Text 8949, 104 rader
Skriven 2006-12-17 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Emu
===========
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 GJ> Emu is not all that common here, and it wasn't labelled as such.
 
 JW> So what do they call it?

 CS> Big Bird?  (ducking and running!)

Good name for it!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Composed California Corn Salad
 Categories: Salads, Vegan
      Yield: 6 servings
 
      2    Ears corn (or more)
      1    Small red bell pepper *
      1    Small green bell pepper*
      2    Small yellow squash,sliced
      2    Sm zucchini, sliced diag.
      2    Small Japanese eggplants*
      4    Basil leaves; chopped
      1    Bunch arugula **
      1    Bunch red leaf lettuce ***
    1/2 c  Rice wine vinegar
    1/2 c  Walnut or olive oil
           Salt, pepper
 
  Note: In lieu of parboiling, the vegetables can be sauteed in olive
  oil until tender-crisp, if desired. *Note: Bell peppers and eggplant
  should be cut in strips. (Eggplant is optional.) **Bibb lettuce may be
  used instead of arugula. ***Red leaf lettuce should be sliced.

  Cut corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted
  water to rolling boil. Drop pepper strips into boiling water. Parboil
  1 minute or until color heightens. Remove peppers with slotted spoon
  and drain. Refresh in bowl of cold water. Set aside. Add yellow
  squash, zucchini and eggplants to boiling water. Parboil 2 minutes.
  Remove with slotted spoon and drain. Set aside. Toss basil with
  arugula and red leaf lettuce. Arrange greens on large, shallow platter
  or tray. In large bowl stir to combine vinegar, walnut oil and salt
  and pepper to taste. Add corn kernels to dressing, toss and drain,
  reserving dressing. Arrange kernels in spoke pattern to resemble sun
  rays over greens, mounding some in center. Separately add peppers,
  squash, zucchini and eggplant to dressing, tossing lightly. Arrange
  red, green and yellow vegetables in sections between corn kernel
  spokes. Pour any remaining dressing over salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Baked Eggplant
 Categories: Low-fat, Vegetables, Vegetarian, Dairy, Chilies
      Yield: 4 Servings
 
           Oil; For Baking Tray
      1 lg Japanese Eggplant; Abt 1 1/2
           -Lbs Total
    1/2 c  Nonfat Milk; Or 1% Low Fat
      1 c  Fine Dry Breadcrumbs
      1 ts Dried Basil
      1 ts Dried Dill
    1/4 ts Dried Thyme
           Paprika; For Garnish
           Minced Fresh Parsley; For
           -Garnish
 
  Preheat oven to 375 deg F.  Lightly oil a baking tray. (I used a
  nonstick teflon baking insert - so I didn't use any oil.)
  
  Slice the eggplant very thin (no more then 1/4").  If using Japanese
  eggplant omit the salting.  Salt slices and let stand 10 minutes. Pat
  dry with paper towels. Place milk in 1 bowl, combine bread crumbs and
  herbs in another. Dip eggplant slices in milk, dredge in crumbs and
  arrange on tray. Bake 20 - 30 minutes until eggplant is crisp on
  outside and tender on inside (test with fork).
  
  To Serve: Place several slices of eggplant on each plate and spoon
  sauce (of your choice) on top. Sprinkle with paprika and minced fresh
  parsley.
  
  This was very good...but you have to be ready to sit right down and
  eat them...I don't think they will re-heat well.
  
  From: Still Life With Menu Cookbook, Mollie Katzen
  Posted to Digest eat-lf
  From: Reggie Dwork
 
MMMMM


Cheers

Jim, in Yellowknife




... My first science fair project was a still.
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