-=> On 02-20-23  16:48,  Mike Powell <=-
 -=> spoke to Dale Shipp about Re: Pick Your Own <=-


 > That brings back a fond memory.  A long time ago (i.e. multiple decades)
 > we were visiting Dutch country in PA.  We took to driving around on the
 > back roads and happened onto a farmhouse with a sign advertising peach
 > butter.  We stopped and bought a couple of jars.  I had never had any,
 > and was blown away with the taste.

 MP> I wonder if that is anything like apple butter.  I am not a fan but my
 MP> father is, as are many others in or from SE Kentucky.

It was a distant cousin:-}}  It had some of the same sort of spices, but
I don't recall as much so (remember this was maybe 40+ years ago).

 MP> He also likes peaches, so I will have to ask him if he has ever tried
 MP> any peach butter.

If you can find it, buy it for him.  If he does not like it, try it for
yourself.

If you prefer thighs to breasts, I'd think that they should work equally
well in this dish.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Parchment Wrapped Chicken
 Categories: Oriental, Appetizer, Chicken, Steamed, D/g
      Yield: 8 servings
 
      2    Whole chicken breasts,
           Skinned and boned
      3 tb Dark soy sauce
      1 ts Ginger juice*
    1/4 ts Sugar
           Boiling Water
    1/2 lb Fresh bean sprouts
      6    Green onions with tops, cut
           Into 2 inch lengths and
           Slivered
    1/3 c  Chopped walnuts
      8    8 inch squares of parchment
           Paper
 
  PAPER
  
  Cut eight 8 inch squares of parchment paper.
  
  INGREDIENTS
  
  Cut chicken into thin, narrow strips, about 3 inches long.  Combine
  soy sauce, ginger juice and sugar in large bowl; stir in chicken, let
  stand 30 minutes.
  
  Meanwhile, pour boiling water over bean sprouts; let stand one minute.
  Drain; cool under cold water and drain well.
  
  Thoroughly toss chicken mixture with bean sprouts, green onions and
  walnuts.
  
  Place about 1/2 cupful of chicken mixture in center of each parchment
  square.  Fold bottom point of parchment over filling; crease just
  below filling and fold point over and under filling.  Fold side
  points over filling, overlapping slightly.  Crease paper to hold
  folds.  Fold remaining corner down so point extends below bottom of
  bundle; tuck this point between folded sides.  Crease paper to hold
  folds.  Repeat with remaining parchment squares. (Ends up looking
  like small envelope, with flap tucked under bundle)
  
  Place bundles seam side down, in single layer on steamer rack.  Set
  rack in large pot or wok of boiling water.  (Do not let water level
  reach the bundles)  Cover and steam about 7 minutes or until chicken
  is tender. Serve immediately
  
  *Peel fresh ginger root, then squeeze through garlic press.
 
MMMMM


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