Moved this from my round tuit list to the "Kitchen" category last night
for supper. A nice meal with mash & gravy and green beans. I used the
thighs option.

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

Title: Murgi Cutlet (Calcutta Chicken Cutlet)
Categories: Asian, Poultry
Yield: 4 Servings

1/2 c Onion; sliced
2 ts Fresh ginger; chopped fine
2 cl Garlic; sliced
1/2 ts Ground turmeric
1/2 ts Salt
1/4 ts Pepper
2 Chicken breasts; halved,
- skinned, boned
1/4 c Flour
2 lg Eggs; beaten
1 c Dried bread crumbs
1/2 c Oil

These popular Jewish cutlets be eaten warm or cold, at
home or on picnics. Garlic, ginger, turmeric are common
seasonings in the cuisine and using them to marinate the
chicken produces a fine flavor in relatively bland meat.

In a processor, process the onion, ginger, garlic,
turmeric, salt, and pepper into a puree. Marinate the
chicken pieces in the puree for 2 to 3 hours.

Dip the marinated chicken pieces into the flour, then
into the eggs, and then into the bread crumbs.

In a skillet, heat the oil and fry the cutlets over
moderately low heat for about 4 minutes on each side.
The cutlets should cook slowly. Drain briefly on paper
towels.

Serve warm.

Makes 4 servings.

NOTE: Boneless chicken thighs may also be prepared in
this way.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to India

Uncle Dirty Dave's Kitchen

MMMMM

... A BLT is the favorite sandwich of 4 out of 5 people who have a mouth.
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Dave Drum wrote to All <=-

Moved this from my round tuit list to the "Kitchen" category last night for supper. A nice meal with mash & gravy and green beans. I used the thighs option.

That looks really good. I have everything here that's needed. Maybe I'll
try that tomorrow evening for dinner.

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

Title: Swedish Meatballs
Categories: Ground beef, Appetizers
Yield: 6 servings

1 lb Ground chuck
3/4 ts Dill weed
1/4 lb Ground veal
1/4 ts Allspice
1/4 lb Ground pork
1/8 ts Nutmeg
1 1/2 c Bread crumbs
1/8 ts Cardamon (optional)
1 c Milk or cream
3 tb Butter or margarine
2 Eggs
10 oz Can beef broth
1 md Onion finely chopped
1/2 c Light Cream
1 3/4 ts Salt.

Soak bread crumbs in cream 5 minutes. Add ground meats, eggs, onion,
1 1/2 tsp. salt, 1/4 tsp dill weed, allspice, nutmeg and cardamon.
Mix well and refrigerate 1 hour. Shape into 1 inch diameter balls
and brown lightly in hot butter (or in oven). Add beef broth,
pepper, light cream, pan drippings, remaining 1/4 tsp. salt & 1/2
tsp. dill to crock pot. Cover and cook on low for 4 - 6 hours (High
1-1/2 - 2-1/2 hours.)

From: Rival Crockpot Recipes Shared By: Pat Stockett

MMMMM

-- Sean

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Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to All <=-

Moved this from my round tuit list to the "Kitchen" category last night for supper. A nice meal with mash & gravy and green beans. I used the thighs option.

That looks really good. I have everything here that's needed. Maybe
I'll try that tomorrow evening for dinner.

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

Title: Swedish Meatballs
Categories: Ground beef, Appetizers
Yield: 6 servings

1 lb Ground chuck
3/4 ts Dill weed

See tagline. Bv)=

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

Title: Dirty Dave's Spicy Meatballs
Categories: Five, Pork, Cheese, Breads, Vegetables
Yield: 24 Meatballs

2 lb Hot Italian sausage
1/2 c Bread crumbs
1/2 c Thin sliced green onions
4 tb Grated Parmesan or Asiago
2 lg Eggs

In medium bowl, add sausage, bread crumbs, onions,
cheese and egg. Mix thoroughly.

Shape into 24 meatballs.

Cook over med-low heat, turning frequently, until brown.

Or, you can bake them @ 350ºF/175ºC for 35 or so minutes
until cooked through. A wire rack over a sheet pan lets
the grease drip away if you're averse to all the yummy
fat.

Serves 6 with pasta and red gravy

Also makes scrumptious meatball subs using 6" (15cm)
"hoagie" rolls w/marinara and some mozzarella cheese.

Uncle Dirty Dave's Kitchen

MMMMM

... Swedes. They goes right savage over dill.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Sean Dennis <=-

See tagline. Bv)=

They really are crazy for dill and it's not just the Swedes: one of my
favorite cooking shows, New Scandinavian Cooking[1], is hosted by Andreas Viestad, a Norweigan who loves to put dill in a lot of things. I think his other co-hosts are Swedes who enjoy dill also.

Title: Dirty Dave's Spicy Meatballs

Those look quite tasty. They'd also be good on their own, I'd think.

1 = https://www.newscancook.com

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

Title: Country Swiss Chicken Thighs
Categories: Poultry
Yield: 1 Servings

12 oz Package COUNTRY PRIDE
-Boneless, Skinless Chicken
-Thighs
2 tb All-purpose flour
1/2 ts Paprika
3 tb Margarine or butter
4 sm Red new potatoes, cut into
1/2 -inch thick slices
4 c Coarsely shredded cabbage
-(about 3/4 pound)
1/2 c Apple juice
1/2 ts Caraway seed
1/2 ts Salt
1/4 ts Pepper
1/2 c Shredded Swiss cheese (2
-ounces)

Mix flour and paprika. Coat chicken thighs with flour mixture. In a
12-inch skillet melt margarine. Add chicken and potatoes. Cook
chicken thighs about 4 minutes on each side or until chicken is
lightly browned. Add cabbage to skillet, placing cabbage around
chicken pieces.

Pour apple juice over; sprinkle with caraway, salt, and pepper. Bring
to boiling. Reduce heat and simmer, covered, about 2() minutes or
until chicken is tender and no pink remains. Sprinkle with Swiss
cheese and serve. Makes 4 servings. Microwave Directions: Coat
chicken thighs as directed above. Omit margarine or butter. In a
12x71/2x2-microwave-safe baking dish place the coated chicken thighs.
Add potatoes and cabbage. Pour apple juice over cabbage layer;
sprinkle caraway, salt, and pepper over all. Micro-cook, covered, at
100% power (high) for 15 to 17 minutes or until chicken and potatoes
are tender, giving dish a half-turn twice. Sprinkle with Swiss cheese
and serve.

Nutrition information per serving: 503 calories, 40 g protein., 25 g
carbohydrates., 27 g fat, 134 mg cholesterol,, 534 mg sodium, and 3 g
dietary fiber.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

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