Text 3477, 140 rader
Skriven 2010-11-06 07:09:00 av Dave Drum (47231.cooking)
   Kommentar till text 3439 av Ruth Haffly (1:396/45.28)
Ärende: Ants
============
-=> Ruth Haffly wrote to DAVE DRUM <=-

 RH> Steve went over to Ace Hardware and got some heavy duty stuff (a gel
 RH> and something else) that seem to be doing a number on them.  Hopefully
 RH> the weather turning cooler will slow them down too.  I'm baking a

 DD> Well, being ch^H^H frugal - the container of boric acid powder cost me
 DD> around a buck - a few years ago. And the jelly/jam packets are free,
 DD> essentially.   Bv)=

 RH> We traced the entry point to a pipe about halfway up the sink cabinet
 RH> wall.  Kinda hard to put crystals on a wall, isn't it?  But the gel
 RH> stuff stays up there rather well and is doing a good job of getting rid
 RH> of the ants.

Uuuuuhhhhh ... jam *IS* a gel. And it will attract the sweet loving ants to eat
it and ingest the boric acid crystals.

 RH> squash in the oven as part of supper; Steve is going to try to roast
 RH> the seeds like pumpkin seeds.

 DD> Pumpkin is just an orange squash.

 RH> Yes but the seeds were quite different; he said it wasn't worth the
 RH> time and effort for the taste.

Fair enough. Although I haven't noticed a lot of difference in taste if using
the same method. Just in size and a bit in shape differences.

 DD>       Title: Cannibal Sandwich
 DD>  Categories: Five, Beef, Bread, Vegetables
 DD>       Yield: 1 servings

 DD>   Form minced sirloin into a patty the length and width of
 DD>   the roll. Season to taste with salt and pepper.

 DD>   Place on roll, layer onion on top, cover with top half of
 DD>   toasted roll. Eat. Enjoy!

 RH> But why is it called a cannibal sandwich?

 DD> Because of the raw meat. It sounds more descriptive to most than Steak
 DD> Tartare Sandwich.

 RH> Sounds like the name a preadolescent boy would give a sandwich like
 RH> that. (G)  What's wrong with Steak Tartare Sandwich?

Not a thing if that's what you wish to call it. But, Cannibal Sandwich is the
name I found it under in Recipe Source. <SHRUG> Could have just as easily
called it an MLoo Special.  Bv)=

 DD>       Title: Pistou With Pepitas
 DD>  Categories: 2hot, Squash, Herbs, Cheese
 DD>       Yield: 1 cup

 DD>   slowly through feed tube until oil is thoroughly
 DD>   incorporated and a smooth paste is formed. Serve on
 DD>   top of soup.

 RH> What kind of soup, squash?

Something reasonably thick. IOW, not a broth based soup. Wouldn't necessarily
have to be a squash/cucumber/pumpkin soup (all cousins).

This one is in-between and calls for the soup *over* the pistou rather than the
way the 2 Hot Tamales do it.

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

      Title: Soup au Pistou
 Categories: Soups, Beans, Cheese, Potatoes, Squash
      Yield: 8 servings

  1 1/4 lb Sorted, uncooked, red kidney
           - beans; rinsed
      1 oz Sorted, uncooked, Great
           - Northern beans; rinsed
      2 qt Water
    1/2 c  Diced onion
    1/2 c  Sliced celery
      6 oz Pared potato; 1/4" cubes
      4 sm Plum tomatoes; peeled,
           - seeded, diced
    3/4 c  (ea) carrots, zucchini; 
           - sliced
    1/2 c  Green beans; sliced diagonal
      2 tb Tomato paste
      2    Bay leaves
        ds Pepper
      3 oz Uncooked small macaroni;
           - ditalini or elbows

MMMMM--------------------------PISTOU-------------------------------
      1 c  Fresh basil leaves
      1 tb Hot water
      4 ts Olive oil
      2 cl Garlic; minced
      1 oz Grated Parmesan cheese
 
  SOUP:  In 4-quart saucepan combine beans; add water
  and bring to a boil. Reduce heat to low , add onion
  and celery, and simmer for 30 minutes. Add remaining
  ingredients for soup except macaroni and simmer until
  vegetables and beans are tender, about 45 to 60
  minutes. Add macaroni, stir, and cook for about 5
  minutes.
   
  PISTOU:  While macaroni is cooking, combine all
  ingredients for pistou except cheese in blender
  container. Process until smooth, scraping down sides
  of container as necessary. Transfer to small bowl and
  stir in cheese.
   
  TO SERVE:  Remove and discard bay leaves from soup.
  Spoon pistou evenly into 8 soup bowls, then ladle soup
  evenly over pistou. Serve immediately.
  
  Makes 8 servings of 1 cup each.
   
  From: Weight Watchers New International Cookbook
   
  Posted by Fred Peters.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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