Michael Horowitz's sauce for chicken made me think of this. First, I love it just out of the pot of chicken soup. Sister Julie tells a story about a time when I was a little when Mom took the chicken (a whole one, apparently) from the vat of soup and put it on a platter. I stripped it of its skin. I try to not do that too much now. When I make chicken soup, serving it does not generally involve much of the chicken meat. A bowl of chicken soup at my house will consist of noodles and broth with, perhaps, some of ther cooked carrot and celery from the pot. I think that comes from a background where the sacrificial chicken was served in one form or another at more than one meal. Birdy first did duty by flavoring the water, then was served as the main course for dinner. I digress. One of my favorite things to do with the soup's chicken meat is to make a sandwich spread. Put chunks of chicken into a food processor bowl. Add some chunked onion, and a few pieces of celery that's been cut into 1- to 1-1/2-inch pieces. How much of any is your call. To taste. Pulse- process until things are coarsely, mediumly, or finely chopped (your preference) -- but not to a paste, please. Turn the mixture into a bowl (shut up, zxcvbob; you know what I mean) season with an little s&p and moisten with some mayo. Spread on some toasted bread and top with a lettuce leaf and another piece of toasted bread. It's a mighty fine sandwich for lunch. Nothing fancy. Just tasty. -- -Barb, <www.jamlady.eboard.com> updated 1-31-04 A good friend will come and bail you out of jail; a true friend will be sitting next to you saying, "Damn,that was fun!"