Text 23295, 87 rader
Skriven 2007-11-22 12:52:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: CIA Cookbook
====================
On 11-21-07 DALE SHIPP Scribbled to RUTH HAFFLY about CIA Cookbook

DS> DS>   Spies, Black Ties, & Mango Pies: Stories and Recipes from CIA

DS> RH> That would be an interesting one to peruse.  Not only for the
DS> RH> recipes but also the stories, especially of places where we've
DS> RH> been stationed.

DS>  Google the title.   It turns up numerous offers for sale, at prices
DS>  from $17.95 to $38.00.

Then go to eBay where you may find it for as little as 99c plus 
shipping. I hardly ever go to Barney's Chernobyl anymore - except to 
browse ... or if they  have some killer deal they have e-mailed me 
about.

But, if I know the title (or author) I am looking for - eBay is my very 
good friend.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Sausages With Polenta & Tomato Sauce
 Categories: Pork, Sauces, Italian
      Yield: 4 servings
 
  2 1/2 tb Extra virgin olive oil
      1 lg Onion; large dice
     28 oz Can chopped tomatoes
      4    Spicy Italian sausages
           - (about 1 pound), removed
           - from casing and sliced in
           - 2" lengths
  3 1/2 c  Water
      1 c  Instant polenta *
  1 1/2 ts Salt
 
  Because of the saltiness and spiciness of the sausage, you don't need
  to season the tomato sauce in this simple, comforting dish.
  
  Heat 2 tablespoons of the olive oil in a large skillet over medium-low
  heat. Add the onion and saute until soft and slightly golden, about 10
  minutes, stirring occasionally. Add the tomatoes and simmer for 10
  minutes.
  
  Meanwhile, heat the remaining 1/2 tablespoon olive oil in a medium
  skillet over medium-high heat. Add the sausage and saute until browned
  and fully cooked, about 3-4 minutes per side (don't crumble the
  sausage — try to leave it in large chunks). Add the sausage to the
  tomato sauce and let it simmer while you prepare the polenta.
  
  Bring the 3 1/2 cups of water to a boil. Combine the polenta and salt
  in a medium saucepan. Pour in the boiling water all at once, and cook
  over low heat, stirring occasionally, for 5 minutes. Serve the
  polenta in shallow bowls, topped with the sausage tomato sauce.
  
  Serves 4
  
  * Note: Instant polenta is sold at Italian delis and specialty
  markets. If you can't find it, prepared polenta is available in the
  refrigerated case in the supermarket. Slice a 35-ounce roll into
  rounds, place the rounds on a greased baking sheet and bake on the
  shelf nearest the heating element of a 450-degree oven for about 3-4
  minutes per side. It will be firm and crisp but creamy in the center.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 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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