>  ML> The BJ's and Costco prices are to push the sale of
>  ML> merchandise that is approaching its sell-by date. If
> I have very serious doubts about the accuracy of that statement.  The

You must be right on that; I'm back way off in the 20th
century but stand by an amended version: it's clear from 
reading the Internet that the warehouse stores sell the 
roast birds on their own for their own purposes (whether 
they're a loss leader or not is another question), but the 
food store rotisseries were invented to do just what I said.

> number of roasted chickens they sell is at least ten times the number of
> raw roasting chickens available for sale.  Each round of the roaster
> produces four to five dozen roasted chickens and they spin the wheel
> multiple times per day.  The number of raw chickens on display are fewer
> than 4-6.  I have seen many roasted chickens hop into baskets, I have
> not seen any raw roaster chickens in a basket.

I've seldom seen either, not that I'd have had the
capacity to peer into someone else's basket until
recently anyhow. Next time, I'll take a look and see
what I see - that'll mark the first time I look for
a chicken there at all!

> Funny, but Gail and I had that discussion tonight.  The menu here has
> "chicken cordon bleu" on the menu for Sunday brunch -- but last time we
> had it what we got was chicken breast topped with a ham slice topped
> with cheese.

And the cheese has to be good, or the dish is a
disappointment. I don't think it has to has to be
Gruyere, but flavorful, sharp, and nutty, that's
all mandatory. As with in the following titles.

>       Title: Sandwich Cubano (Cuban Sandwich)
>       2 sl Swiss cheese
>   Place the sandwiches on a lightly oiled baking sheet and brush the
>   tops with butter.
>   Place a heavy cast-iron skillet over both sandwiches to weigh them
>   down and bake until crisp and hot, about 20 minutes.

Pressed sandwiches are sort of cool, speaking of
maximizing flavors, but if not carefully and
thoroughly done they'll be very cool, and if the 
cheese isn't melted, what's the point. I'd say 
never to bake the sandwiches in any case, but 
rather use the stovetop and a heavy skillet and 
a weight (which might or might not be another 
heavy skillet. If using the method Earl suggested, 
I'd preheat the cast iron first.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Spinach-cheese Puffs
 Categories: Appetizers
      Yield: 1 servings

      1    10-oz package frozen chopped        1 c  Milk
    1/2 c  Margarine or butter (1 stick        1 ts Salt
      1 c  All-purpose flour                   4    Large eggs
    1/4 lb Gruyere or swiss cheese (shr      1/2 c  Grated parmesan cheese
           Parsley, beet or salad green

  Calories     per serving: 50 Fat grams per serving: 4 Approx. Cook Time:
  Cholesterol  per serving: 22 Drain spinach; squeeze dry with paper
towels.
  In 3-quart saucepan over medium heat, heat milk, margarine or butter, and
  salt until margarine melts and mizture boils. Remove saucepan from heat.
  With wodden spoon, vigorously stir in flour all at once until mixture
forms
  a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a
time,
  beating well after each addition, until mixture is smooth and satiny.
Stir
  in Gruyere and parmesan cheeses and spinach. If not baking right away,
  cover surface of mixture with plastic wrap and refrigerate. Preheat oven
to
  375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level
  tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20
  minutes until cheese puffs are golden brown. Arrange appetizer and
garnish
  on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS. Source unknown

-----