Text 13839, 90 rader
Skriven 2008-09-16 20:27:14 av Allen Prunty (1:2320/100)
     Kommentar till en text av Janis Kracht
Ärende: RE: Allen Prunty Update
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On 9/16/2008 11:15 AM, Janis Kracht wrote to Allen Prunty:

-> And it's beautiful (or was :( ).  I didn't know that it had been designed by
-> Olmstead until you mentioned it.

Olmsted has deep Louisville ties we have more of the parks he designed here
than anywhere.  My favorite is Tyler Park (I actually lived in that park
off of Edenside for a while).  

Many of Louisville's parks took severe damage, but Cherokee was hit
hardest.  For those who don't know about F.L. Olmsted look him up on the
Wikipedia.  Louisville, during the height of our Liquor fortune boom hired
him to design dozens of parks here... and we are known now for having more
of his parks than anywhere.

http://www.olmstedparks.org/
http://en.wikipedia.org/wiki/Cherokee_Park


Louisville's Olmsted Parks

    * Algonquin Park
    * Baxter Square
    * Bingham Park
    * Boone Square
    * Central Park
    * Cherokee Park
    * Churchill Park
    * Chickasaw Park
    * Elliott Park
    * Iroquois Park
    * Seneca Park
    * Shawnee Park
    * Shelby Park
    * Stansbury Park
    * Tyler Park
    * Victory Park
    * Wayside Park
    * Willow Park

Parkways

    * Algonquin
    * Cherokee
    * Eastern
    * Northwestern
    * Southern
    * Southwestern

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Grits and Sausage Bake 

Surprise your family with this Southern favorite!

Preparation Time - 15 minutes
Cooking Time - 75 minutes
Cooling Time - 10 minutes


* 1 package (16 ounces) breakfast sausage, cooked, drained and crumbled
* 3 cups water
* 3/4 cup ALBERS Quick Grits
* 2 cups (8 ounces) shredded sharp cheddar cheese, divided
* 2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk
* 1/4 teaspoon garlic powder
* 1/8 teaspoon hot pepper sauce (optional)
* 2 large eggs, lightly beaten


PREHEAT oven to 350º F. Grease 8-inch-square baking dish.

BRING water to a boil in medium saucepan; slowly stir in grits. Cover;
reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add 1
1/2 cups cheese, evaporated milk, garlic powder and hot pepper sauce; stir
until cheese is melted. Add sausage and eggs; stir well. Pour into prepared
baking dish.

BAKE for 1 hour. Top with remaining cheese. Bake for an additional 5 to 10
minutes or until cheese is melted and golden brown. Let cool for 10 minutes
before serving. Season with ground black pepper.

NOTE: Batter can be made the day before; cover and refrigerate. Let stand
at room temperature for 30 minutes before baking.

Serving Size: 6


 
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