Text 11026, 89 rader
Skriven 2007-01-27 23:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: IN-FLOOR HEATING 70126
==============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> (Visualising the interior of the farm house in the
 GJ> movie, "Dr Zivargo", with frost over the tables and furniture...)
 GJ> That was one of many impressive scenes in that movie.
 
Impressive scenery?

How about Tonya, the then young and beautiful Geraldine Chaplin
and Laura, the then young, very sexy and very very beautiful Julie
Christie?

 GJ> When global warming results in you having a glut of mangoes and
 GJ> papayas

 JW> So far we have only seen coyotes, magpies, gophers and dandelions.

 JW> Nothing positive has come of our new found sub-tropical weather.
                    
 GJ> Just a couple of degrees more and you will be enlightened by the sight
 GJ> of all the young ladies of YK out in their bikinis, sun-bathing.

Young YK ladies are tough; they are already out in their bikinis every
summer as soon as it hits 18 C.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sicilian Rice Balls
 Categories: Ham, Italian, Rice, Eggs
      Yield: 4 Servings
 
      1 c  Arborio rice, Chinese sticky
           Rice or other short-grain
           Rice, not long-grain
      3 lg Eggs
    1/4 c  Grated romano cheese
      3 tb Finely minced fresh parsley
    1/4 c  Homemade tomato sauce
           Salt and freshly ground
           Pepper to taste
    1/4 c  Diced mozzarella cheese
    1/2 c  Diced prosciutto or ham
      2 c  Fresh breadcrumbs, toasted
           Peanut oil for deep frying
 
  In a saucepan, bring 2 1/2 cups water to a boil. Add the rice and cook
  for 15 minutes. The rice should still be quite firm. Drain and
  transfer to a bowl.
  
  Lightly beat 1 of the eggs and add to the rice, along with the grated
  cheese, parsley, 2 tablespoons of the tomato sauce, and salt and
  pepper. Mix well. chill the mixture in the refrigerator for about 15
  minutes.
  
  In another bowl, mix the mozarella cheese, prosciutto or ham, and the
  remaining 2 tablespoons tomato sauce.
  
  With floured hands, divide the rice mixture into 8 or 10 portions and
  roll each portion into a ball the size of a small orange. Poke a hole
  into the center of each ball with your finger and insert about 1 1/2
  tablespoons of the mozarella mixture. Reshape and smooth the balls to
  enclose the filling.
  
  In a shallow dish, beat the 2 remaining eggs. Spread the bread crumbs
  on a plate. Dip the balls into the eggs, turning to coat well. Roll
  the balls in bread crumbs to coat evenly. Then let them dry on a plate
  for about 45 minutes.
  
  In a deep fryer or deep heavy pan, heat peanut oil to 375 F. Fry the
  balls until they are golden brown on all sides. Drain on brown paper
  and serve immediately, with lemon wedges or the fresh tomato sauce.
  
  Source: my friend Micro Mage
  From: Marty Adkins
 
MMMMM


Cheers

Jim, in Yellowknife




... They were beautiful and dangerous
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