Text 24882, 69 rader
Skriven 2015-03-13 15:43:34 av Dave Drum (1:261/38.0)
  Kommentar till text 24846 av Dale Shipp (1:261/1466.0)
Ärende: Healing
===============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Fortunately, my bone cutter, when I asked, told me that my diabetes
 DD> should not slow the re-knitting of my ankle bones. We'll see what I
 DD> find out at my next visit on 17 March.

 DS> Happy Saint Patrick's day to you then.  Have a good nosh on some
 DS> pastrami or corned beef.

 DD> I will be certain, being the contrarian that I am, to wear an orange
 DD> shirt on that day. I doubt that any except an actual Irishman will
 DD> understand.

 DS> You have to recall that I am Irish by marriage, and our best friend is
 DS> an Irish emigree.  Nuff said.

That's close enough for government work. I assume the friend is the nice lady
who came to the last picnic I attended at your house. Helen?

Anyway, most of the great unwashed (and unlettered) are clewless as to the
meaning/significance of the day. All they know is green beer, Shamrock shakes
down the McD's, and parades.

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

      Title: Forfar Bridies
 Categories: Lamb/mutton, Pastry, Vegetables
      Yield: 8 pastries

     12 oz Lean ground lamb
      1 md Onion; chopped
    3/4 ts Worcestershire sauce
           Salt & fresh ground pepper
      2 tb Beef broth or stock
           Pastry for double-crust pie
      1    Egg white; frothed lightly
           - with a fork

  Cook meat until it is no longer pink; drain thoroughly and
  add onion, Worcestershire sauce, salt, pepper and just
  enough stock or broth to moisten the mixture.

  Heat oven to 350Ä,F/175Ä,C.

  Roll pastry on a floured board to a 1/8-inch thickness.
  Cut into rounds; depending on preference, they can be from
  3" to 6" in diameter.

  Spoon filling onto the bottom half of each circle; fold
  over and crimp edges tightly. Brush lightly with egg white
  and cut three slashes in top of each. Place on flat baking
  sheet.

  Bake until golden, 30 to 35 minutes. Serve hot

  Yield: 8 pastries

  Source: Rebecca Radnor

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... "Anything is good if it's made of chocolate." -- Jo Brand

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)