Text 23286, 70 rader
Skriven 2015-01-26 00:02:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23254 av Janis Kracht (1:261/38.0)
Ärende: Re: Duck.. oh no...
===========================
 -=> On 01-25-15  00:31,  Janis Kracht <=-
 -=> spoke to Dave Drum about Duck.. oh no... <=-

 >> Are you good at plucking them feathers?  or are your
 >> hunting buddies? :) :) Now I know how to get the fur off a
 >> rabbit.. my grandfather taught me how to do that when I
 >> around 10 years old. ;)
 
 >Rabbits is easy to skin.

 JK> Yeah, they are.  I guess I was so astounded at 10 at how 
 JK> easy it was that it stuck with me all these years <g>
 
When I was a few years younger than that, my father and uncle raised
rabbits for the market and for the table.  I don't recall seeing them
being skinned, but I do remember eating them.  Mother would slow cook
them in a gravy, sort of like Gail now does with cube steak.  To me
good eating.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Chaing Mai
 Categories: Appetizer, Quick, Ground meat, Thai
      Yield: 24 appetizers
 
      1 lb Lean ground beef
    1/4 c  Wild rice, finely ground
           --w/grinder or blender
      2 ts Sugar
    1/2 ts To 1 ts red-pepper flakes ~
    1/2 c  Sliced green onions
    1/2 c  Chopped fresh mint leaves
      2 tb Chopped fresh cilantro
    1/4 c  Fresh lemon juice
      2 tb Soy sauce
      1 ts Dark Asian sesame oil
      2 lg Heads butter lettuce
           Salt and pepper ~
           Fresh mint leaves
 
  Prep: 20 minutes   Cook: 10 minutes   Cost 22 cents each for 24
  appetizers
  
  1. Saute' the beef in a large skillet for 5 minutes, until no longer
  pink. Stir in rice, sugar, pepper flakes, onion, mint, cilantro,
  lemon juice, soy, sesame oil, salt and pepper. Heat through, stirring
  frequently. Spoon into serving dish; set on a large platter. Surround
  dish with lettuce and mint leaves.
  
  2. To serve, have guests sppon a small amount of beef mixture and
  mint onto a lettuce leaf; roll up and eat out of hand.
  
  Nutrient Value per serving: 59 calories, 4g protein, 4g fat, 2g
  carbohydrate, 100 mg sodium, 14mg cholesterol. Exchanges: 1/5 meat.
  
  Recipe - Bob Bowersox, Family Circle Magazine, 4/22/95 typed in
  Home_Cooking by teri chesser 6/12/95
  
  From: Teri Chesser                    Date: 22 Jul 95
  National Cooking Conference Echo. Ä
 
MMMMM


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