Text 6859, 93 rader
Skriven 2011-02-08 17:49:24 av BURTON FORD (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: soupY weather
=====================
Hi James     2/8/2011

->  JW> Fallen snow reflects moonlight nicely. It is
->  JW> never as dark during arctic winters as most people imagine.
->  NB> Even reflected starlight can brighten things some
jw-> Absolutely.

I can remember, a bit vaguely, seeing stars in the sky a number of months
ago.  But there wasn't any snow then.  I do remember that stars in the sky
were very pretty.  Now that I think of it, I can also remember seeing the
moon in the sky, but that was quite a while ago.  I saw the sun a few days
ago, too.

Winter Skies are just Magical, eh?

       Title: FULL MOON MAGIC (MENU & RECIPES)
  Categories: Chinese, Seafood
       Yield: 6 servings
  
       2 lg Packages of cream cheese
       1 cn Shrimp or crab, undrained
       2    Inches of grated ginger root
       1 lg Package wonton skins
  
   The Japanese Furo or wooden tub brings a touch of the
   Orient to enhance the moonlit spell as you play the
   perfect hostess in your terry kimono.  Serve any or
   all of the following enchanted nibblers.
   
   Menu - Wonton, Rangoon Petite Chicken Wings, Lomi Lomi
   Cherries, Banana, Kumquat & Pineapple Kabobs,
   Sparkling Cider, Kiwi Cocktails
   
   Serving Suggestions Try teal blue linen on your “Lazy
   Susanö to hold Japanese rice bowls brimming with the
   Oriental favorites. Your guests in the Furo may sip
   sparkling cider in silver goblets while the deck-side
   group enjoy Kiwi cocktails in frosted champagne
   glasses. In cold weather, offer cups of Japanese tea
   with sprig of mint. Teal Blue napkins are ideal to
   wipe sticky fingers.
   
   Wonton Rangoon
      Mix the cream cheese with the shrimp/crab.  Place a
   teaspoon or less of the mix in each wonton skin. Roll
   each skin into a long roll. Freeze ahead or use
   immediately. When ready to serve, cook the rolls
   quickly in about 1/2″ of fat until browned on both
   sides or brown in 400~ oven. Try cooking both ways for
   a variety of tastes.
   
   Pettie Chicken Wings Marinade: equal parts soy sauce &
   whiskey garlic powder & brown sugar to taste
   
   To prepare chicken wings, cut off the wing tips at the
   joint and discard. Disjoint the next two bones and
   with sharp knife, divide the section that has two
   bones, thus making three 'drumsticks' from each wing.
   Marinate in the sauce at least 1/2 hour, overnight if
   possible. When ready to cook, bake at 400~ for
   approximately 20 minutes or deep fry.
   
   Lomi Lomi Cherries 1 pint cherry tomatoes 3 oz smoked
   salmon OR 1 can shrimp pieces 1 minced onion 1 minced
   green pepper
   
   Cut the tops from the cherry tomatoes ands scoop out
   the seed and pulp with a demitasse spoon. Combine the
   salmon/shrimp, onion and green pepper. Refill the
   tomatoes and chill at least 1 hour before serving. For
   a change of pace, fill each tomato with a smoked
   oyster.
   
   Banana, Kumquat & Pineapple Kabobs 9 firm bananas, cut
   into 4 chunks each (36 pieces total) 36 preserved
   kumquats, drained 1 fresh pineapple, cut into 36 chunks
   
   Sauce: 9 Tb honey 9 Tb melted butter 3 tsp ground
   ginger
   
   Alternate fruits on 12 bamboo skewers and broil on a
   hibachi about 4 inches from the coals.  Brush with
   sauce.  Turn and baste until golden brown on both
   sides.
   
   [ Food for Wet Fingers, Sharon R. Hines, 11/81. ]

 My word, squarely on-topic, but that's a long recipe for a short post!
   [Sorry, about 90+ lines]

 Burt
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