Ruth Haffly wrote to Dave Drum <=-

I skip the dessert bar at Golden Corral, Pizza Ranch and other
buffets. But I can't get past that mango I scream at Flavour of India.

If we were in the area and frequented Flavour of India, I think we
would grab our share of the mango ice cream as well. (G) Don't know
about the other places; it would depend on what was being offered.

If you ever get a chance to try it - by all means, go for it.0

very concerned about them closing on me as we have3 a fairly
substantial South Asian population and most of the patrons I see @
Flavour are of that genotype. *Comment I got moderated for deleted*

Morrisville (just west of Raleigh) has a good sized Indian population
so if we wanted some Indian food, we'd probably head that way. I've
seen a few in Raleigh, usually in strip malls.

Most of our Indians work for state governmen t of in the Insurance
industry (Franklin Life, Horave Mann, and State Farm)

Learned last night at the cnfuser meetng the there is a Chick-Fil-A
in the cafeteria at the State Farm home office. And youhave to work
there to access the cafeteria. So, no long lines. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chick Fil A Chicken Sandwich
Categories: Poultry, Breads, Vegetables
Yield: 4 servings

4 Boned, skinned chicken
- breasts

MMMMM--------------------------MARINADE-------------------------------
2 c Water
2 Cubes chicken bouillon
1/4 ts Seasoned salt

MMMMM-----------------------CHICKEN BATTER----------------------------
1 c A-P flour
1 1/2 c Finely crushed saltine
- cracker crumbs
2 ts Powdered sugar
1/4 ts Paprika

MMMMM--------------------------SANDWICH-------------------------------
4 Hamburger buns
8 Dill pickles
2 tb Butter
Oil for frying

MARINADE: Place cool water in a bowl add 1/4 teaspoon
seasoned salt, and dissolve bouillon cubes in the
mixture. Place chicken breast in water, mix, cover, and
place in the refrigerator for 12 hours or the next day.

BATTER: Pour off chicken marinade and discard, you can
not use it again.

In a shallow dish combine A-P flour, cracker crumbs,
powdered sugar, and paprika. Stir to combine.

Shake off excess marinade and dredge chicken into the
seasoned flour mixture.

Rest the breaded chicken breast on a wire rack and allow
them to rest for a few minutes.

COOKING: Heat oil to 350oF/175oC in a deep fryer, large
pot or a frying pan. If you are using a large pot, add
enough oil so the oil is 4" deep.

Cook the chicken for 7 to 8 minutes or until the chicken
has browned and has an internal temperature of 165
degrees. Drain the chicken on a clean wire rack.

ASSEMBLY: Melt the butter, and brush the butter on the
hamburger buns.

Lay one crispy chicken breast down on each hamburger
bottom.

Top with 2 dill pickle chips, then the top bun.

NOTE: If chicken breasts are extremely large, you can
use two of them. Simply slice the chicken breasts in
half horizontally.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Stock is everything in cooking, at least in French cooking. -Escoffier
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