Text 3768, 94 rader
Skriven 2013-08-20 23:07:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3741 av Michael Loo (1:123/140)
Ärende: Re: majority rules 21
=============================
 -=> On 08-19-13  04:29,  Michael Loo <=-
 -=> spoke to Nancy Backus about majority rules 21 <=-

 ML> already knew this. Plus I am guessing that watermelon
 ML> rind has some flavor, so they press the things whole
 ML> without bothering to skin them.

The rind (and the white part) do have a flavor, but it is nothing like
the heart of the melon.  OTOH, the rind is decent when pickled.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oyster Loaf
 Categories: Cajun, Seafood
      Yield: 1 servings
 
      1    Info
 
  (Peace Maker)
  
  Nothing in New Orleans is better known than the "Peace Maker" and it
  is a foolish husband who does not rely on it in case of need.  In the
  old days when a man told his wife he was detained on business, the
  peace maker was a good thing; and even now, when Santa Clause and
  these excuses have been laid on the shelf; at one o'clock in the
  morning "La Mediatrice" remains a good thing.
  
  The top crust of a loaf of French bread is cut off and the inside
  taken out, leaving a long, boat-like affair.  This buttered and
  slipped into the oven to toast.  It is then filled with about two
  dozen fried oysters, and the top which has been buttered and toasted,
  replaced.
  
  It keeps hot a long time and is fine.
  
  OYSTER PIE
  
  One small onion, minced and one large slice of bacon, diced.  Fry till
  brown and crisp.
  
  Into a shallow, greased baking dish, put a layer of oysters, about one
  pint.  Over them sprinkle half of the onions and bacon, together with
  half of the following seasoning:  One tablespoon minced parsley, one
  minced green pepper, two teaspoons salt, 1/4 teaspoon black pepper,
  1/2 teaspoon paprika, a sprinkling of Cayenne pepper, and the juice
  of one lemon.
  
  Then put in another layer of a pint of oysters, and cover with
  remaining seasoning and add a tablespoon of butter.
  
  Cover with a thick, rich, biscuit dough and pierce the top with a
  knife to let the steam out.
  
  OYSTERS ROCKEFELLER
  
  This dish was invented by Jules Alciatore.  It is told he called it by
  this name because he said "I know of no other rich enough to describe
  it."
  
  First, call on your favorite saints.  In New Orleans St. Joseph is
  suppose to be good in case of all trouble, and particularly helpful
  when one to get a husband.  St. Anthony will help you find things,
  and St. Rita is the patron saint of the impossible -- a great
  favorite, you may be sure. I believe I would try to win the favor of
  all three because St. Anthony and St. Rita will help you to get the
  dish right and the dish will help St. Joseph to get you right.
  
  This serves four people:  Twenty-four oysters on the half shell.
  Mince very fine two bunches of spinach, two-thirds bunch of shallots,
  one-third bunch of parsley, one third head of celery, and add one
  pound of butter. Do not melt the butter, but chop it into the minced
  vegetables.  Season with salt and Cayenne pepper, the juice of a
  large lemon, two tablespoons of Worcestershire sauce, and two of
  absinthe.
  
  Set oysters, (on the half shell) in a pan of rock salt, cover with the
  above mixture, sprinkle with grated Parmesan cheese, and bake from
  five to eight minutes.  Serve at once.
  
  18
  
  Recipe:  "New Orleans Recipes" by Mary Moore Bremer of Waveland, Miss.
  Published by Dorothea Forshee -- Copyright 1932
  
  From: Jim Bodle                       Date: 14 Jan 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:11:07, 20 Aug 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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