MSGID: 1:229/452 489588A2
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 > Next time I spend $50 on a jug of anything alcoholic will be the very

 ML> Priorities. I donate as much to Kermit Lynch
 ML> the wine merchant as to Kermit The Frog on NPR.

 > first. My throat would slam shut of its own accord.

 ML> Sorry for that throat.

 >  ML> Interesting. The Communion wines I saw were Pastene
 >  ML> and Famiglia Cribari.

 > Different churches/area. C.B. was owned by a Roman Catholic teaching
 > order in Napa Valley, CA at the time I was a member of the Anglican
 > Catholic faith. I understand the wine/brandy operations were bought by
 > Hublein in the late 1980s.

 ML> But in fact any unadulterated grape wine
 ML> could be used in a Roman sacrament and
 ML> likely most others. One might have a hard
 ML> time justifying a tax exemption for
 ML> something really delicious, though.

Don't understand that. The wine is adulterated (watered) before being
administered to communicants - with "holy" water .... that is - tap 
water that has had some words mumbled over it.

 >       Title: Episcopal Stuffed Pork Chops

 > ... The greatest American superstition is a belief in facts.

 ML> You wish.

OK! Then you top it with a greater one.  Bv)=

 ML>       Title: Bishop Pie
 ML>  Categories: Pies
 ML>       Yield: 15 servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Church's Fried Chicken
 Categories: Poultry, Herbs
      Yield: 4 Servings
 
      4 lb Frying chicken; in eight
           - serving pieces

MMMMM--------------------------BREADING-------------------------------
      1 tb Sugar
  1 1/2 c  Self-rising flour
    1/2 c  Cornstarch
      3 ts Seasoned salt
      2 ts Paprika
    1/2 ts Baking soda
    1/2 c  Biscuit mix
      1    Envelope Italian Dressing
           - Mix
      1    Envelope Onion Soup Mix

MMMMM------------------------COATING DIP-----------------------------
      2 lg Eggs
           +=MIXED WITH=+
    1/4 c  Cold water
      1 c  Corn oil
 
  Combine all breading ingredients and blend well. Store
  tightly covered at room temperature up to 3 months.
  
  TO USE - Dip the chicken pieces in egg mixture and then
  into dry coating mix and back into egg to coat pieces
  evenly and finally back into dry mix. Have oil hot in a
  heavy skillet. Brown skin-side down for 4 to 6 minutes.
  Use medium high heat. Turn and brown a few minutes.
  
  Transfer to an oiled or Pam-sprayed 9" x 12" x 2" pan.
  Cover pan with foil, sealing only 3 sides of pan. Bake
  350§F/175§C for about 45 to 50 minutes. Remove foil.
  Bake another 5 min just to crisp the coating.
  
  Gloria Pitzer Copycat Recipes
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Anyone who loves food knows that all that matters is: Is it good?

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