Text 6256, 79 rader
Skriven 2006-10-07 01:08:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: MIMOSAE  61004
==========================
 -=> On 10-05-06  11:28,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about MIMOSAE  61004 <=-

 RH> We will be moving into brand new housing on post, only lived in by one
 RH> other family for less than 6 months.  Found out the kitchen has a
 RH> smooth top range so I'll have to find a flat bottomed wok.  Square

   Or a propane burner to dedicate to wokery?  We've heard that most
   smooth top stoves require direct contact to get decent heat in the
   pan, but don't really know much about them.

 RH> footage of the place is almost double what we had in HI--what is listed
 RH> on the floor plan as a storage room upstairs is big enough for a 4th
 RH> bedroom but for the fact there's no closet.  We get both a family room
 RH> and a living room so I will get to buy a new living room set instead of
 RH> just a sofa. (G) There's also a separate dining room vs having a large
 RH> living/dining room as we've had in all other places.

  Sounds fairly nice.

  How long will you two be there?

  Hope you reserve some leave time to come to Maryland in early August
  for the picnic here next summer.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROASTED VEGETABLE PECAN RELISH
 Categories: Emeril, Vegetable, Nuts, Relishes
      Yield: 10 Servings
 
      1 lg Yellow squash (about 1/2
           - lb), cut lengthwise into
           - 1 in thick slices
      1 lg Zucchini (about 1/2 lb),
           - cut lengthwise into 1 in
           - thick slices
      1 lg Eggplant (about 1/2 lb),
           - cut lengthwise into 1 in
           - thick slices
      1 lg Yellow onion (about 3/4
           - lb), thinly sliced
      2 tb Minced garlic
      2 tb Olive oil
           Salt & fresh black pepper
      2 tb Unsalted butter
      1 c  Pecan halves
 
  Preheat oven to 350 degrees F. In large mixing bowl, combine squash,
  zucchini, eggplant, onion, and garlic. Toss vegetables with oil,
  salt, and pepper. Place mixture on a baking pan and roast until the
  vegetables are soft, about 30 minutes. Cool the vegetables to room
  temperature. Once cooled, chop into 1/2 in dice. Over medium-high
  heat, melt butter in a large nonstick skillet. Add pecans, stirring
  frequently to coat with butter and until golden brown, about 3
  minutes. Add chopped vegetables to pan and cook for about 1 minute.
  Season with salt and pepper.
  
  Yield: 10 servings
  
  Recipe from Emeril's Creole Christmas by Emeril Lagasse (William
  Morrow)
  
  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW
  #EMIB57 - LADIES NIGHT OUT
  
  Format by Dave Drum - 27 October 98
  From: Dave Drum                       Date: 11-24-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:51:03, 07 Oct 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)