Text 37818, 94 rader
Skriven 2010-05-16 23:15:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: stuff 056
=====================
 -=> On 05-15-10  22:58,  Janis Kracht <=-
 -=> spoke to Ruth Haffly about stuff 056 <=-

 > That is a good size.  I don't remember how much I got last time.  Had to
 > get the other kinds as well. The next day I preportion packed them for
 > the freezer--sandwich bags inside a freezer bag.  All that didn't fit in
 > the preportions went into one bag so we had a bag of mixed rice to put
 > into the cooker.  Interesting combo, not bad in taste either. (G)

 JK> Good idea :) I often refigerate my bags of rice.  Some 
 JK> things seem to change consistency when you freeze them, 
 JK> though I've not ever frozen rice.  Did you notice any 
 JK> difference?

Gail buys rice in 10 pound bags and keeps the rice in a jar that has a
rubber gasket and metal spring closer -- but just in the pantry.  We've
never had any problem with it going bad.
 JK> Same here!  I did like the convenience..  but haven't 
 JK> purchased them in ages it seems.. Seems soup is so easy to 
 JK> throw together.  I've made chicken soup from just gizzards 
 JK> when funds were really low, and if you have enough of them, 
 JK> it's really good :)  I usually make chicken soup from the 
 JK> whole bird (or at least most of one) though.

Since we came back from our Canada trip, we've been doing one of the
things mentioned there.  Left over vegetables, and some vegetable
trimmings go into a bag in the freezer.  When it is full enough, Gail
cooks it in the crockpot.  Usually she will pulverize it with the
"motorboat" and it makes a moderately thick and tasty soup.  Always
different depending on what was in it.  Only time it did not turn out
well was when the primary ingredients were wilted salad greens.  Soup
turned out tasting like grass.

I doubt that we'd make a soup from gizzards though.  I like them ok, but
she does not.  They are a bit strong flavored.  I used to put them into
the poultry gravy, but have stopped doing even that.  We do take the
skin and bones of a cooked chicken and simmer in a crockpot with some
cut vegetables (carrots, onions).  Most of the time that becomes the
basis for a chicken gravy to go with the next chicken.  Couple days ago
we had a large roaster, and that bone stew made the basis for a good
chicken soup.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Parsley Salad
 Categories: Salads, Appetizer
      Yield: 10 servings
 
      8 c  Parsley - loosely packed,
           -coarsely chopped (about
           10 bunches)
      1 sm Onion - halved and cut
           -lengthwise into thin slices
      1 lb Carrots - peeled and grated
      2 md Red bell peppers - cut into
           -thin julienne strips
     10    Clove galirc - minced
      2 cn Anchovy fillets - flat,
           -drained and coarsely
           Chopped (cans are 1.7 oz.
           -each)
    1/2 c  Red wine vinegar
    3/4 c  Corn oil - OR peanut oil
    3/4 c  Olive oil
      2 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 ts Crushed hot pepper
 
  1.  In a large serving bowl, combine the parsley, onion, carrots, bell
  peppers and garlic. 2. In a medium bowl, whisk together the anchovies,
  vinegar, corn oil, olive oil, salt, black pepper and hereto pepper
  until creamy. Pour the vinaigrette over the salad ingredients and
  toss until thoroughly coated. Refrigerate, covered, for several hours
  or overnight before serving.
  
  Makes about 8 cups, enough for 10 to 12 servings.
  
  This marinated vegetable salad, from Irene Sax of New York City, is
  deliciously pungent; the large amount of parsley balances the
  anchovies and garlic.  Serve at room temperature as an hors d'oeuvre
  with thin slices of French bread.
  
  Bon Appetit, February, 1984. Calories per serving: Number of
  Servings: 10 Fat grams    per serving:              Approx. Cook
  Time: Cholesterol per serving:                          Marks:
 
MMMMM


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