Text 15358, 120 rader
Skriven 2014-08-02 00:17:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15343 av Nancy Backus (1:123/140)
Ärende: Re: fruity old 713
==========================
 -=> On 07-31-14  10:04,  Nancy Backus <=-
 -=> spoke to Michael Loo about Re: fruity old 713 <=-

 NB> Still, the sweetest, tastiest seckle pears I've ever had were drops
 NB> from an abandoned, maybe wild, tree in the field between our backyard
 NB> in Willow Grove and the parking lot of the church behind us... They
 NB> weren't much to look at, being misshapen and often wormy, but they were
 NB> delicious... what I found in the supermarket subsrquently were not
 NB> nearly so nice...

Back when I was working full time and carried a lunch, I'd usually have
two or three pieces of fruit.  Seckle pears in season were a favorite,
as were bosc pears.  The former were sweet, the latter flavorful and
crisp.  These days I don't eat nearly as much fruit and the few times I
have gotten pears at the supermarket, I have been very disappointed.

As to berries, we will sometimes buy a container of raspberries at the
store (usually BJs).  We enjoy them.  There is a pick-it-yourself farm
about 20 minutes from here.  They have a number of fruits which ripen at
various times of the year.  It has been decades since we went there, but
remember them fondly.  They had two types of raspberries -- red and
black growing on wire lattice work.  Neither of them were like the
raspberries we get from the store.  They were longer.  Because of the
way the bushes were trained on the wire lattice, they were very easy to
just walk down the row and pick pounds worth.  Of course, you ate as you
picked!  The price per pound was comperable to the price for a 2-4 ounce
container in the supermarket for the little short raspberries.

The farm also had blueberries -- equally easy to pick. You just put your
hand on a stem and raked along to the end over your bucket.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oriental Pot Stickers
 Categories: Appetizer, Seafood, Dumpling
      Yield: 1 servings
 
    1/2 lb Raw cod fillets
  1 1/2 ts Vegetable oil
      1 ts Fresh gingerroot,
           -Peeled and grated
      1    Clove garlic, minced
    3/4 c  Finely chopped leek
    3/4 c  Canned water chestnuts,
           -Chopped
      2 tb Finely shredded carrots
      1 tb Dry sherry
      1    Egg white
     30    Wonton wrappers
      2 ts Cornstarch
           -Vegetable cooking spray
      2 ts Vegetable oil
    1/2 c  Water
           -GINGER-SOY SAUCE:
    1/2 c  Plus 2 Tbl water
    1/4 c  62%-less-sodium soy sauce
      1 T  Green onions, thinly sliced
      1 t  Fresh gingerroot, peeled and
           -grated
      2 t  Rice vinegar
      2 t  Dry sherry
 
  "Placing these 'Chinese dumplings' on a baking sheet sprinkled with
  cornstarch helps them brown and crisps the bottom. Flounder, haddock
  or any mild-flavored fish can be substituted for cod."
  
  Place fish in food processor bowl with knife blade installed.  Pulse
  6 times or until fish is coarsely chopped.  Set aside.
  
  Heat 1 1/2 teaspoons oil in a skillet over medium heat.  Add the
  ginger aand garlic; sauce for 30 seconds.  Add the leek and saute for
  3 minutes or until tender.  Combine the leek mixture, fish, water
  chestnuts, carrot, dry sherry and egg white in a bowl.  Stir well and
  set aside.
  
  Work with one wonton wrapper at a time, covering the remaining
  wrappers to keep them from drying out.  Spoon about 2 teaspoons of the
  fish mixture into the center of each wrapper.  Moisten the edges of
  the dough and bring 2 opposite corners to the center, pinching the
  points to seal.  Bring the remaining 3 corners to the center,
  pinching the points to seal.  Pinch all 4 edgestogether to seal.
  Place the potstickers on a large baking sheet sprinkled with
  cornstarch.  Set aside.
  
  Coat a large nonstick skillet with vegetable cooking spray.  Add 2
  teaspoons of oil and place over medium heat until hot.Arrange
  potstickers in the bottom of the skillet.  Cook for 3 minutes or
  until the bottoms are lightly browned.  Add 1/2 cup water.  Cover and
  cook for 1 minute or until the bottoms are crisp.  Serve warm with
  Ginger-Soy Sauce or commercial Chinese-style mustard sauce.
  
  Makes 30 appetizers (serving size: 6 potstickers).
  
  Calories: 256 (15% from fat)      Protein: 14.1 g
  Fat 4.4 g (Sat: 0.8 g, Mono: 1.2 g, Poly: 2 g)
  Carbohydrates:37.1 g    Fiber: 0.5 g    Cholesterol: 24 mg
  Iron: 2.3 mg    Sodium: 628 mg    Calcium: 45 mg
  
  FOR THE GINGER SOY SAUCE:
  Combine all of the ingredients in a bowl and mix well.
  
  Makes about 1 cup (serving size: 3 tablespoons)
  
  Calories 11 (0% from fat)    Protein 0 g    Fat 0 g
  Carbohydrates: 1/1 g    Fiber: 0 g    Cholesterol: 0 mg
  Iron: 0 g     Sodium: 312 mg    Calcium: 1 mg
  
  [Jim Fobel; Cooking Light; Jan/Feb 1994]
  From: Fred Peters                     Date: 17 Jan 94
 
MMMMM



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