Text 5795, 85 rader
Skriven 2006-09-24 02:02:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Crab Apples
=======================
 -=> On 09-22-06  21:08,  Jim Weller <=-
 -=> spoke to Dale Shipp about Crab Apples <=-

 JW> If you like I can send recipes for jelly, butter and whole pickled
 JW> spiced crabapples. Spiced crabapples goes nicely as a garnish or
 JW> pickle with ham and pork.

  Thanks, but I'm not into canning and the like -- plus I doubt that
  these crabapples have enough flesh on them to make that much of a bite
  as a spiced apple relish.   Mostly skin, seed and a little flesh.  I
  can see them stewing and then being filtered into a pulp for jelly,
  but not eaten whole.
 
 DS> Chipmunks, squirrels and deer are chowing down on them

 JW> They are delicious too. [G] Get a shotgun!

  Law would be against that in the city.   Most if not all the deer we
  see are doe and fawn.  Rarely have I seen a buck, and I think that
  only the buck can be hunted -- and only in particular places in a
  particular season.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ratatouille  Julia Child's Ratatouille
 Categories: Eggplant
      Yield: 4 Servings
 
      1 lb Eggplant, peeled and
           Sliced 3/8 in. thick
      3    In. long by 1 in. wide
      1 lb Zucchini, scrubbed and
           Trimmed, sliced 3/8 in.
           Thick, 3 in. long by
      1    In. wide
           Salt and pepper
      7 tb Olive oil (approx)
  1 1/2 c  Thinly sliced yellow onions
      1 c  Sliced green bell peppers
      2    Garlic cloves, mashed
      1 lb Tomatoes, peeled, seeded
           And juiced, cut into 3/8
           In. strips
      3 tb Minced parsley
 
  In a bowl toss eggplant and zucchini with 1 teaspoon salt. Set aside
  for 30 minutes. Drain and pat slices dry in a towel. In a large
  skillet heat 3 to 4 tablespoons oil, add eggplant slices in one layer
  and saute for 1 minute per side until lightly browned. Remove to a
  plate and repeat with zucchini, adding some more oil, if necessary;
  remove to a plate. Add 3 more tablespoons oil to same skillet and
  cook onions and peppers, slowly, until tender but not browned. Stir
  in garlic and season to taste with salt and pepper. Layer tomato
  strips over onion mixture and season well. Cover skillet and cook
  over low heat for 5 minutes until tomatoes begin to render their
  juice. Uncover skillet, baste tomatoes with the juices, raise heat
  and boil for several minutes until juices evaporate.
  
  In the bottom of a 2 1/2-quart ovenproof casserole spread one-third of
  tomato-onion mixture and sprinkle with a tablespoon of parsley. Layer
  half of eggplant and half of zucchini on top, then half of remaining
  tomatoes and parsley. Layer remaining eggplant and zucchini and top
  with remaining tomatoes and parsley. Cover casserole and simmer over
  low heat for 10 minutes. Baste top with juices, raise heat slightly
  and cook, uncovered, for 15 minutes, basting frequently, until liquids
  have nearly evaporated. Let cool completely, uncovered. Reheat
  slowly before serving, or serve cold or at room temperature.
  
  Yield: 6 to 8 servings
  
  SOURCE: TV Food's Taste Show
  Copyright 1997, TV FOOD NETWORK
  SHOW #TS4775
  
  From: Dave Drum                       Date: 07-14-97
 
MMMMM



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