Text 18235, 79 rader
Skriven 2008-12-22 18:30:12 av Carol Shenkenberger (24723.cooks)
  Kommentar till text 18227 av Nancy Backus (1:3634/12.0)
Ärende: sleeping  was: Canned Veggies
=====================================
    
 >  > The little sneak!  ;)   At least she's sneaking wholesome food.  (G)
 > 
 >  CS> She generally does eat pretty healthy.  I wont say she'd never select
 >  CS> a poptart for breakfast, but normally she's happy with cereals from
 >  CS> whole grains and some added fruit.
 > 
 > Good start.  I know it helps when healthy is what they are used to,
 > especially when it's TASTY healthy.  :)

We try.  Even if she eats canned food sometimes, it's a decent can not
'spagettios' etc.

 >  >  CS> But I'd snarfed up 5 before she caught me so that's ok ;-)
 >  > Just not QUITE as nice as the whole bag... :)
 > 
 >  CS> Well, it was a pretty big bag (evil grin).  I got 7 of'em.
 > 
 > And how many does that mean she got...?  7's not too bad a serving,
 > though... :)

Oh, about the same I think?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Farmers Cabbage with Smoked Sausage (Boerenkool Met Wors
 Categories: Pork, German
      Yield: 6 Servings
 
      6    Good sized potatoes
      1 lb Smoked sausage
      1 bn Kale (to fill a 2 qt.
      3 tb Butter or margarine -- pot)
 
  Peel, cook, and mash potatoes.  At the same time, chop kale finely,
  cook untill tender. Dice and cook sausage.  Put kale into a blender
  with enough of the cooking water to make a thick slurry.  When done,
  add to the mashed potatoes. Add cooked sausage.  Add butter.  Salt
  and pepper to taste. Mix well and serve piping hot.  For a more
  festive apprearance, put into a cassarole dish, garnish with slices
  of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with
  paprika. Place in medium oven until cheese melts and begins to brown.
  Then serve or take to your pitch-in.
  
  Don't sell the kohl crops short.  Try collards and savoy.  They are
  still doing quite well in the garden despite 15 F. temperatures
  lately. Savoy is a joy to eat at Yule.  The frost seems to sweeten
  and intensify the flavor. Our annual homemade sauerkraut is making
  its presence known by the merry burbling of the water-seal crocks in
  the utility room. This is the best time of the year to make kraut. It
  is cool and the fermentation takes a longer time, leaving the salted
  sour cabbage as crisp as the bright windy day in October it was put
  up.
  
  We are lucky to have antique apple trees.  Three bushels of mixed
  russets are slumbering in the garage and will last until spring.  Fie
  on the Granny Smiths and Red Delicious!  A Golden Russet or Ashmeads
  Kernel, peeled and sliced, served with a wedge of sharp cheddar at
  your side on a winter evening while reading a good book is one of
  lifes great luxuries.
  
  Rereading this post makes me hungry.  No I'm not going to crack open a
  fruit cake!  They are not ready for another month.  Besides, my
  nocturnal rustlings are not always appreciated around here, except
  for the ever present cats who always look for a handout.  The coffee
  is ready though and I think I remember where Frances stashed some
  homemade cookies.
  
  'Scuse me!
  
  Recipe By     :
  
  File
  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
 
MMMMM
             xxcarol
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