Text 11403, 81 rader
Skriven 2007-02-05 22:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Heat!
=============
 -=> Quoting Hap Newsom to Jim Weller <=-

 -> Of course with 100 pounders you can take your tank to
 -> the propane company which may very well get you a better rate.

 HN> Down here you can go to any of a number of places to get propane...but
 HN> I don't know if I wanna lug hunnerd pounders around to do it. You'd
 HN> certainly have no trouble getting em into the truck to go get them
 HN> filled.....but getting 
 HN> em back out again would be another story....rather unweildy I'd
 HN> imagine!

They're not that hard to handle. About 75-90 pounds each empty, 85 more
when full of course. (Propane tanks are only filled to 85% capacity as a
safety precaution.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chef And The Fat Man Heavy Green Bean Casserole
Categories: Vegetables
  Servings: 6

      4 c  cut green beans
      2 TB butter
      1 md onion, coarsely chopped
      1 c  fresh sliced mushrooms
 10 3/4 oz can condensed cream of
    mushroom soup
    1/2 c  milk
    2.8 oz can French fried onions,
    divided
      1 TB Worcestershire sauce
      1 ts Balsamic vinegar
      1 c  shredded cheddar cheese
      1 c  Parmesan cheese
      1 ts Brown Sugar
  1 1/2 ts Dijon mustard
    1/2 c  Parmesan Cheese
    Salt and freshly ground
    pepper to taste

If using frozen green beans: blanch them frozen in heavy boiling water
for 6 minutes then drain and pat dry before using. If using fresh green
beans, snap, cut into bite size pieces and blanch for 4 minutes then
drain and pat dry before using. In a large frying pan melt the butter.
Add the onions and cook over medium heat, stirring occasionally, until
they are translucent. (a little bit of Worcestershire sauce added makes
them look like they are caramelized) If you have the time, go ahead and
slightly caramelize the onions. While the onions are sauteing, add the
mushrooms to the translucent onions and cook, stirring occasionally,
until they give up their liquid and most of it has cooked off. (they
will get really slick looking and their size will reduce by 1/2.)
Preheat the oven to 350 . Stir the soup ( 1 cup shredded cheddar cheese)
and the milk into the onion mixture. Add about half the can of fried
onions, stir in the Worcestershire, vinegar, brown sugar, mustard, salt
and pepper. Stir in the green beans. Turn the mixture into a 1 1/2-quart
casserole dish and bake 25 minutes. Sprinkle the remaining half-can of
onions and remaining parmesan cheese over the top of the mixture and
bake an additional 5 minutes, or put under broiler until top is browned.

Notes: This fine recipe performed by Chef Mike at Poole's Bar-B-Q in
East Ellijay, Georgia on 12/10/2004

From: Www.Chefandthefatman.Com

MMMMM-------------------------------------------------




Cheers

Jim, in Yellowknife




... I may not be smart, but I can lift heavy things.
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