Text 5336, 89 rader
Skriven 2010-12-28 07:56:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Half Life
=================
-=> Dale Shipp wrote to Dave Drum <=-

 RH> All things die eventually.

 DD> Even fruitcakes and nasty rumours?

 DS> Fruitcakes never die -- they just get re-gifted round and round.

I think that may be true is some cases. But, I have been known to eat fruitcake
.. if it's not too dried out and dense. My grandmother made very nice fruitcake
- and, although she was white ribbon herself, would pour my grandfather's "Old
Infuriator" Rum over the cakes to insure their moistness. Of course, that gave
her an excuse not to partake.  Bv)=

Grandmother's fruitcakes were great on New Year's Eve ... as they gave an
excuse for feeling rotten the next day if one had been over-served.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: New Year's Paella
 Categories: Latino, Poultry, Seafood, Sausage, Rice
      Yield: 8 servings

      8 c  Fish or chicken stock
      1 tb Saffron threads
      3 tb Olive oil
      6 cl Garlic; chopped
      2 md Onions; chopped
      1    Red bell pepper; chopped
      1    Green bell pepper; chopped
      4 lb Chicken; in 8 pieces, boned
      8    Chorizo sausages; in chunks
      8 oz Squid bodies, in rings
           Squid tentacles; opt   
      4 c  Rice
      4 lg Tomatoes, peeled, in chunks
           Salt
      1 c  Green peas; shelled
    1/2 c  Black olives; pitted, sliced
           Parsley, chopped
  1 1/2 lb Rockfish; in chunks
      2 lb Mussels; rinsed, de-bearded
      2 lb U24 Shrimp; peeled, deveined
 
  Bring the stock to a boil, add saffron, simmer 10 minutes,
  and set aside. In a large paella pan or other large pan,
  heat the olive oil.

  Add the garlic and saute just till it begins to color. Add
  the onions and saute to soften. Add the peppers and cook
  slightly, then remove the vegetables form the pan and set
  aside. Add the chicken and brown, remove from pan. Add
  sausage chunks and brown, remove from pan. Add the squid and
  toss briefly. Add rice, tomatoes, stock, salt, sausage,
  chicken, the reserved vegetables, peas, olives, and parsley,
  reserving some of the parsley for garnish.

  Stir, cover, and bring to a boil. Remove cover and arrange
  rockfish pieces on top. Replace cover and cook about 5
  minutes more. Uncover and add mussels, cover and cook 5
  minutes. Add the peeled and deveined large shrimps, cover
  and cook until mussels open, shrimp are cooked, and rice is
  tender. Add more stock or water at any point if the rice
  appears too dry.
 
  The rice should be moist, not soupy.

  Let the paella stand covered about 5 minutes before serving.
  Sprinkle with remaining parsley. Place pan on a pad in
  center of table and remove lid with a flourish!
  
  From: http://www.Hotpaella.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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