Text 23076, 90 rader
Skriven 2007-11-19 23:45:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Rice
================
 -=> On 11-17-07  14:01,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Rice <=-

 DS>   Correct -- and if I mentioned a cookbook published by the CIA, which
 DS>   would you think of?   How about if I gave the title of the cookbook
 DS>   I'm thinking about:-}}
 
 DS>   Spies, Black Ties, & Mango Pies: Stories and Recipes from CIA

 RH> That would be an interesting one to peruse.  Not only for the recipes
 RH> but also the stories, especially of places where we've been stationed.
 RH> Is it on one of your shelves?
 
  We have it.  I have only flipped through it.  Gail has read it, and
  says that the stories are interesting, but that the recipes are sort
  of dull.  We also have a cookbook that was published by Navy wives at
  Annapolis years ago called Make it now, bake it later.   It is full of
  recipes that one might make to serve at group functions.  Do the prep
  ahead of time, and minimal work on the night of the party.

  Here is one from it that you might like -- we've not done it since we
  don't care for lamb.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Shanks Deluxe
 Categories: Main dish, Meat, Mnbl
      Yield: 4 servings
 
      4    Meaty lamb shanks
    1/2    Lemon
    1/4 ts Garlic powder (or more)
      1 c  All purpose flour
      2 ts Salt
    1/2 ts Pepper
    1/2 c  Salad oil
      1 cn (10 1/2 oz) condensed beef
           - consumme, undiluted
      1 c  Water
    1/2 c  Dry vermouth
      1 md Yellow onion, chopped
      4    Carrots, peeled and sliced
           - into chunks
      4    Stalks celery, in chunks
 
    Rub Lamb with lemon and sprinkle with garlic powder.  Let stand 10
  minutes.
  
    Combine flour, salt, and pepper in a paper bag.  Shake shanks one
  at a time in bag to coat with flour.
    SAVE FLOUR.
  
    Brown shanks in hot oil in large heavy skillet.  Remove meat from
  pan.
  
    Add 4 tablespoons of the seasoned flour to pan drippings and, using
  a wire whip, stir and brown the flour.
  
    Add consomme, water, and vermouth and stir and cook until slightly
  thickened.  Add onion.
  
    Place shanks in large baking dish and pour over them the consomme
  mixture.  Shanks should be in one layer only.  Refrigerate.
  
    When ready to bake, place in 350 degree oven, uncovered, for 1 1/2
  hours.
  
    Turn shanks, add carrots and celery, and continue to bake for one
  more hour.
  
    Comments:  And so fragrant while baking.  Gravy delicious over
  Mashed Potatoes.
  
  Typed by Gail & Dale Shipp, Columbia, Md.
  
  Source: "Make it Now and Bake it Later", Barbara Goodfellow, Trident
  Press New York.  Library of Congress # 65-24035. , 1965.
  (this is actually three volumes -- orginally published in 1958,
  1961,and 1964).
 
MMMMM
 



... Shipwrecked on Hesperus in Columbia, Maryland. 23:51:11, 19 Nov 2007
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