Text 14442, 132 rader
Skriven 2007-04-22 13:17:27 av Carol Shenkenberger (6:757/1)
  Kommentar till text 12346 av Pat Stockett (1:18/200.0)
Ärende: Re: Hi!
===============
*** Quoting Pat Stockett from a message to All ***

PS> Hi Everyone,

PS> Long time no type. :)  I was so surprised the other day to find out I
PS> could get Cooking this way.  Now if I can only remember how I used to
PS> do it.  The uploading and so forth.  That must be three computers ago.

Hi Pat!  I've been living in Japan these past 6 years.  Charlotte is now as
tall as me and threatening to get much taller.  She can no longer steal my
shoes <g>.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: South Carolina Blue Ridge Mountain Red Eye Bean Gravy
 Categories: American, Sauces, Heirloom, Pork, Xxcarol
      Yield: 4 Servings
 
           Cooked kidney beans
           Bean sauce
           Fat pork
           Flour
           Water
           Salt
           Spices
           Pepper
           Sugar
 
  I was a bit shocked to see others adding *coffee* to it! A more
  accurate label for 'red eye gravy' in my area of the world, was one
  with crackings and the center bone from the ham, and red beans.  The
  bone made the 'eye' and the beans made the 'red'.  Red Eye Gravy.
  
  Seems i'm the only one who makes the spicy bean type in this echo.
  Shrug, doenwt bother me any but watch out if you go to the mountain
  side of SC because evidently the 'red eye gravy' is *quite*
  different! Just as tastey, but a differnt taste.
  
  Ours is a bean gravy with a bit of fat and lots of spices.  The ones
  posted here are fat and coffee with some flour and maybe some few
  spices.
  
  I wonder if historically the difference wasnt that the one I post
  comes from before coffee was much avalaible (folks in the backlands
  drank chicory) but beans and fatty meats were relatively abundant.
  
  Got curious and looked through some more of the old letters.  From
  Elizabeth Cooper to Elizabeth Cooper (same name, first one is
  grandmother to second one).
  
  Breakfast Gravy
  
  Take a goodlie amount of well cooked beans that are soft and in the
  sauce Add to a hot pan after cooking the meat (later its clear she
  means fat pork) Stir and add some flour and water Add salt and if you
  have it, spices such as pepper.  If no spices, add sugar.
  
  Cook a few moments til hot, then mash it.  Stir and add water til it's
  gravy.
  
  Smile!  That was fun.  Had to assume some words and some of it had to
  do with when to add more wood to the fire.  It reads in such a way
  that I am sure it was made over the fireplace, quickly, after the
  rest of the breakfast was ready and before it cooled.  Comes with
  advise on feeding men, and what to feed them first. From: Carol
  Shenkenberger Date: 14 Mar 98
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Japan Thanksgiving
 Categories: Xxcarol, Holiday, Poultry
      Yield: 3 Servings
 
      2 c  Stuffing-baked
      1 ea Cornish hen
      1 lg Japanese sweet yam
      2 c  Rice- medium calrose
    1/4 c  Saki
    1/4 c  Smashed japanese grapes-red
      3 sm Carrots- sliced pretty
      2 md Japanese cucumbers
      3 sl Bitter melon
      4 ea Green onions- whole
      1 c  Red beans- sweet
 
  Ok, whaddaya do when you get in port at 6pm day the day before
  Thanksgiving?
  
  You start by defrosting the only 'bird' ya got!  That was a cornish
  hen. Split 3 ways, it's not alot of meat but we have the other stuff
  to makeup for that.  Make up stuffing (I used bagged pepperidge farm)
  and stuff the hen as much as reasonably possible.  The rest goes in a
  baking dish to the side.
  
  Make a batch of rice in the ricemaker and in the steamer above, add
  the red beans (pre-cooked) and the bitter melon slices.
  
  Slice the sweet yam and add to it the saki and mashed grapes.  Add
  sufficient water to cover and taste test for sweetness once the yams
  are done.  Add molasses or light karo syrup to taste.
  
  Baste the hen with the sauces from the yam pot (add more to yam pot as
  needed).
  
  Steam or blanche the carrots lightly then add the fresh cucumber.  A
  dab of sugared ginger atop makes it perfect!  No dressing neededbut
  if you insist, make it a sweet-vinigary one.
  
  5 mins before the hen is done, lace the green onions into a chain and
  ring them around the bird.
  
  When all is done, put the hen on a platter with the yams to the side
  and use an ice-cream scoop to ball up stuffing on the other side.
  Place green onion ring around it all and the carrots/cucumbers
  towards the feet.  In this case, a lazy-susan dish is perfect if
  large!   I added rice and sweet beans to the head portion of mine
  (extra at the stove) and put a slice of bitter melon on each plate.
  
  Dessert?  We were too stuffed!  But we had on the ready, fresh
  tangerines and vanilla ice-cream.  Line the dish with the tangerine
  slices then add a scoop of ice-cream. Drizzle with chocolate syrup.
  
  From the kitchen of:  xxcarol
                        22 November 2001
                        Sasebo Japan
 
MMMMM
                                       xxcarol

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