About 10 years ago, I had found a great recipe inside the Perdue Chicken
Breasts package for chicken in a dijon mustard sauce.

I recall it used garlic, dijon mustard, and scallions or green onions. Not
sure what else.

I remember it was wonderful! But I lost the recipe. I have done a search
but to no avail.

I tried my own concoction of it, but something was missing. I recall this
sauce was nice, creamy and smooth. Both times I made it, something was
missing or not quite right. It was a wonderful dish, even people who didn't
really care for chicken enjoyed it.

I can continue to experiment, but if anyone knows what I'm talking about and
has this recipe in their collection, I would really appreciate your posting
it.

I really want this particular recipe from the Perdue Chicken package. I'm
certain the name contains either dijon or mustard, maybe both.

It wasn't in that www.backofthebox.com website, I already checked, which is
what got me started on this again!

Thanks in advance.

Sheryl Rosen > wrote:
> About 10 years ago, I had found a great recipe inside the Perdue Chicken
> Breasts package for chicken in a dijon mustard sauce.

> I recall it used garlic, dijon mustard, and scallions or green onions. Not
> sure what else.

Have you checked Perdue's web site at http://www.perdue.com ?

That web site has a recipe finder which has a long list of recipes for
main dish dinner recipes involving chicken.

Here's one with dijon mustard, from the Perdue site.

http://www.perdue.com/athome/recipes/recipe.asp?id=488

Nancree
---------------------------------------
>Sheryl Rosen > wrote:
>> About 10 years ago, I had found a great recipe inside the Perdue Chicken
>> Breasts package for chicken in a dijon mustard sauce.
>

Nancree wrote:

> Here's one with dijon mustard, from the Perdue site.
>
> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>
> Nancree
> ---------------------------------------
>
>>Sheryl Rosen > wrote:
>>
>>>About 10 years ago, I had found a great recipe inside the Perdue Chicken
>>>Breasts package for chicken in a dijon mustard sauce.
>>
>
>
How friggin lazy are people going to get, in order to cook good food? A
product which involves breaded chicken parts? Why don't you just buy a
friggin tv dinner and melt your family's meal in the MW?

How hard can it be to take some fresh chicken meat, slice it, bread it
with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
you wish?

Rich

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

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut wrote:

> Nancree wrote:
>
>> Here's one with dijon mustard, from the Perdue site.
>>
>> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>
>> Nancree
>> ---------------------------------------
>>
>>> Sheryl Rosen > wrote:
>>>
>>>> About 10 years ago, I had found a great recipe inside the Perdue
>>>> Chicken
>>>> Breasts package for chicken in a dijon mustard sauce.
>>>
>>>
>>
>>
> How friggin lazy are people going to get, in order to cook good food? A
> product which involves breaded cooked chicken parts? Why don't you just buy a
> friggin tv dinner and melt your family's meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it
> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> you wish?
>
> Rich
>

I guess you are looking for something like this:

Recipe for Chicken A La Whatever:

Park station wagon in For Expecting Mothers Only space, even though you
are not expecting.

Haul fat lazy ass to poultry section.

Stock high on precooked meats and frozen starches.

Haul fat lazy ass to 5 item lane, even if you have 30.

Pay with welfare coupons.

Haul fat lazy ass to car.

Get home, throw precooked crap into MW and heat frozen starch
(bread/pizza/pretzal, et cetera)

Take some leftover McDonalds sweet n sour sauce and open stolen packets
over chicken and serve husband drunk on cheap buds.

Leave dishes for the next day, and go to sleep with sticky face and fingers.

Preparation Time: one hour.



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

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

(Re-organized to halt confusion since Nacree top posted her reply)

> >Sheryl Rosen > wrote:
> >
> >About 10 years ago, I had found a great recipe inside the Perdue Chicken
> >Breasts package for chicken in a dijon mustard sauce.
>
>
>> Nancree wrote:
>>
>> > Here's one with dijon mustard, from the Perdue site.
>> > http://www.perdue.com/athome/recipes/recipe.asp?id=488
>> > Nancree
>
>

Richard Periut wrote:

> How friggin lazy are people going to get, in order to cook good food? A
> product which involves breaded chicken parts? Why don't you just buy a
> friggin tv dinner and melt your family's meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it
> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> you wish?

Your reply implies that this is the recipe Sheryl was looking for (and I doubt
highly it was) and sort of makes a smear on her as if she is this friggin
lazy.....?

Richard Periut wrote:

> Richard Periut wrote:
> > Nancree wrote:
..
..

>> Here's one with dijon mustard, from the Perdue site.> >>
> >> http://www.perdue.com/athome/recipes/recipe.asp?id=488
> >>> Sheryl Rosen > wrote:
> >>>
> >>>> About 10 years ago, I had found a great recipe inside the Perdue
> >>>> Chicken
> >>>> Breasts package for chicken in a dijon mustard sauce.
> > How friggin lazy are people going to get, in order to cook good food? A
> > product which involves breaded cooked chicken parts? Why don't you just buy a
> > friggin tv dinner and melt your family's meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it
> > with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> > and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> > you wish?

> I guess you are looking for something like this:
>
> Recipe for Chicken A La Whatever:>
> Park station wagon in For Expecting Mothers Only space, even though you
> are not expecting.>
> Haul fat lazy ass to poultry section.>
> Stock high on precooked meats and frozen starches.>
> Haul fat lazy ass to 5 item lane, even if you have 30.>
> Pay with welfare coupons.
> Haul fat lazy ass to car.
> Get home, throw precooked crap into MW and heat frozen starch
> (bread/pizza/pretzal, et cetera)
> Take some leftover McDonalds sweet n sour sauce and open stolen packets
> over chicken and serve husband drunk on cheap buds.
> Leave dishes for the next day, and go to sleep with sticky face and fingers.
> Preparation Time: one hour.

How hostile is that? First of all, Sheryl didn't say she wanted
recipes for already cooked chicken, and Nancree tried to help.
Where you came up with the rest of that, gawd only knows.

nancy

..
..
..
..
..
..

..
..
..
..
..
..
..
..
..
..
..
..
..
..

in article , at
wrote on 2/12/04 9:08 PM:

> Sheryl Rosen > wrote:
>> About 10 years ago, I had found a great recipe inside the Perdue Chicken
>> Breasts package for chicken in a dijon mustard sauce.
>
>> I recall it used garlic, dijon mustard, and scallions or green onions. Not
>> sure what else.
>
> Have you checked Perdue's web site at http://www.perdue.com ?
>
> That web site has a recipe finder which has a long list of recipes for
> main dish dinner recipes involving chicken.
>

Yup. First place I looked.
It's not there.

Nancy Young wrote:

> Richard Periut wrote:
>
>
>>Richard Periut wrote:
>>
>>>Nancree wrote:
>
> .
> .
>
> >> Here's one with dijon mustard, from the Perdue site.> >>
>
>>>>http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>>>
>>>>>Sheryl Rosen > wrote:
>>>>>
>>>>>
>>>>>>About 10 years ago, I had found a great recipe inside the Perdue
>>>>>>Chicken
>>>>>>Breasts package for chicken in a dijon mustard sauce.
>>>
>>>How friggin lazy are people going to get, in order to cook good food? A
>>>product which involves breaded cooked chicken parts? Why don't you just buy a
>>>friggin tv dinner and melt your family's meal in the MW?
>>>
>>>How hard can it be to take some fresh chicken meat, slice it, bread it
>>>with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
>>>and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
>>>you wish?
>
>
>>I guess you are looking for something like this:
>>
>>Recipe for Chicken A La Whatever:>
>>Park station wagon in For Expecting Mothers Only space, even though you
>>are not expecting.>
>>Haul fat lazy ass to poultry section.>
>>Stock high on precooked meats and frozen starches.>
>>Haul fat lazy ass to 5 item lane, even if you have 30.>
>>Pay with welfare coupons.
>>Haul fat lazy ass to car.
>>Get home, throw precooked crap into MW and heat frozen starch
>>(bread/pizza/pretzal, et cetera)
>>Take some leftover McDonalds sweet n sour sauce and open stolen packets
>>over chicken and serve husband drunk on cheap buds.
>>Leave dishes for the next day, and go to sleep with sticky face and fingers.
>>Preparation Time: one hour.
>
>
> How hostile is that? First of all, Sheryl didn't say she wanted
> recipes for already cooked chicken, and Nancree tried to help.
> Where you came up with the rest of that, gawd only knows.
>
> nancy
>
> .
> .
> .
> .
> .
> .
>
> .
> .
> .
> .
> .
> .
> .
> .
> .
> .
> .
> .
> .
> .
Forgive me, I should of stated that my post was directed to the Perdue
site recipe. It was not intended to Sheryl or the other person. I just
shook my head in disbelief that Perdue offers such crap. If you have
time to do other cotidal things, then you must have time to prepare a
meal for you and your family; no matter how long it takes.

Rich

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

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

in article , Richard Periut at
wrote on 2/12/04 9:47 PM:

> How friggin lazy are people going to get, in order to cook good food? A
> product which involves breaded chicken parts? Why don't you just buy a
> friggin tv dinner and melt your family's meal in the MW?
>
> How hard can it be to take some fresh chicken meat, slice it, bread it
> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> you wish?

How friggin' quick to judge are you????
Did I say I used pre-cooked chicken?????

I said a "Perdue Chicken Breasts package". Are you not aware that Perdue
sells fresh chicken breasts??? Are you not aware that they put recipe cards
in each package of raw chicken??????????

Get the f**k off your high horse and learn to read!!!

in article , Nancy Young at
wrote on 2/12/04 10:18 PM:

>
> Richard Periut wrote:
>
>> Richard Periut wrote:
>>> Nancree wrote:
> .
> .
>
>>> Here's one with dijon mustard, from the Perdue site.> >>
>>>> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>>>> Sheryl Rosen > wrote:
>>>>>
>>>>>> About 10 years ago, I had found a great recipe inside the Perdue
>>>>>> Chicken
>>>>>> Breasts package for chicken in a dijon mustard sauce.
>>> How friggin lazy are people going to get, in order to cook good food? A
>>> product which involves breaded cooked chicken parts? Why don't you just buy
>>> a
>>> friggin tv dinner and melt your family's meal in the MW?
>>>
>>> How hard can it be to take some fresh chicken meat, slice it, bread it
>>> with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
>>> and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
>>> you wish?
>
>> I guess you are looking for something like this:
>>
>> Recipe for Chicken A La Whatever:>
>> Park station wagon in For Expecting Mothers Only space, even though you
>> are not expecting.>
>> Haul fat lazy ass to poultry section.>
>> Stock high on precooked meats and frozen starches.>
>> Haul fat lazy ass to 5 item lane, even if you have 30.>
>> Pay with welfare coupons.
>> Haul fat lazy ass to car.
>> Get home, throw precooked crap into MW and heat frozen starch
>> (bread/pizza/pretzal, et cetera)
>> Take some leftover McDonalds sweet n sour sauce and open stolen packets
>> over chicken and serve husband drunk on cheap buds.
>> Leave dishes for the next day, and go to sleep with sticky face and fingers.
>> Preparation Time: one hour.
>
> How hostile is that? First of all, Sheryl didn't say she wanted
> recipes for already cooked chicken, and Nancree tried to help.
> Where you came up with the rest of that, gawd only knows.
>
> nancy

Someone took too many "holier than thou" pills today.
He can go **** himself.

Sheryl Rosen wrote:

> in article , Nancy Young at
> wrote on 2/12/04 10:18 PM:
>
>
>>Richard Periut wrote:
>>
>>
>>>Richard Periut wrote:
>>>
>>>>Nancree wrote:
>>
>>.
>>.
>>
>>
>>>>Here's one with dijon mustard, from the Perdue site.> >>
>>>>
>>>>>http://www.perdue.com/athome/recipes/recipe.asp?id=488
>>>>>
>>>>>>Sheryl Rosen > wrote:
>>>>>>
>>>>>>
>>>>>>>About 10 years ago, I had found a great recipe inside the Perdue
>>>>>>>Chicken
>>>>>>>Breasts package for chicken in a dijon mustard sauce.
>>>>
>>>>How friggin lazy are people going to get, in order to cook good food? A
>>>>product which involves breaded cooked chicken parts? Why don't you just buy
>>>>a
>>>>friggin tv dinner and melt your family's meal in the MW?
>>>>
>>>>How hard can it be to take some fresh chicken meat, slice it, bread it
>>>>with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
>>>>and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
>>>>you wish?
>>
>>>I guess you are looking for something like this:
>>>
>>>Recipe for Chicken A La Whatever:>
>>>Park station wagon in For Expecting Mothers Only space, even though you
>>>are not expecting.>
>>>Haul fat lazy ass to poultry section.>
>>>Stock high on precooked meats and frozen starches.>
>>>Haul fat lazy ass to 5 item lane, even if you have 30.>
>>>Pay with welfare coupons.
>>>Haul fat lazy ass to car.
>>>Get home, throw precooked crap into MW and heat frozen starch
>>>(bread/pizza/pretzal, et cetera)
>>>Take some leftover McDonalds sweet n sour sauce and open stolen packets
>>>over chicken and serve husband drunk on cheap buds.
>>>Leave dishes for the next day, and go to sleep with sticky face and fingers.
>>>Preparation Time: one hour.
>>
>>How hostile is that? First of all, Sheryl didn't say she wanted
>>recipes for already cooked chicken, and Nancree tried to help.
>>Where you came up with the rest of that, gawd only knows.
>>
>>nancy
>
>
> Someone took too many "holier than thou" pills today.
> He can go **** himself.
>
Thank you Ms. Rosen for those kind words.

Rich

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

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

in article , Nancree at
wrote on 2/12/04 9:43 PM:

> Here's one with dijon mustard, from the Perdue site.
>
> http://www.perdue.com/athome/recipes/recipe.asp?id=488
>
> Nancree
> ---------------------------------------
>> Sheryl Rosen > wrote:
>>> About 10 years ago, I had found a great recipe inside the Perdue Chicken
>>> Breasts package for chicken in a dijon mustard sauce.
>>
>
>

Thanks. I saw that one.
The one I'm looking for is not on the Perdue website. It's the first place I
looked. From there I did a Google on key words of what I could remember in
the recipe: Perdue Chicken Breasts Scallions Dijon Mustard
Several things came up but nothing resembling this chicken dish that I'm
looking for. I'm pretty facile with Google.

I'm hoping someone clipped the recipe and kept it, and would be able to dig
it out.

Contrary to what Mr. Holier Than Thou Periut believes, it is a real recipe
for real food that a person actually has to cook. I'm not sure what he
thinks I was asking for but the hell with him anyway.

"Richard Periut" > wrote in message
. ..
> Richard Periut wrote:
>
> > Nancree wrote:
> >
> >> Here's one with dijon mustard, from the Perdue site.
> >>
> >> http://www.perdue.com/athome/recipes/recipe.asp?id=488
> >>
> >> Nancree
> >> ---------------------------------------
> >>
> >>> Sheryl Rosen > wrote:
> >>>
> >>>> About 10 years ago, I had found a great recipe inside the Perdue
> >>>> Chicken
> >>>> Breasts package for chicken in a dijon mustard sauce.
> >>>
> >>>
> >>
> >>
> > How friggin lazy are people going to get, in order to cook good food? A
> > product which involves breaded cooked chicken parts? Why don't you just
buy a
> > friggin tv dinner and melt your family's meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it
> > with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> > and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> > you wish?
> >
> > Rich
> >
>
> I guess you are looking for something like this:
>
> Recipe for Chicken A La Whatever:
>
> Park station wagon in For Expecting Mothers Only space, even though you
> are not expecting.
>
> Haul fat lazy ass to poultry section.
>
> Stock high on precooked meats and frozen starches.
>
> Haul fat lazy ass to 5 item lane, even if you have 30.
>
> Pay with welfare coupons.
>
> Haul fat lazy ass to car.
>
> Get home, throw precooked crap into MW and heat frozen starch
> (bread/pizza/pretzal, et cetera)
>
> Take some leftover McDonalds sweet n sour sauce and open stolen packets
> over chicken and serve husband drunk on cheap buds.
>
> Leave dishes for the next day, and go to sleep with sticky face and
fingers.
>
> Preparation Time: one hour.

I see that you know my neighbor. Only she isn't married just shacked up
with a slug.

Jessica
>
>
>
> --
> ---------------------------------------------------------------------
>
> Dum spiro, spero. (Cicero) As long as I breathe, I hope.
>

Richard Periut wrote:
>
> Nancy Young wrote:

> > How hostile is that? First of all, Sheryl didn't say she wanted
> > recipes for already cooked chicken, and Nancree tried to help.
> > Where you came up with the rest of that, gawd only knows.

> Forgive me, I should of stated that my post was directed to the Perdue
> site recipe. It was not intended to Sheryl or the other person. I just
> shook my head in disbelief that Perdue offers such crap. If you have
> time to do other cotidal things, then you must have time to prepare a
> meal for you and your family; no matter how long it takes.

Gotcha. Recipes for premade food strikes me as amusing for some
reason.

nancy

Sheryl Rosen > wrote in message >...
> About 10 years ago, I had found a great recipe inside the Perdue Chicken
> Breasts package for chicken in a dijon mustard sauce.
>
> I recall it used garlic, dijon mustard, and scallions or green onions. Not
> sure what else.

Well, I had searched on Google for this recipe, but I did a slightly
different search before I went to bed last night and found something
called an "E Text" for a Perdue Chicken Cookbook. It seems to be a
plain text version of The Perdue cookbook, in PDF form. I downloaded
it and searched it, and found what I was looking for!!!

Here it is. I had forgotten the mushrooms and wine, which is probably
what was missing when I tried to make it from memory. I'm putting it
in Mastercook and saving it forever!!!! :-)

----
CHICKEN IN MUSTARD SAUCE
Serves 4

Home economist Michelle Scicolone developed this recipe for Perdue,
and she
has an ultimate compliment for it: "It's what I make all the time
when I'm
cooking at home." You get crunchiness and crispness but it's not
fried.
According to Michelle, it comes out just fine with any mustard that
you have
on hand or any chicken parts you have around.

1 roaster boneless breast or thin sliced boneless breast

3 tablespoons vegetable oil, divided

1/2 pound mushrooms, sliced (2 cups)

2 tablespoons minced, fresh parsley

l tablespoon minced shallot or scallion

l/8 teaspoon ground pepper

l/2 cup chicken broth

l/4 cup dry white wine

l tablespoon Dijon mustard

Slice breast thinly if using whole breast. In large skillet, over
medium-high heat, heat 2 tablespoons oil. Add breast slices a few at
a
time, placing them so that pieces do not touch. Saute about 2 minutes
per
side, until chicken is lightly browned on both sides and cooked
through.
Remove from skillet; keep warm. Heat remaining oil. Add mushrooms,
parsley, shallot and pepper. Stirring frequently, cook 2 minutes.
Stir in
broth and wine; bring to a boil and cook until liquid is reduced by
half
(about 1/3 cup). Reduce heat to low; stir in mustard until well
blended.
Spoon over chicken.

On Fri, 13 Feb 2004 03:26:24 GMT, Richard Periut >
wrote:

>Forgive me, I should of stated that my post was directed to the Perdue
>site recipe. It was not intended to Sheryl or the other person. I just
>shook my head in disbelief that Perdue offers such crap.

I, too, read your post as an attack on one or more of the posters.

Why are 'recipes' offered for doctoring up "convenience" food? It is
apparently *not* urban myth that the first packaged cake mixes were
'just add water' and failed because that didn't seem to be "cooking."
They changed to adding a couple of eggs and water (or milk -- I
forget), and the boxed cake-mix iindustry took off.

And yes, slicing, breading, and cooking chicken bits *does* take a lot
more time than heating up 'convenience' items. Not that it was the
original question. Those who want to quickly help hamburger aren't
degenerates.


>If you have
>time to do other cotidal things,

(Did you perhaps mean 'quotidian'? I can't think of many everyday
activities that involve matching the tides. :-)

>then you must have time to prepare a
>meal for you and your family; no matter how long it takes.

So if it takes 2 hrs, one must *have* 2 hrs available? I don't think
so. What do you do if you have only 15 minutes? Send them out to the
back yard to graze? :-)

>
>Well, I had searched on Google for this recipe, but I did a slightly
>different search before I went to bed last night and found something
>called an "E Text" for a Perdue Chicken Cookbook. It seems to be a
>plain text version of The Perdue cookbook, in PDF form. I downloaded
>it and searched it, and found what I was looking for!!!
>
>Here it is. I had forgotten the mushrooms and wine, which is probably
>what was missing when I tried to make it from memory. I'm putting it
>in Mastercook and saving it forever!!!! :-)
>
>----
>CHICKEN IN MUSTARD SAUCE
>Serves 4
>
>Home economist Michelle Scicolone developed this recipe for Perdue,
>and she
>has an ultimate compliment for it: "It's what I make all the time
>when I'm
>cooking at home." You get crunchiness and crispness but it's not
>fried.
>According to Michelle, it comes out just fine with any mustard that
>you have
>on hand or any chicken parts you have around.
>
>1 roaster boneless breast or thin sliced boneless breast
>
>3 tablespoons vegetable oil, divided
>
>1/2 pound mushrooms, sliced (2 cups)
>
>2 tablespoons minced, fresh parsley
>
>l tablespoon minced shallot or scallion
>
>l/8 teaspoon ground pepper
>
>l/2 cup chicken broth
>
>l/4 cup dry white wine
>
>l tablespoon Dijon mustard
>
>Slice breast thinly if using whole breast. In large skillet, over
>medium-high heat, heat 2 tablespoons oil. Add breast slices a few at
>a
>time, placing them so that pieces do not touch. Saute about 2 minutes
>per
>side, until chicken is lightly browned on both sides and cooked
>through.
>Remove from skillet; keep warm. Heat remaining oil. Add mushrooms,
>parsley, shallot and pepper. Stirring frequently, cook 2 minutes.
>Stir in
>broth and wine; bring to a boil and cook until liquid is reduced by
>half
>(about 1/3 cup). Reduce heat to low; stir in mustard until well
>blended.
>Spoon over chicken.
>


I had been hoping that you would share it when you found the recipe !

This sounds good, I like chicken and eat a lot of it , Thank you .
Rosie

In article >, Richard
Periut > wrote:

> Nancy Young wrote:
>
> > Richard Periut wrote:
> >
> >
> >>Richard Periut wrote:
> >>
> >>>Nancree wrote:
> >
> > .
> > .
> >
> > >> Here's one with dijon mustard, from the Perdue site.> >>
> >
> >>>>http://www.perdue.com/athome/recipes/recipe.asp?id=488
> >>>>
> >>>>>Sheryl Rosen > wrote:
> >>>>>
> >>>>>
> >>>>>>About 10 years ago, I had found a great recipe inside the Perdue
> >>>>>>Chicken
> >>>>>>Breasts package for chicken in a dijon mustard sauce.
> >>>
> >>>How friggin lazy are people going to get, in order to cook good food?
> >>>A
> >>>product which involves breaded cooked chicken parts? Why don't you
> >>>just buy a
> >>>friggin tv dinner and melt your family's meal in the MW?
> >>>
> >>>How hard can it be to take some fresh chicken meat, slice it, bread it
> >>>with fresh flour, egg wash it, bread it with some cracker/bread
> >>>crumbs,
> >>>and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> >>>you wish?
> >
> >
> >>I guess you are looking for something like this:
> >>
> >>Recipe for Chicken A La Whatever:>
> >>Park station wagon in For Expecting Mothers Only space, even though you
> >>are not expecting.>
> >>Haul fat lazy ass to poultry section.>
> >>Stock high on precooked meats and frozen starches.>
> >>Haul fat lazy ass to 5 item lane, even if you have 30.>
> >>Pay with welfare coupons.
> >>Haul fat lazy ass to car.
> >>Get home, throw precooked crap into MW and heat frozen starch
> >>(bread/pizza/pretzal, et cetera)
> >>Take some leftover McDonalds sweet n sour sauce and open stolen packets
> >>over chicken and serve husband drunk on cheap buds.
> >>Leave dishes for the next day, and go to sleep with sticky face and
> >>fingers.
> >>Preparation Time: one hour.
> >
> >
> > How hostile is that? First of all, Sheryl didn't say she wanted
> > recipes for already cooked chicken, and Nancree tried to help.
> > Where you came up with the rest of that, gawd only knows.
> >
> > nancy

> > .
> Forgive me, I should of stated that my post was directed to the Perdue
> site recipe. It was not intended to Sheryl or the other person. I just
> shook my head in disbelief that Perdue offers such crap. If you have
> time to do other cotidal things, then you must have time to prepare a
> meal for you and your family; no matter how long it takes.
>
> Rich

I think we lay the cause for confusion at Nancree's feet. :-) Sheryl
posted her request, Nancree TOP-POSTED her reference to the Perdue site
with the Breaded Cooked Chicken Tenderloins, then you BOTTOM-POSTED (as
is meet, right, and salutary at all times and in all places) your
disgust with thems what would use such a product. Therein came the
confusion: At first glance, without paying attention to the
attributions, it looked like you were responding (in a way that made no
sense) to Sheryl's initial request. She, um, took exception to your
remarks and the fight was on!

Bad Nancree. Hasty Sheryl. Good Rich. "-)

Peace to all who enter here.
--
-Barb, <www.jamlady.eboard.com> updated 2-10-04.

Sheryl Rosen clucked:

> Someone took too many "holier than thou" pills today.
> He can go **** himself.


My oh my, but what a "fowl" mouth you have there, Sheryl :-)

A piece of sincere advice for you: if you dropped your victim routine life
might go a bit better for you.

--
Best
Greg

in article t, Gregory
Morrow at wrote on 2/13/04 3:43
PM:

> My oh my, but what a "fowl" mouth you have there, Sheryl :-)
>
> A piece of sincere advice for you: if you dropped your victim routine life
> might go a bit better for you.
>
> --
> Best
> Greg
>

The day I need to take life lessons from a pathetic cyberbully is the day I
will just hang it up entirely.

You can join Mr Holier than Thou in my suggestion. Maybe you boys can help
each other out.

>I guess you are looking for something like this:
>
>Recipe for Chicken A La Whatever:
>
>Park station wagon in For Expecting Mothers Only space, even though you
>are not expecting.
>
>Haul fat lazy ass to poultry section.
>
>Stock high on precooked meats and frozen starches.
>
>Haul fat lazy ass to 5 item lane, even if you have 30.
>
>Pay with welfare coupons.
>
>Haul fat lazy ass to car.
>
>Get home, throw precooked crap into MW and heat frozen starch
>(bread/pizza/pretzal, et cetera)
>
>Take some leftover McDonalds sweet n sour sauce and open stolen packets
>over chicken and serve husband drunk on cheap buds.
>
>Leave dishes for the next day, and go to sleep with sticky face and fingers.
>
>Preparation Time: one hour.

Oh...sweet Jesus...looks like we have another Sheldon.

Remove TIE to reply.

Sheryl Rosen wrote:

> in article t, Gregory
> Morrow at wrote on 2/13/04 3:43
> PM:
>
> > My oh my, but what a "fowl" mouth you have there, Sheryl :-)
> >
> > A piece of sincere advice for you: if you dropped your victim routine
life
> > might go a bit better for you.
> >
> > --
> > Best
> > Greg
> >
>
> The day I need to take life lessons from a pathetic cyberbully is the day
I
> will just hang it up entirely.


Okay then...you have my permission to stay a miserable grumpus....

--
Best
Greg

Sheryl Rosen wrote:

> in article , Richard Periut at
> wrote on 2/12/04 9:47 PM:
>
> > How friggin lazy are people going to get, in order to cook good food? A
> > product which involves breaded chicken parts? Why don't you just buy a
> > friggin tv dinner and melt your family's meal in the MW?
> >
> > How hard can it be to take some fresh chicken meat, slice it, bread it
> > with fresh flour, egg wash it, bread it with some cracker/bread crumbs,
> > and fry/bake it. Later, arrange it with whatever sauce/condiment/gravy
> > you wish?
>
> How friggin' quick to judge are you????
> Did I say I used pre-cooked chicken?????
>
> I said a "Perdue Chicken Breasts package". Are you not aware that Perdue
> sells fresh chicken breasts??? Are you not aware that they put recipe
cards
> in each package of raw chicken??????????


Well, I hope you wipe them off before you put them in your recipe file...


> Get the f**k off your high horse and learn to read!!!


Why turn a simple recipe request into a big contretemps...???

--
Best
Greg