Text 37604, 102 rader
Skriven 2010-05-09 23:41:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Fake Strawberries
=============================
 -=> On 05-09-10  15:29,  Dave Drum <=-
 -=> spoke to Dale Shipp about Fake Strawberries <=-

 DD> They are also hard to get rid of as they are VERY hardy - unlike real
 DD> strawberries.
 
 DS> True.   Had to get rid of all the roots, or they'd keep coming back.

 DD> If you'd like I can send you some starts.   Bv)=  I'm trying to wipe
 DD> them out of my tiny little yard. But, my neighbours are not so
 DD> concerned and those suckers will send out creepers over long distances.

With friends like you, who needs enemies:-}}  You can come for a visit,
but leave your mock strawberries and other noxious weeds at home.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp A' La Peter Kaiser
 Categories: Shrimp, Appetizer, Mushroom
      Yield: 6 Servings
 
      2 tb Butter
    1/2 c  Finely chopped onion
        sm Pinch each of fresh or dried
           Sage, thyme, dill and
           Oregano
        pn Freshly ground black pepper
    1/4 ts Crushed bay leaves
    1/4 ts Salt
    1/4 c  Dry white wine
      1 sm Tomato, squeezed to release
           Juices and seeds, finely
           Chopped
      6 lg Domestic mushrooms (about 2
        oz Total), gently boiled 5
           Minutes to soften, finely
           Chopped
      2 oz Finely chopped chantarelle
           Mushrooms
           Cafe de Paris Butter
     12    Raw jumbo shrimp (1-1/2 to 2
        oz Each) shelled but with
           Tails
           Left on, if desired,
           Deveined, butterflied (cut
           Almost in half)
           Lengthwise, then opened and
           Flattened out.
    1/4 c  Fine dry white bread crumbs
      3 tb Melted butter
           Paprika to taste

MMMMM-------------------CAFE DE' PARIS BUTTER------------------------
    1/4 lb Softened butter
      1    Egg yolk, lightly beaten
      1 sm Anchovy fillet
      1 sm Clove garlic, mashed
  1 1/2 ts Fresh lemon juice
    1/2 ts Chopped fresh parsley
    1/2 ts Dry mustard
    1/4 ts Freshly ground black pepper
    1/8 ts Fresh or dried tarragon
           Leaves
    1/8 ts Worcestershire sauce
        pn Fresh or dried marjoram
 
  Melt butter over medium-high heat in a heavy saucepan.  Add the
  chopped onion and all herbs and spices.  Saute' 2 to 3 minutes.
  Swirl in the white wine, add chopped tomato and domestic and
  chantarelle mushrooms.  Boil gently 5 minutes or so, stirring
  frequently, until most of the pan juices have evaporated.  Remove
  from heat and let cool.
  
  When room temperature, stir the mushroom mixture into the prepared
  Cafe' de Paris butter.  Place butterflied shrimp on a lightly
  buttered baking sheet and top with generous tablespoons of stuffing.
  Crown with approximately 1 tsp. bread crumbs on each shrimp, drizzle
  over the melted butter, and color with a small amount of paprika.
  (Shrimp may be refrigerated several hours at this point.)
  Bake shrimp on the top rack of a preheated 300 degree oven 15 to 20
  minutes, until the shrimp is just cooked through.  Serve, 2 shrimp
  per person, while hot.
  
  To make the Cafe de' Paris Butter:
  
  Combine all ingredients in a blender or bowl.  Blend or beat with
  an electric mixer 2 or 3 minute, until the mixtue is soft, light, and
  well combined.  Refrigerate butter, covered until ready to use.
  
  From: Hotel Triumph-Sheraton  Toronto, Canada
  From: Pat Stockett                    Date: 01-05-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:03, 09 May 2010
___ Blue Wave/DOS v2.30

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