Text 11244, 65 rader
Skriven 2008-07-28 15:47:49 av Carol Shenkenberger (17516.cooks)
   Kommentar till text 9215 av RUTH HANSCHKA (1:123/140)
Ärende: Cats and Bacon 473
==========================
    
 > ->  RH> Actually, good Cash! It's a quick and dirty lesson in where NOT to
 > ->  RH> leave food when there's a dog in the house.  That goes double for
 > ->  RH> beagles; they have a way of getting into darned near anything that
 > ->  RH> smells good, even if you think there's no way they can reach it.
 > Next
 > ->  RH> time Don will know better - unless men are less trainable than
 > dogs.
 > ->
 > -> If a dog had done that to my sandwich, it might never have gotten
 > -> to eat meat again. Anyhow, dogs can be trained to leave things
 > -> alone that are supposed to be left alone.
 > ->
 > ...at least most of the time.  However, waving an incredibly tempting
 > veggie right under the dog's nose is dirty pool.

I daresay it wouldnt be safe with some of the denizens here either!  (looks
suspiciously around at the rabble eyeing her veggie plate of pork).  Asvast
ye rapscallions!  Tis Mine I tells ya!  All *mine*!!!

Wot's that?  A cold nose at my ankles?  Big brown eyes?  Oh no!  A white
ghost with blue eyes!  It's a tandem attack!

Damn vegetarians.  Thieves the lot'of'em!

Sniff.  Ohh.  They left me one <munch).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Anise Pork Roast
 Categories: Entree, Pork, To post
      Yield: 1 Servings
 
      1    Pork Roast; 3 to 5 lbs.
           Salt And Pepper
      3 tb Minced Parsley
      2    Cloves Garlic; minced
           Flour
      1 c  Chicken Stock
      1 tb Anise Seed
    1/2 c  White Wine
 
  Season the roast with salt and pepper, and cut 5 or more deep gashes
  in it. Fill these with a combination of parsley and minced garlic.
  Rub well with flour and put into a 350ø oven for 30 minutes. During
  that time, make a baste of the stock, wine, and anise seed. Simmer it
  all for 15 minutes. At the end of the 30 minutes in the oven, reduce
  the heat of the oven to 325ø, and cook for 40 minutes to the pound,
  basting every 15 or 20 minutes. If roast begins to become dry in the
  last hour of cooking, it may be covered with foil.
  
  Source: "Mountain Measures" -- Junior League of Charleston, WV ed.
  1974
  
  billspa@icanect.net
  
  Recipe by: Mrs. E. Charles Brod Posted to MC-Recipe Digest V1 #697 by
  Bill Spalding <billspa@icanect.net> on Jul 30, 1997
 
MMMMM

                  xxcarol
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)