On Mon 31 Jan 2005 10:24:51a, Ophelia wrote in rec.food.cooking:

>
> "Gal Called J.J." > wrote in message
> ...
>> One time on Usenet, Sheryl Rosen > said:
>>
>>> Had company for dinner tonight and decided to do a roasted chicken.
>>
>> <snip>
>>
>>> We had Stove Top stuffing (dressed up with nuts and dried
>>> cranberries....yeah, I know, but we all really like Stove Top
>>> stuffing!!!) and fresh green beans that were lightly steamed and
>>> buttered. '
>>> It was really a delicious meal.
>>
>> It sounds delicious! I've saved a copy for my "must try" file. And I
>> like Stove Top on occasion myself... <g>
>
> I have never heard of stove top stuffing. Please may I have a recipe for
> it?
>
> Ophelia

LOL! It's a boxed stuffing. You can add anything you like to "enhance" it
actually comes in several flavors, but I can't recall what they are.

Wayne

"Gal Called J.J." > wrote in message
...
> One time on Usenet, "Nancy Young" > said:
>>
>> "Ophelia" > wrote in message
>> news >>
>> > I have never heard of stove top stuffing. Please may I have a recipe
>> > for
>> > it?
>>
>> Sorry, I don't have any copycat recipe for you, but it's stuffing you buy
>> in
>> the
>> store that has bread cubes and herbs and spices. I believe you saute it
>> in
>> butter. Geez, haven't had that in ages.
>
> You're close, but not quite right, Nancy; maybe you're thinking of
> Rice-A-Roni?

No way. I haven't had that in a dog's age, either. I just remember
something about butter with the stuffing.

> Anyway, with Stovetop, you boil the water, add butter,
> then add the stuffing mix; let sit unheated for 5 minutes, then fluff
> with a fork:
>
> http://www.kraftfoods.com/stovetop/flavors.html
>
> I do make my own dressing at times, but I like Stovetop too...

Sure, once in a while, why not? Doesn't it come in different
flavors like chicken, pork, etc? Maybe now I'm thinking of
Shake n Bake, but I know that's not Stove Top.

nancy

Sheryl Rosen wrote:

> Had company for dinner tonight and decided to do a roasted chicken.
>
> I was a bit concerned b/c it wasn't fully thawed out when it was time to put
> it in the oven, but it turned out fine, and in fact, delicious!
>

We had a pretty tasty roast chicken last night too. It was not a very big bird,
about 3 1/2 pounds. I washed it out, dabbed it try, sprinkled some sea salt and
pepper inside, tossed in a piece of lemon and two small closes of garlic. I
rubbed the outside with olive oil and sprinkled on more sea salt and pepper, put
it on a rack and into the oven. There was not a lot of drippings, but I added
some flour and stirred it around to sop up all the fat, added some chicken broth
and heated it up. It turned out to be a darned fine gravy. The chicken ski was
nice and crispy and the meat was tender, juicy and tasty.


I have to wonder sometimes about the economy and effort involved in chicken.
Most of the grocery stores around here sell small roasted chickens for $7-8. We
usually get two meals out of a small chicken, and can do the same with these
pre-cooked birds. You are paying that much for a chicken anyway, so it's almost
like the cooking service is free. I just have to be careful to get on right out
of the oven. Either that or just let it cool right down and use the cold
chicken. IMO, that is every bit as good as hot chicken, and much better than
luke warm.

"Nancy Young" > wrote in message
...
>
> "Ophelia" > wrote in message
> news >
>> I have never heard of stove top stuffing. Please may I have a recipe for
>> it?
>
> Sorry, I don't have any copycat recipe for you, but it's stuffing you buy
> in the
> store that has bread cubes and herbs and spices. I believe you saute it
> in
> butter. Geez, haven't had that in ages.

Ahh ok thank you, I don't think we have that here

"Gal Called J.J." > wrote in message
...
> One time on Usenet, "Nancy Young" > said:
>>
>> "Ophelia" > wrote in message
>> news >>
>> > I have never heard of stove top stuffing. Please may I have a recipe
>> > for
>> > it?
>>
>> Sorry, I don't have any copycat recipe for you, but it's stuffing you buy
>> in
>> the
>> store that has bread cubes and herbs and spices. I believe you saute it
>> in
>> butter. Geez, haven't had that in ages.
>
> You're close, but not quite right, Nancy; maybe you're thinking of
> Rice-A-Roni? Anyway, with Stovetop, you boil the water, add butter,
> then add the stuffing mix; let sit unheated for 5 minutes, then fluff
> with a fork:
>
> http://www.kraftfoods.com/stovetop/flavors.html
>
> I do make my own dressing at times, but I like Stovetop too...

Thank you.. I didn't realise it was already prepared

"Wayne Boatwright" > wrote in message
...
> On Mon 31 Jan 2005 10:24:51a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Gal Called J.J." > wrote in message
>> ...
>>> One time on Usenet, Sheryl Rosen > said:
>>>
>>>> Had company for dinner tonight and decided to do a roasted chicken.
>>>
>>> <snip>
>>>
>>>> We had Stove Top stuffing (dressed up with nuts and dried
>>>> cranberries....yeah, I know, but we all really like Stove Top
>>>> stuffing!!!) and fresh green beans that were lightly steamed and
>>>> buttered. '
>>>> It was really a delicious meal.
>>>
>>> It sounds delicious! I've saved a copy for my "must try" file. And I
>>> like Stove Top on occasion myself... <g>
>>
>> I have never heard of stove top stuffing. Please may I have a recipe for
>> it?
>>
>> Ophelia
>
> LOL! It's a boxed stuffing. You can add anything you like to "enhance"
> it
> actually comes in several flavors, but I can't recall what they are.

Ok thanks Wayne

"Dimitri" > wrote in message
...
>
> "Ophelia" > wrote in message
> news
>>
>
>> I have never heard of stove top stuffing. Please may I have a recipe for
>> it?
>>
>> Ophelia
> http://www.kraftfoods.com/stovetop/
>
>
> Package mix

Thanks

On Mon 31 Jan 2005 12:02:02p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 31 Jan 2005 10:24:51a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Gal Called J.J." > wrote in message
>>> ...
>>>> One time on Usenet, Sheryl Rosen > said:
>>>>
>>>>> Had company for dinner tonight and decided to do a roasted chicken.
>>>>
>>>> <snip>
>>>>
>>>>> We had Stove Top stuffing (dressed up with nuts and dried
>>>>> cranberries....yeah, I know, but we all really like Stove Top
>>>>> stuffing!!!) and fresh green beans that were lightly steamed and
>>>>> buttered. '
>>>>> It was really a delicious meal.
>>>>
>>>> It sounds delicious! I've saved a copy for my "must try" file. And I
>>>> like Stove Top on occasion myself... <g>
>>>
>>> I have never heard of stove top stuffing. Please may I have a recipe
>>> for it?
>>>
>>> Ophelia
>>
>> LOL! It's a boxed stuffing. You can add anything you like to
>> "enhance" it actually comes in several flavors, but I can't recall what
>> they are.
>
> Ok thanks Wayne

Ophelia, do you have dried bread cubes (precut to use in stuffing) in your
local stores? You could probably create your own version of the "Stove
Top Stuffing" for a quick side dish. If you can get the cubes, you would
need only to add seasonings you like, butter, perhaps onion and celery,
dried fruit, etc., all mixed together, then with boiling water or broth
poured over to moisten. It needs to stand a bit before serving.

Just a thought...

Wayne

One time on Usenet, "Nancy Young" > said:
> "Gal Called J.J." > wrote in message
> ...

<snip>

> > I do make my own dressing at times, but I like Stovetop too...
>
> Sure, once in a while, why not? Doesn't it come in different
> flavors like chicken, pork, etc? Maybe now I'm thinking of
> Shake n Bake, but I know that's not Stove Top.

Yup, although the only one I've tried is chicken flavor:

http://www.kraftfoods.com/stovetop/flavors.html

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Rodney Myrvaagnes" wrote in message
>>
> I used the juice of two seville (sour) oranges in a sauce for a small
> wild boar roast. Wife and I liked it very much and will do it again.
>
> Rodney Myrvaagnes

Rodney, where on earth did you buy Seville oranges? I've been looking for
them for years. Can you point me to a source?

Dora

"Ophelia" > wrote in message
>>>
>>> > I have never heard of stove top stuffing. Please may I have a recipe
>>> > for
>>> > it?

Hi, Ophelia! Good to see you on this side of the pond. :-)

Dora

"Wayne Boatwright" > wrote in message
...
> On Mon 31 Jan 2005 12:02:02p, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Mon 31 Jan 2005 10:24:51a, Ophelia wrote in rec.food.cooking:
>>>
>>>>
>>>> "Gal Called J.J." > wrote in message
>>>> ...
>>>>> One time on Usenet, Sheryl Rosen > said:
>>>>>
>>>>>> Had company for dinner tonight and decided to do a roasted chicken.
>>>>>
>>>>> <snip>
>>>>>
>>>>>> We had Stove Top stuffing (dressed up with nuts and dried
>>>>>> cranberries....yeah, I know, but we all really like Stove Top
>>>>>> stuffing!!!) and fresh green beans that were lightly steamed and
>>>>>> buttered. '
>>>>>> It was really a delicious meal.
>>>>>
>>>>> It sounds delicious! I've saved a copy for my "must try" file. And I
>>>>> like Stove Top on occasion myself... <g>
>>>>
>>>> I have never heard of stove top stuffing. Please may I have a recipe
>>>> for it?
>>>>
>>>> Ophelia
>>>
>>> LOL! It's a boxed stuffing. You can add anything you like to
>>> "enhance" it actually comes in several flavors, but I can't recall what
>>> they are.
>>
>> Ok thanks Wayne
>
> Ophelia, do you have dried bread cubes (precut to use in stuffing) in your
> local stores? You could probably create your own version of the "Stove
> Top Stuffing" for a quick side dish. If you can get the cubes, you would
> need only to add seasonings you like, butter, perhaps onion and celery,
> dried fruit, etc., all mixed together, then with boiling water or broth
> poured over to moisten. It needs to stand a bit before serving.
>
> Just a thought...

I don't know about the cubed bread. I never buy such things I prefer to
make most things from scratch because I like to know what is in my food)

"limey" > wrote in message
...
>
> "Ophelia" > wrote in message
>>>>
>>>> > I have never heard of stove top stuffing. Please may I have a recipe
>>>> > for
>>>> > it?
>
> Hi, Ophelia! Good to see you on this side of the pond. :-)

Hiya Dora)))))

Sheryl Rosen wrote:
> Had company for dinner tonight and decided to do a roasted chicken.
>
> I was a bit concerned b/c it wasn't fully thawed out when it was time
to put
> it in the oven, but it turned out fine, and in fact, delicious!
>
> I washed it of course, inside and out. It was about 4.5 lbs.
>
> Then I patted it dry and sprinkled the inside with seasoned salt
(Lawry's)
> and a pinch of "herbes de provence".
> In the cavity I put a few slices of raw carrot and celery. Then I
spotted
> the last of "last week's" oranges on the counter(I bought more
yesterday for
> this week)....and thought "what the heck, why not?" and cut it in
half,
> rubbed it all over the outside of the chicken, squeezing the juice
inside
> and out. Repeated with the other half, and stuffed that inside the
cavity
> with the celery and carrot slices.
>
> I sprinkled the outside with more seasoned salt, and topped it with a
> liberal sprinkle of herbes de provence.
>
> I always check out what I call the "sorry looking produce" rack in
the back
> of the store--you know what I mean, the stuff that's just a little
bit
> overripe, or just a little bruised, but perfectly good otherwise. I
usually
> find something worth checking out, for pennies. Yesterday, i found a
package
> of about 18 cipolini onions. I think that's how it's
spelled....small,
> sweet, flat onions, about the size of a silver dollar, for about 60
cents.
> I never had these but they seemed like they would be nice roasted, so
I
> bought them and placed them, peeled, around the chicken in the pan,
along
> with the rest of the carrot and the celery pieces.
>
> I sprinkled the veggies with kosher salt, a pinch more on the skin of
the
> chicken (for crispness) and put it in the oven for 90 minutes at 400
F.
>
> The skin was all crisp...the leg fell apart but the breast meat was
still
> moist and tender, with just a hint of orange flavor. The roasted
onions and
> carrots were a wonderful garnish, and lent a terrific flavor to the
> pan-drippings, which I turned into gravy. The gravy was a rich brown
color,
> thanks to all the caramelized stuff on the bottom of the pan.
>
> There's nothing left!!!!
> Between my friends and me, and Mandy, and sending leftovers home for
my
> friend's cat....there's nothing but gravy left!
>
> We had Stove Top stuffing (dressed up with nuts and dried
> cranberries....yeah, I know, but we all really like Stove Top
stuffing!!!)
> and fresh green beans that were lightly steamed and buttered.
> '
> It was really a delicious meal.

Next you roast a chicken save time, effort, and energy... always roast
two... one for company, another for later. There are myriad
concoctions to be made with cold roast chicken, from sandwhich, soup,
and salad to stir fried, etc.

Next time douse chicken with fresh lemon and rub chicken inside and out
with Penzeys Adobo and a little salt.

limey wrote:

> Rodney, where on earth did you buy Seville oranges? I've been looking for
> them for years. Can you point me to a source?
>

Sorry Dora, but you might have missed them. I saw them in the grocery store
about two weeks ago. They are rarely available for more than about two weeks
each year.

"Dave Smith" wrote in message > limey wrote:
>
>> Rodney, where on earth did you buy Seville oranges? I've been looking
>> for
>> them for years. Can you point me to a source?
>>
>
> Sorry Dora, but you might have missed them. I saw them in the grocery
> store
> about two weeks ago. They are rarely available for more than about two
> weeks
> each year.

But you're in Canada, Dave. Rodney is in New York City; hence, my question.
I've never found them in the US.

Dora
>

Sounds delicious! I'll have to try that. I've often squeezed a bit of
orange juice over a chicken, or roasted some baby onions in the pan
along with the bird. Next step is to use both at once.

Melissa

limey wrote:

> > Sorry Dora, but you might have missed them. I saw them in the grocery
> > store
> > about two weeks ago. They are rarely available for more than about two
> > weeks
> > each year.
>
> But you're in Canada, Dave. Rodney is in New York City; hence, my question.
> I've never found them in the US.
>

Most of them come from Spain, and it's a very short season. I use them for
marmalade and start looking for them in mid January, grabbing some as soon as
see them. I once blinked and missed them :-(

Dave Smith at wrote on 1/31/05 1:30 PM:

> Sheryl Rosen wrote:
>
>> Had company for dinner tonight and decided to do a roasted chicken.
>>
>> I was a bit concerned b/c it wasn't fully thawed out when it was time to put
>> it in the oven, but it turned out fine, and in fact, delicious!
>>
>
> We had a pretty tasty roast chicken last night too. It was not a very big
> bird,
> about 3 1/2 pounds. I washed it out, dabbed it try, sprinkled some sea salt
> and
> pepper inside, tossed in a piece of lemon and two small closes of garlic. I
> rubbed the outside with olive oil and sprinkled on more sea salt and pepper,
> put
> it on a rack and into the oven. There was not a lot of drippings, but I added
> some flour and stirred it around to sop up all the fat, added some chicken
> broth
> and heated it up. It turned out to be a darned fine gravy. The chicken ski was
> nice and crispy and the meat was tender, juicy and tasty.
>
>
> I have to wonder sometimes about the economy and effort involved in chicken.
> Most of the grocery stores around here sell small roasted chickens for $7-8.
> We
> usually get two meals out of a small chicken, and can do the same with these
> pre-cooked birds. You are paying that much for a chicken anyway, so it's
> almost
> like the cooking service is free. I just have to be careful to get on right
> out
> of the oven. Either that or just let it cool right down and use the cold
> chicken. IMO, that is every bit as good as hot chicken, and much better than
> luke warm.
>
>


I usually buy whole chickens when they go down to about 59-79 cents a pound
on sale. When they do, I grab 3-4 of them and stow them in the freezer.
For $2-3 each, I can afford to do that!

As for pre-roasted...they tend to be about $5-6 each here. But there is one
market nearby that runs a promotion: "Cheap Chicken Wednesdays"...$3.99!
You can get a whole roasted Perdue chicken (either plain or lemon-pepper or
Italian Herb) for 3.99. Not bad. Trouble with those is, usually, by the
time you get them home, the skin has turned mushy. And part of what I love
about a roasted chicken is the crispy skin.

Gal Called J.J. at wrote on 1/31/05 2:12 PM:

> One time on Usenet, "Nancy Young" > said:
>> "Gal Called J.J." > wrote in message
>> ...
>
> <snip>
>
>>> I do make my own dressing at times, but I like Stovetop too...
>>
>> Sure, once in a while, why not? Doesn't it come in different
>> flavors like chicken, pork, etc? Maybe now I'm thinking of
>> Shake n Bake, but I know that's not Stove Top.
>
> Yup, although the only one I've tried is chicken flavor:
>
> http://www.kraftfoods.com/stovetop/flavors.html

I am particularly fond of the Savory Herb and Traditional Sage varieties.
The one flavored for Pork is also outstanding and I use it sometimes with
chicken, it just tastes wonderful. There is also a turkey flavored one, and
a cornbread.

I rarely if ever use the chicken flavor, having found the other varieties.
There is one with mushrooms and onions, too, which I had for the first time
a few weeks ago.
Yeah, I admit it. Stove Top Stuffing is one of my guilty pleasures.
I don't eat a lot of packaged items, but Stove Top Stuffing (and Lipton
noodles and sauce mixes) are one of the few items of this type that I
actually like and use often.

I used to make my own stuffing for poultry, until I realized I was trying to
get homemade stuffing to taste like what I loved, which was Stove Top.
Finally I figured out, if Stove Top is the standard I'm measuring "Stuffing"
against....why not just buy what I like?

"Dave Smith" wrote in message > limey wrote:
>
>> > Sorry Dora, but you might have missed them. I saw them in the grocery
>> > store
>> > about two weeks ago. They are rarely available for more than about two
>> > weeks
>> > each year.
>>
>> But you're in Canada, Dave. Rodney is in New York City; hence, my
>> question.
>> I've never found them in the US.
>>
>
> Most of them come from Spain, and it's a very short season. I use them
> for
> marmalade and start looking for them in mid January, grabbing some as soon
> as
> see them. I once blinked and missed them :-(

That's why I want them - to make some _real_ marmalade. I feel like it's
my life's project at this point, it has been going on so long. As an
individual, if I went to Spain I couldn't even bring them into this country
because of US Dept. of Agriculture regulations on food imports.

Dora

"Sheryl Rosen" wrote in message > Had company for dinner tonight and decided
to do a roasted chicken.

Boy, Sheryl - that recipe really made me crave chicken! I'm looking forward
to trying it. Thanks.

Dora

One time on Usenet, Sheryl Rosen > said:
> Gal Called J.J. at wrote on 1/31/05 2:12 PM:

> > http://www.kraftfoods.com/stovetop/flavors.html
>
> I am particularly fond of the Savory Herb and Traditional Sage varieties.
> The one flavored for Pork is also outstanding and I use it sometimes with
> chicken, it just tastes wonderful. There is also a turkey flavored one, and
> a cornbread.
>
> I rarely if ever use the chicken flavor, having found the other varieties.
> There is one with mushrooms and onions, too, which I had for the first time
> a few weeks ago.

That last one sounds really good! I think the reason I usually
have chicken flavor is because I buy the canister, rather than
the box. But I'll have to give the mushroom and onion a try,
box or not... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

>> Had company for dinner tonight and decided to do a roasted chicken.

Roast chicken! Yes! The original and most dependable comfort food!

I came up with this 22 years ago, and I still keep coming back to it. Had it
again tonight.

Butterfly a fryer. Rub its skin with turmeric, sage, African red pepper, black
pepper, and minced garlic. Pin an anaheim chili under the ends of the
drumsticks; put a sweet potato beside it. Baste everything with olive oil.

Roast at 375, basting regularly with olive oil. In some 75 minutes it'll be
done. Add steamed broccoli to the sweet potato and pepper, and you'll be where
you need to be. Cool, fruity red wine (try something from Ribero del Duero:
northern Spain).

mmmmmmmmmmmmm still works.

Neil

On Mon 31 Jan 2005 07:32:15p, WardNA wrote in rec.food.cooking:

>>> Had company for dinner tonight and decided to do a roasted chicken.
>
> Roast chicken! Yes! The original and most dependable comfort food!
>
> I came up with this 22 years ago, and I still keep coming back to it.
> Had it again tonight.
>
> Butterfly a fryer. Rub its skin with turmeric, sage, African red
> pepper, black pepper, and minced garlic. Pin an anaheim chili under the
> ends of the drumsticks; put a sweet potato beside it. Baste everything
> with olive oil.
>
> Roast at 375, basting regularly with olive oil. In some 75 minutes
> it'll be done. Add steamed broccoli to the sweet potato and pepper, and
> you'll be where you need to be. Cool, fruity red wine (try something
> from Ribero del Duero: northern Spain).
>
> mmmmmmmmmmmmm still works.
>
> Neil
>

Neil, that sounds simple and delicious, and definitely comforting!

Wayne

On Mon, 31 Jan 2005 14:20:42 -0500, "limey" >
wrote:

>
>"Rodney Myrvaagnes" wrote in message
>>>
>> I used the juice of two seville (sour) oranges in a sauce for a small
>> wild boar roast. Wife and I liked it very much and will do it again.
>>
>> Rodney Myrvaagnes
>
>Rodney, where on earth did you buy Seville oranges? I've been looking for
>them for years. Can you point me to a source?
>
I went to the store at the bottom of the apartment bldg I live in, in
NYC. I was looking through different baskets of oranges trying to
guess which would be best for zesting over the ice cream, and I came
on two Sevilles in a basket of something else, so I grabbed them.

The checkout woman recognized them because the screen said "seville"
when she rang them up. I don't think they come all the time, and I
don't even know where they came from.

The store really tries hard to please everybody. I get everything I
can from the Greenmarket, but I am really glad the store is there.
That is where I got the wild boar mini-roast. It was a D'Artagnan
import from Canada. I was looking for a way to use the insides of the
oranges when I came on that.

I know this isn't helpful. Maybe you could find them on the web?
Otherwise move to NYC.

If I had sevilles on a relaxed weekend I would be tempted to try Duck
a l'orange. The acid would cut the fat without making it sweet.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

"Ophelia" > wrote in message
news
> I have never heard of stove top stuffing. Please may
> I have a recipe for it?

As others have already told you, it's a boxed mix. I found a few
links to clones:

http://southernfood.about.com/od/stu...s/r/bln549.htm
http://recipes.robbiehaf.com/S/113.htm
http://www.budget101.com/recipes/id259.htm

And I notice that Top Secret Recipes (www.topsecretrecipes.com) had a
clone back in November in their weekly recipe (not archived,
unfortunately, but perhaps someone here will have saved it).

-j

"Rodney Myrvaagnes" wrote in message "limey" > wrote:
>
>>
>>"Rodney Myrvaagnes" wrote in message
>>>>
>>> I used the juice of two seville (sour) oranges in a sauce for a small
>>> wild boar roast. Wife and I liked it very much and will do it again.
>>>
>>> Rodney Myrvaagnes
>>
>>Rodney, where on earth did you buy Seville oranges? I've been looking for
>>them for years. Can you point me to a source?
>>
> I went to the store at the bottom of the apartment bldg I live in, in
> NYC. I was looking through different baskets of oranges trying to
> guess which would be best for zesting over the ice cream, and I came
> on two Sevilles in a basket of something else, so I grabbed them.

> The checkout woman recognized them because the screen said "seville"
> when she rang them up. I don't think they come all the time, and I
> don't even know where they came from.
>
> The store really tries hard to please everybody. I get everything I
> can from the Greenmarket, but I am really glad the store is there.
> That is where I got the wild boar mini-roast. It was a D'Artagnan
> import from Canada. I was looking for a way to use the insides of the
> oranges when I came on that.
>
> I know this isn't helpful. Maybe you could find them on the web?
> Otherwise move to NYC.
>
> Rodney Myrvaagnes

Lucky, lucky you, to have such a store. Yes, I've looked all over the Web -
could have asked my son to try but he has just moved to Washington, DC from
Manhattan. The search goes on.........

Dora

On Mon, 31 Jan 2005 13:24:27 -0500, "Nancy Young"
> wrote:
>
>Sure, once in a while, why not? Doesn't it come in different
>flavors like chicken, pork, etc? Maybe now I'm thinking of
>Shake n Bake, but I know that's not Stove Top.
>
>nancy
>
don't forget shake'n'bake for varmints!

your pal,
rocky