Text 23612, 69 rader
Skriven 2007-11-30 23:18:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: dashing dashi!
==========================
 -=> On 11-30-07  16:15,  Carol Shenkenberger <=-
 -=> spoke to Hap Newsom about dashing dashi! <=-

 CS> With the back room unavailable for use, we wedged everything in
 CS> somehow.  My  garage is packed with boxes.   Yes, we can have them
 CS> unack all boxes too but honestly?  Thats more trouble than it's worth
 CS> as you cant find anything later. 

  Our son's garage is loaded with boxes also.   They just moved into a
  new house off post.

 CS> The packers were really cool.  Chuckle, they even took a break just as
 CS> they  noticed I'd been standing too long out at the truck (marking off
 CS> boxes). 

  Been there.   We went to Aberdeen to help our DIL Nancy supervise the
  offloading of their stuff from Germany this spring.  Our son Bryan was
  at a school in Missouri.  We were going bananas at first trying to
  find the box numbers on the inventory sheet as fast as they were
  calling them off -- but they clued us in.   Just write down the
  numbers and check them off the list later when they are taking a
  break.  Much easier.

 HN> Yummm, did a pork shoulder a few weeks back and boy was it gooooood!

 CS> I have several recipes for them. Depends on my mood.  This one will
 CS> probably be 5spice, honey, and soy sauce with a little rice vinegar. 

   We have been very pleased with the pork shoulders we have done in our
   smoker.   We tried some "country ribs" that did not come out half as
   good.   I think the trick with the shoulder is a combination of
   Sacerdote's brining spices and letting it cook very long time
   (internal temp of 190).  After you take it out and let it rest, it
   simply falls off of the bone in large hunks.  From there you can
   slice it or pull it with a pair of forks.  Sauce it or not as you
   wish.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Party Chicken
 Categories: Mnbl, Chicken
      Yield: 8 servings
 
      8    Good sized chicken breasts,
           -boneless and skinless
      8 sl Bacon
      1 pk Chipped beef, 4 oz.
      1 cn Undiluted mushroom soup
    1/2 pt Sour cream
 
  Wrap each chicken breast with a piece of bacon.  Cover bottom of flat
  greased baking dish (about 8x12x2) with chipped beef.  Arrange chicken
  breasts on chipped beef.  Mix soup and sour cream and pour over all.
  Refrigerate.
  
  When ready, bake at 275 F for 3 hours, uncovered.
  
  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. 23:26:17, 30 Nov 2007
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