Old Crow

On Tue, 17 Jul 2007 21:26:28 GMT, "Frank_v7.0" <none@no.net> wrote:

>Old Crow wrote:
>> On Sun, 15 Jul 2007 12:03:01 -0500, "Kate" <svtkate@spam.filter>
>> wrote:
>>
>>> "24Bit®" <24Bit@Ur.Asylum.org> wrote
>>> No, no not you Kate, I was referring to me, for jumping the gun.
>>>
>>> 24Bit®
>>>
>>> PHEW!
>>> I was looking all over the place for a recipe for crow!
>>> :¬D
>>>
>>> Kate
>>>
>>
>> Ok, here ya go :-)
>>
>>
>> Yummy Crow Pie
>>
>> Ingredients:
>>
>>
>> · 1 pound skinless, boneless crow breast - cubed OR you can use 2
>> large cans of your favorite cooked canned white meat crow
>>
>> · 1 cup sliced baby carrots
>>
>> · 1 cup frozen green peas
>>
>> · 1/2 cup sliced celery
>>
>> · 1/3 cup butter
>>
>> · 1/3 cup chopped onion
>>
>> · 1/3 cup all-purpose flour
>>
>> · 1/2 teaspoon salt
>>
>> · 1/4 teaspoon black pepper
>>
>> · 1 3/4 cups chicken broth
>>
>> · 2/3 cup milk
>>
>> · 2 (9 inch) unbaked deep dish pie crusts
>>
>>
>> Directions:
>>
>> 1. Preheat oven to 425 degrees F
>>
>> 2. In a saucepan, combine crow, carrots, peas, and celery. Add water
>> to cover and boil for 15 minutes. Remove from heat, drain and set
>> aside.
>>
>> 3. In the saucepan over medium heat, cook onions in butter until
>> translucent. Stir in flour, salt, pepper. Stir in chicken broth and
>> milk. Simmer over medium heat until thick. Remove from heat and set
>> aside.
>>
>> 4. Place the crow mixture in bottom pie crust. Pour hot liquid mixture
>> over. Cover with top crust, crimp the edges, and cut away excess
>> dough. Make five small slits in the top to allow steam to escape.
>>
>> 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
>> golden brown and filling is bubbly. Cool for 10 minutes before
>> serving.
>>
>> --
>> Old Crow "Yol Bolsun!"
>> '82 FLTC-P "Miss Pearl"
>> '95 YJ Rio Grande
>> BS#133, SENS, TOMKAT, MAMBM
>>
>>
>If I can substitute chicken that don't sound too bad :-)

Well, if ya absolutely gotta know, I substitued crow for chicken.
When you carry a name like mine around for 56 years, you develope a
sense of humor about it, or you're pissed all the time. :-)
--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--
Posted via a free Usenet account from http://www.teranews.com

Old Crow

On Tue, 17 Jul 2007 21:26:28 GMT, "Frank_v7.0" <none@no.net> wrote:

>Old Crow wrote:
>> On Sun, 15 Jul 2007 12:03:01 -0500, "Kate" <svtkate@spam.filter>
>> wrote:
>>
>>> "24Bit®" <24Bit@Ur.Asylum.org> wrote
>>> No, no not you Kate, I was referring to me, for jumping the gun.
>>>
>>> 24Bit®
>>>
>>> PHEW!
>>> I was looking all over the place for a recipe for crow!
>>> :¬D
>>>
>>> Kate
>>>
>>
>> Ok, here ya go :-)
>>
>>
>> Yummy Crow Pie
>>
>> Ingredients:
>>
>>
>> · 1 pound skinless, boneless crow breast - cubed OR you can use 2
>> large cans of your favorite cooked canned white meat crow
>>
>> · 1 cup sliced baby carrots
>>
>> · 1 cup frozen green peas
>>
>> · 1/2 cup sliced celery
>>
>> · 1/3 cup butter
>>
>> · 1/3 cup chopped onion
>>
>> · 1/3 cup all-purpose flour
>>
>> · 1/2 teaspoon salt
>>
>> · 1/4 teaspoon black pepper
>>
>> · 1 3/4 cups chicken broth
>>
>> · 2/3 cup milk
>>
>> · 2 (9 inch) unbaked deep dish pie crusts
>>
>>
>> Directions:
>>
>> 1. Preheat oven to 425 degrees F
>>
>> 2. In a saucepan, combine crow, carrots, peas, and celery. Add water
>> to cover and boil for 15 minutes. Remove from heat, drain and set
>> aside.
>>
>> 3. In the saucepan over medium heat, cook onions in butter until
>> translucent. Stir in flour, salt, pepper. Stir in chicken broth and
>> milk. Simmer over medium heat until thick. Remove from heat and set
>> aside.
>>
>> 4. Place the crow mixture in bottom pie crust. Pour hot liquid mixture
>> over. Cover with top crust, crimp the edges, and cut away excess
>> dough. Make five small slits in the top to allow steam to escape.
>>
>> 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
>> golden brown and filling is bubbly. Cool for 10 minutes before
>> serving.
>>
>> --
>> Old Crow "Yol Bolsun!"
>> '82 FLTC-P "Miss Pearl"
>> '95 YJ Rio Grande
>> BS#133, SENS, TOMKAT, MAMBM
>>
>>
>If I can substitute chicken that don't sound too bad :-)

Well, if ya absolutely gotta know, I substitued crow for chicken.
When you carry a name like mine around for 56 years, you develope a
sense of humor about it, or you're pissed all the time. :-)
--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--
Posted via a free Usenet account from http://www.teranews.com

Old Crow

On Tue, 17 Jul 2007 21:26:28 GMT, "Frank_v7.0" <none@no.net> wrote:

>Old Crow wrote:
>> On Sun, 15 Jul 2007 12:03:01 -0500, "Kate" <svtkate@spam.filter>
>> wrote:
>>
>>> "24Bit®" <24Bit@Ur.Asylum.org> wrote
>>> No, no not you Kate, I was referring to me, for jumping the gun.
>>>
>>> 24Bit®
>>>
>>> PHEW!
>>> I was looking all over the place for a recipe for crow!
>>> :¬D
>>>
>>> Kate
>>>
>>
>> Ok, here ya go :-)
>>
>>
>> Yummy Crow Pie
>>
>> Ingredients:
>>
>>
>> · 1 pound skinless, boneless crow breast - cubed OR you can use 2
>> large cans of your favorite cooked canned white meat crow
>>
>> · 1 cup sliced baby carrots
>>
>> · 1 cup frozen green peas
>>
>> · 1/2 cup sliced celery
>>
>> · 1/3 cup butter
>>
>> · 1/3 cup chopped onion
>>
>> · 1/3 cup all-purpose flour
>>
>> · 1/2 teaspoon salt
>>
>> · 1/4 teaspoon black pepper
>>
>> · 1 3/4 cups chicken broth
>>
>> · 2/3 cup milk
>>
>> · 2 (9 inch) unbaked deep dish pie crusts
>>
>>
>> Directions:
>>
>> 1. Preheat oven to 425 degrees F
>>
>> 2. In a saucepan, combine crow, carrots, peas, and celery. Add water
>> to cover and boil for 15 minutes. Remove from heat, drain and set
>> aside.
>>
>> 3. In the saucepan over medium heat, cook onions in butter until
>> translucent. Stir in flour, salt, pepper. Stir in chicken broth and
>> milk. Simmer over medium heat until thick. Remove from heat and set
>> aside.
>>
>> 4. Place the crow mixture in bottom pie crust. Pour hot liquid mixture
>> over. Cover with top crust, crimp the edges, and cut away excess
>> dough. Make five small slits in the top to allow steam to escape.
>>
>> 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
>> golden brown and filling is bubbly. Cool for 10 minutes before
>> serving.
>>
>> --
>> Old Crow "Yol Bolsun!"
>> '82 FLTC-P "Miss Pearl"
>> '95 YJ Rio Grande
>> BS#133, SENS, TOMKAT, MAMBM
>>
>>
>If I can substitute chicken that don't sound too bad :-)

Well, if ya absolutely gotta know, I substitued crow for chicken.
When you carry a name like mine around for 56 years, you develope a
sense of humor about it, or you're pissed all the time. :-)
--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--
Posted via a free Usenet account from http://www.teranews.com

Kate

It actually sounds pretty good!
We have a lot of crows out here, maybe I should give it a try...

Kate
"Old Crow" <walliscrow@yahoo.com> wrote in message
news:lvfm93ttoamg11vmtbsam79k1isei02slh@4ax.com...
On Sun, 15 Jul 2007 12:03:01 -0500, "Kate" <svtkate@spam.filter>
wrote:

>
>"24Bit®" <24Bit@Ur.Asylum.org> wrote
>No, no not you Kate, I was referring to me, for jumping the gun.
>
>24Bit®
>
>PHEW!
>I was looking all over the place for a recipe for crow!
>:¬D
>
>Kate
>

Ok, here ya go :-)


Yummy Crow Pie

Ingredients:


· 1 pound skinless, boneless crow breast - cubed OR you can use 2
large cans of your favorite cooked canned white meat crow

· 1 cup sliced baby carrots

· 1 cup frozen green peas

· 1/2 cup sliced celery

· 1/3 cup butter

· 1/3 cup chopped onion

· 1/3 cup all-purpose flour

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1 3/4 cups chicken broth

· 2/3 cup milk

· 2 (9 inch) unbaked deep dish pie crusts


Directions:

1. Preheat oven to 425 degrees F

2. In a saucepan, combine crow, carrots, peas, and celery. Add water
to cover and boil for 15 minutes. Remove from heat, drain and set
aside.

3. In the saucepan over medium heat, cook onions in butter until
translucent. Stir in flour, salt, pepper. Stir in chicken broth and
milk. Simmer over medium heat until thick. Remove from heat and set
aside.

4. Place the crow mixture in bottom pie crust. Pour hot liquid mixture
over. Cover with top crust, crimp the edges, and cut away excess
dough. Make five small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before
serving.

--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--
Posted via a free Usenet account from http://www.teranews.com

Kate

It actually sounds pretty good!
We have a lot of crows out here, maybe I should give it a try...

Kate
"Old Crow" <walliscrow@yahoo.com> wrote in message
news:lvfm93ttoamg11vmtbsam79k1isei02slh@4ax.com...
On Sun, 15 Jul 2007 12:03:01 -0500, "Kate" <svtkate@spam.filter>
wrote:

>
>"24Bit®" <24Bit@Ur.Asylum.org> wrote
>No, no not you Kate, I was referring to me, for jumping the gun.
>
>24Bit®
>
>PHEW!
>I was looking all over the place for a recipe for crow!
>:¬D
>
>Kate
>

Ok, here ya go :-)


Yummy Crow Pie

Ingredients:


· 1 pound skinless, boneless crow breast - cubed OR you can use 2
large cans of your favorite cooked canned white meat crow

· 1 cup sliced baby carrots

· 1 cup frozen green peas

· 1/2 cup sliced celery

· 1/3 cup butter

· 1/3 cup chopped onion

· 1/3 cup all-purpose flour

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1 3/4 cups chicken broth

· 2/3 cup milk

· 2 (9 inch) unbaked deep dish pie crusts


Directions:

1. Preheat oven to 425 degrees F

2. In a saucepan, combine crow, carrots, peas, and celery. Add water
to cover and boil for 15 minutes. Remove from heat, drain and set
aside.

3. In the saucepan over medium heat, cook onions in butter until
translucent. Stir in flour, salt, pepper. Stir in chicken broth and
milk. Simmer over medium heat until thick. Remove from heat and set
aside.

4. Place the crow mixture in bottom pie crust. Pour hot liquid mixture
over. Cover with top crust, crimp the edges, and cut away excess
dough. Make five small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before
serving.

--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--
Posted via a free Usenet account from http://www.teranews.com

Kate

It actually sounds pretty good!
We have a lot of crows out here, maybe I should give it a try...

Kate
"Old Crow" <walliscrow@yahoo.com> wrote in message
news:lvfm93ttoamg11vmtbsam79k1isei02slh@4ax.com...
On Sun, 15 Jul 2007 12:03:01 -0500, "Kate" <svtkate@spam.filter>
wrote:

>
>"24Bit®" <24Bit@Ur.Asylum.org> wrote
>No, no not you Kate, I was referring to me, for jumping the gun.
>
>24Bit®
>
>PHEW!
>I was looking all over the place for a recipe for crow!
>:¬D
>
>Kate
>

Ok, here ya go :-)


Yummy Crow Pie

Ingredients:


· 1 pound skinless, boneless crow breast - cubed OR you can use 2
large cans of your favorite cooked canned white meat crow

· 1 cup sliced baby carrots

· 1 cup frozen green peas

· 1/2 cup sliced celery

· 1/3 cup butter

· 1/3 cup chopped onion

· 1/3 cup all-purpose flour

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1 3/4 cups chicken broth

· 2/3 cup milk

· 2 (9 inch) unbaked deep dish pie crusts


Directions:

1. Preheat oven to 425 degrees F

2. In a saucepan, combine crow, carrots, peas, and celery. Add water
to cover and boil for 15 minutes. Remove from heat, drain and set
aside.

3. In the saucepan over medium heat, cook onions in butter until
translucent. Stir in flour, salt, pepper. Stir in chicken broth and
milk. Simmer over medium heat until thick. Remove from heat and set
aside.

4. Place the crow mixture in bottom pie crust. Pour hot liquid mixture
over. Cover with top crust, crimp the edges, and cut away excess
dough. Make five small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before
serving.

--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--
Posted via a free Usenet account from http://www.teranews.com

Kate

It actually sounds pretty good!
We have a lot of crows out here, maybe I should give it a try...

Kate
"Old Crow" <walliscrow@yahoo.com> wrote in message
news:lvfm93ttoamg11vmtbsam79k1isei02slh@4ax.com...
On Sun, 15 Jul 2007 12:03:01 -0500, "Kate" <svtkate@spam.filter>
wrote:

>
>"24Bit®" <24Bit@Ur.Asylum.org> wrote
>No, no not you Kate, I was referring to me, for jumping the gun.
>
>24Bit®
>
>PHEW!
>I was looking all over the place for a recipe for crow!
>:¬D
>
>Kate
>

Ok, here ya go :-)


Yummy Crow Pie

Ingredients:


· 1 pound skinless, boneless crow breast - cubed OR you can use 2
large cans of your favorite cooked canned white meat crow

· 1 cup sliced baby carrots

· 1 cup frozen green peas

· 1/2 cup sliced celery

· 1/3 cup butter

· 1/3 cup chopped onion

· 1/3 cup all-purpose flour

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1 3/4 cups chicken broth

· 2/3 cup milk

· 2 (9 inch) unbaked deep dish pie crusts


Directions:

1. Preheat oven to 425 degrees F

2. In a saucepan, combine crow, carrots, peas, and celery. Add water
to cover and boil for 15 minutes. Remove from heat, drain and set
aside.

3. In the saucepan over medium heat, cook onions in butter until
translucent. Stir in flour, salt, pepper. Stir in chicken broth and
milk. Simmer over medium heat until thick. Remove from heat and set
aside.

4. Place the crow mixture in bottom pie crust. Pour hot liquid mixture
over. Cover with top crust, crimp the edges, and cut away excess
dough. Make five small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before
serving.

--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--
Posted via a free Usenet account from http://www.teranews.com

Kate

"Old Crow" <walliscrow@yahoo.com> wrote>>
>If I can substitute chicken that don't sound too bad :-)

Well, if ya absolutely gotta know, I substitued crow for chicken.
When you carry a name like mine around for 56 years, you develope a
sense of humor about it, or you're pissed all the time. :-)
--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--

You seem like a guy with a doggone good sense of humor to me :)

Kate

Kate

"Old Crow" <walliscrow@yahoo.com> wrote>>
>If I can substitute chicken that don't sound too bad :-)

Well, if ya absolutely gotta know, I substitued crow for chicken.
When you carry a name like mine around for 56 years, you develope a
sense of humor about it, or you're pissed all the time. :-)
--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--

You seem like a guy with a doggone good sense of humor to me :)

Kate

Kate

"Old Crow" <walliscrow@yahoo.com> wrote>>
>If I can substitute chicken that don't sound too bad :-)

Well, if ya absolutely gotta know, I substitued crow for chicken.
When you carry a name like mine around for 56 years, you develope a
sense of humor about it, or you're pissed all the time. :-)
--
Old Crow "Yol Bolsun!"
'82 FLTC-P "Miss Pearl"
'95 YJ Rio Grande
BS#133, SENS, TOMKAT, MAMBM


--

You seem like a guy with a doggone good sense of humor to me :)

Kate