Text 5834, 71 rader
Skriven 2008-04-22 11:24:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED BALL
Ärende: Re: Angel Food
======================
-=> FRED BALL wrote to DAVE DRUM <=-

 DD*>I prefer the SHARE program because I don't want to lie to the folks at
nge
 DD*>Food and promise to be a good, church going, Xtian. Both programs are
 DD*>excellent in aim and scope.

 FB> Dave, you don't need to say anything to the "church" folks lie or
 FB> otherwise at Angel Food. Just say HI Folks!  At the three differant
 FB> local places I have been to they don't ask you to do anything but bring
 FB> a box to take home the food. As I use a cane to get around they even
 FB> tote the cooler I use out to the car and if they see me before I get in
 FB> the building they will get it and tote it in too.

 FB> I have used this service on and off for three years now and have not
 FB> been asked to be good, go to church or anything else.  The only thing
 FB> they have asked is do I want to get the next months shipment.

There are three venues here in Spring-A-Leak - I have tried all three.
Obviously my mileage varies from what you have experienced.

Oddly enough my local S.H.A.R.E. program is run by Catholic Charities. But, one
would never know it unless visiting the warehouse where their offices are. And
then only be looking carefully.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garides Kokkiyia Me Feta (Shrimp And Feta In Shells)
 Categories: Greek, Seafood, Main dish
      Yield: 6 servings
 
      2 lb Large shrimp
    1/2    Lemon (juice only)
      1    Onion or shallot; minced
      3 tb Vegetable oil or butter
    1/2 c  Tomato sauce
      3    Tomatoes; peeled, chopped
           - & drained
    1/4 c  Chopped fresh parsley
      2 tb Chopped fresh basil or dill
      2 cl Garlic; crushed
           Salt & freshly ground pepper
    1/2 lb Feta cheese
           Fresh basil leaves
           (or parsley) for garnish
 
  Shell and devein shrimp. Wash and drain, then sprinkle lightly with
  lemon juice. Heat the oil or butter in a frying pan and cook the
  onion until soft. Add the tomato sauce, chopped tomatoes, herbs,
  garlic, and salt and pepper to taste. Simmer for 25 minutes, then
  remove from the heat and strain.
  
  Butter large scallop or other shells, or individual ovenproof dishes,
  and spoon a little sauce into each. Fill with the shrimp and spoon
  the sauce over, then crumble the feta over the top. Set into a baking
  pan and bake for 15 or 20 minutes in a moderate oven (350 F), or
  until the shrimp is cooked and the cheese melted. Garnish with fresh
  basil or 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

... "A woman's only a woman, but a good cigar is a smoke." -- Kipling
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