Text 8317, 76 rader
Skriven 2006-12-03 01:23:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: commisary
=====================
 -=> On 12-01-06  14:47,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about commisary <=-

 DS>   BTW, can the two of you use military billeting when you are
 DS> traveling   on vacation?

 RH> Yes, if there's room available.  We stayed 2 nights on post at Fort

   Sounds like a standby type of situation -- but you might want to
   check with billeting at Fort Meade for next summer.

 RH> Huachuca on our move over the summer.  We also shopped at the Nellis
 RH> AFB (Las Vegas) and the Tinker AFB (Oklahoma City) BX, commissary and
 RH> gas stations while traveling.  We also got a military discount at a
 RH> couple of motels just by showing the ID card and asking if one was
 RH> available. 

  I carry a card which identifies me as a retired DoD civilian.   At a
  couple of places I have gotten substantial discounts by asking -- at
  others, no better than the 10% I get for belonging to AAA or AARP.
  Supposedly, it might get me into the Fields of Green hotels if I went
  to where one was.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecue Sauce - Paul Prudhomme's
 Categories: Cajun, Sauce
      Yield: 5 servings
 
           SEASONING MIX--------
  1 1/2 ts Black pepper
      1 ts Salt
      1 ts Onion powder
      1 ts Garlic powder
    1/2 ts White pepper
    1/2 ts Ground cayenne pepper
    1/2 lb Bacon, minced
  1 1/2 c  Chopped onions
      2 c  Pork, beef or chicken stock
  1 1/2 c  Bottled chili sauce
      1 c  Honey
    3/4 c  Dry roasted pecans, chopped
      5 tb Orange juice (1/2 orange)
           Rind & pulp from 1/2 orange
      2 tb Lemon juice (1/4 lemon)
           Rind & pulp from 1/4 lemon
      2 tb Minced garlic
      1 ts Tabasco sauce
      4 tb Unsalted butter
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
  In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
  in the onions, cover pan, and continue cooking until onions are dark
  brown, but not burned, about 8 to 10 minutes, stirring occasionally.
  Stir in the seasoning mix and cook about 1 minute.  Add the stock,
  chili  sauce, honey, pecans, orange juice, lemon juice, orange and
  lemon rinds  and pulp, garlic, and Tobasco, stirring well.  Reduce
  heat to low;  continue cooking about 10 minutes, stirring frequently.
  Remove orange  and lemon rinds.  Continue cooking and stirring about
  15 minutes more  to let the flavors marry.  Add the butter and stir
  until melted.  Remove from heat.  Let cool about 30 minutes, then pour
  into a food  processor or blender and process until pecans and bacon
  are finely  chopped, about 10 to 15 seconds.  This sauce may be used
  to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul
  Prudhomme's "Louisiana Kitchen"
  From: Fred Towner                     Date: 19 Jun 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:44, 02 Dec 2006
___ Blue Wave/DOS v2.30

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