King Tut's treasures

NEW YORK (AP) — New York City is getting ready to welcome Egypt's boy pharaoh back to the city he wowed in 1979.
An exhibit of artifacts from King Tutankhamun's tomb will make its final stop in New York starting April 23. It is now at the de Young Museum in San Francisco.

The New York exhibit will take place at the Discovery Times Square Exposition.

To mark the first day of ticket sales Tuesday, a 25-foot statue of the jackal-headed god Anubis (uh-NOO'-bihs) arrived by barge at South Street Seaport.

Former Mayor Ed Koch welcomed the deity and said he looked forward to seeing Tut's treasures again.

The 1979 King Tut exhibit attracted 1.8 million visitors at New York's Metropolitan Museum of Art.

THE EFFECT OF "TOUCH"

HOW DID HE REACH THIS BED ..read this :
(original message from MumbaiHangOut@yahoogroups.com)

Perils of a Catholic UpbringingAs I walked down the busy sidewalk with my wife, knowing I was late for Mass, my eye fell upon one of those unfortunate, ragged vagabonds that are found in every city these days.

Some people turned to stare. Others quickly looked away as if the sight would somehow contaminate them.

Recalling my old pastor, Father Mike , who always admonished me to "care for the sick, feed the hungry and clothe the naked," I was moved by some powerful inner urge to reach out to this unfortunate person.

Wearing what can only be described as rags, carrying her treasured worldly possessions in two plastic bags, my heart was touched by this person ' s condition.

Yes, where some people saw only rags, I saw a true, hidden beauty.

A small voice inside my head called out, "Reach out, reach out and touch this person!"
So I did...

Bev's Orange chicken

Original Recipe Yield 8 servings
Ingredients
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
3.Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
Nutritional Information
Amount Per Serving Calories: 180 | Total Fat: 9.9g | Cholesterol: 59mg
Prep Time:
5 MinCook Time:
1 Hr 30 MinReady In:
1 Hr 35 Min
Sources : : Allrecipe.com

Orange Rosemary Chicken

Original Recipe Yield 8 servings
Ingredients
1 1/2 cups orange juice
1/4 cup olive oil
1/4 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
1 (2.5 pound) whole chicken, cut into 8 pieces
Directions
1.In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
2.Preheat the oven broiler.
3.Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
4.Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.
Footnotes
Prep Time:
15 MinCook Time:
30 MinReady In:
4 Hrs 45 Min
Servings (Help)

US
Metric Calculate

Original Recipe Yield 8 servings


FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary. Nutritional Information
Amount Per Serving Calories: 258 Total Fat: 17.4g Cholesterol: 60mg

Nutritional InformationOrange Rosemary ChickenServings Per Recipe: 8
Amount Per Serving
Calories: 258
Total Fat: 17.4gCholesterol: 60mgSodium: 349mgTotal Carbs: 5.2g Dietary Fiber: 0.3gProtein: 19.3gVIEW DETAILED NUTRITION
About: Nutrition Info
Powered by: ESHA Nutrient Database

Slow-Cooker Chicken Tortilla Soup

Prep Time:
40MinCook Time:
8 HrsReady In:
8 Hrs 40 Min
Servings
8

Original Recipe Yield 8 servings
Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 cubanelle pepers, chopped
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Vegetable cooking spray

Suggested toppings: sliced radishes, diced avocado, sliced bell peppers, fresh cilantro
Directions
1.Place chicken, tomatoes, enchilada sauce, onion, cubanelle peppers, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.Preheat oven to 400 degrees F (200 degrees C).
3.Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Pass bowls of toppings.
Footnotes
Source: Slow-Cooker Chicken Tortilla Soup