Text 29535, 80 rader
Skriven 2015-07-29 00:02:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29507 av Ruth Haffly (1:396/45.28)
Ärende: Re: eating habits 999
=============================
 -=> On 07-28-15  10:38,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about eating habits 999 <=-

 DS> the way.  The three of us shared a ten piece bucket with a few pieces
 DS> left over for him to take home to his brother.

 RH> Sounds like a good deal to me. Jonathan will have at least the protein
 RH> component for a meal then, adding sides will be his choice. I presume
 RH> you got the spicy? Steve always goes for that; I ask for the mild so
 RH> I can enjoy the flavors more. (G)
 
Spicy is the only way to go for us.

 DS> And then friends who are as old as you start dying.

 RH> Or much younger people. Maybe it's where we live, reading the Raleigh
 RH> paper, getting tv news from Raleigh/Durham/Chapel Hill/Fayetteville,
 RH> but it seems like quite a few young people are dying from other than
 RH> natural causes in our area.
 
We see that on the news also -- but it doesn't hit you as much until it
is someone you personally know.  My work partner (after retirement) died
a bit more than a year ago with esopagal cancer, three months after
diagnosis.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sourthwest Seafood Salad
 Categories: Seafood, Low-cal
      Yield: 4 Servings
 
      4 oz Sea scallops (about 8)
      4 oz Large shrimp;(peel & devein)
    1/2 lb Swordfish; cut into 1-inch
           - chunks
      4 tb Fresh lime juice; divided
    1/4 c  Fat-free ranch dressing
      1 ts Jalapeno
      4 oz Jarlsberg Lite cheese; cubed
           - or shredded
    1/2 c  Matchstick strips of jicama
           - or yellow bell pepper
     15 oz Can black beans; rinse&drain
      2 c  Chopped romaine lettuce
      2    Corn tortillas; cut into 1/3
           - inch strips, fried (opt.)
 
  Rinse scallops, shrimp and swordfish; pat dry with paper towels.
  Arrange seafood in a single layer in a 9-inch glass pie plate.
  Drizzle with 2 tablespoons lime juice; cover with wax paper.
  Rotating dish midway through cooking, microwave on high 3 to 4
  minutes or until seafood is opaque.
  
  Drain juices into a jar and place cooked seafood in a serving bowl to
  cool.  To jar, add remaining lime juice, dressing and jalapeno.
  Screw on lid and shake vigorously to combine.  Add cheese, jicama and
  black beans to seafood.  Toss with dressing, cover, and refrigerate 3
  hours or overnight.
  
  To serve, toss lettuce into salad and top with tortilla strips.
  
  4 servings: each, 322 calories, 29 grams protein, 7 grams fat, 25
  grams carbohydrates, 6 grams fiber, 95 milligrams cholesterol.
  
  as printed in Houston Chronicle, 9/15/99
  
  typed and posted by teri Chesser    9/99
  
  From: Teri Chesser                    Date: 09-23-99
  Cooking
 
MMMMM


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