Text 2085, 78 rader
Skriven 2010-09-26 22:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: games
=============
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I used to play Scrabble with a friend in Darwin, and on one occasion a
 GJ> young Chinese lawyer lady joined us.  She had never played before, but
 GJ> by the third game she had completely outclassed us.  We never invited
 GJ> her to play again!

People like that can be infuriating!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (AC) French-Canadian Shepherds Pie
Categories: Historical, Heirloom, Canadian, French
  Servings: 6

      1 sm pepper squash cut in half
           lengthwise 
      3 md Yukon gold potatoes,
           scrubbed
      1 ts butter
      1 pn allspice
           salt and freshly cracked
           black pepper to taste
    1/4 c  10 % cream 
      1 pn grated nutmeg
           Filling:
      1 TB butter
      1 lb Ground pork
    1/2 lb ground turkey
      4 lg shallots, finely chopped
      2    cloves garlic, chopped
      2    stalks celery, finely diced
      2    carrots, finely diced
      2 ts fresh chopped thyme
    1/2 ts dried savory
    1/2 ts fresh chopped rosemary
    1/8 ts ground allspice
    1/2 ts ground cinnamon
      2 ts Worcestershire sauce
      1 TB Dijon mustard
      1 c  chicken stock
           salt and pepper to taste
    3/4 c  fresh or frozen peas

Preheat oven to 375.

Line a roasting pan with foil or parchment paper. Place potatoes and
squash halves in pan. Dot squash with butter. Season with allspice,
salt and pepper. Bake at 375 D for about 35- 40 minutes or until
squash and potatoes are fork tender. Remove from oven and scoop out
squash pulp into a bowl. Peel potatoes and add to squash. Mash
gently and add cream and nutmeg. Stir with wooden spoon until
blended. Adjust seasoning.Meanwhile, in a large deep skillet, saute
the pork, turkey, shallots and garlic until meat is golden, about
4-5 minutes. Add the celery, carrots and spices and continue to
brown over high heat until carrots begin to soften, about 4 minutes.
Add the Worcestershire sauce, mustard and stock. Bring to a boil.
Reduce to low heat and season. Simmer covered for about 20 minutes
or until meat is tender and moisture is absorbed. Remove from heat
and add the peas.Transfer to a medium rectangular baking dish at
least 3 " deep (8x11 1/2). Top with squash mixture to completely
cover meat. Bake for about 15-20 minutes at 375 degrees until top is
golden.

  From: Roots.Ancestry.Com              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Don't play drinking games with an Irishman

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