Text 29721, 94 rader
Skriven 2015-08-04 23:34:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29694 av Carol Shenkenberger (88018.cooks)
Ärende: Re: fast things
=======================
 -=> On 08-04-15  18:02,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: fast things <=-


 CS> Re: Re: fast things
 CS> By: Dale Shipp to Carol Shenkenberger on Tue Aug 04 2015 12:04 am
 
 CS>> LOL!  Yes, I remember that.  I think I was bee-bopping to 
 CS>> the beat of the bream
 CS>> at the time.
 
 DD> Do you mean "at an undisclosed location, somewhere at sea"?

 CS> Yup! Looks like you became D Drum.  Sigh.
 
So I see.  I recall that you had a similar quoting problem a long time
ago -- but not sure when or if it got cured.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Reino's Kalamoiika
 Categories: Soup, Seafood, Ethnic
      Yield: 6 servings
 
      2 lb Fresh or frozen salmon
  1 1/4 tb Salt
    1/2 ts Pepper
      2    Bay leaves
      6    Whole allspice
      4 md Potatoes
      2 md Carrots
      3 sm Onions, divided
      1 c  Red cabbage, sliced
      1    Handful fresh celery leaves,
           -chopped
      5 sl Bacon
  1 1/2 tb Butter
      1 c  Celery, diced fine
    1/2    Green bell pepper, diced
           -fine
      1    6 1/2 oz can minced clams
      1 qt Water
      1    6 1/2 oz can shrimp (small
           -or broken)
    1/2 cn Pimento, chopped fine
      1 c  Chopped fresh mushrooms
    1/2 ts Rosemary leaves
    1/2 ts Ground cumin
    1/4 ts Ground thyme
    1/4 ts Ground oregano
      4    Crushed chili tepins (a hot
           -dried pepper)
      1 qt Milk
      1 tb Butter
 
  Source: FOODday, June 18, '91 - Reino Koski "Makes a good gallon"
  
  Note:  This was the Grand Prize Winner in the first of The Oregonian-
  James Beard recipe contests, held in 1975.  The winner's name was
  Reino Koski. This is a Finnish soup.
  
  Use any cut salmon or steelhead, leaving skin on.  In 1 quart water,
  with salt and pepper, simmer on low heat in 5- or 6-quart pot.  When
  skin comes off easily, set aside on plate and remove skin and bones.
  Cut or break into 1- and 2-inch pieces.  In liquid stock, place bay
  leaves and whole allspice.  Add potatoes, cut in 1- or 1 1/2-inch
  pieces; carrots, cut lengthwise and into half circles about 1/4-inch
  thick; and 2 onions cubed coarsely (not chopped fine).  Cook over low
  heat.  After a short while, add red cabbage and celery leaves.  Stir.
  Cook until carrots are almost tender and potatoes don't disintegrate.
  
  While this is cooking, dice bacon and cook in fry pan over low heat.
  Pour almost all fat off.  Add butter (or margarine) and diced celery,
  remaining onion (diced fine) and green pepper.  Saute' until onions
  are yellow and peppers are pale green.  Now back to your pot.  Add
  salmon pieces, (they should be not quite cooked).  From now on
  everything is simmered on low to preserve body.  Add clams with
  broth, shrimp and 1 quart water. Put in stuff from fry pan.  Add
  pimento, mushrooms, rosemary, cumin, thyme, oregano and chilies.
  Stir in milk a cup at a time. Add butter and let whole bit simmer for
  at least one hour.  Serve with tossed salad and garlic bread.  Can be
  frozen.
  
  Posted by Valerie Whittle. Courtesy of Fred Peters.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:09, 04 Aug 2014
___ Blue Wave/DOS v2.30

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