Text 19854, 84 rader
Skriven 2007-08-31 16:35:42 av Sean Dennis (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Re: topsoil 64
======================
-=> MICHAEL LOO wrote to RUTH HANSCHKA <=-

 ML> Sysop Sean? I use his board some of the time, and it's never been
 ML> so obnoxious as to put unwanted taglines on my messages (not that
 ML> I know of, anyhow).

That's from DCTEDIT, the full-screen editor I use.  You can tell it NOT to
select a tagline, but I've forgotten how.  I really need to get a better
full-screen editor than DCTEDIT on there...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sizzling Rice Soup
 Categories: Chinese, Soups, Ceideburg, Chicken
      Yield: 4 Servings
 
      2 c  Hot, cooked short-grain
           -white rice
    1/4 lb Medium-sized prawns in the
           -shell
    1/2 ts Salt
    1/2 ts Sugar
    1/2 ts Thin soy sauce
      1 ts Cornstarch
        ds Pepper
    1/2 lb Napa cabbage
  1 1/2 c  Oil for deep frying
      1 qt Chicken stock
    1/2 c  Fresh or defrosted frozen
           -peas
 
  For when you finally burn out on hot and sour soup, here's a bonus!
  
  It's relatively simple, except for the rice part and well worth the
  effort.
  
  Press hot cooked rice into a thin layer (no more than 1/4 inch thick)
  on a baking sheet.  Place in a preheated 300F oven for 30 minutes.
  Remove from the oven, turn the rice layer over, and return it to the
  oven for an additional 30 minutes.
  
  Remove from oven, and when cool enough to handle, break into 3-inch
  pieces.
  
  Shell, devein, wash and drain prawns.  Dice prawns and place in a
  bowl. Add salt, sugar, soy, cornstarch and pepper; mix well. Cut Napa
  cabbage into 1-inch wide pieces.
  
  Heat oil in wok to 325F
  
  Meanwhile, bring chicken stock to a boil.  Add prawns, peas and Napa
  cabbage.  Return to a boil.
  
  Deep fry rice patties in hot oil until golden brown (about 5 minutes).
  Remove and drain on paper towels.
  
  Pour the hot soup into a deep serving bowl and immediately add the
  rice patties.  Both the rice patties and the soup must be as hot as
  possible to produce the sizzle.
  
  If the timing isn't perfect, the soup can be reheated but the rice
  patties cannot.  (This final step, which is quite showy, may be done
  at the table.)
  
  Serve at once.
  
  Makes 4 servings.
  
  NOTE:  The rice patties can be baked 2 weeks in advance, stored in an
  airtight container and refrigerated.  They also can be frozen for up
  to 2 months.
  
  Source unknown.
  
  Posted by Stephen Ceideberg; February 10 1992.
 
MMMMM
 
Later,
Sean
... I'm user friendly, I don't byte -- I nybble.
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