Text 34532, 97 rader
Skriven 2010-02-08 00:36:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Army food
=====================
 -=> On 02-06-10  16:32,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Army food <=-

 DS> Our son Bryan had a problem getting vegetarian rations in Iraq, but
 DS> his sergeants helped him when they could.  Now he does his own cooking
 DS> and so Army food choices are not a problem.

 RH> Generally the chain of command is good at helping soldiers in
 RH> situations like that.  Does Bryan go out "in the field" much now?  When

I don't think so.  His job is in the G2 staff, and so they don't do
field work much.  When he was in Iraq, most of his time was at the
Airport which is where the HQ was.

 DS> My father joined the navy at age 40 in WWII (and the army at age 17 in
 DS> WWI).

 RH> Other than too much mutton, did he enjoy the navy cooking?  My dad's
 RH> biggest complaints were about the canned corned beef, powdered eggs,
 RH> and, of course, Spam.

I don't know how he felt about navy chow, but I do know that he had an
expressed dislike for mutton.  He did have a fondness for beans on
bread.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moroccan Carrot & Yam Tagine (Tagine Batata Hloowa)
 Categories: Magazine, Soup
      Yield: 4 Servings
 
     30    Pearl onions
      1 tb Olive oil
  1 1/2 lb Yams or sweet potatoes;
           .  peeled & cut into 1-inch
           .  chunks
      2 lg Carrots; peeled & cut into
           .  1-inch pieces
      2 c  Vegetable broth         *OR*
      1    Vegetable bouillon cube;
           .  dissolved in
      2 c  Water
      1 tb Honey
    1/2 ts Ground cinnamon
    1/4 ts Ground ginger
    1/2 c  Prunes; pitted
           Salt & pepper to taste
      1 tb Sesame seeds
           .  for garnish
 
  One of Morocco's best known tagines, this dish is usually made with
  lamb. In this meatless version adapted from "The Vegetarian Table of
  North Africa" (Chronicle Books, 1996), Kitty Morse substitutes
  carrots and yams. Cook the vegetables until they are almost
  caramelized and the sauce is syrupy. Serve this fairly sweet stew
  with both grilled or sauted tempeh and/or brown rice.
  
  DIRECTIONS:
  
  Preheat the oven to 400øF. Bring several quarts of water to a boil in
  a large saucepan. Add the onions and cook 3 minutes. Drain and
  refresh the onions in a bowl of cold water until cool enough to
  handle. Peel the onions.
  
  Heat the oil in a heavy, enameled cast-iron casserole or small Dutch
  oven with a tight fitting cover. Add the onions and cook, stirring
  occasionally over medium-high heat until tender, 6 to 8 minutes.
  
  Add the yams and carrots to the pot. Add the broth, honey, cinnamon,
  ginger and prunes as well as the salt & pepper to taste. Stir the
  mixture to blend. Cover and place the pot in the oven. Bake until the
  vegetables are tender, about 45 minutes.
  
  While the tagine is baking, place the sesame seeds in a small skillet
  set over medium heat. Toast, stirring often, until the sesame seeds
  smell fragrant. Sprinkle the toasted seeds over the tagine just
  before serving. Serve hot.
  
  The tagine may be refrigerated for 1 day.
  
  Makes about 4 to 6 servings.
  **  Natural Health  --  December 96  **
  
  Scanned and formatted for you by  The WEE Scot  --  paul macGregor
  
  From: Paul Macgregor                  Date: 02-13-97
  Home_cooking
 
MMMMM


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