Text 8569, 82 rader
Skriven 2006-12-08 01:42:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: commisary
=====================
 -=> On 12-06-06  13:11,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about commisary <=-

 RH> Then depending on where exactly Steve's uncle lives, it may be to our
 RH> advantage to stay on post and just go out to visit Uncle Doug and for
 RH> the picnic.  Thanks for the input.
 
  If you can, plan on more than one day in this area.   There will be
  other events besides the main picnic, and there are a lot of side
  trips that the two of you might want to take.
 
 DS>   SUV BBQ ??

 RH> Great big grills with side burners, sinks and cool boxes included. 
 RH> IOW, you need an SUV to haul your BBQ. (G)
 
   Love it!   We saw some the other day at that BBQ Galore store where
   you need to hire a mason to install it on your reinforced deck:-}}
   I'm quite happy with our propane weber and electric smoker.

 RH> OK, Monday night Steve was at the PX and picked up an off brand they
 RH> had on sale for $99.  If it lasts us the time we're here, it'll be
 RH> worth it. Then, when we settle someplace for good, we can get a fancier
 RH> set up. 

   What kind?  Charcoal, propane or electric?  Was it the R2D2 type?

 RH> search for another one a moot point but we might find some interesting
 RH> accessories there.  It's not too far from where we live.

  We will go back to look at some of the accessories they had.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Dirty Rice
 Categories: Cajun, Main dish
      Yield: 6 servings
 
  1 3/4 lb Small shrimp (see notes)
      2 T  Unsalted butter
      1 T  Vegetable oil
    1/2 c  Canned tomato sauce
      3 T  Onions, chopped very fine
  2 1/2 T  Green bell peppers, chopped
      2 T  Celery, chopped very fine
      1 t  Minced garlic
      1 t  Salt
      1 t  White pepper
      1 t  Dried thyme leaves
    1/2 t  Ground cayenne pepper
  1 1/2 c  Basic shrimp stock
    1/2 c  Heavy cream
  3 1/2 c  Basic cooked rice
    3/4 c  Green onions finely chopped
      1 c  Packed, lump crabmeat (1/2lb
 
  NOTE:  If shrimp with heads are not available, buy 1 pounnd shrimp
  with shells and substitute other seafood ingredients for the heads in
  making the seafood stock.
  
  Peel the shrimp and use the heads and shells to make the stock;
  refrigerate shrimp until ready to use.
     In a large skillet melt the butter with the oil.  Add the tomato
  sauce, onions, bell peppers, celery, garlic, salt, white pepper,
  thyme and cayenne pepper; saute over medium heat 5 minutes, stirring
  frequently. Add the stock and continue cooking over high heat for 10
  minutes, stirring occasionally.  Stir in the rice, green onions and
  crabmeat, keeping the lumps of crabmeat intact as much as possible.
  Heat through and serve immediately.
  
  From Paul Prudhomme's Louisiana Kitchen
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:06, 07 Dec 2006
___ Blue Wave/DOS v2.30

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