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

Title: "Drunken" Chicken
Categories: Poultry, Booze, Herbs, Mushrooms, Citrus
Yield: 4 servings

1 1/2 lb Boned, skinned chicken;
- flattened to 1/2" thick
1/4 c Light rum
1/4 ts Ground nutmeg
1 tb Soy sauce
1 tb Lime juice
1 tb Brown sugar
1/4 ts Crushed red pepper
1/8 ts Ground ginger
2 tb Butter
8 oz Sliced fresh mushrooms
1 c Cream of coconut

Place chicken in a single layer in a 9" x 13" glass
baking dish; set aside.

In a small bowl, combine rum, nutmeg, soy sauce, lime
juice, brown sugar, crushed red pepper, and ginger. Mix
well and pour over chicken. Cover and refrigerate 30
minutes, turning once.

In a large skillet over medium heat, melt butter. Remove
chicken from marinade reserving excess marinade, and
saute chicken until cooked through and golden. Remove
chicken to a serving platter and keep warm.

Add mushrooms and reserved marinade to skillet and cook
3 to 5 minutes. Stir in cream of coconut. Cook sauce
over low heat 5 to 10 minutes, or until slightly
thickened; serve over chicken.

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

Uncle Dirty Dave's Archives

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

Title: Easy Broccoli Casserole
Categories: Vegetables, Cheese, Soups, Breads, Citrus
Yield: 8 servings

24 oz (2 pkg) fresh broccoli
- florets
1/4 c Chicken broth
10 3/4 oz Can cream of mushroom soup;
- undiluted
7 oz Jar roasted red bell
Peppers; drained, chopped
1/2 c Shredded sharp Cheddar
- cheese
1/4 c Mayonnaise
1 1/2 ts Lemon juice
1 ts Garlic powder
1/2 ts Black pepper
2 tb Italian bread crumbs

Coat a 3 quart baking dish with cooking spray. Add
broccoli and broth, cover tightly with plastic wrap, and
microwave on high for 7 minutes.

In a medium bowl, combine remaining ingredients except
bread crumbs; stir well then spoon over broccoli mixture
and sprinkle with bread crumbs.

Cover with plastic wrap, and microwave on high for 4 to
5 minutes, until heated through and broccoli is tender.

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

Uncle Dirty Dave's Archives

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... "You have to know how to accept rejection and reject acceptance"Ray Bradbury
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carter Rochelle's Texas Chilli
Categories: Beef, Chilies, Herbs, Vegetables
Yield: 6 servings

6 oz Beef suet; coarse chopped
3 lb Trimmed beef chuck; in 1/2"
- pieces
6 tb Chlili spice mix
4 lg Garlic cloves; peeled,
- minced
Salt & fresh ground pepper
1 c Masa harina
4 c Beef stock; warm
3 tb White vinegar
Cayenne pepper
Chopped cilantro; garnish
Thin sliced scallions;
- garnish
Tabasco; to serve
Saltines; to serve
Sour cream; to serve

In a large Dutch oven set over medium-high heat, melt
the suet, stirring frequently, 8 - 9 minutes. Use a
slotted spoon to discard any solids. Working in batches
if necessary, add the chuck and cook, stirring
occasionally, until browned all over, 8 - 10 minutes.

Turn the heat to medium and stir in the chilli spice,
garlic, and salt and black pepper to taste. Add the masa
harina and stir to coat, then gradually pour in the
broth, vinegar, and 4 cups of water. Turn the heat to
medium-low and cook, partially covered and stirring
occasionally, until the meat begins to fall apart, about
4 hours, adding water as needed to prevent sticking.
Season with additional salt, black pepper, and cayenne
to taste.

To serve, ladle the chilli into bowls and garnish with
the cilantro and scallions. Accompany with Tabasco,
saltines, and sour cream.

By: Carter Rochelle

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

Uncle Dirty Dave's Archives

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