Text 14967, 73 rader
Skriven 2011-08-20 21:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Corny Rant
==================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 DD> I seem to remember an Alberta farmer up in Canuckistan suing some
 DD> mega-corp over contaminating *his* fields

 JW> He won in the end.

 DD> That's wonderful. Usually the megacorps will out-lawyer a little guy
 DD> and slap him into the middle of the last century as an example to
 DD> others who might have the temerity to challenge their profits.

An old mid-Western farmer can be pretty stubborn at times. Plus he
had a lot of financial help from pro bono lawyers, Legal Aid,
farmer's unions, the Farm Co-Op, Libertarians, anti-globalists,
environmentalists etc. It was a rather strange coalition of forces.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Muffaletta
 Categories: Sandwiches, Cajun, Chicken, Turkey, Chilies
      Yield: 6 Servings
 
      1 lb brown-and-serve Foccaccia
      1 md Clove garlic, peeled, minced
      6 oz jar marinated artichoke
           Hearts, drained
  3 1/2 oz Pitted black olives, drained
    1/2 c  Pimento-stuffed green olives
      2    Anchovy fillets, rinsed and
           Patted dry
      1 tb Drained capers
      1 ts Dried oregano, crushed
    1/4 ts Cayenne pepper
           Freshly ground black pepper
      8 oz Thinly sliced cooked turkey
           Or chicken breast
      8 oz Thinly sliced provolone
           Cheese
      8 oz Thinly sliced black forest
           Ham
 
  Bake the foccaccia according to package directions.  Cool and
  slice into halves.
  
  Combine the garlic, artichoke hearts, black and green olives,
  anchovies, capers, oregano, cayenne and black pepper.  Process to
  finely chop.
  
  Spread half of the olive relish on the bottom half of the
  foccaccia. Top with layers of turkey or chicken, provolone and
  ham. Spread with the remaining olive relish and replace with the
  top of the foccaccia.
  
  Wrap the foccaccia in foil, place in refrigerator and weight down
  with a couple of cans.  Chill several hours or overnight.  Cut
  into wedges before serving.
  
  Adapted from "Jim Fobel's Big Flavors"
 
MMMMM

Cheers

YK Jim


... Lawyers have got you in their cites!

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