Text 12663, 104 rader
Skriven 2014-04-27 15:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: traveling 546
=====================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> You know the best way to make a million running an airline?
 ML> Start with two million. The byways are littered with failing
 ML> airlines. Even the big survivors are failing, constantly, and
 ML> they're kept going by the too-big-to-fail phenomenon and by
 ML> the energies of a bunch of neurotics who are fulfilling their
 ML> childhood dream of running or owning an airline. The fact is
 ML> that carriers can't charge enough to make money.
                                                       
There are a few colourful exceptions. Max Ward (Wardair) started off
as a bush pilot in Yellowknife with a borrowed down payment from
family, heavy financing and one single engine plane. After a
lifetime of hard work he cashed in for $250M.

Neekha got to fly with him in his personal twin otter along with her
great grandfather Eskelson, another old time bush pilot, when she was
four, at our annual float plane reunion fly-in. She was allowed to
touch the yoke when they were cruising and to this day she claims to
have flown the plane.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Swampanadas
Categories: Misc. Game, Meats, Pastry, Fillings
  Servings: 8

           GARLIC AND LIME YOGURT
           DRESSING:
      4 TB plain yogurt
           Zest and juice of one lime
      2    cloves garlic, finely
           minced
    1/8 ts salt
    1/8 ts pepper
           SWAMPANADAS:
      1    yellow onion, finely diced
      4    cloves garlic, finely
           chopped
      1 c  green olives, chopped
      1    red potato, diced
     14 oz can diced tomatoes, drained
      3    hard-boiled eggs, chopped
      1 ts ground cumin
    1/2 ts Old Bay seasoning
    1/2 ts ground oregano
    1/4 ts salt
    1/4 ts pepper
    1/4 ts cinnamon
  1 1/2 c  Maryland muskrat, previously
           boiled and chopped
      1 TB distilled vinegar
      2 pk puff pastry dough
      1    egg

Combine dressing ingredients into a bowl, stir to incorporate, cover
and set aside to cool in refrigerator.

Over medium-low heat, sweat onion and garlic until translucent.
Season with salt and pepper.

Add chopped olives, diced tomatoes, diced potatoes and vinegar. Stir
to combine.

Add cumin, Old Bay, oregano and cinnamon. Simmer until liquid boils
off.

Add muskrat and cook for two minutes.

Remove from heat and fold in chopped hard-boiled eggs, and set aside
to cool.

Preheat oven to 350 degrees.

Flour surface of counter and roll out puff pastry to 1/4-inch
thickness.

Cut puff pastry into six-inch disks (you can use upturned soup bowl
for guidance).

Add two tablespoons of Muskrat filling into center of each disk.

Wet fingers with water and rub around perimeter of disk.

Fold disk in half, and pleat to close.

Brush dough with beaten egg and place on a baking pan lined with
aluminum foil and spray of Pam to prevent sticking. Bake for 45
minutes.

Serve with Garlic Lime Yogurt.

posted by: Troy Andrews 

MMMMM-------------------------------------------------

YK Jim


... Muesli was available in those days; it was called cattle feed.

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