Text 9327, 83 rader
Skriven 2006-12-26 16:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pit rice 761
====================
 ML> Still we ought to do a signup sheet so we don't get
 ML> 17 cups of forbidden rice!
 DS> We will -- next spring.

I can be responsible for 3 or 4 risotti and maybe
black and/or white sticky rice with coconut milk.
All these could be cooked ahead of time (risotto
is not supposed to be premade, but all the restaurants
do it, and Mr. Nuke is your friend).

 DS> Here is another example of "put red pepper in it and call it
 DS> Cajun". It may be good or not, don't know.

It looks sort of like normal potato salad only with pepper
flakes in it.

    What I do know is that
 DS> Gail and I like her potato salad and often not any potato salad we
 DS> have out. It seems to be one thing that varies a lot according to
 DS> individual taste.

I don't care for mayo, so I eat only German potato salad,
dressed with bacon fat, onions, and vinegar.

 -=> Dale Shipp said to Glen Jamieson <=-

 GJ> varieties.   I have no idea what would be suitable to have with Ian's
 GJ> flavourless oven dried European style rice.
 DS> I doubt that we will have any oven dried rice:-}}  Unless Ian pays
 DS> us a surprise visit, but since the picnic will be in the middle of
 DS> his busy season, I doubt that will happen.

I can make oven dried rice, UND DU VILL LIKE IT!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Fricassee (Huhnerfrikassee)
 Categories: Poultry, Chicken, German
   Servings: 4

      1    Stewing chicken
           Cold water
           Salt
      1    Leek
      1    Celery stalk
      1    Carrot
      1    Whole clove
      1    Bay leaf
      1 sm Onion, cut in half
      1 sm Can button mushrooms,drained
    1/3 c  Butter
    1/4 c  All purpose flour
        pn Ground nutmeg
      1 ts Worcestershire sauce
           Dry white wine, German
      1 ts Lemon juice
      1 sm Can of peas, drained
      1    Egg yolk
      6 tb Whipping cream

  Cut chicken into pieces. Place chicken in a deep saucepan; cover with cold
  water. Add salt, leek, celery, carrot, whole clove, bay leaf and onion.
  Bring to boil; reduce heat. Simmer 1 to 2 hours, depending on size and
  tenderness of chicken. When joints linking thigh portions to main body move
  easily and seem flexable, chicken will be done. Remove chicken from cooking
  liquid; cool slightly. Remove skin and fat; cut flesh from bones in large
  pieces. Strain liquid. Cut mushrooms into thin slices. Sautee in a small
  amount of butter in a medium skillet. Melt butter in a large skillet. Stir
  in flour. Cook, stirring constantly, until light golden brown, about 3
  minutes. Add a small amount of hot cooking liquid and season with salt,
  nutmeg, Worcestershire sauce, wine and lemon juice. Place chicken pieces,
  sauteed mushrooms and peas in sauce; warm gently over low heat. When all
  ingredients are hot, turn off heat. Let stand 3 to 4 minutes. Before
  serving, blend egg yolk and whipping cream in a small bowl. Stir egg yolk
  mixture into sauce to make it smooth and rich. Serve hot with rice.

  source unknown

MMMMM

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