Text 22460, 83 rader
Skriven 2007-11-08 08:35:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Chowdah 1
=====================
On 11-07-07 JIM WELLER Scribbled to DAVE DRUM about Re: Chowdah 1

JW> DD> So, what we have here is folk lore taken as fact.

JW>Well if that letter truly exists we now have a first hand claim not
JW>folk lore. But it doesn't matter, the chowder wars will never end.

JW>At least no one here uses tomatoes and milk AT THE SAME TIME. That
JW>would be worth mounting a jihad over. [g]

We could do a Sandra Lee (Semi-Home Made) and combine a can of 
Campbell's Cream of Tomato soup, a can of Cream of Potato soup and a can
(6 oz) of Doxsee Minced Clams w/juices - for a truly nauseating dish 
guaranteed to put Clean Dave's knickers in a permanent knot.

JW>MMMMM----- Recipe via Meal-Master (tm) v8.06

JW>      Title: Conch Chowder
JW> Categories: Fish, Soups, Vegetables, Chilies, Conch
JW>      Yield: 1 batch

JW>  6 1/2 c  Canned tomatoes; peeled
JW>      3    Onions; diced
JW>      6    Carrots; peeled and sliced

Watch it!!! Tomatoes and chowder in the same recipe???? You do skate 
close to the edge.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brandied Apricots
 Categories: Five, Fruit, Booze, Preserving
      Yield: 1 Quart
 
  2 1/2 lb Firm, slightly under ripe
           -apricots
      4 c  Water
      2 c  Sugar
      1 c  Brandy
 
  These apricots acquire a rich, deep-golden hue and a sweet liqueur 
  like flavor. Served on their own, accompanied by a crunchy cookie or 
  two, they make a satisfying end to any meal. Or, use them to top cakes 
  or fill dessert crepes, or as a condiment for dishes such as roast 
  pork, spicy beans or sausages. From cooking teacher and cookbook 
  author Georgeanne Brennan.
  
  Prick the apricots all over with a sharp needle.
  
  Combine the water and sugar in a saucepan large enough to hold all the
  apricots and bring to a boil, stirring constantly. Reduce heat and
  cook for 10 minutes. You should have a medium-thick syrup. Add the
  apricots and cook over low heat for about 10 minutes, stirring and
  turning gently with a wooden spoon.
  
  Spoon the apricots into a sterilized, hot glass jar and add the
  brandy. Fill the rest of the jar with the hot syrup. Seal and store
  in a cool, dark place. Will keep at least 1 year.
  
  Yields about 1 quart
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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