-=> Dave Drum wrote to Sean Dennis <=-

 DD> When is the VA gong to pop for some George Washingtons for you?

They will not since I am not 100% service-connected.

 DD> Where
 DD> do you find ground chicken for le$$ than hamburger? I just looked at
 DD> the places I shop and ground chicken is U$7.99 lb. Ground turkey is at
 DD> (Jennie-O chubs) U$2.99 and ground 80/20 beef @ U$4.49 in chubs or if
 DD> in a styro tray U$5.24. Regular 73/27 hamburger beef is U$3.99

I think I'm getting Perdue ground chicken for $3.16/lb (per 3 lb. 
containers) at Sam's Club.  I can get it for $3.64/lb at Walmart in 1 lb. 
portions.  I haven't been shopping in person for a while and having been
sick for the past two weeks, my brain is a bit mushy on details.

 DD> That would definitely be chewy. I've been doing Healthy Choice Steamers
 DD> on nights when I don't feel like cooking. I've eaten their Broccoli -
 DD> Chicken Alfredo after I've dropped the china clipers into their ultra
 DD> sonic cleaner for the night. It's easy gumming.

It would be chewy but what I'd do is not fry the chicken in a pan but on the
George Foreman where it takes five minutes when at full temp and I can cook
the rest as a "topping".

As for teeth, that is coming as soon as I get feeling well enough to talk
without sounding like I'm dying or going into terrible coughing spasms when
trying to speak.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Low-Cal Fiesta Chicken
 Categories: Low-cal, Chicken, Main dish
      Yield: 6 servings
 
      8 oz Can Tomato Sauce
    1/2 c  Orange juice
    1/2 c  Finely chopped Onion
      2 tb Raisins
      2 tb Chopped Pimento
    1/2 ts Oregano, crushed
    1/2 ts Chili powder
           Clove Garlic, minced
     12 oz Chicken Breast Halves
           Cut into 1" pieces
      2 ts Cornstarch
      1 tb Water
    1/4 c  Snipped Parsley
      3 c  Hot cooked Rice
           Hot sauce
 
  In a large skillet combine tomato sauce, orange juice, onion, raisins,
  pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to
  boiling; reduce heat. Cover and simmer 5 minutes.  Stir in chicken;
  return to boiling. Cover and simmer 12-15 minutes more or till
  chicken is tender and no longer pink. Meanwhile combine cornstarch
  and water. Stir into skillet. Cook and stir till thickened and
  bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve
  chicken mixture over rice.
  
  Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat,
  49 mg cholesterol, 277 mg sodium, 430 mg potassium.
 
MMMMM

-- Sean

... A plan so cunning that if it had a tail it would be a weasel.
--- MultiMail/Linux