Text 17569, 96 rader
Skriven 2008-12-09 22:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: forms of government
===============================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> In the USA supreme power lies with the individual states

 DD> Which system has worked, with various blotches, boils and hiccups,
 DD> fairly well for over two hundred years. Far longer than many others
 DD> which have come and gone in that period.

I admit it has.
 
 JW> Odd but true.

 DD> Exactly. The strange thing about the dancing bear is not that it
 DD> dances so well, rather that it dances at all.

Ha!


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charlie's Stuffed Pork Roast
 Categories: Pork, Chilies
      Yield: 10 Servings
 
      5 lb Fresh Picnic Pork Roast
      4 lg Onions; chopped
      4 lg Bell Peppers; chopped
    1/2    Stalk Celery; chopped
      1 bn Green onions; cut up
           Reserve 5-6 stalks
           Salt to taste
      2 tb Soy sauce
    1/4 ts Louisiana Hot Sauce
    1/4 c  Olive oil
      1    Head Garlic
      2 tb Kitchen Bouquet
      1 c  Cold Water
      4 tb Cornstarch
           MY SEASONING MIX:
      6 T  Granulated garlic
      6 T  Dried chives
      6 T  Parsley flakes
      6 T  Restaurant black pepper
           Whiz in food processor
 
  Mix MYSEASONING and equal amount of Salt (or reduce amount if
  desired). Peel and cut up the garlic to create longer slender
  pieces, about 1/2 clove each. Pierce the roast with a kitchen
  knife straight in, to create channels to the bone, about 2-1/2 to
  3 in. apart, all over the roast. You should be able to push your
  finger into the roast to the bottom of each channel clear to the
  bone.
  
  Stuff each deep channel by first pushing your finger or some other
  utensil to the bone, pour in a Tbsp of the salted MYSEASONING,
  push in 2 or 3 pieces of garlic, and an optional green onion top
  if desired. (The green onion produces a pronounced difference in
  the finished product, so it is a matter of taste.  Personally, I
  prefer the roast without, but some don't, so don't be afraid to
  try it.)
  
  Once the roast is fully stuffed inside, place in a HOT dutch oven
  or heavy roaster WITH THE OLIVE OIL and sear the outside all over,
  turning it until all sides are seared well.  Sprinkle the entire
  outside of the roast with a generous coating of MYSEASONING, Pour
  the cut up onions, bell pepper and celery into the pot and lift
  the roast onto the top of this bed of vegetables (or place on a
  roasting rack in the bottom of the pan), cover tightly and turn
  the fire down to low simmer on top of the stove OR place the
  roaster or Dutch oven inside a 275F oven and cook until a meat
  thermometer shows pork well done, (about 20mins) per pound-this
  varies very widely so use a thermometer).
  
  Remove the roast from the roasting pan, SKIM OFF ALL THE FAT IN
  THE PAN DRIPPINGS (I remove the drippings and pour off the fat),
  place the drippings on a hot fire until fast simmer, add the
  cornstarch mixed in the cold water and stir well till smooth and
  thickened, add the Louisiana hot sauce, kitchen bouquet, soy
  sauce, and salt and MYSEASONING to taste.
  
  Serve the hot sliced pork roast with this gravy over freshly
  steamed rice.
  
  Recipe by: Clebert
 
MMMMM       


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)