Text 30436, 75 rader
Skriven 2012-10-17 07:52:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Tasting
===============
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 -> Not fun at all. Not an allergic reaction but suppose I ought to mention
 -> it if a doctor wants to perscribe it in the future.

 RH> You could say....  I had my eyes dialated the other day to make sure my
 RH> MS drugs weren't screwing with things.  Apparently not, but I'm
 RH> allergic or at least sensitive to drugs ending in 'caine' so I get the
 RH> full burning sensation from that stuff.

So what do you do for dentist visits? I'd really miss Novocaine if I was
'llergic to it. Soft foods only satisfy for so long ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Bisque
 Categories: Soups, Seafood, Pasta, Vegetables, Wine
      Yield: 4 Serving
 
      4 ts Olive oil
      2 md Onions; sliced
      1 lb (480 g) tomatoes; chopped
      2 cl Garlic; crushed
      1 ts Black peppercorns
      1 tb Chopped fresh oregano
      1 tb Fresh basil; shredded
      1 tb Chopped fresh parsley
  1 1/4 pt (750 ml) chicken or fish
           - stock
      8 tb Tomato puree
      2 oz (60 g) small pasta shells
      8 oz (240 g) assorted cooked
           - seafood; prawns, crab,
           - mussels and/or scallops
      2 tb Dry sherry
      4 ts Single cream
           Salt & fresh black pepper
           Chopped parsley; garnish
 
  Heat the oil in a saucepan. Add the onions and cook gently
  for 3 minutes. Add the tomatoes, garlic, peppercorns and
  herbs, and cook gently for 10 minutes or until the tomatoes
  are soft.
  
  Add half the stock, bring to a boil and then reduce the
  heat, cover and simmer gently for 15 minutes.
  
  Strain the soup through a fine sieve, using the back of a
  wooden spoon to 'press' the vegetables. Discard the vegetables
  and return the soup to a clean saucepan.
  
  Add the remaining stock, tomato puree and pasta. Bring to a
  boil, and then reduce the heat and simmer for 15 minutes, or
  until the pasta is al dente.
  
  Stir in the assorted seafood and the dry sherry and heat
  through for 5 minutes. Season to taste with salt and pepper.
  
  Ladle the soup into warm bowls. Swirl a teaspoon of single
  cream into each serving. Sprinkle with the chopped parsley and
  serve at once.
  
  Look out for the tiny conchigliette pasta - a smaller version
  of the conchigtie (conch shells) or use maruzze (seashell)
  pasta shapes in this delicious soup.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's food too fine for angels, yet come, take and eat thy fill!
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