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   MSGID: 34350.fidonet_cooking@1:105/500 2d59788c   
   REPLY: 58965.fido_cooking@1:124/5016 2d598297   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
     Re: Re: Hunter's Stew   
     By: Dave Drum to Ben Collver on Sat Oct 18 2025 05:04 am   
      
   DD> After a nice plate of what I thought was chicken cacciatore I   
   DD> learned that Sammy hunted his meat on the roof of the hotel. Pigeons!   
      
   DD> Title: Pigeon Cacciatore   
      
   Nice squab story.  I've never eaten pigeons that i know of.  I read a   
   local history about Chinese miners who were here during the gold rush.   
   According to this book, they were reluctant to eat Western food and   
   commonly imported and grew & raised their own ingredients.  However,   
   they did hunt and gather.  One story was about a western miner who   
   tried a Chinese dish prepared with crow meat.  He wrote that he had   
   tried crow before and it never tasted good, but it was delicious in   
   the Chinese dish.   
      
   By the way, i am curious about your recent batches of "Hard Times"   
   recipes.  Some of them don't strike me as the kind of food i would   
   imagine eating in hard times.  Cakes, strawberries dipped in candy   
   grade chocolate, etc.  How did you select those recipes?   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Honey Curried Chicken Breasts   
    Categories: Chicken   
         Yield: 4 Servings   
       
         3 lb Chicken breast halves;   
              - without skin   
       1/3 c  Orange juice   
       1/3 c  Honey   
       1/4 c  Dijon mustard   
         4 ts Curry powder   
         1 pn Cayenne pepper   
       
     Spray a baking dish with non-stick cooking spray. Arrange chicken in a   
     single layer, skin side down if not skinned. Combine remaining   
     ingredients in a small bowl, stirring until smooth. Pour over   
     chicken. Cover and refrigerate if not cooking immediately. Bake   
     chicken, uncovered, in 375?F oven for 20 minutes, basting once. Turn   
     chicken over, baste again, and bake 20 minutes longer or until   
     chicken is tender.   
        
     Recipe by Alison Meyer   
        
     Adapted FROM: Canadian Living, May 1989   
       
   MMMMM   
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