>  ML> P.S. I heard those imprecations over there.
> Dunno why you would, publically, say such a thing about me. My two vehicles
> have only been stolen a total of three times since late February.  The
woman at

And you went to the Lucky Wishbone and they ran out
of chicken thighs on you.

> the insurance claims knows me by name, Hmmm wonder if she'd want to do
dinner
> sometime.  Her being in Connecticut might cause problems tho.

I have some extra miles you could use if it came to that.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Cacciatore Madre
 Categories: Italian, Poultry, Vegetables
      Yield: 6 servings

    1/4 c  Olive oil                           1    Green bell pepper,
cut into
      6    Pieces Frying chicken (legs              -julienne strips
           -with thighs attached and           2    Carrots, thinly sliced
           -breast halves)                     1    Celery stalk, thinly
sliced
  1 1/4 c  All-purpose flour, seasoned         1 c  Canned crushed
Italian plum
           -with 1 t paprika, salt and              -tomatoes
           -pepper                             1 ts Dried basil
           To taste)                           1 ts Dried thyme
    1/2 c  Thinly sliced onion                 1 ts Dried oregano
      2 md Gralic cloves, minced                    Salt and pepper to
taste
    2/3 c  Dry Marsala

  Heat oil in heavy large skillet. Coat chicken with seasoned flour,
shaking
  off excess. Brown chicken on all sides over moderate heat, being careful
  not to crowd skillet. Remove and set aside.

  In the same skillet saute' onion and garlic 3 minutes. Turn heat to high
  and add wine, scraping up browned bits from bottom of skillet. Add
chicken,
  vegetables and herbs. Cook 5 to 7 minutes.

  Cover and simmer until tender, about 30 minutes. Add herbs. Adjust
  seasoning to taste. Serves 6

  SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
  0-89535-147-1 SHARED BY: Jim Bodle 3/93

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