Text 4068, 58 rader
Skriven 2008-03-20 21:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: high and low class 02
=============================
 >  DS> Title: Hot Dog Casserole
 > Speaking of odd. I hope xxcarol's budget has improved to
 > the degree she doesn't have to serve this kind of stuff
 > any more.
 CS> Hot dog cassarole?  EEEWWW!

You must have been mighty poor when you posted that
(the recipe is attributed to you, anyhow). I'm glad
that you have graduated to the ranks of "people who
can afford to shop at Harris Teeter."

 -=> Carol Shenkenberger said to Ruth Haffly <=-
 >  CS> Horrible prices but some things if careful are 'ok' and they do have
 CS> (Should have mentioned, this was at Harris Teeter.  A high end yuppie
 CS> priced place with generally decent produce and a rather odd but wide
 CS> array of products.  Pricey but when you can't find something elsewhere,
 CS> you can often find it there).

We were appalled when Harris Teeter took over the old A&P down
near where my sister lived - looked like the prices nearly
doubled all of a sudden, though I admit the merchandise did
improve in quality somewhat. Interestingly, all the other
local grocery stores, including the formerly down-and-out
Safeway across the street, started spiffing themselves up and
matching the prices (i.e., no competition, just taking the
opportunity to gouge the local yuppies to the max).

Sweet-and-Sour Cabbage With Corned Beef
cat: neo-Irish, main, easy, philistine, health, lowfat
servings: 4 to 6

1 ts canola oil
4 oz deli sliced corned beef, cut into thin strips
3/4 c water
1/4 c cider vinegar
2 Tb coarse Dijon- style mustard
1 Tb brown sugar
6 c shredded green cabbage (about 1 lb)
2 c shredded carrots
S, P

In a large nonstick skillet with a lid, heat oil
over med-high heat. Add the corned beef and saute,
stirring often, until lightly browned, about 2 min.
Stir in water, vinegar, mustard, and brown sugar.
Add the cabbage and carrots and reduce heat to
med-low. Cover and simmer, stirring occasionally,
until the vegetables are very tender, 15 to 20 min.
Check the vegetables midway through and add water
if necessary. [M's note: let veggies caramelize
a bit on the bottom but watch carefully.]

Season with salt and pepper before serving.

Rogers Morning News 3-12-08
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