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Strategies & Market Trends : TA- Advanced GET

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To: Rex Takasugi who wrote (455)	5/7/1997 12:58:00 PM
From: Ross	of 1551

Rex, Your post made my heart soar!! :D:D Thanks for clarifying the piano analogy.. I've never had a way with words.. You made my day! I will now just sit back and enjoy the sun... (its actually sunny in the Pacific Northwest!) PS... I don't only trade stocks.. I have some good receipts.. If you cook, or your wife/husband does you will appreciate the ease of this one.. We have used it, many times for company because it is so simple, always is consistent. This comes from my Aunt Mary: 6 or 8 chicken breasts ( the skinned flash frozen kind work wonderful) 1 can cream of chicken soup (Campbell's) 2/3 can white wine (the wine is important) 3/4 cup Pepperidge farms herb seasoned stuffing mix.. (every store has this) thinly sliced Swiss cheese 2 cups cooked long grain white rice. Remove skin and fat from chicken breasts. Lay out flat in a casserole dish (7 X11). (this serves six but the left overs are fantastic for another meal) Layer thinly sliced Swiss cheese on top of each chicken breast. Mix can of cream chicken soup with 2/3 can white wine. (don't forget the wine!) Pour over chicken breasts and Swiss cheese Sprinkle Pepperidge farms stuffing mix over entire chicken mixture Bake at 350 for 1 hour... When you put this in the oven start cooking the rice.. (rice takes about 1/2 hour but stays warm longer if you don't remove the lid) When the chicken mixture is cooked place a cup (or so) of rice on each plate and spoon a chicken breast and the some of the liquid mixture over each piece.. I love this with frozen "cooked" peas... (if you never cook this is "so easy" suprise your significant other with a really easy dinner!!!)

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