Text 13702, 84 rader
Skriven 2014-05-28 23:23:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13671 av Sean Dennis (1:18/200)
Ärende: Re: Ginger cookies
==========================
 -=> On 05-27-14  21:29,  Sean Dennis <=-
 -=> spoke to Dale Shipp about Re: Ginger cookies <=-

 DS> I know that you are a big fan of things ginger.  Have you ever had
 DS> Carr's lemon ginger cookies?  Not all of the stores here carry them,
 DS> even if they carry other crackers in the Carr's line.  If you can find
 DS> them give them a try.  We think that they are super good.

 SD> I'll second that about the cookies.  Carr's makes good crackers too.

We first had them after walking down the isle at Costco.  They pretty
much jumped into our basket :-}}  After tasting them we went back to get
more and they were no longer being stocked there.  That was a number of
years ago.  Later on, they appeared in some of our grocery stores and we
make them a regular purchase.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squid Stuffed with Ricotta and Spinach
 Categories: Italian, Seafood
      Yield: 4 servings
 
      8 lg Squid (about 2 pounds)
      1    Medium-sized onion, minced
      1    Garlic clove, minced
      2 tb Olive oil
      1 tb Unsalted butter
    1/2 lb Fresh spinach, trimmed of
           -stems and washed, or 1/2
           -package frozen,
           Thawed
    2/3 lb Ricotta
      1    Egg
      1 tb Chopped Italian parsley
           -leaves
           Coarse salt and freshly
           -ground pepper to taste
    1/2 c  Dry white wine
      2 c  Canned Italian tomatoes
      1    Lemon, quartered
 
  SQUID STUFFED WITH RICOTTA AND SPINACH
  
  Do not overstuff the squid or they may split while they cook.  Rice
  and braised fennel go well with this dish.
  
  1.  Preheat the oven to 375 degrees.  Clean the squid and chop the
  tentacles finely. Set them aside.
  
  2.  Saute the onion and the garlic in 1 tablespoon of the olive oil
  and the butter until the onion is soft.  Add the tentacles and cook
  for 2 minutes. Add the spinach and saute, stirring, until it has
  wilted. Drain off any extra liquid and cool the spinach.
  
  3.  In a mixing bowl, combine the ricotta, egg, parsley, and the
  cooled spinach mixture.  Mix thoroughly and season with salt, pepper,
  and hot pepper flakes.
  
  4.  Stuff the mixture loosely into the squid and close the openings
  securely with a toothpick.
  
  5.  Use the remaining tablespoon of olive oil to grease a rectangular
  baking dish large enough to hold the squid comfortably in one layer.
  Arrange the squid in the dish and add the wine and tomatoes. Season
  with salt, pepper and more hot pepper flakes, if you wish.
  
  6.  Bake for 40 to 45 minutes, or until the squid is tender and the
  sauce has thickened. If there is too much sauce, raise the oven
  temperature and allow the liquid to reduce. If there is too little,
  add more white wine. Serve the squid with lemon quarters.
  
  Yield:  4 servings.
  
  Original Poster Not Shown on File
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:54, 28 May 2014
___ Blue Wave/DOS v2.30

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