Text 24278, 93 rader
Skriven 2012-05-01 05:23:00 av Dave Drum (61062.cooking)
  Kommentar till text 24263 av JIM WELLER (1:123/140)
Ärende: Milwaukee???
====================
-=> JIM WELLER wrote to HAP NEWSOM <=-

 -> Aw, come on, it can't be that bad!

 HN> Obviously you have never been to Milwaukee!

 JW> I have not had that pleasure.

 JW> I'm waiting for Michael to explain its appeal. I know it used to be
 JW> a famous beer town but that was before prohibition. All there is
 JW> today is Millers and a couple of brewpubs.

 JW> And German style food...

And the headquarters of Harley Davidson Motorcycles - a triumph of marketing
hype over good sense if ever there was one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Market Soup Mix
 Categories: Soups, Beans
      Yield: 14 Servings
 
      1 lb Each of the following
           Navy beans
           Great northern beans
           Green split peas
           Yellow split peas
           Black-eyed peas
           Lentils
           Baby limas
           Black beans
           Red beans
           Soy beans
           Barley pearls
 
  Combine the dried beans and peas.

  Divide into 14 - 2 cup packages.
  
  From January 1992/ FAMILY
  
  Shared by Robert Rostrup

  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Market Soup
 Categories: Soups, Beans, Pork, Vegetables, Chilies
      Yield: 6 Servings
 
      2 c  French market soup mix
      2 qt Water
      1    Ham hock
  1 1/4 tb Salt
    1/4 tb Pepper
     16 oz Can whole tomatoes; coarse
           - chopped, undrained
  1 1/2 c  Chopped onion
      1 cl Garlic; minced
      1    Chile pepper; chopped
    1/4 c  Lemon juice
 
  Sort and wash 2 cups of the bean mix, place in a large
  heavy soup kettle. Cover with water that reaches 2 inches
  above the beans. Soak overnight. 

  The following morning: Drain the beans, and add 2 qt
  water, ham hock, salt and pepper. Cover and bring to a
  boil. Reduce the heat and simmer for 1 1/2 hours until
  beans are tender. 

  Add remaining ingredients. Simmer for another 30 minutes,
  stirring occasionally. Remove ham hock from the soup, take
  the meat from the bone, chop and return to the soup.
  
  Makes 2 1/2 quarts of soup
  
  From January 1992/ FAMILY
  
  Shared by Robert Rostrup

  Uncle Dirty Dave's Kitchen
 
MMMMM

... Skiing combines outdoor fun with knocking down trees with your face.
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