Text 37335, 101 rader
Skriven 2013-05-29 05:39:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: generic names
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> recall anything under the B&G branding. Do you know if they make a
 ->  -> dill relish. I used to get both Heinz and Heifetz dill relish ...
 ->  -> but, it has gotten very hard to find in today's sweet-obsessed
 ->  -> marketplace.

 ->  RH> They used to, and a hot dog relish too. I haven't looked in ages.

Oddly enough I was at my local Schnuk's to get something else and discovered
Schnuk's house-branded dill relish on the shelf. But, only in a 7 oz jar.
Nothing larger. I bought one to try. But, jeez, Louise ... I wish these people
would carry the stuff I like, especially when they have a special offer.

I went out to buy diet soda the other day - a couple places had Coke products
12 packs 4/$10. But none had Peach Fresca or Diet Seagram's Ginger Ale. Heck,
one of the places didn't have *any* Fresca or ginger ale in the Coke section.
And I was already stocked up on Coke Zero - which is one special offer often
enough that I usually don't run low.
 
 -> I may have to do as I suggested to you - have Amazon bung in some (dill
 -> relish) next time I order Minor's soup bases in varieties I can't get
 -> at my local GFS

 SR> I've ordered directly from Minor's before.  You can't get relish in the
 SR> same pack that way though.

 -> outlet. (Their house brand soup base is really Minor's - but they only
 -> carry the mainstream ones.) I picked up 20 (5 oz) cans of chunk lite
 -> tuna in water at Sav-A-Lot for 45c/can. I can taste tuna salad sarnies
 -> in my future. Bv)=

 SR> Sounds like!  That's cheap!  Tuna casserole here we come!

45c/can *is* an excellent price. Sort of like when they put the Banquet pot
pies on sale for 50c - quantities limited by the size of your freezer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michaeline's Creole Shrimp Remoulade w/Corn Relish
 Categories: Cajun, Seafood, Sauce, Chilies, Vegetables
      Yield: 6 Servings
 
      1 lb U-18 shrimp

MMMMM-------------------------REMOULADE------------------------------
    1/2 c  Celery; chopped
    1/3 c  Green onion; chopped
    1/3 c  Fresh parsley; chopped
      2 ts Garlic; minced
    1/2 c  Creole mustard
      2 ts Horseradish; prepared
    1/2 c  Cottonseed oil
    1/4 c  Red wine vinegar
      1 lg Egg
      1 ts Salt
      1 ts White pepper

MMMMM------------------------CORN RELISH-----------------------------
      2    Ears corn
  1 1/2 lg Yellow onions; chop fine
    1/2    Red bell pepper; cored,
           - seeded, fine chopped
    1/2    Green bell pepper; cored,
           - seeded, fine chopped
      1    Jalapeno; seed, chop fine
      2 ts Fresh parsley; chop fine
      2 ts Fresh basil; chop fine
      1 tb Honey
    1/4 c  Cider vinegar
           Salt & black pepper
 
  TO MAKE THE REMOULADE: In a food processor, combine the
  celery, green onion, parsley, garlic, mustard, horseradish,
  oil, vinegar, egg, salt, and pepper. Blend until the mixture
  is smooth. Chill the remoulade in the refrigerator for 2
  hours.
  
  TO MAKE THE CORN RELISH: In a pot of boiling water, blanch
  the ears of corn. Remove kernels from the cobs. Mix the corn
  kernels with the yellow onion, red and green bell peppers,
  jalapeno pepper, parsley, basil, honey, vinegar, and the
  salt and pepper, to taste.
  
  TO SERVE: On each of four or five plates, place a 1/2 cup of
  the corn relish. Arrange 4 of grilled shrimp on each plate.
  Drizzle 2 tablespoons of the remoulade over each grouping of
  shrimp. Serve the remainder of the remoulade in a bowl.
  
  Recipe by: John Salazar of Michaeline's, 1512 West Alabama,
  Houston, Texas
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A lot of money is tainted: 'Taint yours, and 'taint mine!!!
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