-=> On 12-22-20  08:37,  Michael Loo <=-
 -=> spoke to Dale Shipp about 126 Airplane chicken <=-

 ML> not even limes. The first fried chicken I
 ML> ever had was in 1955, on a naeroplane - it

What is a naeroplane? Or was that just a typo?

 ML> was totally delicious I thought, though I
 ML> suspect now that it might have had more in
 ML> common with Swanson's than Popeye's.
 
The first fried chicken I had that I can recall was somewhat prior to
1950.  I can't say that it was like any commercial chicken, but it was
very, very good.  I just had to not try to grab the gizzard -- that was
the cook's treat (mother).

 ML> It's convenient for catering and foodservice,
 ML> because you can have pretty uniform servings
 ML> and probably don't even need a scale for
 ML> portion control. Also, a smallish serving
 ML> can be augmented, if people like, by eating
 ML> the meat off the handle!

Who wouldn't eat the meat off the handle?  That is like asking who would
eat fried chicken with a knife and fork.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mina De Pesah (Matzo Chicken Pie)
 Categories: Pie, Chicken, Jewish
      Yield: 4 Servings
 
      7 tb Vegetable oil, divided
      2 c  Onions, chopped
      2 tb Garlic, minced
  1 1/2 c  Mushrooms, cleaned and
           Thinly sliced
      3 c  Chicken, cooked and cut into
           Bite-size pieces
           Salt (to taste)
           Black pepper, freshly ground
           (to taste)
      1 c  Fresh parsley, chopped
      5    Eggs, lightly beaten
      6    Matzos
      1 c  Chicken stock
 
  In a large skillet, heat 5 tablespoons of the oil.  Add the onions and
  garlic.  Slowly saute until softened and translucent, about 10
  minutes. Add the mushrooms and saute until soft, an additional 5
  minutes.  Let cool.  Stir the chicken pieces, salt, pepper, parsley,
  and eggs.
  
  Preheat the oven to 375 degrees F.  Lightly oil a shallow 12- x 8-inch
  baking dish.
  
  Dip 2 of the matzos in the chicken stock until well moistened but not
  falling apart.  Lay them in the baking dish, breaking the pieces to
  fit. Spoon half of the chicken mixture on top.  Cover with one more
  moistened matzo, the remaining chicken mixture, and 2 more moistened
  matzos.  Pour 2 teaspoons of vegetable oil over the top.
  
  Baking in the preheated oven for 15 minutes.  Sprinkle with remaining
  oil and bake for 15 minutes more, or until the top of the pie is a
  rich, crisp brown.  Let cool 10 minutes before serving.
  
  Makes 6 to 10 servings.
  
  NOTE:  A Sephardic layered savory pie, this delicious dish seems
  designed for turkey or chicken or capon leftover from Seder or the
  chicken soup.
  
  Recipe:  "The Passover Table" by Susan R. Friedland.  Published by
  Harper-Perennial
  
  From: David Pileggi                   Date: 02-21-96
  Cooking
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:58:42, 23 Dec 2020
___ Blue Wave/DOS v2.30

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