Text 13843, 103 rader
Skriven 2007-04-09 08:10:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: The Great Wasteland
===========================
On 04-04-07 DAVE SACERDOTE Scribbled to DAVE DRUM about The Great 

DS>DS> Their idea of a fancy appetizer is a block of Kraft Philadelphia
DS>DS> Cream Cheese on a plate with a bottle of Pickapeppa sauce dumped 
DS>DS >on it.

DS>DD> Who the eff does that?!?!?!?

DS>Lots of people in the midwest.  Ask Dale, he's heard of it.
DS>And don't get so offended, there are plenty of crappy cooks
DS>on the coasts, too. Remember, Weller's sample is from AOL. [g]

I may have been too subtle there ... I have seen similar spreads - but, 
the presenters always, at the very least, stirred, mashed, molded or 
otherwise transformed the substrate. No one I know, even the least couth 
teen-age twit, would present a brick of creemcheez drenched in sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trish Bales' Gramma's Oyster Dressing
 Categories: Holiday, Dressing, Seafood
      Yield: 5 Servings
 
     24 md Oysters; (if oysters are lg
           -twelve will be plenty),
           -undrained
      2 sl French bread; cubed/crumbled
           -(about 2 cups), or more
      4 tb Butter
      2 tb Olive oil
      1 lg Or two md onions; fine chop
      1 lg Green bell pepper; fine chop
      5 cl Garlic; minced
      1 lg Egg; beaten
           Salt and black pepper
 
  At holiday time, I will continue to make my grandmother's
  Oyster Dressing which I am proud to present.
  
  This dressing can stand on its own as a main course, or it
  can be served as a side dish or as you would serve dressing
  with any holiday meal.
  
  Drain the liquid from the oysters into a medium bowl. Add
  the breadcrumbs to the liquid. Set aside.
  
  Roughly chop the oysters and set aside.
  
  Over low to medium heat, sauté the onion until soft and
  transparent, about 5 minutes, then add the green bell
  pepper and sauté a few minutes more. Add the chopped
  oysters and minced garlic. Let cook a few minutes, then
  add bread with the soaking liquid. Let the mixture cook
  slowly, stirring occasionally, until all the soaking
  liquid is gone. Remove from heat and stir in the beaten
  egg.
  
  Check seasonings and add salt and pepper, if desired.
  
  Transfer dressing to a heatproof casserole dish and bake
  in a preheated 350°F oven for 10 to 15 minutes.
  
  Makes about 4 servings.
  
  NOTE: It is a myth that shellfish should be eaten only in
  months with an "R" in them. In the United States, this is
  not true. Certain European oysters clutch their young in
  months without an "R" (that would be April through August),
  which makes them less palatable, but this does not apply
  to oysters in the U.S. Other myths surrounding oysters
  have to do with oysters being an aphrodisiac (they're
  not), oysters increasing your IQ (not unless you can find
  one with really good teaching credentials), and never
  eating oysters with milk (my mother used to tell me this
  one). All of these myths have been found to be untrue, but
  have been passed down from generation to generation, and I
  hear them quoted all the time.
  
  This article was originally printed in The Austin Review.
  
  FROM: texascooking.com; 13 October 2004
  
  MM Format by Dave Drum - 15 October 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Kissing the bride for more than 5 seconds may get you shot.

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