Text 28681, 65 rader
Skriven 2009-09-13 11:32:42 av Michael Loo (1:18/200)
     Kommentar till en text av Hap Newsom
Ärende: healthy 162
===================
 -> I guess one could take the "wontons" and sprinkle cinnamon
 -> sugar on them and call them churros or bunuelos.
 HN> Hmmm, not cinnabon....cinnaTONS!!

Well, if you're on one of those diets, don't even think
about these things. Speaking of which, I discover that when
I am on a diet that includes more than a couple pounds of
meat a day, I feel better, and my weight stabilizes at
about 172-174, no matter how much beer I drink. When I eat
what is considered a normal American diet (food pyramid), I
gain up to 176-178. Which means that visiting Annie and Billy
is the equivalent of a normal person going to a health spa.

 HN> Dr's office still has not called to schedule the
 HN> surgery. pffft!

He's too busy repairing the blown arms of your Mariner pitchers.

 HN> $$ beats ethics 95% of the time (grin)
 
Note to all: this appears to be true no matter what the
political persuasion of the politician.

BUTTE FALLS MUSSELS AND MORELS
cat: shellfish, appetizer
servings: 6

2 lb mussels
6 oz butter
4 cloves garlic, chopped fine
4 Tb chopped parsley (or fresh chervil)
1 1/2 oz dried morels soaked in
1 c white wine
salt and pepper to taste

You will need a piece of mushroom for each shell -
about 50 mussels. Resist the temptation to add other
seasonings. There are two flavors starring in this
dish: the mussels and the morels. All the sauce needs
to do is to build a bridge between them, not cover
them with a blanket.

Steam mussels until just open but short of done (they
finish under the broiler later.) Melt butter and over
a gentle heat saute the garlic and parsley. Add the
morels and wine. Raise the heat to med and saute until
done, about 5 min. Remove the morels and reserve.
Raise heat to med high and reduce the wine without
burning the butter. When you reach a desired thickness,
stop cooking. If you want a glossy sheen, thicken with
cornstarch. To assemble, remove the mussel meats and
spread the shells flat. Put the meats into the sauce
to coat and place each back on one half of the shell.
Place one piece of morel on the other shell.

Broil the mussel/morels only until the mussels are just
done, not an instant more. Serve with sauce for dipping.

Chuck Hancock, Boise, Idaho
Winner of Third Place in GEM National Recipe Contest
Posted to NCE 25 Jul 98

___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Nocturnal State BBS - bbs.nsbbs.info (1:18/200)