Text 18755, 80 rader
Skriven 2007-08-09 07:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Trains
==============
On 08-01-07 HAP NEWSOM Scribbled to CAROL SHENKENBERGER about Re: 

HN>When I was  a kid in South Carolina we had a train layout
HN>that was done on a 4X8 sheet of  plywood...the legs were hinged and
HN>wall the whole layout was attached to the  with piano hinges as
HN>wall well...when the layout was pulled away from the  into the
HN>horizontal position the legs dropped down into position and the
HN>train layout was stable as could be!  

How did you keep the trains on the tracks when the layout was up against 
the wall????

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dandelion Salad With Eggs & Bacon
 Categories: Salads, Pork, Dressings
      Yield: 4 servings
 
      6 sl Bacon; cut into 1/2-inch
           - pieces
      1 cl Garlic
    1/4 c  Olive oil
      2 tb Red wine vinegar
      1    Shallot or 1/4 onion;
           - minced
    1/4 ts Salt
    1/2 ts Fresh ground pepper
      4 c  Young, tender dandelion
           - leaves
      2    Dandelion roots; trimmed and
           - minced
      4    Hard-cooked eggs
 
  Dandelion greens, both wild and cultivated, are quite bitter, but that
  is part of their appeal. For this salad, I prefer the wild greens, or
  cultivated ones from a home garden, picked when young and tender,
  because I find much of the commercially available dandelion too mature
  and coarse to eat raw. If dandelion on its own seems too strong for
  your taste, make this salad using half spinach and half dandelion.
  
  Cook the bacon in a skillet over medium heat until crisp, about 7
  minutes. Remove to paper towels to drain.
  
  Bruise the garlic clove by hitting it with the back of a wooden spoon,
  then rub it on the inside of a salad bowl. Discard the garlic. Add the
  olive oil, vinegar, shallot, salt and pepper to the bowl; mix well
  with a fork. Add the dandelion leaves and minced roots, and three
  quarters of the bacon.
  
  Slice 1 of the eggs; coarsely chop the others. Add the chopped eggs to
  the salad and mix well.
  
  Divide the salad among serving plates, then garnish with the remaining
  bacon and the sliced eggs.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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