Text 33182, 119 rader
Skriven 2015-11-16 00:41:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33170 av Ruth Haffly (1:396/45.28)
Ärende: Re: Funky
=================
 -=> On 11-14-15  21:31,  Ruth Haffly <=-
 -=> spoke to Dave Drum about Funky <=-

 RH> We are using more red, orange and yellow bells instead of the green
 RH> ones; the others are sweeter than the green and we like the taste
 RH> better. I will, sometimes, use a mix of green and one of the other
 RH> colors but rarely straight green any more.

We use both green and red.  The orange and yellow always seem to cost
more and don't seem to add anything different from the reds except for
color contrast.  There are reds that look like ripe green bell peppers
in shape (and that is probably exactly what they are), and there are
reds that are longer.  We like the second variety better.
 
 DD> Wonder what they had against Johnny Cash? Elvis I sort of understand -

 RH> Haven't the foggiest but most likely because he was modern music, not
 RH> what they had grown up on.
 
Modern?  Johnny Cash was Country Western, albeit a bit of an outlaw.
Elvis was called rock and roll when we were in high school, but now
seems to have been claimed by Country Western.

 DD> I went to the local Golden Corral for breakfast to meet my friend,

 RH> GC does a buffet the Monday after Veteran's day; we may go this year.
 RH> Haven't fully decided yet because this one gets very crowded and I'm
 RH> not that impressed with most of their foods.
 
?  I was under the impression that Golden Corral was always a buffet
restaurant.  Or do you mean that they do a veteran's special on that
Monday.

 RH> Nice, we've had a few things comped for Steve's service. He has a
 RH> couple of ball caps that ID him as a vet or retired; people notice them
 RH> and let him know his service is/was appreciated.

After our Bryan got out of boot camp, he was up to visit.  We went with
him and his wife Nancy to a local restaurant.  He was in uniform.  When
it came time to pay the bill, the waiter told us it had been paid by
someone -- for all four of us.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Yankee Cream Cheese Soup
 Categories: Soup, Seafood, Cheese
      Yield: 10 Servings
 
    1/2 c  Margarine or butter
      6 lg Leeks -- finely chopped
           -white part only
           -or 6 small onions -- finely
           -chopped
    1/2 c  Pillsbury's best® all
           -purpose
           -or unbleached flour
      4 c  Fish or chicken broth
      1 c  Plain yogurt
      8 oz Cream cheese -- softened*
      2    Egg yolks
    1/4 c  Diced red bell pepper
           -or 2 1/2-ounces jar chopped
           -pimento -- drained
      6 oz Crab surimi
           -or crabmeat
           -salt
 
  Melt margarine in large saucepan or Dutch oven over medium heat.  Cook
  leeks until translucent, stirring frequently, about 5 minutes.
  Lightly spoon flour into measuring cup; level off.  Stir in flour;
  cook until bubbly.  Gradually stir in fish broth.  Bring to a boil.
  Reduce heat; simmer 10 minutes, stirring occasionally.  Remove from
  heat.
  
  In food processor bowl with metal blade or blender container, puree
  leek mixture.  (Process in batches if necessary.) Return to saucepan.
  In same processor bowl, process yogurt, cream cheese and egg yolks
  with on-off pulses until blended.
  
  Add 2 cups of the leek mixture through feed tube to cheese mixture.
  Process just to blend.  Stir into remaining leek mixture.  Stir in red
  pepper and crab.  Cook over medium-low heat for 10 to 15 minutes or
  until thoroughly heated, stirring occasionally.  DO NOT BOIL.  Season
  to taste with salt.  Garnish as desired.
  
       10    (1-cup) servings.
  
  TIP: *An 8-ounces package of light cream cheese or Neufchatel cheese
  can be substituted for cream cheese.
  
  NUTRITION INFORMATION PER SERVING
  SERVING SIZE: 1 CUP
  CALORIES 240, PROTEIN 7g, CARBOHYDRATE 10g, FAT 19g, CHOLESTEROL 90mg,
  SODIUM 340mg, POTASSIUM 140mg
  
  PERCENT U.S.  RDA PER SERVING
  PROTEIN 10%, VITAMIN A 20%, VITAMIN C 6%, THIAMINE 4%, RIBOFLAVIN 8%,
  NIACIN 2%, CALCIUM 8%, IRON 6%
  
  Notes: Crab surimi, cheese and leeks combine to flavor a rich soup of
  New England heritage.
  
  Converted by MC_Buster.
  
  Recipe By     : Pillsbury Soups, Stews & Oven Lovin' Breads
  
  From Internet mailing list, brand-name-recipes@frontiernet.net
  
  From: Gail Shermeyer <4paws@netrax.Net>date: Fri, 20 Nov 1998 23:56:04
  ~0500
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:52:20, 16 Nov 2015
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