Text 1641, 102 rader
Skriven 2013-06-23 23:55:06 av Dale Shipp (1:261/1466.0)
   Kommentar till text 1634 av Ruth Hanschka (1:123/140)
Ärende: Weather
===============
 -=> On 06-23-13  19:14,  Ruth Hanschka <=-
 -=> spoke to Ruth Haffly about give me the chocolate.... <=-


 ->  RH> Messed with some trees and ate some tomatoes, in other words?
 -> 
 -> As I understand, it threw a car port around a bit and messed a bit with
 -> some mobile homes but no injuries or worse.
 -> 
 RH> I've never understood using mobile homes in a tornado zone. 
 
Or where hurricanes are prevalent -- but Florida is full of trailer
parks, many of which are mounted on cinder blocks.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Cabbage With Andouille Or Smoked Sausage
 Categories: Cajun, Spicy, Vegetable, Sausage
      Yield: 8 servings
 
MMMMM----------------SEASONING MIX (OR SUBSTITUTE---------------------
  2 1/4 ts Salt
  1 1/2 ts Sweet paprika
      1 ts White pepper
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Ground red pepper
           (preferably cayenne)
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves
    1/4 ts Dried sweet basil leaves

MMMMM--------------------------MAIN VEG-------------------------------
      4 tb Unsalted butter
      2 c  Julienned onions (see Note)
     10    Packed cups shredded
           Cabbage
      1 c  Basic Chicken Stock (recipe
           Follows)
      2    Bay leaves, halved
      3 c  Unpeeled julienned apples
           (see Note)
      3 tb Dark brown sugar
      1 lb Andouille smoked sausage
           (preferred) or
           Any other good pure smoked
           Pork sausage
           As Polish sausage (kielbasa)
           Cut into
    1/2    -inch pieces

MMMMM--------------------BASIC CHICKEN STOCK-------------------------
     10 c  Cold water (see Note)
  1 1/2    To 2 lbs. chicken backs,
           Necks, giblets (excluding
           Liver) and/or bones
      1 md Onion, unpeeled and
           Quartered
      1    Rib celery
      1 lg Clove garlic, unpeeled and
           Quartered
 
  NOTE: Julienned strips should be  1/8xl/8x2 inches.
  
  In a small bowl, combine the seasoning mix ingredients; mix well.Set
  aside.
  
  Melt the butter in a 4-quart saucepan over high heat.  Add the onions
  and saute about 2 minutes, stirring occasionally.Add the cabbage,
  then 1/2 cup of the stock, the bay leaves and the seasoning mix; stir
  well.Cook 5 minutes, stirring occasionally.Stir in the apples and
  cook 15 minutes, stirring occasion ally.Stir in the sugar and the
  remaining  1/2 cup stock; mix well. Cook about 2 minutes, stirring
  occasionally.Add the andouille and cook and stir for 5 minutes more.
  Remove from heat, discard bay leaves and serve immediately.
  
  FOR STOCK --
  NOTE: Always start with cold water enough to cover the other stock
  ingredients.
  
  Place all the ingredients in a large saucepan; bring to a boil over
  high heat, then gently simmer at least 4 hours, preferably 8,
  replenishing the water as needed to keep about  1 quart of liquid in
  the pan.  Strain, cool and refrigerate until ready to use.  (Note:
  Remember, if you are short on time, that using a stock simmered 20 or
  30 minutes is far better than using just water in any recipe.)
  
  Makes about  1 quart.
  From: Sandee Eveland                  Date: 27 Jul 95
  National Cooking Conference Echo.
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 23:57:46, 23 Jun 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)