Text 32650, 102 rader
Skriven 2015-11-02 23:29:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32603 av Jim Weller (1:123/140)
Ärende: Re: milk cartons
========================
 -=> On 11-01-15  20:03,  Jim Weller <=-
 -=> spoke to Dave Drum about milk cartons <=-

 DD> I really miss the days when milk came in half-gallon "paper"
 DD> cartons.

 JW> Ok. Now I am curious. What does your milk come in these days? We
 JW> still have "waxed" (it's actually a thin plastic film these days)
 JW> cardboard cartons in 250 ml, 500 ml, 1 L sizes for milk and cream
 JW> plus 2 L cartons for milk.  Milk also comes in 4L plastic jugs.
 JW> i haven't seem glass bottles in stores since the late sixties.

Gallons come in plastic jugs, mostly uniform in shape.  Half gallons are
also plastic.  Quarts will usually be the waxed paper things.

Last time I recall having milk in glass was when we lived in England in
the early 70's.  It was in pint (20 oz) bottles and had a curved bulb on
the top.  If the bulb was not full up with cream, people would accuse
the milkman of cheating on them.

 JW> In some parts of Canada milk also comes in 1 L flimsy plastic
 JW> sacks that require a special pitcher to hold them in before snipping
 JW> off a corner with scissors.

Sounds like jug wine?  :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SALMON QUICHE
 Categories: Appetizer, Dairy, Seafood
      Yield: 4 Servings
 
    418 g  Canned Alaska salmon
    550 g  Ready-made shortcrust pastry
     75 g  Asparagus spears; blanched
           - cleaned and thinly sliced
           - de-seeded, chopped
      1 sm Onion;, chopped
      8    Black olives, pitted
     50 g  Stilton cheese, crumbled
     75 g  Mozzarella, thinly sliced
      1 ts Pesto
    600 ml Milk
           Salt and black pepper
           -(red or pink)
     75 g  Broccoli florets; blanched
      1    Leek
      4    Fresh tomatoes; skinned,
      4    Spring onions; chopped
     50 g  Smoked salmon
           - and quartered
     50 g  Cheddar cheese, grated
     50 g  Feta cheese, crumbled
     12    Eggs
    300 ml Single cream
 
  This recipe describes four quiches with different
  fillings. If preferred, one single filling may be
  chosen, but the ingredients must be multiplied by four.
  
  1. Salmon with Broccoli and Stilton 2. Salmon with
  Asparagus and Cheddar 3. Salmon and Mozzarella 4.
  Salmon with Tomatoes and Feta Cheese
  
  Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the
  cans of salmon. Flake and set aside.
  
  Divide the pastry into four and roll out to line four
  22.5 cm / 9inch flan dishes. Spread the salmon evenly
  over the base of each flan.
  
  Arrange the broccoli in one flan, the asparagus in
  another, and the leeks and tomatoes in the other two.
  Sprinkle the spring onions over the asparagus quiche,
  onion over the broccoli, smoked salmon into the leeks
  and olives into the tomato.
  
  Top the broccoli quiche with Stilton, the asparagus
  with Cheddar, the leek quiche with Mozzarella and the
  tomato with Feta cheese and pesto. Beat the remaining
  ingredients and pour into each flan. Bake for 10
  minutes. Reduce the temperature to 160C, 325F, Gas
  mark 3 and cook for 40 minutes. Serve with salad.
  
  Makes 4, serves 24-32. Approx. 255 kcals per serving
  
  From: On the Wild Side - Alaska Canned Salmon Recipes
  Reprinted with permission from Alaska Seafood
  Marketing Institute Meal-Master compatible recipe
  format courtesy of Karen Mintzias
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM


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