Text 4508, 99 rader
Skriven 2006-08-18 19:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOSPITAL FOOD  60813
============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 
 JW> I've only been
 JW> hospitalized twice in my life and both times for injuries

 GJ> Tsk, tsk!  Fighting again?!
 
Drunken sports mishaps.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sb Poached Salmon with Cucumber-Dill Sauce
 Categories: Salmon
      Yield: 4 Servings
 
           SALMON:
      2 c  Chablis or other dry
           White wine
      2 c  Water
    1/2 ts Chicken-flavored
           Bouillon granules
      6    Peppercorns
      4    Sprigs fresh dillweed
      2    Bay leaves
      1    Rib celery, chopped
      1 sm Lemon, sliced
      6    (4 ounce) fillets salmon,
    1/2    Inch thick
           CUCUMBER-DILL SAUCE:
    1/3 c  Peeled, seeded, and
           Finely chopped cucumber
    1/3 c  Fat-free sour cream
    1/3 c  Fat-free plain yogurt
      2 ts Chopped fresh dillweed
      1 ts Dijon mustard
           Fresh dillweed sprigs
 
  To make the salmon: Combine the wine, water, bouillon, peppercorns,
  dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil;
  cover, reduce heat, and simmer for 10 minutes. Add the salmon to the
  mixture in the skillet and cook for 10 minutes or until the fish
  flakes easily. Transfer the salmon to a platter, using a slotted
  spoon. Cover, and chill thoroughly. Discard the liquid mixture
  remaining in the skillet.
  
  To make the cucumber-dill sauce: In a medium bowl, mix together the
  cucumber, sour cream, yogurt, dillweed, and mustard.
  
  To serve, place the fillets on individual serving plates. Spoon the
  sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if
  using.
  
  Note: This recipe is optimal for Phase 1 of the South Beach Diet.

  From: Donnalener2
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portobello Shrimp Melt  (Atkins/South Beach/Low Carb File)
 Categories: Shrimp, Mushrooms, Cheese, More Cheese
      Yield: 2 Servings
 
      2 lg Portobello Mushrooms
      4 tb onion and chive cream
           -Cheese
      2 c  Small shrimp
      1 c  Mozzarella
      6 sl Fontina cheese
 
  How to Prepare:

  Remove stem from Portobello and wash. Of the above ingredients put
  half of each on each cap. first put 2 Tbsp/ cream on inside of each
  cap. mound on 1 cup of the shrimp, cover with 1/2 cup of mozzarella
  then lay 3 slices of fontina on the top of each. Bake in a casserole
  dish with 1/2 cup of water in the bottom at 350 degrees until cheese
  is melted and just starting to brown. remove and serve immediately
  with green salad and sliced avocado.
  
  from jodi63755
  
  From: Kevin Jcjd Symons, noted alternative medicine practitioner

MMMMM

Cheers

Jim, in Yellowknife




... I once got so drunk I woke up in a different state than I started in.
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