Text 15029, 88 rader
Skriven 2007-05-05 21:27:50 av Carol Shenkenberger (6:757/1)
  Kommentar till text 13466 av mark lewis (1:3634/12.0)
Ärende: Re: la francia 256
==========================
*** Quoting mark lewis from a message to Dale Shipp ***

ml> i've not been able to tell any cross over in flavors... then again, i
ml> use hickory from right here on the land and mesquite when i can find i
ml> at a decent price and may be overdoing it in the smoke department... m
ml> flattened/bricked chickens come out with a nice deep mahogany red to t
ml> they are delicious but some (other females at GF's workplace) have com
ml> when they are reheated in the microwave that the smoke fragrance is ov
ml> strong...

Ah the workplace microwave!  Had a co-worker once who was quite a problem.  You
couldnt cook anything but water or she'd get all 'sniffy' and leave.  I mean,
she'd object to almost everything and we were *not* making wierd stuff.  Her
objection level to 'wierd' was so bad, we stopped our tradition of making odd
bits for one another of stuff.

Fortunately, she left after not too long.  We tried to be accomodating but when
she objected to the smell of rewarmed standard campbells chicken and rice
soup, it was enough even our boss told her to get real.  About time too as we
were about to stage a revolt <g>.

These would have sent her ballistic!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamed Cabbage
 Categories: Cabbage
      Yield: 4 servings
 
      2 lb Cabbage
      3    Potatoes
      3 tb Flour
      1 qt Milk
      1    Garlic clove
           ;chopped
           Dill
           Salt and pepper
      3 tb Shortening
 
  Slice cabbage in long strips, dice potatoes and cook together in
  salted water until tender. Drain. Melt shortening, blend in flour
  till smooth, and brown, then add garlic, salt and pepper. Add milk
  gradually, stirring constantly until the boiling point is reached.
  Reduce heat, add cabbage and potatoes and boil for ten min. If
  thinner sauce is desired add more milk. Dill may be added to taste.
  This is typically served as a side dish with meat; it can also be
  served as a soup.
  
  Sunday Dinner Recipe Site     http://www.geocities.com/sundayliving
  
  From: Duckie <jmstwn1607@earthlink.Net>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Balsamic-Braised Red Cabbage and Onions
 Categories: Live!, Cabbage, Onions
      Yield: 2 Servings
 
      2 tb Vegetable oil
    3/4 lb Red cabbage, sliced thin
           (about 6 cups)
      1 md Red onion, sliced thin
    1/4 c  Water
    1/2 c  Balsamic vinegar
      1 tb Sugar
 
  Recipe Courtesy of Gourmet Magazine
  
  In a large heavy skillet heat oil over moderate heat until hot but not
  smoking and cook cabbage and onion, stirring, 10 minutes or until just
  tender. Stir in water, vinegar, sugar, and salt and pepper to taste
  and simmer, stirring occasionally, until almost all liquid is
  evaporated and vegetables are tender, about 15 minutes.
  
  Yield: 2 servings
  
  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9214
  
  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen
 
MMMMM
                                       xxcarol

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