Text 4487, 100 rader
Skriven 2006-08-18 01:21:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Macaroni Grill
==========================
 -=> On 08-16-06  15:49,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Macaroni Grill <=-

 DS>       Title: Louisiana Barbecued Shrimp
 DS>  Categories: Cajun, Fish, Harned 1994, Main dish
 DS>       Yield: 6 servings


 RH> In your early years, did you ever think you would be eating something
 RH> like this?  I never thought when I was a kid I'd get to eat as many
 RH> different things as I do now. (G)

  Not at all.   My mother was pretty much a decent southern cook.  Very
  good fried chicken, meatloaf, braised rabbit, etc.  She also cooked
  her vegetables for a looonnng time, as is not uncommon in that style
  of cooking.   You will probably get re-exposed to it on this next move
  of yours.  Although I had not heard the term "low-country" cooking
  until our visit to Charleston SC and Savanah GA, it does pretty well
  fit with what she did.

  Gail's family was mid-western Irish/German.   I learned mashed
  potatoes with chopped little green onions from her, as well as things
  like corned beef.   Neither of us was into hot & spicy foods until we
  started my two year Army tour.   After that intro to Tex-Mex, it was a
  progression into spicy Chinese, Indian, Cajun, Thai and others.

  Mother usually made cornbread dressing for roast poultry, but I'm sure
  her recipe was much less elaborate than this one -- and I know her's
  was good.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOUTHERN CORNBREAD DRESSING
 Categories: Stuffing
      Yield: 8 Servings
 
      1 pk Cornbread mix
     16 oz Cream style corn; whipped in
           -a blender for five minutes
      1 lg Apple; quartered
  1 1/2    Chicken; giblets reserved
      1 lg Carrot; cut into four pieces
      2 sm Onion; quartered
      3    Garlic clove
      3    Celery rib; with leaves
      1    Bay leaf
      1 lg Bell pepper, green;
           -quartered
      4 qt ;Water
           Salt; to taste
  1 1/2    Onion; chopped
    1/2 c  Celery; chopped
      1 md Bell pepper, green;
           -chopped small
      5 ds Tabasco
    1/4 ts Worcestershire sauce
      3 sl Bread, white; crumbled, OR
      6    Soda biscuit; crumbled
      4    Egg; beaten slightly
      2 T  Poultry seasoning
      1 ts Thyme
      1 ts Tarragon
 
  Make a large skillet of cornbread, only substitute the whipped cream
  style corn in place of milk. Set aside.
  
  In a large pot boil the chicken, apple, carrot, onion, garlic,
  celery, bay leaf, green pepper, salt, and water for 90 minutes,
  adding water as necessary to maintain water level. Remove the
  chicken.  Pour the broth through a colander and discard the solids.
  Let the broth cool and skim fat off the liquid broth.  Set aside.
  
  Sauté onions, celery, bell pepper, until tender in a small amount of
  the chicken broth, Add the Tabasco and worcestershire. Set aside.
  
  Place cooked crumbled cornbread and crumbled biscuits or bread into a
  large bowl.  Add chicken broth until very soupy. Shred the chicken
  and put into the bowl with the cornbread mixture. Add cooked
  vegetables and eggs. Add the spices and then add more chicken broth
  until it resembles thick soup; the more broth the better. Now the fun
  part:   place your hands into the whole thing and mix it up real
  good. Then place it in refrigerator overnight to Marry (marinate).
  
  Before baking add more broth to make it soupy again. Bake in a
  greased pan at 375 F. one hour or until done.
  
                                  per William Dabbs
  From: Sam Waring                      Date: 11-03-96
  Cooking
 
MMMMM



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