Text 8269, 71 rader
Skriven 2008-06-03 00:29:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Calamari
================
 -=> On 05-31-08  15:41,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about fresh milk <=-

 RH> We were in a dead end situation in NC before Steve went into the Army.
 RH> It was a change from where/what we'd grown up with, but still not
 RH> quite as much of a change as we'd have once he joined the Army.  After
 RH> Basic, he went to Monterey, CA where the girls and I joined him. That
 RH> gave us our first exposure to guacamole & calamari, among other things.

Our first exposure to calamari was at Monterey also.  We spent the
summer there in 1979 while I was attending a Math workshop.  There was a
catered dinner at the officer's club of the Naval post-grad center.
They served calamari rings as an appetizer.  I did not have any more for
the next 20 years:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILLED CHICKEN WITH DILL SAUCE
 Categories: Low cal, Chicken, Barbecue
      Yield: 8 servings
 
      8 x  Boneless Chicken Breast *
    1/2 c  Italian salad dressing (diet
      2 T  Water
      1 T  Lime juice
      1 T  White wine vinegar
      1 x  Clove Garlic, crushed
      8 x  Lime wedges

MMMMM-------------------------DILL SAUCE------------------------------
    1/2 c  Plain low-fat Yogurt
    1/4 c  Low-fat Cottage Cheese
  1 1/2 t  Lime juice
  1 1/2 t  Chopped Green Onion
    1/2 t  Dried whole Dillweed
    1/8 t  White pepper
 
  * 8 (4 oz) boneless chicken breast halves, skinned

  Trim excess fat from chicken. Place each piece between 2 sheets of
  waxed paper; flatten to 1/4" thickness, using a meat mallet or
  rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5
  ingredients in a small bowl; pour over chicken. Cover and refrigerate
  2 hours.

  Remove chicken from marinade, discarding marinade. Coat a grill with
  cooking spray. Grill chicken 6" over med coals 8 minutes, turning
  once.

  Arrange chicken on a serving platter; garnish with lime wedges. Serve
  either warm or chilled with 1 1/2 T Dill Sauce per serving. (8
  servings, 160 calories each.)

  DILL SAUCE:
  Combine all ingredients in blender; process till smooth. Cover and
  chill thoroughly. Yield: 1 cup.

  PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g
  cholesterol, 236 mg sodium, 264 mg potassium.

  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:33:09, 03 Jun 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)