recipes with her "cut line" on them.
I did a bit of research in my data base. After looking at three of my major files, I concluded that none of the 100+ recipes with her name on them were posted by her in any cooking echo I monitored. Although they all had "recipe by: Jo Anne Merrill" in the credits, they had been
posted by someone else. There were a few such that also added the information "Prodigy (ECGJ65B)".
Prodigy is another of those services I never joined. It was the Facebook of its era. Now defunct. Several of the recipes in my database have reference to Prodigy in the credits - mostly from the "Prodigy Guest Chef's Cookbook".
Then there was Prodigy's competitor "GEnie" also defunct. But Sylvia Steiger used the heck out of it in her brag lines.
I think that this recipe looks decent, but the description / cooking method part looks like it was written by someone for whom English is
not a primary language.
BUT -- I think that those who would want to try this can figure it out.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Onion Bhajiyas / Onion Fritters
Categories: Vegetable, Appetizer, Indian
Yield: 6 servings
Looks like Indian onion rings. Bv)= The strict border without word wrap also makes things interesting, truncating words as it goes. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hunter's Chicken
Categories: Poultry, W/ine, Vegetables
Yield: 6 Servings
4 lb (to 5 lb) chicken; cut in
- serving pieces
2 tb Olive oil
2 cl (to 4) garlic; minced
2 ts Fresh rosemary
1 ts Salt
1/4 c W/hite wine vinegar
1/2 c Dry white wine
1/4 lb (to 1/2 lb)mushrooms; sliced
14 oz Can Artichoke hearts; drain,
- halve (if large)
Heat oil in deep frying pan. Fry garlic until golden, then
remove from pan. Add chicken, rosemary and salt and brown
chicken, turning until deep brown.
Add wine vinegar and quickly cover pan until the sizzling
stops. Add wine and cook on high heat until it evaporates.
Reduce heat and simmer about 15 minutes.
Add the sliced mushrooms and artichoke hears. Cook until
the chicken and mushrooms are tender. Remove chicken to
platter.
Add about a tbsp of water to the juices in the pan, turn
up the heat and with a wooden spoon scrape clean the sides
and bottom to get all the bits that are there. The sauce
will turn amber.
Pour over chicken and serve with good Italian bread.
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... "It's a poor cook who can't suit himself!" -- George W. Moore
--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)