Text 34468, 76 rader
Skriven 2013-03-05 02:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: co-ops 207
==================
 > Too bad. I remember having liked the one in Ithaca, years back.
 JK> Often, it's not as crazy to shop there as it is at the Binghamton
 JK> Wegmans, so that's a plus.

Thing about crazy is that it encourages more frequent
stocking and (one would hope) better stuff. A quiet
laid-back store may mean a moribund store later.

 JK> Same here.. but Greenstar is always great so that's nice.

Always great is good. If I'd had a consistent source
of good produce in my formative years I might be eating
more vegetables now (might).

 JK> There is no charge to belong to the co-op, and no charge to split an
 JK> order. You just sign up.  Each member of the co-op submits an order of
 JK> what they want to the person who sends the order in.. once the total
 JK> gets up to the $$-value required, the order is submitted. Then, the
 JK> total order is delivered via truck to the coop person who sent in the
 JK> order.

So the end distribution is taken care of by the one
doing the ordering - that makes sense.

---------- Recipe via Meal-Master (tm) v7.02

     Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE
Categories: Fish
  Servings:  6

      1 ts Salt                                1    Stuffing recipe
      1    Carrot, thinly sliced               1    Bay leaf
           White pepper                    1 1/2 c  White wine
      1    Rib celery, thinly sliced           1    Lemon, sliced very thin
      6 lb Fish, dressed                       4 tb Butter, melted
    3/4 ts Dried marjoram                      2    Shallots, thinly sliced
------------------------------CELERY STUFFING------------------------------
    3/4 c  (4 ribs)                          1/2    Chopped onions
    1/2 c  Bread crumbs                      1/4 ts Savory
           Chopped celery                      4 tb Butter
           Salt and fresh black pepper       1/4 c  Chopped celery tops
-------------------------FENNEL / TARRAGON STUFFING-------------------------
      2 tb Chopped parsley                     6 tb Butter, melted
    1/2 ts Fennel seed                     1 1/2 c  Roughly torn fresh
      2 tb Chopped fresh tarragon                   Bread crumbs
           Salt and fresh pepper

  Marjoram goes well with fish, and here's a recipe that uses it both in and
  on the fish.  Neither lake trout nor salmon need be scaled, but do scale
  the pike.  A whole baked fish on a garnished platter always looks good to
  guests.
  Salt and pepper the fish inside and out, then stuff it and sew up or skewer
  the opening.
    Place in a buttered pan and lay lemon slices along its length. Stick a
  toothpick in each slice.
    Add the vegetables, marjoram, bay leaf, and white wine and bake,
  uncovered, for about 35 minutes in a 400 degree oven, basting first with
  the melted butter and then with the liquid in the pan.

  CELERY STUFFING
  Saute the chopped celery and onions in butter in a small skillet for 15
  minutes, until tender but still with a little bite.
    Add the chopped celery tops and the bread crumbs.  Season to taste with
  salt, pepper, and savory.  Makes 1 cup.

  FENNEL SEED AND TARRAGON STUFFING
  Mix all ingredients together and stuff fish.

  Source: cyberealm bbs


-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)