Text 19327, 63 rader
Skriven 2014-11-13 18:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: hospitals 266
=====================
 DS> Sometimes they identify where the seafood comes from.  We used to buy
 DS> collossal tigeer shrimp on sale, but have now decided to skip over any
 DS> seafood from Asia because of no knowing the standards used there.  The
 DS> shrimp we now buy are wild caught gulf shrimp.

That's wise, given the antibiotic use and the pollution
that engendered it. As far as microorganisms themselves go,
you're probably okay if you cook your seafood until it's
done (something I tend not to do). On the whole, buying
domestic product is probably a good bet.
 
 ML> There will be a couple shorter trips - to Washington
 ML> and back, for example, that will test things out.
 DS> And you have our phone number if you need it :-}}

Yes indeed, and I appreciate that. I presume you're
all healed from your own operation?

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Sherried Shrimp Filling
 Categories: Cyberealm, Appetizers
      Yield: 1 servings

      1 x  -Mini Bread Cups
      1 ea Loaf, very fresh bread;
      1 x  Utter; melted
      6 tb Flour
      6 tb Butter
      2 c  Milk
      6 oz Sharp cheddar cheese; grated
      6 ea Scallions; chopped fine
    1/2 c  Roasted bell peppers;
      1 lb Shrimp; cooked; coarsely
    1/2 c  Spanish Fino sherry
           -not the kind that sticks
           -to the roof of your mouth
           -Sherried Shrimp Filling
           -chopped
           -chopped
           -salt and cayenne pepper
           -to taste

  Preheat oven to 450 degrees.  Using 1 slice at a time, roll bread out
  thin and cut into 2-1/1" rounds with a plain cooky cutter. Brush with
  melted butter and press into mini muffin tins. Bake for about 5
  minutes or until the edges of the cups are golden brown. Remove from
  tins and cool. These cups can be frozen empty or filled. Filling: In
  large saucepan melt butter, add flour and whisk until smooth. Add the
  milk and bring mixture to a boil, whisking constantly. Mixture will
  thicken at the boil. Lower heat and cook for another 2 minutes. Add
  cheese and whisk until it melts into the sauce. Add roasted peppers
  and scallions and mix well. Add shrimp and sherry and stir until very
  well combined and the alcohol in the sherry has burned away.  Season
  with salt and cayenne pepper to taste. Let cool a bit and fill mini
  cups. You can serve them now or freeze them for later use.

  Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)