Text 998, 87 rader
Skriven 2008-01-19 13:04:20 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BLOCKAGES?  80119
=========================
 -=> Quoting Dale Shipp to Janis Kracht <=-

 DS> Strange -- I cannot find the message that you are replying to (with
 DS> a snippet quote just above, from xxCarol??).  Do we have some sort
 DS> of a feed blockage?   [checking around further -- that message did
 DS> not reach me, nor is it on Ross' BBS.   However, it did reach Rob
 DS> Swindell's BBS, 1:288/34.   Looking there, there are several other
 DS> messages from xxCarol posted at about the same time which have not
 DS> reached Ross or me.]

I have a suspicion that some of my msgs are not getting through.

Over the last week I have sent the following msgs, on the dates
indicated in the subject using the ymd system:

Tastes 662              80112
Wine 651                "
Winter feast            "
Durian                  80114
Greens                  "
Hanunman restaurant     "
Odds and Ends 678       "
Wine choices            "
Winter feast            "
A very good day         80117
Tastes 662              "
Wine 691                "
Wine Choices? 695       "
Norfolk sailors         80118

You may like to check against your records and see if any have failed
to get through to your end.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Picnic Cushion of Lamb with Sausage Stuffing
 Categories: Lamb, Picnics
      Yield: 12 Servings
 
      1    Shoulder of Lamb, boned
           -(about 1.6 kg boned weight)
      2 ts Oil
      1 sm Onion, finely chopped
    2/3 c  Celery, finely chopped
      1 cl Garlic, crushed
    100 g  Lean Bacon, rind removed
    300 g  Lean Sausage Meat
      2 tb Parsley, chopped
      1 tb Fresh Oregano or Majoram OR
      1 ts -dried
    1/2 c  Soft Breadcrumbs, preferably
           -wholemeal
           Salt & Pepper
    1/4 c  Milk (approx.)
      2 ts Flour
      1 ts Paprika
 
  1) Carefully trim lamb of excess fat.
  
  2) Cook onion, celery & garlic in oil on low heat, stirring, for
  about 3 minutes. Cool.
  
  3) Chop bacon small. Add to cool onion mixture with sausage meat,
  herbs, breadcrumbs, a little salt & pepper, & milk to give moist but
  not wet stuffing.
  
  4) Spread stuffing over boned surface of lamb. Fold lamb up into
  compact, round shape. Secure all openings with small metal skewers
  (8- 10cm long) & lace firmly with string. (Or sew with cotton
  string.) With 4 or 5 lengths of string, tie meat into pumpkin shape
  with segments meeting centre top & bottom.
  
  5) Mix flour & paprika & rub all over lamb. Place on rack in baking
  pan & roast at 180C (350F) for about 2 hours.
  
  6) Cool then foil wrap & refrigerate until an hour before serving.
  Remove skewers & lacing string. Slice & serve with salads.
  
  Source: NZ Beef & Lamb Marketing Bureau Inc. cooking card
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)