Text 22523, 65 rader
Skriven 2015-01-03 16:43:00 av MICHAEL LOO (1:123/140)
Ärende: down under checkin 8
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In the last couple days I've had e-mails from
Glen and Kevin, both of whom reside in or close
to the center of Adelaide. The report is that the
Adelaide Hills northeast of the city are ablaze,
with desiccated vegetation, high temperatures
reported at 112F, and winds gusting over 60 mph
contributing. Luckily both of them are to the
south and west of the troubles (I believe Greg
is also not in danger), but as Mount Lofty (a
lofty 2300 feet) is burning, I fear for the
free-range kangaroos and less-free-range koalas
at Cleland Park on its flank. Also Gumeracha
(home of the world's largest rocking horse) is
in the fire zone. 

Otherwise both of these characters sound okay.

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

  Title: Stretched Sausages
 Categories: Budget, Sausages, Main dish
  Yield: 3 Servings

  3 lg Onions
  6Beef- sausages -or-
  6Pork- sausages -or-
  3Apples
  2 tb Sugar- brown
  2 tb Vinegar- wine
   Salt
  3 tb Sauce- Thai sweet chilli
   Herb- parsley, fresh

  Peel the onions and cut into wedges. Cook in a large, non-stick
  frypan in the smallest amout of oil they need to stop them sticking.
  Do not hurry this step. While the onion is cooking, cut the skin of
  each sausage, from end to end, and hold under a slow-running cold tap
  to peel away the skin. With wet hands, break each skinned sausage
  into three or four even pieces, and roll each into small balls. Cook
  sausagemeat balls in another frypan, turning to brown evenly. Pour
  off any fat.

  Quarter and core the apples [peel, or leave unpeeled, as you like].
  Cut each quarter into three or four wedges and add these to the pan
  with the partly cooked onion. When the onion is evenly browned,add
  the brown sugar and vinegar, then a little salt until the flavour
  suits you. Stir the browned, cooked sausage balls into the apple and
  onion mixture. If you like the mixture more 'saucy', add about half a
  cup of water, chicken stock or wine, then thicken the mixture with a
  little cornflour paste, and adjust the seasonings again. You can
  leave the mixrute at this stage, either in a serving dish in a low
  oven, or reheat in a large frypan when needed.

  A few min before serving, stir in half the chilli sauce, then
  drizzle the rest over the mixture for extra colour. Sprinkle
  generously with chopped parsley just before serving.

  From: DOLLARS AND SENSE COOKBOOK ISBN 0 908808 65 8 By: ALISON HOLST
  Typed by: KEVIN JCJD SYMONS U/L 'COOKING' MARCH 13 Y2K

MMMMM

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