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Text 26732, 88 rader
Skriven 2009-07-29 22:44:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: You People
==================
 -=> On 07-29-09  07:13,  Dave Sacerdote <=-
 -=> spoke to Michael Loo about M'M M'M Picnic Swag <=-

 ML> As has often been pointed out here, the flavor of bacon
 ML> goes with virtually anything. 

 DSac> I don't think I mentioned it before, but I will also be bringing
 DSac> three jars of Bacon Salt to the picnic (three different flavors)
 DSac> which were opened only for tasting and review purposes.

 DSac> It is my hope that someone at the picnic will find them delicious
 DSac> and want to keep them.

:-}}

Our daugther in law introduced us to a term used in her family.  It is
called "you-people" food, as in I don't like this but you people might
-- take it and try it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Alfredo Sauce (Kathy Pitts)
 Categories: Sauce, Pasta
      Yield: 1 servings
 
      1    Free form recipe
 
  Classic Alfredo sauce doesn't even need a recipe, Eric.  To make it,
  cook as much pasta as you think you and your guests can eat.  When the
  pasta is Al Dente, drain it well, and keep it as hot as possible.
  
  Place a good-sized lump of real butter (about  2 Tablespoons per
  serving is good), in the bottom of a warm bowl (the pot you cooked the
  pasta in is fine).  Dump the pasta back in the pot, and toss.  Stir in
  a LOT of freshly grated Parmesan or Romano cheese (NOT the stuff that
  comes from a little round can), and continue tossing.  Now add enough
  heavy cream to make a creamy mixture.  (Can't help with the quantity
  there, as I've never measured it).  Grind some black pepper over this,
  maybe add a few grains of red pepper, salt if needed (if you use good
  Parmesan or Romano, it should need very little, if any), and serve
  immediately on warmed plates.
  
  Easy, and IMHO the best of all.
  
  For the Alfredo sauce beloved by restaurants in the U.S., you need to
  go to a little more work (of course, you'll be rewarded with a sauce
  that reheats within reason, and may be served over meats, or used
  however you like.)
  
  For two-four servings (depending on your appetite), begin by making a
  basic Bechamel sauce.
  
  First melt 4 Tbsp. of butter in a heavy saucepan.
  
  When the butter has melted, but has not yet turned color, stir in 2
  Tbsp. of flour.  Stir the flour/butter mixture together and cook over
  low heat until the mixture begins to look like wet beach sand.
  
  Now whisk in about 4 cups of half and half.  Cook, stirring
  frequently, until the mixture is hot and thickened.  Add about 4 oz.
  (you can vary the amount according to personal choice) of grated
  Parmesan or Romano cheese, white pepper, a few grains of cayenne, and
  salt to taste.
  
  Cook over very low heat, stirring frequently, until the cheese is
  melted.
  
  Use as desired.
  
  A good, and popular variation, of this is to add 6 oz. of cooked crab
  meat to the finished sauce.  Cooked shrimp, lobster meat, whatever is
  good, too.
  
  Kathy in
  Bryan, TX
  ... I am not aging, I am marinating.
  
  From: Kathy Pitts                     Date: 25 Jul 95
  National Cooking Conference Echo. Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:46:56, 29 Jul 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)