Text 14594, 80 rader
Skriven 2014-07-02 23:41:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14574 av Ruth Haffly (1:396/45.28)
Ärende: Re: Italian etc 10
==========================
 -=> On 06-30-14  21:02,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about Italian etc 10 <=-

 RH> Seems that way. Had supper tonight at Cracker Barrel with our friends;
 RH> did a fair amount of catching up but still a lot of gaps to fill in.

I would not mind haveing a Cracker Barrel within easy reach -- but we
don't.  A long time ago I went to one in Florida with my Mother and had
a very good chicken and dumplings.  Nice dumplings and rich yellow
gravy.  Since then I've tried twice in two different cities and gotten
pasty dumplings and white flour sauce for gravy.  I won't try again, but
we have had other decent food there at a reasonable price.

Our first dinner here alone after the picnic was deli ham on
pumpernickel.   We are still full from the picnic.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHRIMP ORANGE APPETIZER
 Categories: Appetizers, Seafood, _ethnic
      Yield: 4 Servings
 
           ---------> source <---------
           Contemporary Cuisine 4/94
           Shared by Dorothy Hair Davis

MMMMM------------------SHRIMP-ORANGE APPETIZER-----------------------
     24    Shrimp, raw
      6    Allspice, whole
           -water, cold
      2 sm Onions, Red
      3 lg Oranges, Navel seedless
     12    Olives, Kalamata Black
           Lettuce, Romaine leaves
    1/2 c  Sauce vinaigrette with
           Rosemary
      2 ts Mustard, Dijon
    1/2 ts Garlic, minced
      4 ts Vinegar, Wine Red
    1/2 c  Oil, olive
      1 ts Rosemary, fresh  or
    1/2 ts Rosemary, dried;
 
  =============================> Directions <=========================
  
  Place shrimp with allspice and salt to taste in saucepan.  Add cold
  water to barely cover. Bring to boil, turn off heat and let stand
  until room temp.  Drain, shell and devein shrimp.  Peel and slice
  onions. Place in small bowl.  Pour boiling water over and stir for 15
  seconds. Drain immediately and refresh in ice water.  Drain again.
  Peel and slice oranges. Arrange on top of lettuce leaves on 4 salad
  plates. Place shrimp on top of orange slices.  Then garnish with
  onion rings, anchovy filets, and olives. Spoon vinaigrette over each
  serving.
  
  Make vinaigrette by blending Mustard, Dijon, garlic, vinegar, Oil,
  olive and rosemary.  Add fresh ground Pepper, Black to taste.
  =============================> Nutrition <==========================
  
  Calories: 906                          Protein (%): 80 Protein
  (grams): 52 Vitamin A (%): 22 Carbohydrate (grams): 20 Vitamin C (%):
  120 Cholesterol (milligrams): 362          Riboflavin (%): 8 Sodium
  (milligrams): 717 Niacin (%): 39 Fat (grams): 69 Thiamine (%): 13
  Unsaturated (grams): 55 Calcium (%): 21 Saturated (grams): 10 Iron
  (%): 39
  
  Recipe posted by: DOROTHY HAIR
  
  ! Extracted By: Recipe Extractor v1.03beta, by GGM Data, (c)opyright
  1994
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:47:14, 02 Jul 2014
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)