Text 21328, 79 rader
Skriven 2009-02-27 08:15:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: COLD SNAPS 90227
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> We enjoyed -6 (21 F) yesterday which was positively balmy compared
 JW> to the -46 the month before.
 
 GJ> It must be terrible for you, waiting for that Mars rocket
 
 GJ> When the time comes, will all your Earth lander group return to Mars,
 GJ> or will some, who have mated with Earthlings, decide to remain?

 JW> I, for one, shall stay.

Ah, so you have discovered the delights of fishing?  Something which I
presume is not widely done on Mars.  The new generation of Earth-Mars
hybrids appear to be particularly vigorous, and could be expected to
take control in the future, for the betterment of both worlds.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ZAPALLO ITALIANO RELLENO-STUFFED ZUCCHINI/LAYERED CHEESE
 Categories: Mains, Beef, Stews, Chilean, America-s
      Yield: 4 servings
 
      4 lg Zucchini; 3.5lb
      6 tb Olive oil
      2 sm Onions; chop fine
      1    Carrots; peel/grated
      4    Garlic cloves; chop fine
     14 oz Beef mince
    1/3 ts Cumin- ground
           Salt
      6 oz Cheddar; 8 long strips
 
  Chilean cuisine is littered witb Arabic words, attesting to the
  Moorish influence on Chile's own colonisers, the Spanish. While the
  flavours of the Middle East are most salient in Chile's desserts,
  tbis dish illustrates how the Arab's predilection for stuffed
  vegetables also found its ways into the Chilean diet. Stuffed
  capsicumss, hot peppers, tomatoes, and zucchini all festoon the
  Chilean dinner table. Tbe recipe below appears to be a hybrid of the
  legacy left on Chile by botb the Arabs and Italians, with zucchini
  and cheese serving as the base and topping of tbis pleasantly smoky
  dish.
  
  1. Preheat the oven to 400^F.
  
  2. Boil the zucchini whole until tender. Remove and let cool. Peel if
  the skin is scarred or undesirable.
  
  3. When the zucchini are cool, cut each in half lengthwise, and
  remove the seeds and a bit of the zucchini flesh to create a hole,
  discard. Lightly sprinkle salt on the zucchini halves.
  
  4. Put 2 tablespoons of olive oil in a skillet over medium heat. When
  hot, add the onion, carrot, and garlic. When the onion is
  translucent, add the ground beef Stir frequently until the beef is
  just cooked, then remove from heat. Mix in cumin and salt to taste.
  
  5. Evenly divide the beef mixture between the zucchini halves by
  placing 3 to 4 tablespoons into each. Sprinkle the remaining olive
  oil over the zucchini. Cover with slices of cheese.
  
  6. Place the stuffed zucchini on a baking pan.
  
  7. Place the pan in the oven and remove the dish when the cheese has
  melted thoroughly, about 5 to 7 minutes.
  
  Wine: Gracia Merlot Shiraz Leyenda
  
  From: TASTING CHILE By: DANIEL JOELSON ISBN: 0-7818-1028-0 Typed by:
  KEVIN JCJD SYMONS, 02 DECEMBER 2008
 
MMMMM
 

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