Text 3714, 89 rader
Skriven 2013-08-20 00:13:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3688 av Ruth Haffly (1:396/45.28)
Ärende: Peaches
===============
 -=> On 08-18-13  17:18,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about Mayo <=-

 NB> Absolutely.  :)   Enjoying the company and the common interest... ;)

 RH> That's the fun of it. At Dale & Gail's gathering in 2007 there was a
 RH> lot of tasting going on during the day as various dishes were done. I'm
 RH> glad I wasn't diabetic then; my carb allowance would have been shot
 RH> early on. I did a peach cobbler and used the rice cooker for a pot of
 RH> rice (Lundberg mixed rices) that went well with some of the other
 RH> offerings. 

Unfortunately, the produce store we took you to for buying those peaches
closed down several years ago.  It is now boarded up.  In fact the
wrecking machines are currently knocking down what used to be the Giant
grocery store across the parking lot from it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Chicken Soup
 Categories: Cajun, Soup, Diet
      Yield: 2 servings
 
    1/2 c  Chopped onion
    1/4 c  Chopped celery
      1    Clove garlic, minced
      3 c  Water or chicken stock
      1 c  Chopped tomato
      6 oz Lean chicken meat, cooked or
           Raw
    1/4 ts Thyme
    1/4 ts Marjoram
      2    Bay leaves
           Freshly ground black pepper
           To taste
 
  Cook the onion, celery, and garlic over high heat for 2 minutes,
  stirring constantly until they begin to colour.
  
  Add all remaining ingredients.
  
  Cover the pot and simmer gently for 30 minutes.
  
  TO SERVE:
  Ladle into warm soup bowls and serve piping hot.
  
  NOTES:
  This is a very simple and basic preparation, an excellent way to
  create a thrifty meal or first course from small amounts of
  leftover poultry.  It can of course be made from scratch by
  simply using uncooked poultry meat.  I prefer to cut leftover
  bird parts into pieces with the bone still in and add them to the
  pot.  However, this does require the sometimes inelegant exercise
  of dealing with the bones as you eat.
  
  VARIATIONS:
  Any poultry can be used, from chicken or turkey to Cornish hen or
  squab, and from wild duck, or poule d'eau, to snipe, quail, or
  pheasant.  The meat of the bird can be cooked or raw.  A
  tablespoon of blond roux mixed with some of the stock and stirred
  into the soup a few minutes before the simmering is complete adds
  a silky texture to the dish.
  
  NUTRITION TABLE:
  Calories                198     Calcium         49.3mg
  Protein                  26.1g  Iron             2.00mg
  Carbohydrates             8.03g Sodium         105mg
  Dietary Fiber             2.38g
  Fat-Total                 6.66g
  Fat-Saturated           1.79g
  Fat-Mono                2.31g
  Fat-Poly                1.57g
  Cholesteral              75.9mg
  
  Calories from protein:          53%       Poly/Sat        0.9:1
  Calories from carbohydrates:    16%       Sod/Pot         0.2:1
  Calories from fats              31%       Sodium        105mg
  From: Fred Towner                     Date: 03-14
  Low-Fat Foods Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:16:29, 20 Aug 2013
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