Text 24292, 81 rader
Skriven 2009-05-22 14:17:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: 598 UNRELATED 90522
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> And I too am heading into my busy season and only seem to have time
 JW> to post on weekends.
 GJ> This seems to happen every year in the Northern Spring, when the
 GJ> thoughts of every young, and not so young Cooking enthusiast turn to
 GJ> .... gardening, clearing junk, travel and other outdoor activities.

 JW> Mine turn to liquidating the Visa bill that grew mysteriously all
 JW> winter.

I trust that your dependents are fully aware of the extent of your
labours on their behalf.  If not, make sure you take every opportunity
to remind them.
 
As a famous British soccer star said, when asked what he did with all
his money, "I spent a lot on fast cars, booze and women.  The rest I
just squandered.".

 JW> Title: Fav Grilled Cheese Variations Pt1
 
 GJ> Some interesting combinations there.  Something I like is toast,
 GJ> topped with liverwurst, sliced tomato, and then sliced cheese, put
 GJ> under the grill to melt the cheese into the tomato.

 JW> My preference would be with ham or onion but not both with tomatoes
 JW> being in the form of chile relish, salsa or soup.

I like the liverwurst, tomato and cheese combination on crumpets,
also, as the meltables sink down into the holes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Liver Stroganoff
 Categories: Main dish
      Yield: 4 Servings
 
      1 lb Chicken livers
    1/2 lb Cap mushrooms
      2    Onions
  1 1/2 oz Unsalted or clarified butter
    1/2 pt Soured cream
      3 tb Fairly acid yoghurt
 
  Thoroughly heat a large saute or frying pan.  Add a scant 1/2 oz of
  the butter and tilt so that the fat runs sizzling all over the pan
  base. Add the mushrooms (whole if small or sliced thickly if large)
  and saute over high heat for 5 minutes.  Remove and keep hot.
  
  Add the rest of the butter to the pan, then the onions which should be
  thinly sliced and pushed into rings.  Cook very gently indeed for
  15-20 minutes until beautifully softened.  Meanwhile stir the yoghurt
  into the soured cream and season very generously with salt and
  pepper; trim the chicken livers and pat them dry with kitchen paper.
  
  Lift the onions out of the pan with a slotted spoon, so all the
  buttery juices drip back into the pan, and keep them hot.  Increase
  the heat under the pan and saute the chicken livers for about 3
  minutes so they become crusted with brown on the outside, but remain
  deliciously pink and tender within.
  
  Return the mushrooms and onions to the pan and immediately pour on the
  seasoned soured cream.  Let the sauce bubble up and cook for a few
  minutes until it is very hot, slightly reduced and thickened.  Stir
  gently every now and again to encourage the sauce to cling creamily
  to the meat and vegetables.  Check seasoning and serve without delay.
  Green beans and triangles of fried bread go well with this dish, and
  I like to accompany it with plenty of crusty hot French bread to mop
  up every luscious drop of sauce.  More substantially, you could
  substitute rice or thin ribbons of pasta for the bread.
  
  Source: Philippa Davenport in "Country Living" (British), March 1988.
  Typed for you by Karen Mintzias
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)