Text 4849, 64 rader
Skriven 2008-04-03 09:27:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Cabbage dinner
==========================
-=> BURTON FORD wrote to CAROL SHENKENBERGER <=-

 BF> You and every one else.  Even Shirley wouldn't try it for years.  Now
 BF> she does it too.

 BF> Simple question:  Ever try the combination?

 BF> Or like my Grandsons when they were young, do you hate it, but never
 BF> tried it?   [g]

I don't like (and never have - even after repeated tries) Miracle Wimp.

I can't imagine the no-fat version being any better than the fully leaded
tuff.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kalamarakia Pilafi (Squid Baked With Rice)
 Categories: Greek, Seafood, Rice
      Yield: 4 servings
 
      1 lb Medium squid
           Salt
    1/4 c  Olive oil
      3 cl Garlic; sliced
    1/4 c  Dry white wine
      2    Tomatoes; peeled & seeded
      3 tb Butter
      1 c  Raw long-grain white rice
           Chopped parsley
      1 tb Chopped fresh rosemary
           Freshly ground pepper
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink. Rub salt on the outer sacs and rinse them
  inside and out with cold water. Rinse head and tentacles thoroughly
  as well. Slice squid into uniform rings, between 1/2 and 1 inch wide.
  Heat the oil in a frying pan and add the squid and garlic and saute
  for 5 minutes. Stir in the wine and sliced tomatoes, cover, and
  simmer until the squid is almost tender (approximately 30 minutes).
  Transfer to a baking dish.
  
  Meanwhile, heat the butter and saute the rice, without browning, until
  transparent, stirring constantly. Add the rice to the squid and
  sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and
  pepper to taste. Add enough hot water to cook the rice, slightly more
  than 2 cups including the tomato sauce. Cover and bake in a moderate
  oven (350 F) for 30 to 40 minutes, or until the rice is tender.
  Sprinkle with additional chopped parsley and serve hot.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "Although you seem dangerously unequipped, brain-wise....." - Sam
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