Text 14139, 74 rader
Skriven 2007-04-17 13:34:57 av Carol Shenkenberger (6:757/1)
  Kommentar till text 13713 av DALE SHIPP (1:123/140)
Ärende: Re: Stuff
=================
*** Quoting DALE SHIPP from a message to CAROL SHENKENBERGER ***

-> I'm alive and well too but my mail feeds stopped.  It's something with
DS> the
-> ship I am sure.  I just emailed Dale.

DS>   Got your email.   Sent you an old packet to both the tech and mil
DS> addresses, and then just now sent tonight's packet to both as well.

DS>  Let me know what happens via email.   I do have some other old addres
DS> for you that I could try.


Naw, none of the old addresses work anymore.  I'm home for a month so I'll
catchup here.  Oddly the manual sends to my ship address work but not the
automated ones.  Wierd eh?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moroccan-Style Preserved Lemons
 Categories: Tvfn
      Yield: 4 Servings
 
     12    Unblemished organically
           Grown small lemons
           (preferably Meyer lemons)
           Kosher or table salt
 
  Wash and dry the lemons. If using store-bought lemons, scrub them
  carefully to remove any pesticides. Cut a thin slice from the top and
  bottom of each lemon. Set one lemon on end and make a vertical cut
  three quarters of the way through the fruit, so that the two halves
  still remain attached at the base; do not cut it in half. Turn the
  lemon upside down and rotate it so that you can make a second
  vertical cut down the center, crosswise to the first, leaving the
  bottom arched, as you did previously. Fill each cut with as much salt
  as it will hold.
  
  Carefully place the lemon at the bottom of a hot, sterilized,
  wide-mouthed glass jar. Proceed in this manner with the remaining
  lemons, compressing them in the jar until no space is left and the
  lemon juice has risen to the top. Seal and set aside at room
  temperature. More lemons may be added in the following days as the
  lemon rinds begin to soften.
  
  Yield: 12 lemons
  
  GOURMET GETAWAYS WITH ROBIN LEACH SHOW#GG1A01
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moroccan Preserved Lemon Quarters
 Categories: Moroccan, Pickles, Preserves
      Yield: 4 Servings
 
           Eureka/Meyer lemons, rinsed
           Kosher salt
 
  Quarter lemons lengthwise and put in a noncorrosive airtight
  container. Freeze for 8 hours. Add 1 tablespoon salt per lemon (4
  quarters). Store airtight at room temperature for 6 days; shake
  occasionally. Use as suggested. To store, chill up to 6 months (color
  darkens). Each lemon makes
        4    pieces.
 
MMMMM

I think I like the second one for simplicity <g>.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)