Text 11714, 91 rader
Skriven 2007-02-12 01:36:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Hello!
==================
 -=> On 02-11-07  12:19,  Sean Dennis <=-
 -=> spoke to Dale Shipp about Re: Hello! <=-

 SD> So I'm really happy to say that I'm very certain Maura and I will be
 SD> at  the picnic.  We're already excited about it!  I know it may sound

   Great -- and we will all look forward to meeting the two of you face
   to face for the first time.

 SD> Needless to say, we're excited about all the fun things we're looking 
 SD> forward to.  Something I've been wanting to mention for a while: is 
 SD> there anything we should bring to the picnic?  I'm not sure of the 
 SD> proper echo picnic etiquitte. :)

  Etiquitte -- we don't need no etiquitte:-}}   Seriously, it is a
  decent question.   Each person tends to bring or make something at the
  picnic.  It might be an elaborate dish (we have a kitchen that should
  accomodate multiple cooks) or something as simple as beer, sodas and
  chips to help fill in.   We are going to set up some tables on our
  deck so that people who want to work outside with a camp stove can do
  so.

  Sometimes what people bring is some sort of special food from their
  area.   Jim Bodle (no longer in the echo) used to bring some special
  sausages from a butcher near him in New York state, and he also once
  brought some delicious cheese from another place (Jewitts) that sells
  cheddar cheese aged as much as 11 years.   I like to do Cajun cooking
  and have made several dishes of that sort at away picnics -- using a
  crock pot or a camp stove.  Gail has made some pretty nice pasta
  salads, as have several other people.

  There will be plenty of food -- it is *NOT* a competition, and what
  ever you bring or make will be appreciated.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Low-Fat Blanquette of Chicken
 Categories: Chicken, Stew, Low fat
      Yield: 6 servings
 
     12    Chicken Thighs
      1 lg Onion
      3    Cloves
      1 lg Carrot, cubed
      1    Bouquet Garni
      4 c  Fat-Free Chicken Broth
    1/2 lb Mushrooms
      1 tb Oil
           Salt and Pepper
    1/2 lb Baby Onions, peeled
    1/2 c  Evaporated Skim Milk
      1 tb Cornstarch
           Lemon Juice
    1/2 ts Lemon Rind, finely grated
           Parsley, chopped
 
  Remove and discard skin and fat from the chicken thighs; place in a
  frying pan. Add onion stuck with cloves, carrot and bouquet garni.
  Cover with chicken broth, season and slowly bring to a boil. Turn
  down to a simmer and cook until tender, lid askew, for 30 minutes.
  
  Meanwhile, saute the mushrooms in the oil, season with salt and
  pepper, cover and cook gently until mushrooms give up all their
  juices. Remove the mushrooms to a plate leaving the juices in the
  skillet. Add the baby onions to the skillet and cook, covered, until
  tender. If needed, add 1 or 2 tb of water or broth while cooking. Mix
  together onions and mushrooms, set aside.
  
  Remove the cooked chicken thighs to a plate, strain the cooking broth
  into a bowl. Return the chicken thighs to the pan and spread the
  onions and mushrooms over them.
  
  Bring broth to a simmer in a saucepan. Mix the evaporated milk with
  the cornstarch and slowly pour, stirring, into the chicken broth.
  Stir until thickened, add the lemon juice and rind, correct the
  seasoning and pour over the stew. Heat well and serve sprinkled with
  parsley.
  
  Source: San Francicso Chronicle
  Typed by Katherine Smith
  From: Katherine Smith                 Date: 24 Jul 94
 
MMMMM


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