Text 40328, 79 rader
Skriven 2010-07-25 23:51:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Big Casino
======================
 -=> On 07-25-10  07:27,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Big Casino <=-

 DD> Since I have health insurance (Medicare) and a set of doctors I like
 DD> and who will communicate with me I get regular check-ups. And keep in
 DD> reasonable health. Except for this nagging rotator cuff problem. My
 DD> alternative croaker called the other day to schedule an MRI on the
 DD> shoulder ... until I reminded them that I have a pacemaker implanted.
 DD> Ooooooopsie. They are considering alternatives. 

MRI + pacemaker = big hole in chest of what used to be Dave ?

I have a minor rotator cuff problem.  It used to be worse and a doctor
at our clinic did a procedure where he stuck a long needle in, guided by
live x-ray, and gave it a cortisone shot.  That helped a lot -- but
didn't totally cure it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Poultry Stuffing
 Categories: Dressing, Cajun
      Yield: 8 Servings
 
    1/2 c  Butter
      1 c  Yellow onion, chopped
      3 c  Celery, chopped
      1    Bay leaf
    1/4 c  Garlic, minced
      1 lb Fresh andouille sausage,
           Casings removed
    1/2 lb Chicken gizzards, finely
           Chopped
    1/4 lb Chicken livers, finely
           Chopped
      2 ts Crushed dried oregano
      2 ts Dried thyme
      1 ts Freshly cracked black
           Pepper
      1 ts Salt
      1 ts Dried mustard
      1 ts Ground cumin
     10 c  Cubed Cajun Three-Pepper
           Bread
      3    Eggs
      1 tb Tabasco sauce
 
  This recipe is excellent for both turkey and free-range chicken,
  which is rich enough to stand up to its spiciness.  You should have
  enough to stuff a 10 to 12    pound turkey.
  
  Melt the butter in a large saute pan.  Saute the onion for about 10
  minutes.

  Add the celery and bay leaf and saute until the celery is soft.  Add
  the garlic and saute for 2 minutes.  Crumble in the sausage and cook
  for 10 minutes, until the sausage is about half done.

  Add the chicken gizzards and livers and saute for 5 minutes.  Remove
  the bay leaf.  Add all the dried herbs and spices to the meat mixture
  and toss well.

  Place the bread cubes in a large mixing bowl, add the meat mixtue and
  toss together until well blended.  Beat the eggs with the Tabasco
  sauce, pour over the bread mixture, and toss.
  
  The stuffing is now ready to be placed inside the bird.  Bake extra
  stuffing in 325 F oven for 30 minutes.
  
  From: Portia Culpepper                Date: 09-03-96 Home Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:18, 25 Jul 2010
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