Text 814, 70 rader
Skriven 2013-04-25 23:35:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht (1:261/38)
Ärende: Cajun
=============
 -=> On 04-25-13  00:54,  Janis Kracht <=-
 -=> spoke to Ruth Haffly about easter eater 351 <=-

 JK> When I was in Louisville KY, well well you could find cajun 
 JK> restaurants, maybe one at least (g).
 
Was it really Cajun, or like some of the ones around here that add
"blackened chicken" on the menu and then call themselves Cajun?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot Individual Sub Sandwiches
 Categories: Sandwich
      Yield: 4 servings
 
     12    Round Kaiser rolls (spring
           -for the good stuff)
      1 lb Deli ham lunchmeat
      1 lb Hard salami lunchmeat
      1 lb Turkey breast lunchmeat
      1 lb Sliced mozzarella cheese
    1/2    Yellow onion, thinly sliced
    1/4 c  Italian Dressing
           -Oregano (or Italian
           -seasoning)
     12    Sheets aluminum
 
  Preheat oven to 350 degrees. Slice Kaiser rolls and lightly
  brush 1 teaspoon of dressing over each side. Divide the meat
  among 12 rolls and stack on bottom half of each roll using
  at least a few slices of salami per roll. Add a few onions
  on top of the meat, then 2 slices of cheese per roll.
  Sprinkle lightly with oregano or seasoning and add top of
  roll. Wrap each in aluminum foil making 12 flying-saucer
  looking wraps and pop in oven for 15 minutes. Serve warm
  right in the foil.
  
  <<<<<<<<<<<<<<    TIP's  CORNER    >>>>>>>>>>>>>>>
  
  SANDWICH BITS: If you're making grillled sandwiches,
  Follow these quick tips to keep em' easy-to-eat:
  
  * Use firm bread that won't disintegrate when you pile
  on the ingredients.
  
  * Slice vegetables, meats and cheeses evenly and on the
  thin side so that they stack up well.
  
  * For skillet sandwiches, press the sandwich down in
  the skillet to keep it compact and to ensure that the
  cheese melts evenly. If the sandwich is not too tall,
  you can push it down with your hand; if it's bulky,
  weight it down with a small skillet or a large onion
  or potato.
  
  * Once the sandwich is made, don't mess it up when you
  cut it. Use a serrated knife and a gentle sawing motion.
  Don't push down; let the knife do the work.
  
  From: Paul Casey                      Date: 10-21-00
  Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:35:06, 25 Apr 2013
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