Text 23332, 55 rader
Skriven 2015-01-27 00:07:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23315 av Janis Kracht (1:261/38.0)
Ärende: Re: Duck.. oh no...
===========================
 -=> On 01-26-15  09:23,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Re: Duck.. oh no... <=-

 > 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.

 JK> I believe my grandfather trapped them but I could be 
 JK> remembering wrong... I remember thinking at the time that I 
 JK> probably wouldn't care for the flavor of rabbit (perhaps 
 JK> caught up in the idea of 'fluffy bunny' being served at 
 JK> table

Gail's father once served what he called chicken for dinner.  Only after
she realized that the "chicken" had four drumsticks did she realize what
it was.  She has not liked the thought of rabbit since.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Duck Sauce
 Categories: Ethnic, Condiment, Appetizer
      Yield: 1 Servings
 
      5 oz Apricot jam
      1 oz Plum jam
      3    Cloves garlic -- peeled
      1    Red chili pepper -- dried
      5 tb Rice vinegar
      1 ts Fresh ginger root -- peeled
           And sliced
    1/2 ts Low sodium soy sauce
      1 ts Chili powder
 
  Put all ingredients in a blender and process until smooth.
  Chill for a few hours.
  Use as a dipping sauce for roast pork or spareribs.
  
  NOTES : makes one cup
  
  Recipe By     : Mike Key
  
  From: Mike Key                        Date: 01-24-96
  Recipes
 
MMMMM


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