I'm using up some cooked chicken I made a couple of months ago. I put
the leftover cooked chicken in a freezer container, marked the date and
froze it. Looking for something to make for dinner, this dinner popped
into my head. I let the chicken thaw overnight in the fridge.

My mother made this throught our childhood years and into our teens. We
called it "Chicken on a Biscuit".

It's basically creamed chicken spooned over hot biscuits.

I was never really a fan of chicken but I always loved this simple meal.
It takes me back. Mom never made chicken with dumplings. This was
her sort of equivalent.

It's basically chicken pieces on the bone (she always used skin-on and
bone-in - I don't recall skinless boneless chicken being a big thing
when I was a kid or a teenager) cooked in just enough water to cover.
Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
a nice broth.

The chicken is removed, deboned, the meat torn into pieces and added
back to the pot of broth. Make a double batch of heavy white sauce and
add it to the pot. Stir and let cook for a bit. Occasionally it needed
a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
teen years Mom used Bisquik.) It's a hearty, filling meal and for
something so easy to make, quite tasty!

What's on your menu?

Jill

"jmcquown" wrote in message ...

I'm using up some cooked chicken I made a couple of months ago. I put
the leftover cooked chicken in a freezer container, marked the date and
froze it. Looking for something to make for dinner, this dinner popped
into my head. I let the chicken thaw overnight in the fridge.

My mother made this throught our childhood years and into our teens. We
called it "Chicken on a Biscuit".

It's basically creamed chicken spooned over hot biscuits.

I was never really a fan of chicken but I always loved this simple meal.
It takes me back. Mom never made chicken with dumplings. This was
her sort of equivalent.

It's basically chicken pieces on the bone (she always used skin-on and
bone-in - I don't recall skinless boneless chicken being a big thing
when I was a kid or a teenager) cooked in just enough water to cover.
Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
a nice broth.

The chicken is removed, deboned, the meat torn into pieces and added
back to the pot of broth. Make a double batch of heavy white sauce and
add it to the pot. Stir and let cook for a bit. Occasionally it needed
a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
teen years Mom used Bisquik.) It's a hearty, filling meal and for
something so easy to make, quite tasty!

What's on your menu?

Jill
====

Salmon patties, and asparagus.

Cheri

On 2/23/2016 7:07 PM, Cheri wrote:
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit".
>
> It's basically creamed chicken spooned over hot biscuits.
>
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill
> ====
>
> Salmon patties, and asparagus.
>
> Cheri
>
Ooh, I've been thinking about salmon patties lately, too.

Jill

On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
wrote:

>I'm using up some cooked chicken I made a couple of months ago. I put
>the leftover cooked chicken in a freezer container, marked the date and
>froze it. Looking for something to make for dinner, this dinner popped
>into my head. I let the chicken thaw overnight in the fridge.
>
>My mother made this throught our childhood years and into our teens. We
>called it "Chicken on a Biscuit".
>
>It's basically creamed chicken spooned over hot biscuits.
>
>I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
>her sort of equivalent.
>
>It's basically chicken pieces on the bone (she always used skin-on and
>bone-in - I don't recall skinless boneless chicken being a big thing
>when I was a kid or a teenager) cooked in just enough water to cover.
>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>a nice broth.
>
>The chicken is removed, deboned, the meat torn into pieces and added
>back to the pot of broth. Make a double batch of heavy white sauce and
>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>something so easy to make, quite tasty!
>
>What's on your menu?
>
>Jill

burritos made with the refried beans that I made today,
Janet US

On 2/23/2016 6:41 PM, Sqwertz wrote:
> Mine, OTOH, stay crispy.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 2016-02-23 7:02 PM, jmcquown wrote:

> The chicken is removed, deboned, the meat torn into pieces and added
> back to the pot of broth. Make a double batch of heavy white sauce and
> add it to the pot. Stir and let cook for a bit. Occasionally it needed
> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
Baked chicken legs, roasted potatoes, steamed green beans and a salad
with ranch dressing.

On Tue, 23 Feb 2016 20:24:50 -0500, Dave Smith
> wrote:

>On 2016-02-23 7:02 PM, jmcquown wrote:
>
>> The chicken is removed, deboned, the meat torn into pieces and added
>> back to the pot of broth. Make a double batch of heavy white sauce and
>> add it to the pot. Stir and let cook for a bit. Occasionally it needed
>> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>> teen years Mom used Bisquik.) It's a hearty, filling meal and for
>> something so easy to make, quite tasty!
>>
>> What's on your menu?
>>
>Baked chicken legs, roasted potatoes, steamed green beans and a salad
>with ranch dressing.
>
I did this MS recipe, quite nice.

Slow cooker Garlic Chicken

Ingredients
1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted
dry
o Coarse salt and ground pepper
o 1 tablespoon extra-virgin olive oil
o 1 medium yellow onion, halved and thinly sliced
o 6 garlic cloves, halved
o 2 teaspoons dried thyme
o 1 cup dry white wine, such as Sauvignon Blanc
o 1/3 cup all-purpose flour
o 1 cup couscous
o Chopped fresh parsley, for serving
Directions
1. Season chicken with salt and pepper. In a large skillet, heat
oil over medium-high. In batches, cook chicken, skin side down, until
skin is golden brown, about 4 minutes.
2. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker
and season with salt and pepper. Top with chicken, skin side up, in a
tight layer. In a small bowl, whisk together wine and flour until
smooth and add to slow cooker. Cover and cook on high until chicken is
tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according
to package instructions. Serve chicken and sauce over couscous,
sprinkled with parsley.


I don't like breast so I did six chicken legs cut in half. Doubled
the garlic.

jmcquown > wrote:
> I'm using up some cooked chicken I made a couple of months ago. I put
> the leftover cooked chicken in a freezer container, marked the date and
> froze it. Looking for something to make for dinner, this dinner popped
> into my head. I let the chicken thaw overnight in the fridge.
>
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit".
>
> It's basically creamed chicken spooned over hot biscuits.
>
> I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
> her sort of equivalent.
>
> It's basically chicken pieces on the bone (she always used skin-on and
> bone-in - I don't recall skinless boneless chicken being a big thing
> when I was a kid or a teenager) cooked in just enough water to cover.
> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
> a nice broth.
>
> The chicken is removed, deboned, the meat torn into pieces and added
> back to the pot of broth. Make a double batch of heavy white sauce and
> add it to the pot. Stir and let cook for a bit. Occasionally it needed
> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill
>

My mom made that all the time too while I was growing up, with the addition
of peas. I make it now for my daughter, but I change it up sometimes and
serve it over rice instead of biscuits. Either way, it's good comfort
food. Tonight's menu was baked pork chops with a mushroom rice pilaf.

--
jinx the minx

"jmcquown" > wrote in message
...
> I'm using up some cooked chicken I made a couple of months ago. I put the
> leftover cooked chicken in a freezer container, marked the date and froze
> it. Looking for something to make for dinner, this dinner popped into my
> head. I let the chicken thaw overnight in the fridge.
>
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit".
>
> It's basically creamed chicken spooned over hot biscuits.
>
> I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was her
> sort of equivalent.
>
> It's basically chicken pieces on the bone (she always used skin-on and
> bone-in - I don't recall skinless boneless chicken being a big thing when
> I was a kid or a teenager) cooked in just enough water to cover. Seasoned
> with salt, pepper, a bay leaf. Simmer and cook it down to make a nice
> broth.
>
> The chicken is removed, deboned, the meat torn into pieces and added back
> to the pot of broth. Make a double batch of heavy white sauce and add it
> to the pot. Stir and let cook for a bit. Occasionally it needed a
> cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill

I'm not cooking. I am using up what we have and letting my stockpile go
down some. Although we are totally out of a few things and I'll get those
tomorrow.

I made a small breakfast casserole the other day to use some things up.
Such as eggs, green onions, a green pepper and ham. There was also cheese,
milk and a little dry mustard in there. Nobody ate that so I gave some to
husband for dinner along with a toasted bagel and cream cheese.

I will have some baked beans later.

Angela has been mainly eating soup and big salads. Go figure. Awhile back
I couldn't get her to eat soup but now she wants it.

We're also having weird weather here. Cold weather alert at night but
slightly warmer than usual during the day.

Husband is on a different shift this week so there is no real meal plan.
And I won't be home tomorrow when he will likely want to eat. But there is
more of that breakfast casserole and also some leftover stuffed shells.

Not sure about the rest of the week. Need to get meat. I only have canned
meats/fish, some sort of Schwan's sausages in the freezer as well as breaded
chicken, a little cooked hamburger and a couple of ham steaks. So I will
pick something up tomorrow at Winco. The good thing is, they are selling
better meats now.

On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
wrote:

>What's on your menu?

Lamb chops (two each), lentils sauteed with diced carrots, celery, and
onion, and a spinach salad with a simple vinaigrette. Homemade vanilla
ice cream with a drizzle of maple syrup for dessert.

Doris

On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
wrote:

>I'm using up some cooked chicken I made a couple of months ago. I put
>the leftover cooked chicken in a freezer container, marked the date and
>froze it. Looking for something to make for dinner, this dinner popped
>into my head. I let the chicken thaw overnight in the fridge.
>
>My mother made this throught our childhood years and into our teens. We
>called it "Chicken on a Biscuit".
>
>It's basically creamed chicken spooned over hot biscuits.
>
>I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
>her sort of equivalent.
>
>It's basically chicken pieces on the bone (she always used skin-on and
>bone-in - I don't recall skinless boneless chicken being a big thing
>when I was a kid or a teenager) cooked in just enough water to cover.
>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>a nice broth.
>
>The chicken is removed, deboned, the meat torn into pieces and added
>back to the pot of broth. Make a double batch of heavy white sauce and
>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>something so easy to make, quite tasty!

Sounds good, although I've never had these 'biscuits' I keep seeing
mentioned on RFC

>What's on your menu?

Invited over to a friend's place tonight for dinner, I think it
involves lamb.

On 2/23/2016 11:21 PM, Je�us wrote:
> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
> wrote:
>
>> I'm using up some cooked chicken I made a couple of months ago. I put
>> the leftover cooked chicken in a freezer container, marked the date and
>> froze it. Looking for something to make for dinner, this dinner popped
>> into my head. I let the chicken thaw overnight in the fridge.
>>
>> My mother made this throught our childhood years and into our teens. We
>> called it "Chicken on a Biscuit".
>>
>> It's basically creamed chicken spooned over hot biscuits.
>>
>> I was never really a fan of chicken but I always loved this simple meal.
>> It takes me back. Mom never made chicken with dumplings. This was
>> her sort of equivalent.
>>
>> It's basically chicken pieces on the bone (she always used skin-on and
>> bone-in - I don't recall skinless boneless chicken being a big thing
>> when I was a kid or a teenager) cooked in just enough water to cover.
>> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>> a nice broth.
>>
>> The chicken is removed, deboned, the meat torn into pieces and added
>> back to the pot of broth. Make a double batch of heavy white sauce and
>> add it to the pot. Stir and let cook for a bit. Occasionally it needed
>> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>> teen years Mom used Bisquik.) It's a hearty, filling meal and for
>> something so easy to make, quite tasty!
>
> Sounds good, although I've never had these 'biscuits' I keep seeing
> mentioned on RFC
>
They're just a quick-bread type thing. Ignore the reference to the
specific brand, just use any all-purpose flour:

http://www.bettycrocker.com/recipes/...6-6721805a8031

>> What's on your menu?
>
> Invited over to a friend's place tonight for dinner, I think it
> involves lamb.
>
Sounds tasty. I still have a couple of lamb shanks in the freezer.

Jill

On Wed, 24 Feb 2016 05:09:20 -0500, jmcquown >
wrote:

> On 2/23/2016 11:21 PM, Je?us wrote:
> >>
> >
> > Sounds good, although I've never had these 'biscuits' I keep seeing
> > mentioned on RFC
> >
> They're just a quick-bread type thing. Ignore the reference to the
> specific brand, just use any all-purpose flour:
>
> http://www.bettycrocker.com/recipes/...6-6721805a8031

I rarely make biscuits, but they turn out well when I do. I have a qt
of buttermilk, so I want to make a batch of waffles to use for dinner
(with creamed chicken) and a batch of buttermilk biscuits using the
stretch & fold method... haven't decided what they'll be served with.
http://syrupandbiscuits.com/recipe-h...tter-biscuits/
Flour the cutter and do *not* twist it, pull straight up. It really
does make a difference. Those who can't stop themselves from twisting
are better off using a knife and settling for square biscuits.

--

sf

On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:

snip
a batch of buttermilk biscuits using the
>stretch & fold method.

I don't understand your intent to use 'stretch and fold.' Stretch and
fold is used to develop gluten. Gluten will make the biscuits tough
and you want to avoid doing that.
Explain please. I don't keep in touch with what is going on in quick
breads.
Janet US

On Wed, 24 Feb 2016 08:26:25 -0700, Janet B >
wrote:

> On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:
>
> snip
> a batch of buttermilk biscuits using the
> >stretch & fold method.
>
> I don't understand your intent to use 'stretch and fold.' Stretch and
> fold is used to develop gluten. Gluten will make the biscuits tough
> and you want to avoid doing that.
> Explain please. I don't keep in touch with what is going on in quick
> breads.
> Janet US

I can't explain anything, I've made exactly one batch of biscuits in
the last 15 years (and they were excellent). Did you look at the
picture of the finished biscuits? If you did, then you know as much
as I know.

--

sf

"sf" > wrote in message
...
> On Wed, 24 Feb 2016 05:09:20 -0500, jmcquown >
> wrote:
>
>> On 2/23/2016 11:21 PM, Je?us wrote:
>> >>
>> >
>> > Sounds good, although I've never had these 'biscuits' I keep seeing
>> > mentioned on RFC
>> >
>> They're just a quick-bread type thing. Ignore the reference to the
>> specific brand, just use any all-purpose flour:
>>
>> http://www.bettycrocker.com/recipes/...6-6721805a8031
>
> I rarely make biscuits, but they turn out well when I do. I have a qt
> of buttermilk, so I want to make a batch of waffles to use for dinner
> (with creamed chicken) and a batch of buttermilk biscuits using the
> stretch & fold method... haven't decided what they'll be served with.
> http://syrupandbiscuits.com/recipe-h...tter-biscuits/
> Flour the cutter and do *not* twist it, pull straight up. It really
> does make a difference. Those who can't stop themselves from twisting
> are better off using a knife and settling for square biscuits.

I rarely make them any more. My mom made them quite a lot when I was a kid
and when I was a young adult, they were a cheap, quick form of bread. So I
got kind of burned out on them. I prefer the drop ones though. Quicker
still.

On Wed, 24 Feb 2016 05:09:20 -0500, jmcquown >
wrote:

>On 2/23/2016 11:21 PM, Je?us wrote:
>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>> wrote:
>>
>>> I'm using up some cooked chicken I made a couple of months ago. I put
>>> the leftover cooked chicken in a freezer container, marked the date and
>>> froze it. Looking for something to make for dinner, this dinner popped
>>> into my head. I let the chicken thaw overnight in the fridge.
>>>
>>> My mother made this throught our childhood years and into our teens. We
>>> called it "Chicken on a Biscuit".
>>>
>>> It's basically creamed chicken spooned over hot biscuits.
>>>
>>> I was never really a fan of chicken but I always loved this simple meal.
>>> It takes me back. Mom never made chicken with dumplings. This was
>>> her sort of equivalent.
>>>
>>> It's basically chicken pieces on the bone (she always used skin-on and
>>> bone-in - I don't recall skinless boneless chicken being a big thing
>>> when I was a kid or a teenager) cooked in just enough water to cover.
>>> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>> a nice broth.
>>>
>>> The chicken is removed, deboned, the meat torn into pieces and added
>>> back to the pot of broth. Make a double batch of heavy white sauce and
>>> add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>> teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>> something so easy to make, quite tasty!
>>
>> Sounds good, although I've never had these 'biscuits' I keep seeing
>> mentioned on RFC
>>
>They're just a quick-bread type thing. Ignore the reference to the
>specific brand, just use any all-purpose flour:
>
>http://www.bettycrocker.com/recipes/...6-6721805a8031

Thanks Jill. I just realised I've had it explained to me before -
maybe this time it'll sink in

"Jeßus" > wrote in message
...
> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
> wrote:
>
>>I'm using up some cooked chicken I made a couple of months ago. I put
>>the leftover cooked chicken in a freezer container, marked the date and
>>froze it. Looking for something to make for dinner, this dinner popped
>>into my head. I let the chicken thaw overnight in the fridge.
>>
>>My mother made this throught our childhood years and into our teens. We
>>called it "Chicken on a Biscuit".
>>
>>It's basically creamed chicken spooned over hot biscuits.
>>
>>I was never really a fan of chicken but I always loved this simple meal.
>> It takes me back. Mom never made chicken with dumplings. This was
>>her sort of equivalent.
>>
>>It's basically chicken pieces on the bone (she always used skin-on and
>>bone-in - I don't recall skinless boneless chicken being a big thing
>>when I was a kid or a teenager) cooked in just enough water to cover.
>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>a nice broth.
>>
>>The chicken is removed, deboned, the meat torn into pieces and added
>>back to the pot of broth. Make a double batch of heavy white sauce and
>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>something so easy to make, quite tasty!
>
> Sounds good, although I've never had these 'biscuits' I keep seeing
> mentioned on RFC
>
>>What's on your menu?
>
> Invited over to a friend's place tonight for dinner, I think it
> involves lamb.

Do you know what 'scones' are? Same thing.



--
http://www.helpforheroes.org.uk/shop/

On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>> wrote:
>>
>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>the leftover cooked chicken in a freezer container, marked the date and
>>>froze it. Looking for something to make for dinner, this dinner popped
>>>into my head. I let the chicken thaw overnight in the fridge.
>>>
>>>My mother made this throught our childhood years and into our teens. We
>>>called it "Chicken on a Biscuit".
>>>
>>>It's basically creamed chicken spooned over hot biscuits.
>>>
>>>I was never really a fan of chicken but I always loved this simple meal.
>>> It takes me back. Mom never made chicken with dumplings. This was
>>>her sort of equivalent.
>>>
>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>a nice broth.
>>>
>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>something so easy to make, quite tasty!
>>
>> Sounds good, although I've never had these 'biscuits' I keep seeing
>> mentioned on RFC
>>
>>>What's on your menu?
>>
>> Invited over to a friend's place tonight for dinner, I think it
>> involves lamb.
>
>Do you know what 'scones' are? Same thing.

I certainly do, many thanks.

"Jeßus" > wrote in message
...
> On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>> wrote:
>>>
>>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>>the leftover cooked chicken in a freezer container, marked the date and
>>>>froze it. Looking for something to make for dinner, this dinner popped
>>>>into my head. I let the chicken thaw overnight in the fridge.
>>>>
>>>>My mother made this throught our childhood years and into our teens. We
>>>>called it "Chicken on a Biscuit".
>>>>
>>>>It's basically creamed chicken spooned over hot biscuits.
>>>>
>>>>I was never really a fan of chicken but I always loved this simple meal.
>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>her sort of equivalent.
>>>>
>>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>>a nice broth.
>>>>
>>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>something so easy to make, quite tasty!
>>>
>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>> mentioned on RFC
>>>
>>>>What's on your menu?
>>>
>>> Invited over to a friend's place tonight for dinner, I think it
>>> involves lamb.
>>
>>Do you know what 'scones' are? Same thing.
>
> I certainly do, many thanks.

Just don't add sugar and currants ... <g>




--
http://www.helpforheroes.org.uk/shop/

On Wed, 24 Feb 2016 18:23:52 -0000, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Jeßus" > wrote in message
...
>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>>>the leftover cooked chicken in a freezer container, marked the date and
>>>>>froze it. Looking for something to make for dinner, this dinner popped
>>>>>into my head. I let the chicken thaw overnight in the fridge.
>>>>>
>>>>>My mother made this throught our childhood years and into our teens. We
>>>>>called it "Chicken on a Biscuit".
>>>>>
>>>>>It's basically creamed chicken spooned over hot biscuits.
>>>>>
>>>>>I was never really a fan of chicken but I always loved this simple meal.
>>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>>her sort of equivalent.
>>>>>
>>>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>>>a nice broth.
>>>>>
>>>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>>something so easy to make, quite tasty!
>>>>
>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>> mentioned on RFC
>>>>
>>>>>What's on your menu?
>>>>
>>>> Invited over to a friend's place tonight for dinner, I think it
>>>> involves lamb.
>>>
>>>Do you know what 'scones' are? Same thing.
>>
>> I certainly do, many thanks.
>
>Just don't add sugar and currants ... <g>

Definitely not Then again... I suppose one could make some sort of
savoury dish with that. Not something I really get into much though.

"Ophelia" > wrote in message
...
>
>
> "Jeßus" > wrote in message
> ...
>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>> wrote:
>>
>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>the leftover cooked chicken in a freezer container, marked the date and
>>>froze it. Looking for something to make for dinner, this dinner popped
>>>into my head. I let the chicken thaw overnight in the fridge.
>>>
>>>My mother made this throught our childhood years and into our teens. We
>>>called it "Chicken on a Biscuit".
>>>
>>>It's basically creamed chicken spooned over hot biscuits.
>>>
>>>I was never really a fan of chicken but I always loved this simple meal.
>>> It takes me back. Mom never made chicken with dumplings. This was
>>>her sort of equivalent.
>>>
>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>a nice broth.
>>>
>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>something so easy to make, quite tasty!
>>
>> Sounds good, although I've never had these 'biscuits' I keep seeing
>> mentioned on RFC
>>
>>>What's on your menu?
>>
>> Invited over to a friend's place tonight for dinner, I think it
>> involves lamb.
>
> Do you know what 'scones' are? Same thing.

Not here they're not. Here, scones are always sweet and often have fruit in
them.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Jeßus" > wrote in message
>> ...
>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>> wrote:
>>>
>>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>>the leftover cooked chicken in a freezer container, marked the date and
>>>>froze it. Looking for something to make for dinner, this dinner popped
>>>>into my head. I let the chicken thaw overnight in the fridge.
>>>>
>>>>My mother made this throught our childhood years and into our teens. We
>>>>called it "Chicken on a Biscuit".
>>>>
>>>>It's basically creamed chicken spooned over hot biscuits.
>>>>
>>>>I was never really a fan of chicken but I always loved this simple meal.
>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>her sort of equivalent.
>>>>
>>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>>a nice broth.
>>>>
>>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>something so easy to make, quite tasty!
>>>
>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>> mentioned on RFC
>>>
>>>>What's on your menu?
>>>
>>> Invited over to a friend's place tonight for dinner, I think it
>>> involves lamb.
>>
>> Do you know what 'scones' are? Same thing.
>
> Not here they're not. Here, scones are always sweet and often have fruit
> in them.

Yes, I know. I was asking Jebus who is in Australia.


--
http://www.helpforheroes.org.uk/shop/

On 2/25/2016 3:34 AM, Ophelia wrote:
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Jeßus" > wrote in message
>>> ...
>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> I'm using up some cooked chicken I made a couple of months ago. I put
>>>>> the leftover cooked chicken in a freezer container, marked the date
>>>>> and
>>>>> froze it. Looking for something to make for dinner, this dinner
>>>>> popped
>>>>> into my head. I let the chicken thaw overnight in the fridge.
>>>>>
>>>>> My mother made this throught our childhood years and into our
>>>>> teens. We
>>>>> called it "Chicken on a Biscuit".
>>>>>
>>>>> It's basically creamed chicken spooned over hot biscuits.
>>>>>
>>>>> I was never really a fan of chicken but I always loved this simple
>>>>> meal.
>>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>> her sort of equivalent.
>>>>>
>>>>> It's basically chicken pieces on the bone (she always used skin-on and
>>>>> bone-in - I don't recall skinless boneless chicken being a big thing
>>>>> when I was a kid or a teenager) cooked in just enough water to cover.
>>>>> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to
>>>>> make
>>>>> a nice broth.
>>>>>
>>>>> The chicken is removed, deboned, the meat torn into pieces and added
>>>>> back to the pot of broth. Make a double batch of heavy white sauce
>>>>> and
>>>>> add it to the pot. Stir and let cook for a bit. Occasionally it
>>>>> needed
>>>>> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken
>>>>> over
>>>>> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>> teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>> something so easy to make, quite tasty!
>>>>
>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>> mentioned on RFC
>>>>
>>>>> What's on your menu?
>>>>
>>>> Invited over to a friend's place tonight for dinner, I think it
>>>> involves lamb.
>>>
>>> Do you know what 'scones' are? Same thing.
>>
>> Not here they're not. Here, scones are always sweet and often have fruit
>> in them.
>
> Yes, I know. I was asking Jebus who is in Australia.
>
>

Scones here are biscuits made with butter and cream or buttermilk. They
are fancier than their cousins made from shortening and milk. Biscuits
are frequently found swimming in a pool of gravy - something a scone
would never be caught dead in.

Some people like to make their scones in a round but I'd never do that
because it might be mistaken for a plain, ordinary, biscuit. That would
be a shame.

From a cultural, sociological, standpoint. Scones are viewed as an
upper-crust kind of food. You'd find biscuits and gravy at a Denny's or
a KFC - they are not hip. Scones, OTOH, are trending and you'll find
them at Starbucks and afternoon teas. They reek of the good life. Not
bad - for a biscuit!

On 2/25/2016 7:53 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>> Do you know what 'scones' are? Same thing.
>
> Not here they're not. Here, scones are always sweet and often have
> fruit in them.

Nonsense. If by "here" you mean in the US you'd still be wrong. My
grandmother made scones and they were not sweet and never contained
fruit. Her scones were pretty much like USian rolled biscuits.

Jill

On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
wrote:

> On 2/25/2016 7:53 AM, Julie Bove wrote:
> >
> > "Ophelia" > wrote in message
> > ...
> >>
> >> Do you know what 'scones' are? Same thing.
> >
> > Not here they're not. Here, scones are always sweet and often have
> > fruit in them.
>
> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> grandmother made scones and they were not sweet and never contained
> fruit. Her scones were pretty much like USian rolled biscuits.
>
Your grandmother was Scottish and called biscuits scones.

--

sf

On Thu, 25 Feb 2016 09:05:22 -0500, jmcquown >
wrote:

>On 2/25/2016 7:53 AM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> Do you know what 'scones' are? Same thing.
>>
>> Not here they're not. Here, scones are always sweet and often have
>> fruit in them.
>
>Nonsense. If by "here" you mean in the US you'd still be wrong.

Julie is wrong about Bothell itself, too:
http://www.villageeateryandteacompany.com/menu.html
http://elizabethandalexander.com/menu/

On 2016-02-25 9:05 AM, jmcquown wrote:
> On 2/25/2016 7:53 AM, Julie Bove wrote:

>> Not here they're not. Here, scones are always sweet and often have
>> fruit in them.
>
> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> grandmother made scones and they were not sweet and never contained
> fruit. Her scones were pretty much like USian rolled biscuits.

We often had scones when I was a kid. Sometimes they were plain and
sometimes they had currants or raisins in them. They were usually eaten
with butter and jam. Scones seemed to have experienced a retail revival
and are commonly available on coffee shops, but they are much sweeter
than I am used to and usually have some sort of a glace or icing on top.
They are also tiny. There is a seasonal tea house on the next road
over from us and one of their items is scones with clotted cream and jam.

"jmcquown" > wrote in message
...
> On 2/25/2016 7:53 AM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>> Do you know what 'scones' are? Same thing.
>>
>> Not here they're not. Here, scones are always sweet and often have
>> fruit in them.
>
> Nonsense. If by "here" you mean in the US you'd still be wrong. My
> grandmother made scones and they were not sweet and never contained fruit.
> Her scones were pretty much like USian rolled biscuits.

Maybe that's what she called them. But any recipes I've ever seen for them
contain sugar.

On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove"
> wrote:

>"Ophelia" > wrote in message
...
>> "Jeßus" > wrote in message
>> ...
>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>> wrote:
>>>
>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>> mentioned on RFC
>>>
>>>>What's on your menu?
>>>
>>> Invited over to a friend's place tonight for dinner, I think it
>>> involves lamb.
>>
>> Do you know what 'scones' are? Same thing.
>
>Not here they're not. Here, scones are always sweet and often have fruit in
>them.

Julie Julie Julie... invoking the 'Bothell factor' again?
A quick search reveals that not to be the case, of course.
And by that I mean there are shops specifically in Bothell that sell
different kinds of scones.

On Fri, 26 Feb 2016 04:55:37 +1100, Jeßus > wrote:

>On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove"
> wrote:
>
>>"Ophelia" > wrote in message
...
>>> "Jeßus" > wrote in message
>>> ...
>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>> wrote:
>>>>
>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>> mentioned on RFC
>>>>
>>>>>What's on your menu?
>>>>
>>>> Invited over to a friend's place tonight for dinner, I think it
>>>> involves lamb.
>>>
>>> Do you know what 'scones' are? Same thing.
>>
>>Not here they're not. Here, scones are always sweet and often have fruit in
>>them.
>
>Julie Julie Julie... invoking the 'Bothell factor' again?
>A quick search reveals that not to be the case, of course.
>And by that I mean there are shops specifically in Bothell that sell
>different kinds of scones.

Here in the Intermountain West, we have one place that is especially
heavily used. The sign out front declares Scones in huge black
letters. They are always piping hot and just made. It's also been a
place to stop (at least 50 years) on the way home from a night out
drinking. Good coffee and hot, large scones. Nothing in the dough
itself. You get butter and jam along with your scones. I can't
really tell you what else is on the menu. You go in, sit down and say
scones and coffee.
Janet US

"Jeßus" > wrote in message
...
> On Thu, 25 Feb 2016 04:53:25 -0800, "Julie Bove"
> > wrote:
>
>>"Ophelia" > wrote in message
...
>>> "Jeßus" > wrote in message
>>> ...
>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>> wrote:
>>>>
>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>> mentioned on RFC
>>>>
>>>>>What's on your menu?
>>>>
>>>> Invited over to a friend's place tonight for dinner, I think it
>>>> involves lamb.
>>>
>>> Do you know what 'scones' are? Same thing.
>>
>>Not here they're not. Here, scones are always sweet and often have fruit
>>in
>>them.
>
> Julie Julie Julie... invoking the 'Bothell factor' again?
> A quick search reveals that not to be the case, of course.
> And by that I mean there are shops specifically in Bothell that sell
> different kinds of scones.

I don't usually shop in Bothell. I know there was a tea shop at Country
Village but it closed last month. You posted menus but there was no way to
tell from that if those scones are sweet or not. One mentioned plain. If
you get a Fisher Scone, it is sweet even if plain. Here's a recipe to make
them.

http://www.food.com/recipe/puyallup-...-scones-183806

On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:

> What's on your menu?

It was a blistering 44 F yesterday, so I grilled skinless, boneless
chicken breast. Splurged on a little garlic butter to top my
serving. With a salad dressed with sherry vinaigrette, toasted
multigrain bread (more garlic butter), and half an ounce of
semisweet chocolate for dessert. Ice water for my beverage.

Cindy Hamilton

On 2/24/2016 6:27 AM, Cindy Hamilton wrote:
> On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
>
>> What's on your menu?
>
> It was a blistering 44 F yesterday, so I grilled skinless, boneless
> chicken breast. Splurged on a little garlic butter to top my
> serving. With a salad dressed with sherry vinaigrette, toasted
> multigrain bread (more garlic butter), and half an ounce of
> semisweet chocolate for dessert. Ice water for my beverage.
>
> Cindy Hamilton
>
44F is blistering?! LOL It was 75F here yesterday. I had the windows
open most of the day. It was quite pleasant.

It is pouring down rain this morning and the temps cooled a bit. It
will likely warm up to the 50's. It's extremely windy. I'll likely
open the windows if the rain won't blow in and get the back of the couch
all wet.

The wild birds are having trouble staying on their little (wet) feet!
The Spanish moss is blowing all over the place. My yard will be a total
mess tomorrow.

Jill <-- southern South Carolina

On Wednesday, February 24, 2016 at 8:02:23 AM UTC-5, Jill McQuown wrote:
> On 2/24/2016 6:27 AM, Cindy Hamilton wrote:
> > On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
> >
> >> What's on your menu?
> >
> > It was a blistering 44 F yesterday, so I grilled skinless, boneless
> > chicken breast. Splurged on a little garlic butter to top my
> > serving. With a salad dressed with sherry vinaigrette, toasted
> > multigrain bread (more garlic butter), and half an ounce of
> > semisweet chocolate for dessert. Ice water for my beverage.
> >
> > Cindy Hamilton
> >
> 44F is blistering?! LOL It was 75F here yesterday. I had the windows
> open most of the day. It was quite pleasant.

That was a little self-deprecating humor. 44 F is a little
above average for February 23 in Michigan, and certainly eminently
grillable if the wind is favorable.

Last Saturday was 60-something, but quite windy so we opened up
the windows and aired out the house.

> It is pouring down rain this morning and the temps cooled a bit. It
> will likely warm up to the 50's. It's extremely windy. I'll likely
> open the windows if the rain won't blow in and get the back of the couch
> all wet.

It's snowing like the devil here. We're supposed to get maybe 8 inches
of heavy, wet snow. I don't think it'll pile up that high; what I'm
really expecting is three inches of slush.

> The wild birds are having trouble staying on their little (wet) feet!
> The Spanish moss is blowing all over the place. My yard will be a total
> mess tomorrow.

I moved the ground feeder to the lee of the gazebo this morning,
so it wouldn't fill up with snow.

Cindy Hamilton

On 2016-02-24 9:32 AM, Cindy Hamilton wrote:
..
>
> It's snowing like the devil here. We're supposed to get maybe 8 inches
> of heavy, wet snow. I don't think it'll pile up that high; what I'm
> really expecting is three inches of slush.
>

I am thankful that it is about freezing here because it is raining very
hard. If it were a few degrees colder this would be snow.... a lot of it.

On 2/24/2016 9:32 AM, Cindy Hamilton wrote:
> On Wednesday, February 24, 2016 at 8:02:23 AM UTC-5, Jill McQuown wrote:
>> On 2/24/2016 6:27 AM, Cindy Hamilton wrote:
>>> On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
>>>
>>>> What's on your menu?
>>>
>>> It was a blistering 44 F yesterday, so I grilled skinless, boneless
>>> chicken breast. Splurged on a little garlic butter to top my
>>> serving. With a salad dressed with sherry vinaigrette, toasted
>>> multigrain bread (more garlic butter), and half an ounce of
>>> semisweet chocolate for dessert. Ice water for my beverage.
>>>
>>> Cindy Hamilton
>>>
>> 44F is blistering?! LOL It was 75F here yesterday. I had the windows
>> open most of the day. It was quite pleasant.
>
> That was a little self-deprecating humor. 44 F is a little
> above average for February 23 in Michigan, and certainly eminently
> grillable if the wind is favorable.
>
> Last Saturday was 60-something, but quite windy so we opened up
> the windows and aired out the house.
>
Isn't it great when you can do that? I love it when I can open the
windows. It gets too hot here in the summer to do that often. Winter
really isn't a problem since it's such a short thing way down here.

>> It is pouring down rain this morning and the temps cooled a bit. It
>> will likely warm up to the 50's. It's extremely windy. I'll likely
>> open the windows if the rain won't blow in and get the back of the couch
>> all wet.
>
> It's snowing like the devil here. We're supposed to get maybe 8 inches
> of heavy, wet snow. I don't think it'll pile up that high; what I'm
> really expecting is three inches of slush.
>
I don't miss snow. I've lived in places where there was snow and ice.
It's no fun unless you're a kid.

>> The wild birds are having trouble staying on their little (wet) feet!
>> The Spanish moss is blowing all over the place. My yard will be a total
>> mess tomorrow.
>
> I moved the ground feeder to the lee of the gazebo this morning,
> so it wouldn't fill up with snow.
>
> Cindy Hamilton
>
I'm sure if I lived in Michigan I'm sure I would appreciate 44F!

I saw a poor little mourning dove hunkered down in the grass trying not
to be blown away by the gusting wind. It finally flew away. I doubt
the wind is much better up in the trees.

Jill

On 2016-02-24 1:24 PM, jmcquown wrote:
> On 2/24/2016 9:32 AM, Cindy Hamilton wrote:

>> It's snowing like the devil here. We're supposed to get maybe 8 inches
>> of heavy, wet snow. I don't think it'll pile up that high; what I'm
>> really expecting is three inches of slush.
>>
> I don't miss snow. I've lived in places where there was snow and ice.
> It's no fun unless you're a kid.

I don't mind it once in a while. I don't even mind the cold..... for a
while. I get fed up with months and months of it.

>

"Cindy Hamilton" > wrote in message
...
> On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
>
>> What's on your menu?
>
> It was a blistering 44 F yesterday, so I grilled skinless, boneless
> chicken breast. Splurged on a little garlic butter to top my
> serving. With a salad dressed with sherry vinaigrette, toasted
> multigrain bread (more garlic butter), and half an ounce of
> semisweet chocolate for dessert. Ice water for my beverage.

Blistering at 44 F, eh? What do you do when summer arrives??


--
http://www.helpforheroes.org.uk/shop/

On 2/23/2016 4:02 PM, jmcquown wrote:
> I'm using up some cooked chicken I made a couple of months ago. I put
> the leftover cooked chicken in a freezer container, marked the date and
> froze it. Looking for something to make for dinner, this dinner popped
> into my head. I let the chicken thaw overnight in the fridge.
>
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit".
>
> It's basically creamed chicken spooned over hot biscuits.
>
> I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
> her sort of equivalent.
>
> It's basically chicken pieces on the bone (she always used skin-on and
> bone-in - I don't recall skinless boneless chicken being a big thing
> when I was a kid or a teenager) cooked in just enough water to cover.
> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
> a nice broth.
>
> The chicken is removed, deboned, the meat torn into pieces and added
> back to the pot of broth. Make a double batch of heavy white sauce and
> add it to the pot. Stir and let cook for a bit. Occasionally it needed
> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill

I'm having some yung pussy.