Text 9041, 113 rader
Skriven 2006-12-20 01:32:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: marine life 690
===========================
 -=> On 12-18-06  14:06,  Ruth Haffly <=-
 -=> spoke to Michael Loo about marine life 690 <=-

 ML> I just enumerated 26 kinds of rice to Dale ... I'm not sure
 ML> we want the event to be remembered as a RiceFest ... speaking

 RH> Will it be known as a Rice to the Finish? (G)

  That line should have had a "coffee alert" in front of it:-}}    Good
  pun.
 
 ML> of which, will you two be able to make it? It's a good long
 ML> day's drive - 600 miles - but could be doable.

 RH> We're seriously thinking about it, in combination with a trip to NY to
 RH> see family we've not seen since before we went to HI.  Reminds me,
 RH> I've got to e-mail Dale back about the date he suggested; about a week
 RH> later would probably work better for us.  We'd probably do the drive

   I was wanting to know how much of a conflict that last weekend in
   July would have for you since it is the best date for someone else.
   Send me an email to talk about it.  I'd like to set a date so that
   people who need to arrange for leave time can get their bid in first.

 RH> that yet except most likely July.  Fun part will be figuring out
 RH> something we can make in a motel room kitchen or whatever but we will
 RH> be traveling with at least a small cooler.

   I don't know what the military billets might have.   We've faced the
   same problem over the years and Gail always seems to figure out a
   dish that can be done with what ever facilities we have booked.
   This is something that we'll talk about in the echo next spring as
   the time draws nearer.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mike's Vegetable Soup
 Categories: Soup, Vegetable, Low fat, Cajun
      Yield: 1 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      3 ts Salt
  1 3/4 ts Dried savory leaves
  1 1/4 ts Garlic powder
  1 1/4 ts Onion powder
  1 1/4 ts Dry mustard
  1 1/4 ts Dried cilantro leaves
  1 1/4 ts Dried parsley leaves
  1 1/4 ts Dried chervil
      1 ts White pepper
    3/4 ts Black pepper
    3/4 ts Ground sage

MMMMM-------------------------VEGETABLES------------------------------
     10 c  Vegetable stock, in all
      1 lg Onion, peeled and cut inti 8
           To 10 wedges, in all
      1 lg Potato, peeled, cut into
      1    Inch rounds and
           Quartered, in all
      2 lg Carrots, peeled and cut
           Lengthwise; then into
      1    Inch pieces, in all
    1/2 sm Green cabbage, cut into 4 to
      5    Wedges, in all
      1 lg Red bell pepper, cut into
      1    Inch pieces, in all
      1 lg Yellow bell pepper, cut into
      1    Inch pieces, in
           All
      1 md Turnip, peeled and cut into
     10    Wedges, in all
      1 md Rutabaga, peeled and cut
           Into 10 wedges, in all
      4    Ribs bok choy, cut into
      1    Inch diagonal pieces, in
           All
      2 c  Apple juice
 
  Combine all seasoning mix ingredients in a small bowl.
  
  Place a heavy 10-quart pot, preferably nonstick, over high heat
  and add 6 cups of vegetable stock.  Bring to a full boil, add all
  the seasoning mix and 1/4 of each vegetable.  Cook until the
  vegetables are tender, about 14 to 16 minutes.  Strain the cooked
  vegetables and, reserving the broth, transfer them to a food
  processor.  Puree the vegetables, adding a little of the reserved
  broth if necessary, until they are liquefied, about 2 to 3
  minutes.  Return the pureed mixture to the pot, add the remaining
  4 cups of stock and the apple juice, mix together, and bring to a
  boil.  Add the remaining vegetables and return the mixture to a
  boil over high heat.  Reduce the heat to medium, cover, and
  simmer until the vegetables are tender, about 25 to 30 minutes.
  
  Makes 20 cups, enough for 10 main-dish servings
  
  Per 2-cup serving: Calories 96, Protein 3g, Fat 0g, Carbohydrates
  22g, 1% calories from fat.
  
  From Chef Paul Prudhomme's Fork in the Road
  Published by William Morrow and Company
  ISBN 0-688-12165-9
  Date: 05-21                           From: Fred Towner
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:44:01, 20 Dec 2006
___ Blue Wave/DOS v2.30

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