MSGID: 1:261/1466.0 579d7b0c
 -=> On 07-29-16  22:22,  Janis Kracht <=-
 -=> spoke to Jim Weller about pizza fritta <=-


 JK> Fried Chicken

 JK> Make sure the oil you use is fresh for this recipe. The 
 JK> marinated chicken is sealed in it's floured coating, 
 JK> creating a tender, juicy entree.

I like good fried chicken, and in fact my mother did it quite well.
However, we don't fry things enough to justify the oil.  Even if we
filter it, it would go rancid before the next time we wanted to use it.
OTOH, having Popeyes do it for us works out quite well :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pepper Steak
 Categories: Beef
      Yield: 10 Servings
 
    1/3 c  Peppercorns
      4 lb Beef sirloin or tenderloin,
           -1/2-inch thick
           Salt to taste
    1/3 c  Oil
    1/2 c  Brandy
      1 c  Heavy cream
    1/4 c  Minced parsley
 
  Crush peppercorns and coat steak heavily. Sprinkle with salt. Brown
  in oil in heavy skillet over high heat, 2 to 3 minutes each side.
  Remove to serving platter and keep warm. Discard most of oil,
  reserving 1 tablespoon of drippings. Add brandy to drippings, and
  flame. Add cream and heat. When sauce thickens, pour over steak.
  Garnish with parsley, serve at once.
  
  Compliments of Salvatore's Italian Gardens, in the 1988 Western New
  York Restaurant and Recipe Guide. Typed for you by Joan MacDiarmid.
  
  From: Joan Macdiarmid                 Date: 07-13-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:18:03, 31 Jul 2016
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