Subj : Re: ??? African Chicken
To   : Ben Collver
From : Dave Drum
Date : Tue Sep 23 2025 05:23:40

-=> Ben Collver wrote to Dave Drum <=-

 DD> You may want to alter that statement form combined to individually.
 DD> Check the square miles/kilometers of each continent and you'll see
 DD> what I mean.

 BC> Woops, i left out the word "almost"!

 BC> https://realcountrysizes.com/true-size-of-africa/

Sometimes I let my fingers outrun my eyes. With mixed results  Bv)=

 DD> This is *American* cuisine. I entered this recipe in Taste of Home's
 DD> Crockpot Recipes contest. If I win I'll be surprised ... and U$500
 DD> richer.

 BC> Good luck!  I remember my grandma making pot roast with cloves of
 BC> garlic embedded while it baked.  I loved the baked home grown carrots
 BC> and parsnips soaking up all that savory flavor.

Even if I don't win or get published it's still good grub. I made it for 
my kid brother's 78th this past Sunday. Only fair. He and Ms. Vicky are
the donors of my casserole crockpot one fine holiday season.

 BC> Here's a recipe from Taste of Home's All American Recipes collection:

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

 BC>       Title: Texas Pecan Rice
 BC>  Categories: Mexican, Pork, Rice
 BC>       Yield: 10 Servings

Between Tasty Home and Noo Yawk Times cooking section I may never run
out of recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cumin & Cashew Yogurt Rice
 Categories: Rice, Herbs, Dairy, Nuts, Chilies
      Yield: 4 servings
 
      3 c  Cooked basmati rice; room
           - temp
      1 tb Minced ginger
      1 ts Coarse kosher salt
  2 1/2 c  Full-fat plain yogurt
      2 tb Ghee
    1/4 c  Raw, unsalted cashews
      1    Indian green chile or
           - serrano chile; minced
      1 tb Cumin seeds
    1/4 ts Red chile powder
    1/4 ts Asafetida (opt)
      2 tb Rough chopped cilantro
 
  In a bowl, combine the cooked rice, ginger and salt.
  Fold in the yogurt. The yogurt should evenly coat the
  rice, so that it resembles a thick rice pudding.
  
  In a small saucepan on medium heat, melt the ghee. Add
  the cashews and chile, and cook, stirring occasionally,
  until the cashews are lightly browned, 2 to 3 minutes.
  Shift the cashews and chile to the side of the pan, and
  add the cumin seeds, toasting until they are slightly
  browned, 30 seconds to 1 minute. Stir in red chile
  powder and asafetida (if using), then turn off the heat.
  
  Pour the spice mixture over the rice and garnish with
  cilantro.
  
  By: Priya Krishna
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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