Text 22582, 85 rader
Skriven 2007-11-11 17:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Wally world
===================
-=> Quoting Dave Drum to Carol Shenkenberger <=-

 DD> I wish we had a BJs or CostCo within 75 miles. I have two Super Wally 
 DD> World stores, a regular Wally World and a Sam's right here. But, I 
 DD> refuse to support Walmart's predatory business practices. Which costs
 DD> me a few farthings here and there - but, even though I realise that I
 DD> am swimming upstream

You are not alone and the movement is growing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Chowder with Herbed Oyster Crackers
 Categories: Fish, Soups, Oysters, Cod, Clams
      Yield: 2 Servings
 
      4 sl Bacon; chopped
      1 sm Onion; chopped fine
      1    Carrot; chopped fine
      1    Celery rib; chopped fine
      1 tb Unsalted butter
      2 ts All purpose flour
    1/2 ts Paprika
      8 oz Bottled clam juice
      1 c  Water
    1/2 c  Heavy cream
      1    Russet (baking) potato
    3/4 lb Firm white fish fillet;
           Such as
           Halibut or cod; skin
           Discarded
      2 tb Fresh parsley leaves;
           Minced
           Herbed Oyster Crackers:
  1 1/2 tb Unsalted butter
    1/4 ts Dried thyme; crumbled
    1/4 ts Dried rosemary; chopped
           Fine
  1 1/2 c  Packaged oyster crackers
 
  To make the fish chowder:
  
  Cut fish into 1 inch pieces.
  
  In a heavy saucepan cook bacon over moderate heat, stirring, until
  crisp and transfer with a slotted spoon to paper towels to drain.
  Pour off fat and in pan cook onion, carrot, and celery in butter
  over moderately low heat, stirring occasionally, until softened.
  
  Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in
  paprika and cook, stirring, 30 seconds. Add clam juice, water, and
  cream and bring to a boil, stirring occasionally.
  
  While mixture is coming to a boil, peel potato and cut into
  1/4inch dice. Add potato to mixture and simmer chowder, uncovered,
  12 minutes. Stir in fish and simmer until just cooked through,
  about 5 minutes. Stir in parsley, bacon, and salt and pepper.
  
  Serve chowder with herbed oyster crackers. Serves 2.
  
  To make the herbed oyster crackers: Preheat oven to 350 degrees.
  In a small saucepan melt butter with thyme, rosemary, and salt and
  pepper to taste over moderate heat, stirring. Add crackers and
  toss to coat with butter. On a baking sheet arrange crackers in
  one layer and bake in middle of oven 10 minutes, or until deep
  golden.
  
  Yield: 1 1/2 cups
  
  Recipe Courtesy of Gourmet Magazine
  
  Recipe by: COOKING LIVE
  
  From: Sue Chef
 
MMMMM

Cheers

YK Jim


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