Text 10148, 83 rader
Skriven 2011-05-01 17:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Rummy bunnies
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Runts! Our northern snowshoe hares run 2 to 4 pounds

 DD> I know that cottontails are small.

Having lived in the places I have, I have never seen one. I understand
from people who have tasted both that they are even tastier than a
snowshoe hare which is itself much tastier and more tender than a jack
rabbit.
        
 DD> Check out the Jackalope

My great uncle Jim constructed one of those once. Whenever he set up
a practical joke he never lied, but he was not above a little artful
misdirection. Q "Is it real?" A "Well it sure looks like the real
thing." A photo of it ended up in the local (Princeton, Ontario)
paper, which got reproduced in the Brantford paper which drew out a
biologist from the University of Guelph to examine it. When he
declared loudly and somewhat angrily that it was a hoax, GU Jim said
quietly, "I never said it wasn't."


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Portobello Mushrooms Stuffed W/Grilled Chicken
 Categories: Mushrooms, Chicken, Stuffing, Grill
      Yield: 4 Servings
 
      4 lg Portobello mushrooms;
           Approx 1 lb.
           MARINADE FOR MUSHROOMS:
      5 tb Olive oil; best quality
      5 tb Dry sherry; best quality
           Marinade for Chicken:
    1/2 c  Olive oil; best quality
      2 tb Balsamic vinegar
      1 ts Dijon mustard
      1    Clove garlic; pressed
      4    Skinless boneless chicken
           Breast halves; each cut
           In half
    1/4 c  Pesto sauce
      2 tb Sun-dried tomatoes; finely
           -chopped, drained/patted dry
           -with paper towel; if in oil
 
  Carefully clean the mushrooms with a damp  paper towel and trim.
  Remove and chop the stems. Place the mushroom caps, tops down, and
  the chopped stems in a 9x13" glass baking dish. Pour 1 T. olive
  oil and sherry over the caps, remaining olive oil and sherry over
  the stems. Cover and set aside to marinate at room temperature for
  1 hour. Mix together the marinade for the chicken and pour over
  the chicken slices. Cover and set aside to marinate at room
  temperature for 1 hour. Preheat the grill. Grill the chicken
  quickly, about 1-2 minutes per side, they will be cooked further.
  Preheat the oven to 400 . Carefully spread 1 tablespoon pesto over
  the underside of each mushroom cap. Sprinkle 1 1/2 tsp. sun dried
  tomatoes on top of each pesto-covered mushroom. Evenly distribute
  the marinated mushroom stems on top of the tomatoes. Place 2
  slices of chicken on top. Place the stuffed mushrooms in a greased
  9x13" pan. Bake for approximately 20-25 minutes or until heated
  through. Serve immediately.
  
  NOTES: Full Name: Portobello Mushrooms Stuffed with Grilled Chicken,
  Pesto, and Sun-Dried Tomatoes.

  Recipe by: Diane Mott Davidson, The Last Suppers mystery
 
  Formatting by bobbi

MMMMM

Cheers

YK Jim


... A new science article has found several links between things.

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