Text 422, 105 rader
Skriven 2008-01-08 21:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Asian Market shopping
=================================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 >>> A good start is flagging and deleting anything that has Kool-Whip,
 >>> Jell-O, Lite *, Bisquik, Velveeta or Campbell's cream of * in it.

In reality, I keep a huge recipe data base and don't delete
anything. Which is a good thing, or you wouldn't have gotten any
rutabaga recipes!

 CS> Bisquick shows in a few things I think are
 CS> interesting [and] i can always adjust
                      
I know what you mean. Keep the recipe and make your own biscuit
dough for it.

While Aura was here we had both Roslind's Metis Bannock and my
English tea biscuits which are almost the same except hers uses lard
and mine use butter. My tip for any of these little quickbreads that
call for cutting butter into bits until the flour is the size of
corn meal and for keeping the butter cold until the biscuits hit the
oven: grate a block of frozen butter with a cheese grater.
                                                    
Oh, we had "dough gods" too which are pan fried blobs of bread
dough which end up looking like hearty pancakes.

 > My one guilty pleasure is Chees Whiz. For some unfathomable reason I
 > like it.

 CS> Hehe we all have our secrets!  Don't worry, I won't tell ;-)
                          
It's no secret; I've confessed publicly before.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rutabaga and Potato Puree
 Categories: Vegetables
      Yield: 8 servings
 
  1 1/2 lb Rutabaga, peeled
           Cut into small chunks
  1 1/2 lb Potatoes (abt 4 med)
           Peeled, cut in large chunks
      4    Garlic clove(s), peeled
           Salt and pepper to taste
    1/3 c  Skim milk, scalded
      1 ts Thyme leaves or
    1/2 ts Dried thyme
 
  In a large pot, cover rutabagas and potatoes with water. add
  garlic and season with salt. Bring to a boil. Reduce heat to
  medium and cook until the vegetables are very tender, 15-20 min.
  Drain thoroughly and return the vegetables to the saucepan. Place
  the pan over low heat and toss for about 1 min to dry the
  vegetables slightly.
  
  Mash the rutabagas, potatoes and garlic. Add enough milk to make a
  smooth puree. Stir in thyme and season with salt and pepper.
  
  The puree can be prepared ahead and stored, covered, in the
  refrigerator for up to 2 days. Reheat in a microwave oven at 90%
  power, covered with a lid or wax paper, for 7-10 min.
  
  Eating Well Recipe Rescue Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oven-Roasted Rutabaga And Potatoes
 Categories: Vegetables
      Yield: 6 servings
 
      1    Rutabaga; 1 lb
      2 lg Potatoes; 1 lb
      2 tb Olive oil
      2 tb Lt brown sugar
    1/2 ts Salt
           Fresh ground black pepper
 
  Peel rutabaga and slice crosswise, then slice again into 1/2-inch
  sticks. Peel potatoes and slice lengthwise, then slice again
  crosswise into 1/2-inch sticks.
  
  Heat oven to 450'F. Place prepared vegetables in baking dish large
  enough to hold potatoes in single layer. Toss with oil, sugar,
  salt and pepper. Roast until tender and browned, 50 to 60 minutes.
  
  Source: "The Vegetarian Hearth: Recipes & Reflections for the Cold
  Season" by Darra Goldstein

  From: Linda Place Date: 27 Feb 97 To: Meal-Master Format Recipes
 
MMMMM



Cheers

YK Jim


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