Text 23129, 60 rader
Skriven 2009-04-10 07:41:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Congrats !
======================
-=> Carol Shenkenberger wrote to hap newsom <=-


 CS> I avoid puffers and Don just tosses them back (won't even use'em for
 CS> bait as not sure what may happen).

 CS> Right now, the crappy (pronnounced croppy) are running strong.

I think you will find that is spelt "crappie" (dunno why). White crappie are
AKA "White Bass" (they ain't bass) and during spawning season when they lay
their eggs on the surface of the water can be taken on nearly any bait, even a
bare hook, or dip netted. Black crappie are AKA "Speckled Trout" (they ain't
trout either) among other things. Either way white or black they are good
eating and fun to catch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prime Rib
 Categories: Five, Beef, Classic
      Yield: 10 servings
 
      7 lb Standing rib roast; room
           - temp, chine bone removed
           Salt & fresh ground pepper
 
  Prime rib, or standing rib roast, is one of my favorite entrées for a
  company dinner. It makes my guests feel extra special, while making
  me, the cook, look really good. And it's easy.
  
  You will need a good meat thermometer, either instant-read or
  ovenproof, a shallow roasting pan with a rack, and some cotton
  kitchen twine. Preheat oven to 325°F.
  
  Sprinkle or rub roast liberally with salt and pepper.
  
  To ensure uniform roasting, tie the roast at least twice in the middle
  and at each end, with the twine running in the same direction as the
  bone. Place the roast, fat side up, in the roasting pan. If using an
  ovenproof meat thermometer, insert it, making sure that it does not
  touch bone or fat.
  
  Roast for 2-1/4 to 2-1/2 hours, or until internal temperature reaches
  135°F for medium rare or 150°F for medium. Allow to rest, covered
  loosely with foil, for 15 to 20 minutes before slicing.
  
  Serve immediately upon slicing.
  
  Serves from 8 to 12.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 22 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A fly on my pizza?!" - "Um, actually, it's an olive fragment."
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