Text 26649, 89 rader
Skriven 2009-07-27 19:44:18 av Carol Shenkenberger (650.cooks)
  Kommentar till text 26624 av MICHAEL LOO (1:123/140)
Ärende: picnicstuff&naughty 915
===============================
    
 >  CS> BTW, it's 3 bottle weather here today on the forecast.  (102F, 38C or
 >  CS> so?)  If you don't have a stand up fan there, warn the ones driving in
 >  CS> as one of them can tuck one in the car for Sunday.  If I was driving,
 >  CS> I'd tuck my portable AC in the car with me ;-)
 > 
 > The highs this weekend are supposed to be around 80, and on
 > Sunday even less, with a low of 61. That's Fahrenheit. I
 > figure that you might want to bring a parka rather than
 > a standing fan.

Oh, packing a light jacket. Just in case we normally do since airplanes are
quite cool.

 >  > I was shirtless at 60 recently, so I thought you could
 >  > do better.
 >  CS> Ahem, they are talking temps not age.
 >  CS> GOTCHA!  ;-)
 > 
 > Someone is naughty and bad. Not as naughty as if you went
 > shirtless, but naughty enough.

Snicker.  Gotcha!  And yes, I'm a very naughty lady at times.  I enjoy being
naughty.  Lets just say I was NOT the 'Virginia, catholic girls start far to
late.  I might as well be the one'.  

Actually stringently raised girls tend to be the wild bunch. I wasnt that
either ;-)  Pretty staid and never fooled around on a boyfriend (certes not
on Don!)

Dang, I sure went astray!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boudin Sausage
 Categories: Pork
      Yield: 6 Servings
 
      2 lb Lean pork or veal
      2    Onions, chopped
    1/2    Bunch chopped green onions
      2 c  Cloves, minced
    1/2    Bunch chopped parsley
    1/2 ts Thyme
      2    Bay leaves
      1 tb Salt, or to taste
      1 ts Ground white pepper, or to
           Taste
      1 ts Cayenne, or to taste
      2 c  Water
      3 c  Cooked rice
      4 ts Twenty-inch long cleaned
           Sausage casings.
      1    Pepper
 
  Contributed to the echo by: Fred Towner Originally from: "The 100
  Greatest Dishes of Louisiana", by Roy F. Guste, Jr. BOUDIN: Mince the
  pork or veal and put it in a pot with the chopped onions, green
  onions, garlic, parsley, thyme, bay leaves, salt, pepper(s), and
  cayenne. Add just enough water to meet the level of the ingredients.
  Bring to a boil and simmer for 10 minutes. Put the ingredients into a
  bowl and stir in the cooked rice. Adjust seasonings if necessary. Tie
  the 4 sausage casings at one end and stuff them with the mixture.
  Twist each 20-inch length into three equal lengths. Tie open end.
  
  The boudin can be cooked covered in a little water, grilled or pan
  fried in a little butter. Cut the sausages and serve 2 to each person.
  
  Serves 6
  
  VARIATIONS:
  
  This dish is a good one to learn because once you have mastered its
  preparation you can use almost anything in the place of the pork or
  veal. Some of the most popular are chicken, shrimp, crabmeat, and
  crayfish.
  
  Bread is a traditional but not as good replacement for the rice.
  
  NOTE: This is a great dish to make and it freezes well. Many people
  cut the casing off the boudin before eating it.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
                xxcarol
--- SBBSecho 2.11-Win32
 * Origin: Shenks Express (1:275/100)