Subj : Careers was: Top 10 Garli
To   : Carol Shenkenberger
From : Dave Drum
Date : Tue Mar 05 2024 04:48:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS> Not sure on B'sun.  All are slow above E6 though.  E6 can be pretty
 CS> wicked in some rates but I think they eased up a bit on E5 HYT.  I'm
 CS> retired so don't have access to that info anymore.

I sometmes think I should have stayed for 30 and then got a real job.
But at the tie I was "in love" and had I re-upped I'd have been posted
to either N.A.S. Rota Spain or Pyreese Greece. So I stayed home - but 
the "love of my life" didn't. But, it was too late and I'd already gone
down a different path.

This was a weekly deal at the N.A.S. Memphis mess hall. Done on an
industriasl scale in huge ovens. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Chicken Maryland
 Categories: Poultry, Breads, Sauces, Chilies
      Yield: 4 Servings
 
      4    Chicken leg quarters
      1 c  Flour
    1/2 ts Salt
    1/2 ts Black pepper
    1/2 ts Cayenne pepper powder
      2 lg Eggs, beaten
      2 c  Breadcrumbs; seasoned
      1 c  Cornflakes; crushed
      2 tb Oil

MMMMM---------------------------GRAVY--------------------------------
           Chicken giblets (from two
           - chickens
      1 cl Garlic; minced
      1 md Onion; minced
    1/2 c  Chicken stock
    1/2 c  Milk
 
  SIDES: Corn on the cob, mashed potatoes
  
  Set your oven to 425ºF (220ºC)
  
  Mix flour, salt, pepper, and cayenne pepper in a bowl
  (bowl A).
  
  Crack the eggs into another bowl and beat them (bowl B).
  
  Mix cornflakes, breadcrumbs and oil an another bowl (bowl
  C).
  
  Dip each chicken piece into bowl A, then bowl B, then bowl
  C. Ensure each piece is thoroughly covered in the mix.
  
  Bake in a tray until golden brown. Depending on the size
  of the chicken pieces, this usually takes about 25 to 35
  minutes.
  
  MAKING THE GRAVY: Heat a pan to medium heat, adding in
  butter.
  
  Add in chicken giblets, garlic, onion.
  
  Fry for 30 seconds or so to develop the flavor of the
  onion and get the juices out of the giblets.
  
  Add milk and chicken stock, and bring to boil.
  
  Then simmer for a few minutes.
  
  Strain, and pour over the chicken when ready to serve.
  
  Serves 4
  
  FROM: http://www.chickenmaryland.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Of course I stay hydrated. Carbohydrated.
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