Text 26720, 55 rader
Skriven 2015-05-04 16:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: herbs 614
=================
 ML> there are a number of middle-eastern or
 ML> Mediterranean recipes that call for that combination.
 JW> But I don't have to make or eat them!

True enough, especially as you don't live in the
mideast or the Mediterranean.

 JW> It seems that using spruce and pine as a flavouring is a thing in
 JW> some parts of the world too:

After all, rosemary isn't that much different.

I didn't know that the Mediterraneans used margarine:

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mediterranean Meatballs
 Categories: Kooknet, Cyberealm, Meats, Appetizers
      Yield: 4 servings

      1 lb Ground beef, crumbled
      3 tb Unseasoned dry bread crumbs
      1 lg Egg
      1 ts Dried parsley flakes
    1/2 ts Dried mint leaves, crushed
    1/4 ts Dried rosemary leaves,
           -crushed
    1/4 ts Pepper

MMMMM---------------------------SAUCE--------------------------------
      2 tb Margarine
    1/4 ts Garlic powder
      1 ts Dried parsley flakes

  1.  Combine all the meatball ingredients in a medium bowl.  Shape
  mixture into 12 meatballs.

  2.  Place the margarine, garlic powder and parley in a 1-cup measure.
  Microwave at High for 45 seconds to 1 minute, or until butter melts.
  Dip meatballs in margarine mixture to cover and place on a roasting
  rack.

  3.  Microwave at High for 15 to 18 minutes, or until meatballs are
  firm and no longer pink in the center, rotating rack and rearranging
  meatballs twice during cooking time.  If desired, serve with hot
  cooked rice or couscous.

  Source: Lisa Clarke, adapted from "Quick & Easy Microwaving Ground
  Beef"

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)