Text 3914, 90 rader
Skriven 2013-08-25 23:49:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3881 av Ruth Haffly (1:396/45.28)
Ärende: searching
=================
 -=> On 08-24-13  21:50,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about rye/pumpernickle <=-

 RH> And will be easy to move, once Steve finds a position.
 
Speaking of that -- has there been any progress?  I hope that he is
putting out feelers and wish the two of you the best of luck in finding
the right place.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mike's Vegetable Soup
 Categories: Soup, Vegetable, Low fat, Cajun
      Yield: 1 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      3 ts Salt
  1 3/4 ts Dried savory leaves
  1 1/4 ts Garlic powder
  1 1/4 ts Onion powder
  1 1/4 ts Dry mustard
  1 1/4 ts Dried cilantro leaves
  1 1/4 ts Dried parsley leaves
  1 1/4 ts Dried chervil
      1 ts White pepper
    3/4 ts Black pepper
    3/4 ts Ground sage

MMMMM-------------------------VEGETABLES------------------------------
     10 c  Vegetable stock, in all
      1 lg Onion, peeled and cut inti 8
           To 10 wedges, in all
      1 lg Potato, peeled, cut into
      1    Inch rounds and
           Quartered, in all
      2 lg Carrots, peeled and cut
           Lengthwise; then into
      1    Inch pieces, in all
    1/2 sm Green cabbage, cut into 4 to
      5    Wedges, in all
      1 lg Red bell pepper, cut into
      1    Inch pieces, in all
      1 lg Yellow bell pepper, cut into
      1    Inch pieces, in
           All
      1 md Turnip, peeled and cut into
     10    Wedges, in all
      1 md Rutabaga, peeled and cut
           Into 10 wedges, in all
      4    Ribs bok choy, cut into
      1    Inch diagonal pieces, in
           All
      2 c  Apple juice
 
  Combine all seasoning mix ingredients in a small bowl.
  
  Place a heavy 10-quart pot, preferably nonstick, over high heat
  and add 6 cups of vegetable stock.  Bring to a full boil, add all
  the seasoning mix and 1/4 of each vegetable.  Cook until the
  vegetables are tender, about 14 to 16 minutes.  Strain the cooked
  vegetables and, reserving the broth, transfer them to a food
  processor.  Puree the vegetables, adding a little of the reserved
  broth if necessary, until they are liquefied, about 2 to 3
  minutes.  Return the pureed mixture to the pot, add the remaining
  4 cups of stock and the apple juice, mix together, and bring to a
  boil.  Add the remaining vegetables and return the mixture to a
  boil over high heat.  Reduce the heat to medium, cover, and
  simmer until the vegetables are tender, about 25 to 30 minutes.
  
  Makes 20 cups, enough for 10 main-dish servings
  
  Per 2-cup serving: Calories 96, Protein 3g, Fat 0g, Carbohydrates
  22g, 1% calories from fat.
  
  From Chef Paul Prudhomme's Fork in the Road
  Published by William Morrow and Company
  ISBN 0-688-12165-9
  Date: 05-21                           From: Fred Towner
 
MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 23:52:46, 25 Aug 2013
___ Blue Wave/DOS v2.30

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