• Gizzards

    From Dale Shipp@1:261/1466 to Sean Dennis on Wednesday, March 02, 2022 00:55:08
    On 03-01-22 11:35, Sean Dennis <=-
    spoke to Dave Drum about Re: Nat'l Noodle Month - <=-

    Dave Drum wrote to All <=-

    Title: Gizzards & Noodles

    I am the only one in my family who likes gizzards. I enjoy them
    boiled or fried.

    My Mother was a good southern cook. She would section a chicken fryer
    into twelve pieces plus the liver and gizzard. I don't know what she
    used for a crust, but it was good. She made a good white gravy with the
    crisp bits in the bottom of the fry pan after draining most of the oil.
    When served, I tended to start with the two back pieces and the neck
    because of all the crispy bits on them. The rear back piece had the
    oyster and the kidney. BUT, everyone knew not to touch the gizzard --
    that was hers.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Spanish Style Chicken & Rice
    Categories: Testing, Easy
    Yield: 4 Servings

    2 tb Olive oil
    2 ea Clove garlic finely chopped
    1 c Uncooked converted rice
    1 ea Envelope Lipton Onion Soup
    -Mix
    2 1/2 c Hot water
    1/2 c Frozen peas -
    1 c Green olives sliced
    (or to taste)
    3/4 c Chopped red or green pepper
    -Red will look nicer-
    4 ea Boneless chicken breasts

    Preheat oven to 400

    In 13 x 9 baking pan combine garlic and oil. Place in oven for 5
    minutes.

    Stir in rice and mix until coated with oil.

    Add onion soup blended with the hot water, bell pepper and olives.

    Press chicken into rice mixture.\

    Bake 35 to 40 minutes or until chicken is tender.

    Cover and let stand for 10 minutes.

    Recipe orignally calls for 2 1/2 to 3 lb chicken cut into serving
    pieces. Tested this recipe using two LARGE bone in chicken breasts.
    Skin was crisp as it came out of the oven, but got soft after
    covering in for 10 min.

    Will make again and then possibly revise again.

    Variation from Lipton Recipe site.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:07:58, 02 Mar 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Sean Dennis@1:18/200 to Dale Shipp on Wednesday, March 02, 2022 13:18:52
    Dale Shipp wrote to Sean Dennis <=-

    My Mother was a good southern cook. She would section a chicken fryer into twelve pieces plus the liver and gizzard. I don't know what she
    used for a crust, but it was good. She made a good white gravy with
    the crisp bits in the bottom of the fry pan after draining most of the oil. When served, I tended to start with the two back pieces and the
    neck because of all the crispy bits on them. The rear back piece had
    the oyster and the kidney. BUT, everyone knew not to touch the gizzard
    -- that was hers.

    That sounds delicious and I can tell she had everyone trained well about not touching the gizzards. <G> My mom, when she cooks whole chickens to put it
    the dog food she makes for her dogs, saves the gizzards (usually in plastic bags) for me, and delivers them when she is in town.

    I usually will fry them in a light flour coating gently in a little olive
    oil.

    They're a special treat for me these days.

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

    Title: Carol's Gizzard Soup
    Categories: Xxcarol, Low-fat, Soups, Diabetic, Chicken
    Yield: 4 Servings

    1 ea Set of gizzards from chicken
    1 1/2 c Water
    1 ts Cumin
    1 ts Salt
    1 ts Pepper
    1 Dash tobasco

    Ok, what to do with them gizzards ya got stowed away from all them
    chickens ya cooked?

    This one is flexible. I showed cumin this time, but chinese 5 spice,
    or just about anything else will do. Ok, oregano would be awful but
    you hopefully have the idea! Remove the skin and as much fat as
    easily done then:

    Toss it in the pot and boil it for 2 hours on low simmer.

    MMMMM

    -- Sean

    ... Insomnia isn't anything to lose sleep over.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)