Text 22713, 97 rader
Skriven 2012-03-23 20:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Mil Flights
===================
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> always a few vacant seats.

 RH> Peace time or war?

Canada is very seldom at war.

We had some unpleasantries with you guys back in 1775 and again in
1812.

Since then we have aided Britain a bit in the Second Boer War and a
lot in the First World War. We were of course active in WWII. And we
have gone to war to a limited degree within large multinational
coalitions in Korea, the Gulf War, Kosovo and Afghanistan.

Canada has also played an important role in United Nations
peacekeeping operations worldwide (a record 73 times) and has
committed more troops to that than any other country.

But we have not ever been *heavily* involved in any wars other than
WWI and WWII.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salpicao Salad
 Categories: Chicken, Chilies, Salads
      Yield: 6 Servings

      2 md Onions
      2 tb Extra-virgin olive oil
      3    Whole chicken breasts
      3    Garlic cloves; minced
           Coarse salt
           Freshly-ground black pepper
      1 tb Sweet paprika
    1/3 c  Chopped parsley
      3    Scallions; chopped
      1 lb Green beans; trimmed
      2 lb Carrots
      5 lb White potatoes
           Vegetable oil for frying
    1/2 c  Mayonnaise

  Peel and mince one onion, and set aside. In a large, heavy pot,
  heat olive oil over medium heat. Add chicken breasts; brown on
  each side for 10 minutes. Add garlic; saute one minute. Stir in 1
  teaspoon salt, 1 teaspoon pepper, reserved minced onion, and
  paprika. Saute until onion becomes soft, 3 to 4 minutes. Add 3
  cups water; bring to a boil. Reduce heat; cover and simmer for 30
  minutes. Add parsley and scallions; simmer until softened, about 5
  minutes more.

  Transfer chicken to a large bowl to cool. Strain cooking liquid;
  pour over chicken. Working over the bowl, remove meat from bones;
  discard skin and bones. Using your fingers, shred meat. Cover, and
  chill 30 minutes.

  Cut beans into 1/4-inch long pieces. Place in a bowl; set aside.
  Wash, peel, and grate carrots. Place in another bowl; set aside.
  Bring a large pot of salted water to a boil. Blanch cut beans
  until just tender, about 2 minutes. Remove beans from water using
  a slotted spoon. Place in bowl of ice water to cool. Remove from
  water and set aside. Return the salted water to a boil. Blanch the
  carrots, until just wilted, about 1 minute. Remove with a slotted
  spoon and place in a bowl of ice water to chill. Drain carrots and
  set aside. Slice remaining onion into thin rounds. Place in a
  third bowl; cover, and set aside. Wash and peel potatoes. Place in
  a large bowl; cover with cold water. Set aside.

  Cover bottom of a medium stockpot with 2 inches of vegetable oil.
  Heat oil until a frying thermometer registers 375 degrees. Grate a
  potato over a towel, pat dry, and immediately place in hot oil.
  Fry until golden brown. Using a slotted spoon, remove potato from
  oil, and transfer to a large paper-towel-covered surface; drain.
  Repeat with remaining potatoes, adding vegetable oil if necessary.

  In a large serving bowl, toss all ingredients. Season with salt
  and pepper, and serve.

  Source: Martha Stewart Living

  Posted by: Lynn Thomas

MMMMM
  

Cheers

YK Jim


... I have elevated the burrito to an art form

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