Text 16268, 82 rader
Skriven 2008-11-08 23:31:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: greens & hocks
==========================
 -=> On 11-07-08  14:10,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about greens & hocks <=-

 DS>       Title: PINEAPPLE-CARROT BREAD
 DS>  Categories: Bh&g, Fruit, Abm
 DS>       Yield: 1 servings
 
 
 DS>   Page 57
 DS>   Downloaded from the WWW site of Dave & Georgette Burnside
 DS>   www.synapse.net/~gemini/mealmast.htm

 RH> Looks like something is missing here.  Is this a bread machine recipe
 RH> or what?

Guilty -- I did not notice that there were no directions, it just looked
like an interesting title.  Looking back at it, I see two sets of
ingredients, one where they belong, and another (2/3rds of the first) at
the end of the line.  My guess is that is for 1 1/2 pound loaf or 1
pound loaf.  Maybe the directions were "dump ingredients into machine
and cook":-}}

Dump that recipe and take this replacement:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mango Chutney
 Categories: Low fat, Fruit, Posted
      Yield: 4 Servings
 
      1 lg Mango
      2 tb Balsamic vinegar
    1/2 c  Raisins
      1 tb Honey
      2 ts Grated fresh ginger
    1/2 ts Cinnamon
        ds Cayenne pepper, or to taste
 
  This is from The Arrowhead Mills Cookbook by Vicki Rae Chelf.  It's
  for Neal, Barbara, and all you out there who have access to good cheap
  mangoes.  The explicit instructions are characteristic of the book as
  a whole.
  
  Make this easy chutney to add an exotic touch to curries and grain
  dishes
  
  1.  The mango must be good and ripe so that it will be sweet
  enough.  The skin should be orange-red with black spots, and give
  slightly to pressure.  With a sharp paring knife, peel the mango:
  Insert the knife at the stem end, going deep enough to cut through
  the skin but not the fruit.  Cut all the way around the widest part
  of fruit. Then cut the skin lengthwise three or four times on each
  side.  Now remove the skin:  Starting at one end or the other, just
  peel off the strips of skin that you have cut.  If the mango is fully
  ripe, the skin will peel off easily.
  
  2.  Slice the flesh away from the large, flat pit in the center of the
  fruit, and dice the flesh.  Measure 1 1/2 cups of fruit and combine
  it in a heavy saucepan with the remaining ingredients.  Stirring
  constantly, bring the mixture to a boil.  Reduce the heat and simmer
  over low heat, uncovered, for 5-10 minutes or until the raisins are
  plump.
  
  3.  Place the mixture in a blender or a food processor.  Blend
  briefly; the chutney is better if it is not too smooth.  Chill before
  serving. Mango chutney will keep several days in the refrigerator.
  
  Serve with curries or grain dishes.
  Date:    Sat, 04 Sep 93 15:33:44 CDT
  From:    sysbill@tenforward.cc.uky.edu
  Yield:  about 1 2/3 cups      Time: 15-20 minutes
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:35:35, 08 Nov 2007
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