Text 36052, 78 rader
Skriven 2013-04-13 00:08:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 35998 av Stephen Haffly (1:396/45.27)
Ärende: Re: Pro Biotics
=======================
 -=> On 04-12-13  00:53,  Stephen Haffly <=-
 -=> spoke to Dale Shipp about Pro Biotics <=-

 DS> We just got some probiotic pills for Gail.  One of her doctors
 DS> recommended them for a side effect of her antibiotic meds.  The bottle
 DS> says very clearly that the FDA has not approved any of the health
 DS> claims for them -- but clearly they are allowing them to be sold.

 SH> The Kefir we had with us should be just as, if not more effective than
 SH> a pill. Didn't we leave a Kefir grain there with you? Did you succeed
 SH> in making Kefir with it?

Gail says that she did something wrong and it died.  In the end, it had
turned nasty looking and pink.  Pink is not a good color in dairy
products!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Patafla+
 Categories: Mediterrane, Sandwich, Vegetable, Appetizers
      Yield: 4 Servings
 
 
        1 ea baguette (the crustier the
             better)
             fine olive oil
        3 ea tomatoes, peeled, seeded and
             chopped
      1/2 ea purple onionn -- minced
      1/2 lb assorted brine-cured olives,
             pitted and -- chopped
             (see note below)
        2 ea cloves garlic -- minced
      1/2 ea red bell pepper, seeded and
             chopped
        2 TB capers
             salt
             freshly ground black pepper
  
  *Note: the olive mixture could consist of a third crisp Sicilian
  style, a third marinated in vinegar such as Kalamata, and a third
  mild ripe, such as Amfissa.
  
  Cut the baguette in half horizontally. Scoop out the moist center of
  the bread, break it into chunks, and place them in a bowl. Drizzle
  olive oil over the scooped out bread centers. Add the tomatoes,
  onion, olives, garlic,
  bell peppers and capers to the bread chunks and mix well. Add salt and
  pepper to taste, and enough olive oil to saturate the bread chunks
  thoroughly.
  
  Fill one half of the bread shell with the bread mixture. Cover with
  the other half and squeeze the halves together. Wrap well in plastic
  wrap and refrigerate for half a day.
  
  Just before serving, remove from the refrigerator and cut into slices
  1/2 inch thick. Arrange on a platter.
  
  This can be used as an hors d'ouvre or more substantial portions can
  be served as an entree.
  
  Posted by Mary Riemerman
  
  Recipe By     : "The Feast of the Olive" by Maggie Blyth Klein
  
  From: Mary Riemerman                  Date: 11-10-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:13:42, 13 Apr 2013
___ Blue Wave/DOS v2.30

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