Text 18744, 81 rader
Skriven 2007-08-09 20:54:06 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17302 av DAVE DRUM (1:123/140)
Ärende: Re: Enough.
===================
*** Quoting DAVE DRUM from a message to DAVE SACERDOTE ***

DD> Methinks me have been moderated. I must be slipping. That's the first
DD> time in more than three years.

Hehe was more recent for me.  He sapped my ass and I looked back and winked and
we went on as before.  Gosh, good thing Don doesnt BBS!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Stuffed Squid #2
 Categories: Xxcarol, Seafood, Japan, Squid
      Yield: 4 Servings
 
      1 lg Squid, about 7 inch body
      1 lb Shrimp
    1/4 lb Hot sausage
      1 ea Head Nappa cabbage
      3 ea Bok choy stalks
      3 ea Large carrots, grated
    1/4 c  Grated radish (daikon)
      1 c  Cooked short/medium rice
 
  More squid landed at my feet and we tried yet another way to make it
  here in Japan.  This is very close to how many here make it. When
  Charlotte saw it, she asked if it 'died because someone stuffed it'.
  (No dear, not quite <grin>).
  
  Clean the squid as normal (many show directions, ask me if you dont
  have a set).  Chop the veggies and shrimp up then make a filling with
  them.  Heat a large oil deepfryer or bake with frequent brushings of
  sesame oil. To deepfry, takes about 15 mins.  Baking at 350 takes
  about 25 minutes.
  
  These should best be served cold and in slices, 1 or 2 to a person
  unless you are Charlotte in which case you might need more!
  
  For a full meal, add: Udon Nabe, Green Beans blanched with black
  olives, and sweet adzuki beans over rice.
  
  From the kitchen of:  xxcarol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's tori-choy
 Categories: Xxcarol, Easy, Japan, Tofu
      Yield: 4 Servings
 
      1 ea Bok Choy, chopped roughly
      1 ea Firm Tofu (about 8 oz)
      2 tb Mirin
      8 oz Chopped Tori (Chicken)
      4 tb Water
           Fresh black pepper to taste
 
  This one is real simple.  You need a stirfry pan or a heavy skillet
  of a non-stick type.  Briefly marinate the sliced tofu in the mirin
  (a japanese sweet wine based on rice used for cooking/dipping).
  About 5 mins is long enough.  Fry this gently in the pan with the
  mirin then place to the side.
  
  Add water to the pan and then the chopped Bok Choy and Tori then
  'steam cook' most of the water out.  Serve as a light lunch or as a
  side dish.
  
  Optional variations:  other meats can be used.  The tori should be
  mostly from thigh meats (you want the darker meat).  Australian style
  Bacon would also work well.  Shrimp would match well.  How much meat
  is added depends on if it is a side dish or a main dish 'light lunch'.
  
  Serve with a fresh black pepper grater to the side.
  
  From the kitchen of:  xxcarol in Sasebo Japan 16 Feb 2002
 
MMMMM
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)