JIM WELLER wrote to DAVE DRUM <=-
We made butter on the farm. When we had milking cows, that is.
I had to crank the cream separator as one of my chores.
We never had livestock on our little hobby farm, just cats, dogs, chickens, rabbits, a pair of goat kids ever so briefly, and when my younger sister was a tween, a horse. But all my neighbours did, so
yes, I know what a cream separator and a churn look like.
Chickens *are* "livestock". Just ask nearly any zoning board or local neighbourhood association. Especially after your rooster has awakened
the president of that association after a hard night's partying. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamed Chicken A La Isidore
Categories: Poultry, Dairy, Herbs
Yield: 4 Servings
4 lb Chicken; cut up
1 lg Onion; peeled, sliced thin
2 c Cream
1 Bay leaf
1/4 ts (to 1/2 ts) allspice
1 ts Vinegar
Salt & pepper
In a very large skillet, brown your chicken on both
sides in a little oil. If you are using a cast iron
skillet, like I did, you will have to heat the skillet
first, then add the oil. If you do not, the skin of the
chicken will stick to the skillet.
Once all the chicken pieces are browned, drain the oil.
Then add the onion and cover in order to steam the
onion. This will only take a few minutes. Add the cream
or half-n-half, bay leaf, allspice, salt and pepper, and
the vinegar. Cover and simmer at medium-low heat until
chicken is tender and cooked thoroughly.
Serve with mashed potatoes or rice.
RECIPE FROM:
http://estherskitchen.blogspot.com
Uncle Dirty Dave's Archives
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