on Sun 11 May 1997
::To: SERGE CYR  From: Jim Weller  Subj: Re: Quebec pea soup  :: 
---------------------- 
 
 JW> But of course! I should have realized but then I'm not Catholic. I bet
 JW> the younger posters here won't even know what we are talking about. [I
 JW> generally make mine with ham stock and some kind of pork so it
 JW> wouldn't have qualified!] The office canteen I frequented when I
 JW> worked in Ottawa always made good pea soups on Friday and, yes, the
 JW> main course was always fish and chips that day. 
 I really love soups, but many (young) people don't eat it any more. :-((
Did you ever get our email, about our trip to Yellowknife, up the Mackenzie
 River ?
 MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: ORANGE CHICKEN
 Categories: Fruits, Main dish, Poultry
      Yield: 2 servings
 
      1 ea Whole Large Chicken Breast *
    1/2 c  Cooked Rice
    1/4 t  Finely Shredded Orange Peel
      1 x  Dash Ground Cinnamon
    1/2 c  Orange Juice
  1 1/2 t  Cornstarch
      2 T  Broken Walnut Meats
      2 x  Cucumber Roses (Opt.)
 
  *  Chicken Breast should be skinned and boned.
  ~---------------------------------------------------------------------
  ~-- Halve chicken breast lengthwise.  Place one portion, boned side
  up, between two pieces of clear plastic wrap.  Working from the
  center to the edges, pound lightly with a meat mallet, forming a
  rectangle about 1/8-inch thick. Remove plastic wrap.  Sprinkle
  chicken with salt to taste. Repeat with the remaining portion of
  chicken. In a small bowl stir together cooked rice, shredded orang
  peel, and ground cinnamon. Spoon half of the rice orange peel mixture
  atop one chicken breast portion, spreading it to within 1/4-inch of
  the edges. Fold in sides, roll up jelly-roll style, starting with one
  end. Repeat with the remaining rice-orange peel mixture and chicken
  portion. Place chicken rolls, seam side down, in a shallow baking
  dish.  Cover with vented clear plastic wrap. Micro-cook the chicken
  rolls, covered, on 50% power for 7 to 8 minutes or till chicken is
  tender, rotating dish a half-turn after 4 minutes. Transfer chicken
  rolls to a serving platter.  For orange sauce, in a 1-cup measure
  stir together orange juice and cornstarch.  Micro-cook, uncovered, on
  100% power for 1 1/2 to 2 minutes or till mixture is thickened and
  bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon
  the orange sauce atop the chicken rolls on the serving platter.
  Garnish with cucumber roses, if desired.
 
MMMMM 
     
                Serge Cyr
... Confuse everyone  --  smile all day Monday!.
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