Text 3770, 61 rader
Skriven 2010-11-14 00:05:02 av Michael Loo (1:18/200.0)
   Kommentar till text 3677 av Dave Drum (47461.cooking)
Ärende: Spandex 732
===================
 DD> I can tell that you've not been in the vicinity of a Wal-
 DD> Mart lately.

Correct. Not since the Wal-Mart Symphony, or whatever it was
called, folded up.

 DD> Of course if one were to tell them they should eat more salads

Of course, if I said anything like that, it would be hypocrisy.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Legal's Inaugural Fish Chowder
 Categories: Chowder, Soup, Seafood, New england
      Yield: 4 Servings

    1/2 c  Butter
      3 c  Diced onions
    1/4 c  Finely grated carrots
      2 t  Minced garlic
    1/2 c  Flour
     12 c  Concentrated fish stock
      4 lb Chowder fish fillets, such
           As
      2 lb Cod,
      1 lb Monkfish and
      1 lb Cusk
           (note from Al:  I believe
           Any firm white fish will
           Do)
      2 c  Light cream
    1/2 c  Finely grated Monterey Jack
           Cheese
           Salt
           Freshly ground black pepper

  Heat the butter in a large saucepan until softened, and saute the
  onions, carrots and garlic in it, stirring frequently, about 5
  min.  Remove from heat and slowly stir in the flour.  Return
  to the heat, and cook, stirring, for about 4 min.  Meanwhile,
  begin heating the stock in a large pot.  Whisk the stock into the
  flour mixture.  Bring the stock to a boil, whisking constantly,
  then reduce the heat, and simmer for 10 min.

  Add the fish and simmer about 10 min longer.  Stir in the
  cream and cheese, and simmer until the cheese melts, about 5 to 8
  min. (You won't distinguish the cheese as such, it is
  incorporated in the chowder.)  Reheat the chowder slowly so the
  cream doesn't boil. Makes about 3 quarts.
  ~!- from The Legal Sea Foods Cookbook

  From: Al Martin

  From: Pat Stockett                    Date: 07-13-96
  Cooking

MMMMM
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