Text 14443, 82 rader
Skriven 2014-06-25 07:48:57 av Dave Drum (1:18/200)
Ärende: The Binnacle List
=========================
It's nice that Memorial Medical Centre has wi-fi. And even better that I 
remembered to copy over my current Meal Muncher stuff and clone the Hyper-Term 
phone book to my old, slow Gateway laptop.

Anyway, the offending tooth is out. Along with all the rest of the teeth on 
the right side of my lower jaw. My tongue is still trying to figure out where 
all that space came from - it keeps wanting to reach over and touch the inside 
of the cheek. Hopefully they will cut me loose later today.

I've been reviewing the list of "You should", "You ought to", You shouldn't" 
and "DON'T YOU DARE!!!" stuff that I found when I awoke after the procedure. 
Looks like I won't be up to much the next few days. But, heck, soup can be 
tasty - and (sort-of) filling.

Next comes the adventure of getting the rest of the teeth out - and then 
getting used to the store-bought China Clippers.   Bv)=  Hopefully that will 
be at a somewhat more sedate pace.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Corn And Pepper Soup
 Categories: Soups, Vegetables, Seafood, Poultry, Chilies
      Yield: 12 Servings
 
     16 oz Pkg whole kernel corn;
           - thawed
      1 tb Cooking oil
      2 c  Chopped onions
  1 1/2 c  Seeded, coarse chopped, red
           - bell pepper
     28 oz Canned chicken broth
    1/2 ts Dried thyme; crushed
    1/2 ts Ground red pepper
    1/3 c  All-purpose flour
    1/2 c  Whipping cream
    2/3 c  Cooked crab-meat; in bite
           - sized pieces, picked over
           Fresh thyme sprigs (opt)
 
  Thaw frozen corn and pat dry with paper towels. Line a 15"
  X 10" X 1" baking pan with foil; use a little of the
  cooking oil to lightly grease the pan.
  
  Spread corn in prepared pan. Roast, uncovered, in a
  450øF/232øC oven for 10 minutes; stir. Continue to roast
  about 10 minutes more until golden brown, stirring once or
  twice. Remove pan from oven and set aside.
  
  In a 4 quart Dutch oven, cook onions and sweet peppers in
  remaining oil over medium heat for 3 to 4 minutes or until
  nearly tender. Add the corn, 3 cans of the broth (about
  5 1/2 cups), thyme, and ground red pepper. Bring to
  boiling; reduce heat. Simmer, uncovered, 15 minutes.
  
  In a screw-top jar combine remaining 1 can chicken broth
  and the flour; cover and shake well. Add to soup; cook and
  stir until slightly thickened and bubbly. Cook and stir
  for 1 minute more. Stir whipping cream into soup; heat
  through.
  
  To serve, ladle soup into 12 soup bowls. Divide crab-meat
  among bowls. If desired, garnish with fresh thyme sprigs.
  
  Makes 12 side-dish servings.
  
  MAKE-AHEAD TIP: Prepare soup as directed, except after
  simmering soup for 15 minutes, cool, cover, and
  refrigerate soup mixture up to 2 days. When ready to
  serve, reheat mixture, thicken with flour, and add cream.
  Serve as above.
  
  Better Homes & Gardens | January 2011
  
  MM Format by Dave Drum - 08 January 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A cold what?" - Data
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)