Text 8801, 59 rader
Skriven 2011-03-26 17:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PACIFIC ODDITIES 89 10323
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-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Canada could have had English manners, French cuisine and American
 JW> business know how. Instead we ended up with English cuisine, French
 JW> business know how and American manners. [g]

 GJ> It would be dead boring to be already perfect!

A similar joke states that in Heaven the chefs are French, the
butlers English. the car mechanics German, the women Italian and the
bankers Swiss. In Hell, the chefs are English, the mechanics French,
the butlers German, the women Swiss and the the bankers Italian.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus and New Potato Salad
 Categories: Salads, Potatoes, Vegetables, Eggs
      Yield: 6 Servings
 
      1 c  Vegetable oil
    1/2 c  Wine vinegar
    1/2 c  Minced red onion
      1 tb Dry dill weed
      1 tb Dijon mustard
           Salt to taste
           Pepper to taste
      2 lb Small red potatoes;
           -unpeeled, cooked until
           -just tender; cooled and
           -sliced
      2 lb Fresh asparagus
           -spears; cooked crisp tender
           Hard-boiled eggs; quartered
           Fresh dill for garnish
 
  Combine oil, vinegar, onion, dill, mustard, salt and pepper in
  bowl or jar and mix well. Toss gently with potatoes in a large bowl.
  Cover and refrigerate overnight. To serve, arrange asparagus on a
  large platter in spoke pattern. Remove potatoes from dressing with a
  slotted spoon and mound in center of asparagus. Pour remaining
  dressing over asparagus and serve with quartered eggs and a garnish
  of fresh dill, if desired. Marinate overnight.

  Recipe by Helen Sloan (Mrs. John C.)

  Source: Traditions, A Taste of the Good Life, Little Rock (AR)
  Junior League.


Cheers

YK Jim


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