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

 JW> Cod livers, fresh or canned, are quite mild tasting. Imagine
 JW> chicken livers with an ever so slightly fishy taste But not
 JW> super fishy. Less fishy than sardines.

 DD> I'd rather not. If I want fish I'll eat fish. If I want chicken I'll
 DD> buy chicken. No cross-contamination, thank you.

I was trying to describe cod livers and wasn't advocating smearing
sardines over chicken livers.

 DD> Title: Sour Fish Head Soup (Canh Chua Dau Ca)
 DD> From "The Classic Cuisine of Vietnam"

Lake trout heads are common fare here with the Dene peoples. They
are used in soups and chowders, and also flame roasted on sticks over
campfires. One uses fresh, green wood and strip the bark off to make
the skewers. The best way to eat them is with your hands, sitting on
a log and spitting the bones into the fire.

I pulled up a bunch of crockpot recipes this week. They are all
poultry based. And none of them have been here before.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken A la King for the Crockpot
 Categories: Chicken, Chilies, Crockpot, Wine, Dairy
      Yield: 4 Servings
 
      1 cn Cream of chicken soup
      3 tb Flour
    1/4 ts Black pepper
      1 ds Cayenne pepper
      1 lb Boneless skinless chicken
           Breasts; cubed or shredded
      1    Celery rib; chopped
    1/2 c  Chopped green bell pepper
      1 sm Onion; chopped
     10 oz Pkg frozen peas; thawed
      2 tb Diced pimentos; drained
           White wine or sherry to
           Taste
 
  Combine soup, flour and peppers in crock pot, stir until smooth.
  Stir in chicken, celery, onion and green pepper. Cover and cook on
  low 7-8 hours or until meat is cooked through.
  
  Stir in wine, peas, and pimentos. Cook 30 minutes longer. Serve
  over biscuits, puffed pastry shells, or rice.
  
  Recipe by: Mary Curtis
  
  From: Mary Curtis

  I would add the peas immediately before serving - JW
 
MMMMM
 

Cheers

Jim


... Hunters will do anything for a buck.

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