Text 3857, 94 rader
Skriven 2006-07-27 19:43:08 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Dave Drum
Ärende: Re: Here y'Go
=====================
*** Quoting Dave Drum from a message to Carol Shenkenberger ***

CS>Want a craving?  I really want a whole trout for that succulent flesh
CS>I have  not had in some time.  ooohhhh Trout. Yes.

DD> OK. Here y'go. I promise it is a very good recipe.

DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD>  
DD>       Title: Campfire Rainbow Trout
DD>  Categories: Udd, Seafood, Five, Mine
DD>       Yield: 6 Servings

Thats CRUEL!

Grrr.  Sniff sniff, drip drip...

Have this you blighted soul!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Clam Chowder - New England Home Style
 Categories: Seafood, Soups
      Yield: 2 Servings
 
      1    Bacon - slice
      2 tb Onion
      1    Potato - small
    1/2 c  Water
    1/2 ts Salt
      1 ds Pepper
      1 cn Minced Clams
      1 c  Milk
      1 tb Butter
 
  Cook bacon, drain on paper towels and reserve drippings. Saute onion
  in reserved drippings until tender. Set aside. Combine potato, water,
  salt, pepper and cook until tender. Stir in clams, milk, butter and
  onion. Heat thoroughly. Springle crumbled bacon over each serving
  From: Charlotte Grunwald's Private Collection of Authentic New England
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Compromise Clam Chowder
 Categories: Soups
      Yield: 4 Servings
 
     36 lg Clams (such as Quahogs), or
      2 c  Shucked fresh clams
      2 c  Fresh clam juice, from clams
           Or bottled clam juice
      4 tb Butter
      3    Leeks, white parts only,
           Thinly sliced into rounds
      2    Celery ribs, minced
    1/2    Green bell pepper, minced
      4 tb Flour
      2 c  Fish or chicken stock
      2 md Potatoes, peeled and diced
      1    (28-ounce) can tomatoes
      1    Heaping tablespoon fresh
           Thyme leaves or 1 teaspoon
           Dried, plus 6 sprigs
           For garnish
 
  If using fresh clams, shuck them over a bowl to catch their juices.
  Measure 2 cups of juices, transfer to a small saucepan and heat just
  to boiling. Meanwhile, in a soup pot heat butter over medium-high
  heat, add leeks, celery and pepper and saute, stirring, for 10
  minutes, without browning. Reduce heat and whisk in flour. Cook,
  stirring constantly, for 2 minutes. Whisk in boiling clam juice and
  fish or chicken stock and heat to simmering. Add potatoes. Squeeze
  tomatoes with your hands into soup pot. Stir in thyme leaves. Simmer
  for 20 minutes.
  
  In a food processor blend 2/3 cup of clams to a puree; coarsely chop
  remaining 1 1/3 cups clams. When ready to serve, reduce soup to barely
  simmering and vigorously stir in pureed clams. In a small saucepan
  combine coarsely-chopped clams with a ladleful of chowder and heat
  for 20 seconds over low heat. Divide chowder among soup bowls and top
  each portion with some chopped clams. Garnish with thyme sprigs.
  
  Yield: 6 servings
  
  TASTE SHOW #TS4678
 
MMMMM
                                       xxcarol

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