Text 16271, 58 rader
Skriven 2008-11-09 12:15:48 av Carol Shenkenberger (22641.cooks)
  Kommentar till text 14183 av Allen Prunty (1:2320/100)
Ärende: Re: On Hormel Chili &c 95
=================================
    
 >  AP>> It was quite tasty when there was nothing else hot readily available.
 > 
 >  BS> Wow...not even a charcoal hibatchi type of thing?  I once made coffee
 >  BS> and breakfast over one when our power went out for several hours one
 >  BS> morning.
 > 
 > Grills are banned in trailer parks by law here... something about how fast
 > these things can burn.
 > 
 > While most parks have the trailers literally two or three feet apart I
 > actually have a nice yard.

Old message, catching up.  Odd there.  Probably not leaal in some states as
I've never seen them that close.  I think SC had a minimum of 10 feet
between?  Might have been a bit more.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus With Herbed Cheese on Toast
 Categories: Appetizers, Snaks
      Yield: 6 , servings
 
 
        1 lb Fresh asparagus spears,
     (18 large)
      1/2 lb Vidalia onions, or other
       sweet onion thickly sliced
        1 c  Part-skim ricotta cheese
        2 tb fresh thyme, chopped
        2 tb Fresh chives, chopped
        2 tb fresh chervil, chopped
        1    Loaf round sourdough
       french bread
       Vegetable cooking spray
        1 tb Extra virgin olive oil
      1/4 ts Salt
      1/4 ts Pepper
       Parsley sprigs
  
  Snap off tough ends of asparagus; remove scales with a knife or
  vegetable peeler, if desired. Drop asparagus and onion wedges into a
  large saucepan of boiling water; cook 3 minutes. Drain and plunge
  into ice water; drain well. Pat dry with a paper towel; set aside.
  Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl;
  stir well, and set aside. Cut bread crosswise into 6 (1-inch-thick)
  slices; reserve remaining bread for another use. Toast bread slices
  in hot oven or under broiler until golden brown. Spread cheese
  mixture evenly over bread and set aside. Heat non-stick skillet with
  olive oil. Add onion, salt, and pepper; saute for 4 minutes or until
  lightly browned. Add asparagus and heat. Top bread with onions and
  asparagus. Place briefly under the broiler to heat. Serves 6.
  Calories: 137; Fat: 7 grams.
 
MMMMM
              xxcarol
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