Text 23925, 119 rader
Skriven 2015-02-12 00:42:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Fibre
=================
 -=> On 02-11-15  14:02,  Nancy Backus <=-
 -=> spoke to Dave Drum about Re: Fibre <=-

 NB> Carrots are among the few veggies that don't give me grief when I eat
 NB> them raw...  but I, like you, generally prefer them cooked in things
 NB> or shredded down into things...  :)  But a couple off a relish tray are
 NB> fine, too.  :)

I like carrots both raw and cooked.  Gail only likes raw and not cooked,
although she does like the flavor they give to stews and broth when
cooked in them.  Whenever she does pot roast, I get the almost all of
cooked carrots and she gets almost all of the cooked celery.  We each
may take a small token of the other veggie.
 
 NB> True, also harder to tax someone's garden... but that hasn't stopped
 NB> it in the past... Look at old tax lists sometime.... they taxed on how
 NB> many carriages you owned, how many wheels, how many windows in your
 NB> house, how much tobacco or whatever you produced...  They could tax
 NB> instead of prosecute...  ;)

In some places (I think New Orleans) there was once a tax on the size of
the house and/or windows that faced the street.  That led to some houses
that had a narrow front and were long.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Artichoke Cakes With Lemon Caper Mayonnaise
 Categories: Artichoke, Heartwise, Appetizer
      Yield: 4 Servings
 
    1/3 c  Minced celery
    1/3 c  Minced yellow onion
      2    Green onions - minced (green
           And white part)
      1 tb Fresh thyme leaves - minced
      1 tb Fresh oregano leaves -
           Minced
    1/2 ts Anchovy paste
        pn Cayenne papper
    1/4 ts Freshly ground black pepper
      1 ts Garlic powder
      1    Anaheim chile pepper -
           Minced(about 2 Tablespoons)
      1 ts Dijon mustard
      6 dr Tabasco
    1/4 ts Celery salt
    1/4 c  Imported Romano cheese
    1/2 ts Lime juice
      1 ts Worcestershire sauce
    1/4 ts Hot pepper vinegar
    1/2 ts Dried cilantro - crumbled
      1    Egg - beaten to blend
  2 1/2 c  Fresh Italian breadcrumbs -
           Divided
    1/2    Stick butter (2 oz.) -
           Divided in two
      2 ts Sesame oil - divided
           LEMON CAPER MAYONNAISE:
    1/2 c  Mayonnaise (not low fat/no
           Fat - the real thing!)
      1 ts Freshly grated lemon peel
      1 ts Fresh lemon juice
  1 1/2 ts Capers - drained and
           Chopped
      1 dr Tabasco
        pn White pepper
 
  LEMON CAPER MAYONNAISE:
  Mix all ingredients in small bowl.  Chill.   (Can be prepared 2
  days ahead.)
  
  ARTICHOKE CAKES:
  Cut drained artichoke hearts into quarters and add to food
  processor bowl with chopping blade.  Pulse 3 or 4 times until finely
  chopped but not minced, scraping down sides if necessary.  Add to
  large bowl with celery, onion, green onion and anchovy paste and mix
  well.   Add thyme, oregano, cayenne, black pepper, garlic powder,
  Anaheim chile pepper, Dijon mustard, Tabasco, celery salt, cilantro,
  Worcestershire, hot pepper vinegar and lime juice.   Mix well.  Add
  romano cheese and mix well.   Add beaten egg and mix in well.
  Add 1/2 to 1 cup fresh breadcrumbs until mixture is well bound but
  not dry -- just enough bread crumbs to allow you to make mixture into
  patties.   Using approximately 1/2 cup of artichoke mixture, make
  patties (makes approximately 8 -- you can make smaller patties if you
  like).  After patties are made, press into fresh bread crumbs, coating
  each side well.  Use your hands to reshape into patty shape if
  necessary.  Chill for at least one hour on plate covered with plastic
  wrap.
  Melt half of the butter in heavy large skillet over medium to
  medium-high heat.  Add half of the sesame oil to butter. Add four
  patties and cook until golden brown, about 4 minutes per side (turn
  gently with spatula so they don't break).  Remove to ovenproof plate
  or baking sheet and keep warm in warm oven (200F). Cook remaining four
  patties, using remaining butter and sesame oil.
  
  Serve two to a plate, with a dollop of cold or room temperature Lemon
  Caper Mayonnaise.  Garnish with sprig of fresh dill, oregano or thyme
  and a thin, curled lemon slice.
  
  Makes 8 patties (4 appetizer portions).
  
  Source: Original by Michelle M. Bass
  
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:
       16       oz    marinated artichoke hearts - drained
  
  From: Michelle Bass                   Date: 06-08-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:49:30, 12 Feb 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)