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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> She was a "social worker" and attending my local branch of the   
    DD> University of Illinois to complete her Master's in Social Work when   
    DD> they dropped the bomb.   
      
    RH> Did she finish the Master's or just let it drop? My mom was told she   
    RH> had 5 years to get her Master's in Library Science, then the state said   
    RH> "you can't do it; you have a husband and 5 kids to take care of". She   
    RH> proved them wrong, pulling down A's and B's in all her course work.   
      
   She 86ed the Masters. The three weekly trips  between  the campus and home   
   (50 miles each way) would havehad he choosing between gas for the car and   
   food for the tummy.   
      
        8<----- CUT ----->8   
      
    RH> While travelling, we saw some place advertising chicken rings. Couldn't   
    RH> stop to investigate, figure it must have been chopped and formed   
    RH> chicken.   
      
    DD> I do believe you are correct. To wit:   
      
    DD>       Title: White Castle Chicken Rings   
    DD>  Categories: Poultry, Breads, Snacks   
    DD>       Yield: 4 servings   
      
    RH> Now that we are out of the OH/IL/IN (White Castle) territory, I'll   
    RH> probably not think about chicken rings again. It was unusual enough   
    RH> that Steve commented on it, something he usually doesn't do about fast   
    RH> food.   
      
   I'm sure that White Castle isn't the only place doing them. I'd almost   
   bet the Jack-In-The-Box would be guilty of them as well. And Tyson has   
   them available in the freezers at you local stupormarkup.   
      
   Ground chicken is very versatile ......   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Red Hatch Chile Chicken Burgerus Maximus   
    Categories: Poultry, Chilies, Herbs, Breads   
         Yield: 4 Servings   
       
         1 lb Ground chicken thighs   
       1/4 c  Fine diced red bell pepper   
       1/4 c  Rough chopped cilantro   
         3 tb Dried bread crumbs; fine   
         1 ts Melissa's HOT hatch chile   
              - powder   
         1 ts Melissa's MILD hatch chile   
              - powder   
         2 tb Tangerine Hatch Chile Not   
              - Ketchup   
         1 ts Ground cumin   
       
     To make the burgers, combine all ingredients - ground   
     chicken through green onion, in a medium bowl, mixing   
     until evenly distributed.   
        
     Line a small sheet pan or plate with parchment paper and   
     set aside.   
        
     Divide meat mixture into 4 equal parts and form into a   
     patties. Freeze for 5-7 minutes to firm up the patties.   
     This is key to getting them on the grill without falling   
     apart. The meat mixture can be stretched to serve 6,   
     just make thinner patties.   
        
     Brush the patties with olive oil and place oil side down   
     on the grates. Brush the top with more olive oil. Grill   
     over high heat for 4-5 minutes on the first side, 2-3 on   
     the second side. Patties should register at least 165F.   
        
     Serve on hamburger buns with toppings of your choice.   
        
     RECIPE FROM: http://dailywaffle.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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