Text 32, 97 rader
Skriven 2006-04-05 22:26:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Echo Picnic 407
=======================
 Hi, Sean,

 JM> the orchards again, that should be the plan.)  Mid-August seems OK to
 JM> me, so far.

 SD> If it was that far out, I might be able to go; where is it being held
 SD> (tenatively)?

 You should have seen Dave Sac's announcement by now, second weekend in
 August in Enfield, CT. And apparently we don't need to prepare a dish
 to participate, though many might want to, anyway, over the weekend. We
 like to share our good stuff. It's just nice to see the people we have
 been sharing our lives with over the wires.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: BABY POTATOES BAKED IN BUTTER AND PARSLEY -Picnic 05 Oct
 Categories: Salads, Potatoes, Kevin, Asia-w
      Yield: 10 Servings

      2 kg Potatoes, baby
           -about 2 to 3cm ones
    125 g  Butter
      1 c  Parsley
           -chopped
           Pepper, black
           -freshly ground
           Cumin seeds
           -freshly ground
    1/8 ts Salt

  Dice the butter and place in a roasting pan. Place this into an oven
  [450^F] until melted. Remove. Add the chopped parsley, along with the
  other ground ingredients.

  Place the washed and dry the baby potatoes. Place the UNPEELED
  potatoes into the butter mix and stir gently to coat all potatoes
  evenly. Place into the oven for about 2 hours, or until potatoes are
  soft, stirring every 15 minutes or so to coat the potatoes with the
  butter mixture.

  If it is preferred, and to produce a soft potato, cover the roasting
  dish with alfoil during cooking. But I prefer the cumin coated
  potatoes to have a very slight crunchy/dry skin.

  Prepared and presented by KEVIN JCJD SYMONS on the day AFTER the
  Picnic, 06 October 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: JAMAICAN JERKED CHICKEN
 Categories: Chicken
      Yield: 12 Servings

     12    Chicken pieces
    1/3 c  Vinegar
      3 T  Worcestershire sauce
  1 1/2 T  Molasses
  1 1/2 T  Ground ginger
  1 1/2 t  Hot pepper sauce [or to
           -taste]
      4    Cloves garlic, finely
           -chopped
      1 md Onion, finely chopped
           -[may used dried onion
           -flakes, about 1TB]
  1 1/2 t  Allspice
  1 1/2 t  Cinnamon
    1/2 t  Pepper
    1/2 t  Salt
      1    [I added about 1TB allspice
           -berries and 1 tsp whole
           -peppercorns]

  Combine all marinade ingredients in bag - marinade at least 8 hours.
  Place on jelly roll pan, bake at 400 degrees for 45 minutes or out on
  grill until done.

  OR:

  Mix all ingredients in a ziplock bag.  Place chicken in bag and
  marinate overnight.  Or, let marinate 1 - 2 hours, and place chicken
  in freezer marinade and all.  When needed, defrost and bake in 400
  oven about 1 hour or until done.  Or, for best flavor grill over
  charcoal or gas grill.

  (Ruth Hanschka brought this to the 2003 Picnic in Connecticut.)

MMMMM

 Joan MacDiarmid

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