On 04-14-22 08:41, Dave Drum <=-
spoke to Jim Weller about Re: hotdogs <=-

Title: Classic Quebec Poutine
2 tb Balsamic vinegar
in Hemmingford, PQ.

Roslind and I slept in and skipped breakfast that morning so we
never made it to that diner. But I have never encountered balsamic
vinegar in the gravy anywhere else.

There was a snatch-and-grabbit window service open air diner at our
motel where I first discovered poutine. Tried it at some other venues,
as well.

My first encounter with poutine was on a cold and wet November day in
Ottawa, in sight of the Capital buildings, from a cart type of
operations. It was very good -- and given the day, very fitting and satisfying.

Of course, one can freely substitute for the type of chicken, the type
of rice and/or they type of beans. I would now use white rice and black
beans.

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

Title: Southwest Chicken Brown Rice
Categories: D/g, Chicken
Yield: 4 servings

3/4 lb Boneless skinless chicken
-breast, cut into short
-thin strips
1 ts Each ground cumin and chili
-powder
1/2 ts Salt
1 tb Olive oil
1 sm Onion,diced
1 Clove garlic, minced
8 oz Can tomato (wedges or
-special cut)
1/3 c Salsa, picante sauce or 1/4
-cup water
1 c UNCLE BENS BROWN RICE -
-READY IN 10 MINS
1 8 oz can kidney beans
-drained and rinsed
1 sm Can of chopped chili
-peppers undrained
1/2 c Monterey jack and cheddar
-cheese shredded

Sprinkle chicken with cumin, chili powder and salt.

Heat olive oil in skillet over med heat. Add chicken; cook and stir
until no longer pink.

Add onion and garlic; cook and stir 2 mins.

Drain tomatoes, reserving liquid. Chop tomatoes (if necessary) set
aside

Add water to reserved liquid to make 3/4 cup. Add liquid and picante
sauce to skillet; bring to a boil.

Stir in rice, reduce heat; Cover tightly and simmer 5 mins.

Stir in beans and chopped tomatoes. Remove from heat, let stand
covered about 5 mins or until all liquid is absorbed.

Transfer to serving dish, sprinkle with cheese - the cover with lid or
plate to help cheese melt. (if necessary, zap at 80% for l min.

Serves 4

Freezes well. May need to add a bit of water when reheating.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:29:35, 15 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Title: Classic Quebec Poutine
2 tb Balsamic vinegar
in Hemmingford, PQ.

Roslind and I slept in and skipped breakfast that morning so we
never made it to that diner. But I have never encountered balsamic
vinegar in the gravy anywhere else.

There was a snatch-and-grabbit window service open air diner at our
motel where I first discovered poutine. Tried it at some other venues,
as well.

My first encounter with poutine was on a cold and wet November day in Ottawa, in sight of the Capital buildings, from a cart type of
operations. It was very good -- and given the day, very fitting and satisfying.

Of course, one can freely substitute for the type of chicken, the type
of rice and/or they type of beans. I would now use white rice and
black beans.

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

Title: Southwest Chicken Brown Rice
Categories: D/g, Chicken
Yield: 4 servings

I'd, naaturally, use thighs. And ditch the Uncle Ben's in favour of REAL
rice - cooked in my rice cooker.

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

Title: C. S. Monitor Southwest Chicken w/Chipotle Cream Sauce
Categories: Poultry, Chilies, Dairy, Herbs, Cheese
Yield: 4 Servings

3 lb Chicken legs with thigh
3/4 c Milk
3 Canned chipotle chiles
6 cl Garlic; minced
1/2 ts Ground cumin
1/2 ts Onion powder
1/2 ts Salt
2 tb Butter
1 1/2 tb A-P flour
1/2 c Heavy cream
1/4 c Sour cream
8 oz Queso; or other Mexican
- melting cheese
Minced chipotle chile;
- garnish

Set oven @ 350┬║F/175┬║C.

Place chicken in an ovenproof baking dish, and place in
oven, bake for 25 minutes.

Meanwhile, combine milk, canned chipotles, garlic,
cumin, onion powder, and salt in a blender or food
processor and puree until smooth. Heat butter and flour
in a large skillet and blend until smooth; add pureed
mixture, heavy cream and sour cream, whisking until
smooth. Stir in chipotle puree, and stir constantly
until mixture comes to a boil and thickens; remove from
heat.

After chicken has baked 25 minutes, remove from oven and
drain any fat. Pour chipotle cream over chicken and top
with grated queso cheese. Replace chicken in oven and
bake for about 20 minutes more, or until cheese just
starts to brown.

Remove from oven and serve with extra sauce spooned over
chicken and garnished with minced chipotle chiles.

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

Uncle Dirty Dave's Archives

MMMMM

... Uncle Ben's Preverted Rice in the new LEATHER BOX!!!!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)