Text 8226, 95 rader
Skriven 2011-03-10 23:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: HFCS again
==================
-=> Quoting Janis Kracht to Ruth Haffly <=-

 JK> When Lee&Perrins started using HFCS in their worchetershire
 JK> sauce I started making my own

What craziness is this? Who mucked with the sacred recipe? Are you
people down there all nuts?

You made me go read my label. Thank goodness, nothing has changed in
the Canadian version. "The Original and Genuine". "Lea & Perrins
Ltd., by appointment to Her Majesty The Queen, purveyors of
Worcestershire Sauce, Worcester, England" and "made for H.J. Heinz
of Canada Ltd." It contains malt vinegar, spirit vinegar, refiner's
molasses, salt, anchovies, tamarind extract, onion, garlic and
spices.

I presume yours is made in the USA under licence by someone else and
not imported from England?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus with Water Chestnuts
 Categories: Tnt, Vegetables, Casseroles
      Yield: 6 Servings
 
      2 lb Asparagus
      8 oz Waterchestnuts; Canned,
           -Drained And Sliced
    1/4 c  Butter; Or Margarine
    1/2 ts Salt
    1/8 ts Pepper
 
  Prepare asparagus and cut diagonally into 1-2" pieces. Place
  asparagus and remaining ingredients in 2-quart casserole. Cover
  tightly and microwave on high 9 to 12 minutes, stirring every 4
  minutes, until asparagus is crisp-tender.
  
  Recipe by: Betty Crocker's Microwave Cookbook
  Posted to TNT Recipes Digest by "Linda G."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Wrapped in Herbed Phyllo Pastry
 Categories: Vegetarian, Pastry, Vegetables, appetizers
      Yield: 16 Servings
 
      8    Thawed phyllo sheets
    1/2 c  Extra-virgin olive oil
           OR melted butter
      1 c  Chopped fresh herbs*
     32 md Asparagus spears; trimmed

  *such as chives, tarragon, lemon, verbena, dill, thyme

  This winning presentation is achieved by wrapping and baking a
  single asparagus spear in paper-thin phyllo pastry that's been
  sprinkled with herbs. A platter of these spears looks impressive
  on a buffet table, but be warned, they will disappear quickly. The
  asparagus can be wrapped up to 2 days before baking; keep covered
  in the refrigerator.

  Work with 1 sheet of phyllo at a time; leave the others covered
  with plastic and a damp towel. Brush one sheet with a little oil
  or butter, sprinkle with 2 tablespoons herbs. Cut sheet vertically
  into 4 strips. Place one asparagus spear diagonally across the
  corner of one strip, then roll tightly like a cigar. Tuck in
  remaining dough at end. Repeat with remaining phyllo and
  asparagus. Transfer wrapped asparagus to platter, cover and
  refrigerate for at least an hour.
  
  Preheat oven to 425 degrees. Arrange wrapped asparagus on a baking
  sheet. Bake until pastry is golden and asparagus is tender, about
  20 minutes. Serve warm.
  
  Recipe by: Vegetarian Times, June 1998
  posted By Kathleen Schuller
  
MMMMM





Cheers

YK Jim


... Light beer and Barry Manilow violate fundamental moral principles.

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