Text 34697, 72 rader
Skriven 2013-03-11 23:23:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34670 av Janis Kracht (1:261/38)
Ärende: Dogs & Rabbits
======================
 -=> On 03-11-13  13:36,  Janis Kracht <=-
 -=> spoke to Ruth Hanschka about Re: Schnitzel <=-

 JK> There is a 'bunny hutch' or wild-rabbit looking warren in 
 JK> our yard below a bushy tree, maybe 4 feet from that dog 
 JK> fence.. you'd think the smell of "dog" would have warned 
 JK> them off that section of the yard.. :(

We often have rabbits in our lawn, front and back -- but I have never
really figured out where they are living.  I'd like to see that warren
when we come up this summer.

We've had two very different dogs when it comes to animals in their
yard.  The first one would catch and kill just about anything she could.
We once had to take a small possum away from her, at no small risk to
ourselves.   The second one (a Sheltie) was a herding dog by instinct.
She once cornered a small rabbit in the back yard.  Once the rabbit did
its "freeze" thing, the dog just lay down and watched it.  After a
while, the rabbit decided that the dog was tetched in the head and
ambled off.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Toasted Crab Rolls
 Categories: Snacks, Sandwich, Breads, Muffins & r
      Yield: 6 servings
 
      3    6-7 inch French rolls
           -butter or margarine --
           -melted
    3/4 lb Fresh crab meat or frozen
           -crab meat
      1 c  Gruyere cheese -- shredded
      1 lg Green onion -- sliced
    1/4 c  Mayonnaise
      2 tb Sour cream
           -cayenne pepper, to taste
           -lemon juice to taste
           -ground nutmeg, to taste
 
  1. Preheat broiler. Split rolls in half lengthwise. Brush with melted
  butter. Lightly toast rolls under broiler. Preheat oven to 400
  degrees F.
  
  2. Flake crab meat, removing any cartilage. In a bowl, gently blend
  crab meat, cheese, onions, mayonnaise, and sour cream. Season to
  taste with cayenne, lemon juice, and nutmeg.
  
  3. Spoon crab mixture onto split toasted rolls and place rolls on
  baking sheets. Bake 5 to 10 minutes, or until sandwiches are hot.
  
  Makes 6 rolls.
  
  * Timesaver Tip: Crab mixture can be made up to 6 hours ahead; reserve
  sliced green onions and mix in just before rolls are baked. Store
  prepared mixture, covered, in refrigerator.
  
  NOTES : These crab rolls are also good with Ginger-Curry Pumpkin Soup,
  (recipe included in this cookbook). For a pungent variation,
  substitute dill weed for the ground nutmeg.
  
  From: George Elting                   Date: 10-12-00 Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:29:41, 11 Mar 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)