Text 19131, 80 rader
Skriven 2014-11-09 06:21:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Digestive
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> before real solid food. I had wondered why they were
 ML> called digestive biscuits, but this experience made me
 ML> sort of figure it out.
 DD> I have heard that - just forgot. They are called digestives because
 DD> they are alleged to aid the process.

 ML> In my case they seem to have worked, too.

 DD> Title: Alexander Graham Bell's Corned Beef Hash in Peppers

 ML> Okay, I'll bite: what's so Bellish about this except the peppers?

It's possible (just) that it is truly a recipe favoured by Mr. Bell. When I
first saw it I misread the call for canned corned beef as canned corned beef
hash -- and said "NO WAY, JOSE" not in Bell's time. But, tinned (or jarred)
beef was available in his time - so, the recipe is possible.

I got to it by searching on "graham recipe" and selecting one that had nowt to
do with the crackers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Joan Hamburg's Ritz Cracker Stuffing
 Categories: Poultry, Breads, Vegetables, Stuffing
      Yield: 9 servings

    1/2 c  Schmaltz (chicken fat)
      5 md (to lg) yellow onions; (not
           - Spanish), in 1/4" dice
      1 lb Box Ritz crackers; crumbled
           - as per directions below
      3    Outside ribs celery; in 1/4"
           - dice
      2 lg Eggs
    1/4 ts Fresh ground pepper
     14 oz Can chicken broth
      4 tb Butter

  In a large skillet, over medium-high heat, warm the
  chicken fat then fry the onions, stirring frequently,
  until they are very brown, at least 20 minutes. Turn the
  heat down to medium after the onions have wilted and
  become golden.

  Meanwhile, crush the Ritz crackers in your hands so the
  largest pieces are no bigger than a nickel.

  In a large mixing bowl, combine the browned onions, the
  crushed crackers, and the diced celery. Toss well.

  In a small bowl, beat the eggs to mix well, then beat in
  the pepper and 1/2 cup of the chicken broth. Pour the
  mixture over the cracker mixture and mix very well again.

  Pack stuffing into a 2 quart casserole or souffle dish -
  not too tightly.

  Bake in a preheated 350oF/175oC oven for 1 1/2 hours.

  If baking along with a turkey, baste three times, every 20
  minutes, with turkey drippings and juices. If baking
  without a bird, melt the butter in the remaining chicken
  broth and baste with that mixture. When done, the top and
  edges should be very crispy.

  Serves 8 to 10

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Halloween, a pagan holiday perpetuated by the American Dental Assoc.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)