Text 24656, 69 rader
Skriven 2009-06-02 23:04:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Boxes
=================
 -=> On 06-02-09  12:30,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Boxes <=-

 DS> A box full of books could make a decent sitting stool:-}}
 
 RH> Yes, provided that the box is full of boxes.  Most of the boxes have
 RH> the books removed, leaving paperwork or other things in them.  There
 
 DS> The mental picture that just flashed into my head was not pretty.
 DS> Ruth sitting down onto what she thought was a box full of boxes.  Ruth
 DS> sinking halfway into the box.  Steve having to come rescue and pull
 DS> the box off of Ruth:-}}

To tell the truth, I did not even notice that you had typed "full of
boxes" and not "full of books" -- nor that I copied what you typed
instead of what was in your head and mine:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Galette of Potatoes and Tomatoes
 Categories: Side dish, Vegan
      Yield: 2 Servings
 
      1 md Onion; finely sliced
           Oil for sautéeing
      3    Sticks of celery, diced
    350 g  Potatoes; peeled
           - sliced 3 mm thick
    225 g  Tomatoes; skinned
           - and finely chopped
      1    Garlic clove; crushed
           Dried mixed herbs to taste
 
  Serves 2-3
  
  This recipe has invariably proved to be very popular - and rightly
  so. The combination of potato, celery and tomatoes, highlighted by
  garlic and herbs, is a memorable one. Serve it either as a meal in
  itself, with a salad, or as a side dish.
  
  Sauté the sliced onion in 2 tbs of the oil over a gentle heat for 5
  minutes until it begins to brown lightly. Add the celery and cook for
  a further 5 minutes. Remove from the pan.
  
  Fry the sliced potatoes in 3 tbs more hot oil, adding more as needed,
  shaking the pan until they begin to brown. Then lower the heat, cover
  with a lid and cook for 5-10 minutes more until the potatoes are
  tender. Season to taste.
  
  Then stir in the tomatoes, garlic and herbs, along with the onion and
  celery mixture, and cook for 5 minutes, stirring all the time. Put
  into a heatproof dish and finish under a hot grill for 3-4 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
  
  From: Iris Grayson                    Date: 02-28-97
  Fido-National Cooking Echo
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:08:03, 02 Jun 2009
___ Blue Wave/DOS v2.30

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