Text 31936, 74 rader
Skriven 2015-10-12 23:41:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31900 av Ruth Haffly (1:396/45.28)
Ärende: Re: Burger Bar  Part 2
==============================
 -=> On 10-11-15  22:22,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about Burger Bar  Part 2 <=-


 RH> Late yesterday afternoon, after I finished the LG meal, Steve took it
 RH> over to the church. He started working on other things there, called
 RH> me about 6:30 and said he was about ready to come home. He went over to
 RH> Hardee's for a take out supper, got fries as part of it but put malt
 RH> vinegar on them instead of ketchup.


But of course!  I always ask for malt vinegar.  Gail does not, but
prefers either ketchup or tartar sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp and Lobster Bouillabaisse
 Categories: Main dish, Lobster, Seafood, Soup, Vegetable
      Yield: 4 servings
 
      1 cn Low-sodium stewed tomatoes
      1 c  Reduced-sodium chicken broth
      1    8-oz. bottle clam juice
      3 md Leeks, sliced (one cup)
    1/2 c  Water
      1 ts Cajun seasoning
      1 ts Finely shredded orange peel
      1    8-oz. fresh or frozen
           Lobster tail or 6 oz. cooked
           Lobster, cut into chunks, or
           One 8 oz. pkg. frozen
           Lobster-shaped fish pieces,
           (surimi) thawed
      8 oz Fresh or frozen peeled and
           Deveined shrimp
      4 sl French bread, toasted (opt.)
           Snipped fresh parsley (opt.)
 
  In a 4-1/2- or 5-quart Dutch oven combine tomatoes, broth, clam juice,
  leeks, water, Cajun seasoning, and orange peel.  Bring to boiling;
  reduce heat cover and simmer for 10 minutes.
  
  Meanwhhile, if using lobster tail, thaw lobster, if frozen.  Use
  kitchen shears to cut lengthwise through the lobster shell.  Turn
  tail over and cut through underside shell and meat.  Cut each halved
  tail crosswise through shell and meat 3 or 4 times to make 6 or 8
  pieces total.
  
  Add lobster pieces and shrimp to broth mixture.  (DO NOT ADD cooked
  lobster or surimi at this point.)  Bring almost to boiling, then
  reduce heat. Simmer gently for 2 to 3 minutes or till shrimp just
  turn pink.
  
  Add cooked lobster or surimi, if using; simmer about 1 minute if
  using; simmer about 1 minute more or till heated through.
  
  To serve, place a bread slice into each soup bowl, if desired.  Spoon
  shrimp mixture atop.  sprinkle with Parsley.  Makes 4 main-dish
  servings.
  
  NUTRITION FACTS: 151 cal., 1 g total fat (0 g sat. fat), 118 mg.
  chol., 579 mg sodium, 16 g carbo., 5 g fiber, 20 g. prot. Daily
  Value: 19% vit. A, 47% vit. C, 8% calcium, and 79% iron.
  
  Source: BETTER HOMES AND GARDENS, January 1994
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:44, 12 Oct 2015
___ Blue Wave/DOS v2.30

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