Text 7978, 68 rader
Skriven 2006-11-26 01:24:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: 567
===============
 -=> On 11-25-06  15:37,  Michael Loo <=-
 -=> spoke to All about 567 <=-

 ML> We're here in LA, having made it through many flights
 ML> and the gauntlet of customs and immigration at the
 ML> airport (actually, it took us - after a longish wait
 ML> in line) just a few minutes).

  Welcome back -- take some time to decompress, and *THEN* enchant us
  with your trip reports:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crawfish Wontons
 Categories: Appetizers, Cajun, Seafood, Fish, Wrv
      Yield: 8 Servings
 
    1/2 c  Butter
      2 c  Spanish onions; dice fine
      1 c  Celery; dice fine
    1/2 c  Green onion tops; slice thin
      3 lb Crawfish tails; peeled
      2 ts Granulated garlic
      1 ts Black pepper
    3/4 ts Chilli powder
    1/4 ts Cayenne pepper
     10 oz Can Rotel tomatoes w/chiles
  1 1/2 c  Heavy cream
    1/8 c  Chicken broth
    1/3 c  Blond roux
      8 oz Pk pasteurized process
           -cheese spread
      1 pk Wonton skins
      3    Eggs; beaten
           Oil for deep-frying

MMMMM-------------------------BLOND ROUX------------------------------
      3 tb Butter
      3 tb Flour
 
  Melt butter and saute onion and celery for 8 to 10 minutes or until
  tender. Add green onion and crawfish and saute for 5 minutes. Add
  garlic, peppers, chili powder and cook for 1 minute. Add tomatoes,
  cream and chicken broth; bring just to a boil and stir in roux. Cook
  and stir until thickened. Reduce heat to low and add cheese; stir
  until melted. Cool in fridge for 1 hour. Lay 4 wonton skins on a
  clean, dry surface. Brush outer edges of each with beaten egg. Place
  1 tb filling in center; put of 4 corners of each over filling and
  pinch edges together to seal. Place on waxed peper and repeat with
  remaining skins. Refrigerate until ready to fry. Heat enough oil for
  deep-frying to 350~. Fry wontons, a few at a time, for 3 minutes or
  until golden brown. Drain on paper towels and serve immediately.
  
  BLOND ROUX-Melt butter over medium heat. Add flour and cook and stir
  until roux is the color or honey.
  
  From: Dave Drum                       Date: 10-28-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:08, 26 Nov 2006
___ Blue Wave/DOS v2.30

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