Text 4215, 95 rader
Skriven 2010-11-26 07:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: picnic 798
==================
 NB> Excellent deduction.  :)  Boyd Pond is a small lake just outside the
 NB> Park Preserve, in the Town of Russell.

I see that just north of the pond is the interestingly named
Backus Road. Also a bunch of lakes and ponds that look (on
MSST at least) like flapping bats. A lot of lakes in NY;
so I Googled and discovered

Alaska - ca 3 million or 12000, depending on whom you ask
(don't believe those Wikisites, eh)
Wisconsin - 15081
Minnesota - 11842
Michigan - 11037
Florida - ca 7700
New York - ca 7600

 The pond has no inlet, being
 NB> spring-fed; its outlet feeds into the Grasse River.

A search seemed to be called for, just for kicks:

"Grasse River, New York" yields

Genesee River Rest Rception [sic] Center, Mt. Morris
Great River Delicatessen, Great River
Glen River Deli and Grocery, Troy
River City Grill, Bronx and Irvington
Grassmere Inn, Westhampton Beach
Grapevine, Buffalo
Garage Pizzeria, Rome
among other things

"Grasse River, St. Lawrence, New York" yields
Schaefer Cedar Grove, 2714 CR-6, Hammond NY
(that's all)

Turns out Microsoft thinks it's the Grass River, and when
I type that in, it gives me a map with no label on it, and
when I zoom in, it zooms right to the Raquette River in
Potsdam (the real Grass(e) River being 5 miles away).
Everything Microsoft I've seen lately is crap, and MSST
has gotten worse if anything over the years. I threatened
to ask for my money back but haven't done so yet.

---------- Recipe via Meal-Master (tm) v7.02

     Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE
Categories: Fish
  Servings:  6

      1 ts Salt                                1    Stuffing recipe
      1    Carrot, thinly sliced               1    Bay leaf
           White pepper                    1 1/2 c  White wine
      1    Rib celery, thinly sliced           1    Lemon, sliced very thin
      6 lb Fish, dressed                       4 tb Butter, melted
    3/4 ts Dried marjoram                      2    Shallots, thinly sliced
------------------------------CELERY STUFFING------------------------------
    3/4 c  (4 ribs)                          1/2    Chopped onions
    1/2 c  Bread crumbs                      1/4 ts Savory
           Chopped celery                      4 tb Butter
           Salt and fresh black pepper       1/4 c  Chopped celery tops
-------------------------FENNEL / TARRAGON STUFFING-------------------------
      2 tb Chopped parsley                     6 tb Butter, melted
    1/2 ts Fennel seed                     1 1/2 c  Roughly torn fresh
      2 tb Chopped fresh tarragon                   Bread crumbs
           Salt and fresh pepper

  Marjoram goes well with fish, and here's a recipe that uses it both in and
  on the fish.  Neither lake trout nor salmon need be scaled, but do scale
  the pike.  A whole baked fish on a garnished platter always looks good to
  guests.
  Salt and pepper the fish inside and out, then stuff it and sew up or skewer
  the opening.
    Place in a buttered pan and lay lemon slices along its length. Stick a
  toothpick in each slice.
    Add the vegetables, marjoram, bay leaf, and white wine and bake,
  uncovered, for about 35 minutes in a 400 degree oven, basting first with
  the melted butter and then with the liquid in the pan.

  CELERY STUFFING
  Saute the chopped celery and onions in butter in a small skillet for 15
  minutes, until tender but still with a little bite.
    Add the chopped celery tops and the bread crumbs.  Season to taste with
  salt, pepper, and savory.  Makes 1 cup.

  FENNEL TARRAGON STUFFING
  Mix all ingredients together and stuff fish.

  Source: cyberealm bbs

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