Text 31812, 71 rader
Skriven 2009-12-05 08:39:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Let there be light(s)
=============================
-=> DALE SHIPP wrote to RUTH HAFFLY <=-

 RH> Very handy to have around; we first started picking them up when we
 RH> lived down on the coast as emergency lighting when threatened by
 RH> hurricanes.  Sporadic power outages made sure we had a supply of back
 RH> up lighting; we bought a lantern for camping that got probably just as
 RH> much use in the times the lights went out.

 DS> And of course having a hurricane lamp means that the hurricanes will
 DS> not come your way any more:-}}

Uh, Dale, that doesn't seem to work like the Lion Repellent.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Lion's Head In A Sandy Pot
 Categories: Oriental, Pork, Meatballs
      Yield: 4 servings
 
      1 lb Pork butt; ground or chopped
    1/4 c  Water chestnuts; minced
      1 ts Ginger root; minced
      2    Green onions; minced
    1/2 c  Cooked rice
      1 tb Dark soy
    1/2 ts Sesame oil
      2 tb Water
      3 c  Chinese mustard cabbage;
           - shredded
      4 c  Stock (or water)
    1/2 ts Salt; to taste
    1/4 ts Sugar
      6 tb Peanut oil
 
  Preparation: In bowl, thoroughly mix pork, water
  chestnuts, ginger root, green onions, cooked rice,
  dark soy, sesame oil & water. Allow mixture to marry
  for 30 minutes. Form into firm balls, one for each
  serving, each the size of a tennis ball (about 3 1/2"
  across).
  
  Braising: Heat wok or skillet to hot; add oil.  When
  oil begins to smoke, introduce meatballs 1 at a time,
  so as not to cool oil. Fry meatballs until a brown
  crust has formed. They must be well crusted in order
  to retain their shape while stewing.
  
  Cooking in Sandy Pot: Line sandy pot with shredded
  Chinese mustard cabbage; sprinkle with pan oil from
  meatballs, salt & sugar. Add meatballs, then add cool
  or cold stock. Bring slowly to boil; cover; reduce
  heat to medium & simmer for about 2 hours.

  Correct seasoning if necessary. Serve.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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