Text 23451, 67 rader
Skriven 2007-11-26 23:35:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Thanksgiving 2
==========================
 -=> On 11-25-07  22:32,  Dave Sacerdote <=-
 -=> spoke to All about Thanksgiving 2 <=-

 DSac> The turkey we made for Thanksgiving was small - 13 pounds - and
 DSac> when all was said and done, there were NO leftovers.  None.  So
 DSac> on my way to work Friday, I stopped at the market and found that
 DSac> their fresh turkeys were all on sale for .59 a pound.  So I bought
 DSac> another one and smoked THAT one on Saturday.

  When I went to the Giant supermarket on Friday, they had a rack of
  fresh Shady Brook whole turkeys, 15-20 pounds each, priced at $0.29
  per pound.   I really wish that we had room for one, but we already
  had a turkey breast ready to cook for our "after Thanksgiving" turkey.
  Our freezer barely has enough room for Gail to store the Christmas
  cookies she will soon start baking.

  I think that I have mentioned before that we traditionally do an
  extended family thing and go to our friend Norma's up the street.
  Lots of good stuff brought by lots of folks -- but we don't get any
  leftover turkey:-}}   Hence, we often cook a bird of some sort just
  for ourselves a day or two later.   We get several meals, some good
  turkey sandwiches and some to freeze for a couple more meals at a
  later date.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lobster Sturdevant
 Categories: Mnbl, Seafood
      Yield: 4 servings
 
           -cheese glass of real
           -mayonnaise
           -a little less than a cheese
           -glass of catsup
    1/2    Jigger of chives (cut into
           -bits with scissors)
      1 tb Paprika
      1    Jigger brandy
      1 lb Prepared lobster or
           -crabmeat
 
  Serve this on a hot, sultry night in shells or ramekins with a green
  salad and corn pudding.  It is just right.
  
  Mix and store in refrigerator.  Serve cold.
  Note from the book:  These are certainly unusual directions, but it is
  the way it was told to me, and I must say I would have a hard time
  measuring 1/2 oz of chives.
  
  Note from the Shipps:  our best guess is that a cheese glass is the
  type of small glass that cheese spreads come in.  Probably about 4 to
  6 oz.
  
  Source: "Make It Now, Bake It Later", Barbara Goodfellow, 1965.
  Library of Congress # 65-24035.
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:42:11, 26 Nov 2007
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