Text 23794, 64 rader
Skriven 2015-02-07 17:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: lactose 189
===================
 RH> I check rows to the nearest exit on a plane but don't get as obsessive
 RH> in an elevator or otherwise. I suppose if I'd had some near misses, I
 RH> would be a bit more paranoid.

I've been in stuck elevators before. I hate being in
confined spaces but was once in a Federal courthouse
building with a bunch of attorneys, and the elevator
broke down, and they all freaked - I was oddly the
calmest person there. It wasn't but ten minutes before
the maintenance guys got the doors open, but wasn't
that special in the meantime.
 
 ML> night in a situation where my compatriots wanted, of all
 ML> things, pizza. I ended up using most of the pills that I'd
 ML> carefully saved in anticipation of a dose of creamed spinach
 ML> today or tomorrow.
 RH> Win some, lose some.

I didn't have my creamed spinach (something I dearly love,
even when it's not terrific) anyway. The pizza (Santarpio's)
was okay.

 ML>      Title: Crispy Chicken Drumsticks
 RH> Easy do, and easy meal.
 ML> I generally do on top of the stove for quickly-quickly
 RH> I try to toss other things in the oven at the same time.

If I were generally cooking for multiples, I might do the same.
But I don't usually.

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

      Title: Spinach Stuffed Shells
 Categories: Italian, Vegetarian
      Yield: 8 servings

      2 tb Vegetable oil                            Salt and pepper to taste
      1 sm Onion, diced                       12 oz Pkg. jumbo macaroni shells
     28 oz Can tomatoes                       20 oz Frozen creamed spinach in
      6 oz Can tomato paste                         Boiling bags
      2 ts Brown sugar                        15 oz Container ricotta cheese
  1 1/2 ts Oregano leaves                      8 oz Shredded mozzarella cheese

  In a large saucepan over medium heat, heat oil and cook onion until tender,
  stirring often. Add tomatoes(chopped or squished with your hands) with
  their liquid, tomato paste, brown sugar, oregano (oops I just realised I
  forgot-1 clove garlic, minced), garlic, 1 1/2 t. salt and 1/4 t. pepper (or
  to taste). Heat to boiling; then reduce heat to low, cover and simmer for
  20 minutes.  Meanwhile, prepare macaroni shells as label directs; pour into
  collander and cool slightly. Prepare spinach as label directs, pour into
  bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add
  1/4 c. parmagian), 1 t. salt and 1/4 t. pepper. Fill each cooked shell with
  about 1 T.  cheese mixture.  Preheat oven to 350. Spoon sauce evenly into
  14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover
  roasting pan with foil and bake 30 minutes or until hot and bubbly.

  Source unknown

-----


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