Text 36055, 86 rader
Skriven 2013-04-13 05:38:24 av Dave Drum (1:18/200.0)
  Kommentar till text 36050 av Dale Shipp (1:261/1466.0)
Ärende: Credit Lines
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> That recipe has certainly gotten around, and none of us filed off the
 DS> attributions:-}}

 DD> I always leave them unless it's just some long-defunct (or not) e-mail
 DD> or BBS address.

 DS> As do I.  When I prepared an echo recipe for my data base, my MMCONVERT
 DS> puts the name of the poster on it -- independent of if there was
 DS> already a credit there.  Some times when I post, I will trim the newer
 DS> credits off.

The main reason I came up with the "Uncle Dirty Dave's Archives/Kitchen"
appendage is to save myself time and effort - when an interesting recipe floats
past on my screen and has an UDD Archive line at the bottom I know I already
have it in my database. Otherwise I have to fire up the Meal Master and do a
search to see if it's already there. Got busted by the dupe checker too many
times previously after saving and massaging recipes and trying to import them
to the message base.   Bv(=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Roasted Pheasant w/Wild Rice Stuffing
 Categories: Game, Stuffing, Fruits, Poultry, Herbs
      Yield: 10 servings
 
     10    Pheasant breasts; boned,
           - remove tenders and reserve
           - for stuffing, cut small
           - pocket in side of breast
           - for stuffing *
    1/2 c  Olive oil w/chopped rosemary
           - thyme and sage
      1 lb Wild rice; long grain
      2 qt Chicken stock or canned
           - chicken broth
      2    Carrots; diced
    1/2    Onion; diced
    1/2 c  Dried apricot; small diced
      1 tb Salt and pepper mix
      2 tb Garlic; roasted
 
  Boil the rice with the chicken stock, cook until soft and
  most of the liquid is gone.
  
  Add the onion, carrot, garlic and apricot. Cook until the
  vegetables are soft and all liquid has been absorbed.
  Refrigerate rice mixture until cold.
  
  In a food processor, puree pheasant tenders to a paste
  consistency to use as a binder for rice mix.
  
  When rice is cool, add the pheasant puree to the rice
  until well mixed. Adjust seasoning with salt and pepper
  and return to refrigerator until ready to stuff.
  
  Preheat oven to 400øF/205øC.
  
  Make 10 small football shaped patties of the rice mix,
  stuff inside the pheasant, being careful not to overstuff
  the pheasant. Rub herb/oil mixture on top and bottom of
  the pheasant, season with salt and pepper. Place the
  pheasant on a heavy gauge roasting pan and then in a
  preheated oven for approximately 8-10 minutes. Remove
  from oven and cover with lid or foil and allow to rest
  for 10 minutes.
  
  Serve over sauté of spinach.
  
  * Pheasant can be substituted with chicken.
  
  Yield: 10 portions
  
  Recipes from the 2009 Inaugural Luncheon Joint Congressional
  Committee on Inaugural Ceremonies
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Why do writers write? Because it isn't there. - Thomas Berger
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)