-=> Quoting Dave Drum to Jim Weller <=-

 JW> find new dishes and foods ... I have abandoned crackers,
 JW> pretzels, popcorn and chips as they all NEED salt.

 DD> And that's (the popcorn anyway) where the potassium chloride salt 
 DD> substitute comes in very handy.

Ok. You talked me into trying it!  

 DD> Kosher deli / sausage and eggs
 DD> "sausage" Turned out to be kosher salami
 
 JW> Back in the delis I went to in Ottawa, salami and eggs were pretty
 JW> standard fare as was pastrami or smoked meat and eggs.

 DD> I know that now. At the time I visited Harry's it was the first Kosher
 DD> deli I had patronised. I know a lot more about it now.

I remember fondly the first time I hit a Jewish deli. All the new
tastes amazed me. I returned often enough to work through the menu
from top to bottom. I miss delis like that
living where I do.

Last of the liquid red pepper seasoning series:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Parmesan Chicken Fingers
 Categories: Chicken, Chilies, Cheese, Dairy
      Yield: 4 Servings

    1/3 c  Buttermilk OR
    1/3 c  Milk, plus
      2 ts Vinegar
    3/4 ts Liquid red-pepper seasoning
      1 lb Boneless, skinless, chicken
           -breasts, cut in 1/4" strips
    COATING:
    3/4 c  Saltine cracker crumbs
      1 ts Paprika
    1/2 ts Salt
      2 tb Grated Parmesan

  Stir together buttermilk, garlic and red-pepper seasoning in large
  bowl. Add chicken; toss until evenly coated. Refrigerate for 30
  minutes. Prepare coating; combine cracker crumbs, paprika, salt and 1
  T parmesan cheese in pie plate.  Line baking sheet with aluminum
  foil; coat with nonstick spray. Drain chicken; dip in coating,
  tossing to coat. Arrange on baking sheet. Sprinkle with remaining
  Parmesan.

  Bake chicken in preheated 450 F oven for 8 to 10 minutes or until
  no longer pink in center.

  From Family Circle, 21 Sep 93.
  Typed by Terri St.Louis-Woltmon 

MMMMM
 


Cheers

Jim


... I'm a man with a clear destination

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