Text 11795, 90 rader
Skriven 2007-02-14 22:50:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Burton Ford
Ärende: Re: Snow
================
 -=> On 02-14-07  15:46,  Burton Ford <=-
 -=> spoke to All about Snow <=-

 BF> The average height of the snow in our backyard is about 19".

  So I take it that you are not in the area that has had more than eight
  feet of snow!  How far away is that from you and Joann.

 BF> And on the computer the radar around Baltimore looks horrendous.... so
 BF> how are you doing Dale?

  Yesterday (Tuesday) we had less than one inch.   Today we started off
  with freezing rain, then snow -- there was perhaps 3 inches to shovel
  of very wet snow today (Wednesday).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carl Mccaskey's Three Bean Stew
 Categories: Beans, Stew
      Yield: 1 servings
 
      2 cn Black eyes peas or field
           -peas w/snaps
      2 cn Flavored black beans
      2 cn Other beans (your choice --
           -I sometimes use pinto or
           -navy beans)
      1 lb Smoked bacon
      1 lg Vidalia or similar mild
           -onion
           -Malt vinegar (the kind one
           -normally puts on
           -fish`n'chips)
           -Optional:
      1 lb Smoked fully cooked ham OR
      1 lb Cooked Polish Kielbasa OR
      1 lb Fully cooked smoked sausage
 
  [Note: This is one of my own invention that can either be used as a
  side dish or as a main course. The portions are intentionally large
  because at the time I invented it, I needed something that would have
  plenty of leftovers for lunches and subsequent dinners. However if
  you wish to prepare less, just half the ingredients mentioned. Works
  just as well.]
  
  Partially open cans of black eye peas and the other beans and drain
  liquid. Set aside. Open cans of flavored black beans and set aside.
  Slice bacon into 1-inch strips. Set aside. Chop the onions coarsely.
  Set aside. Using either a very large cast iron skillet or something
  similar, fry half of the bacon til almost done, stirring frequently.
  When almost done and without taking the bacon out of the skillet,
  drain off grease keeping about 3 to 4 tablespoons worth (just
  estimate) for flavor. While grease is still quite warm pour first can
  of black beans onto the mostly cooked bacon. Stir. Then pour black
  eyed peas and other beans to the mixture. Add half the chopped onions
  and remainder of the bacon to the mix. Pour the rest of the beans on
  top of that. Bring to a boil. Once it comes to a boil, cover and
  continue cooking on medium to medium low heat until bacon is done
  (app. 15 to 20 minutes) stirring occasionally. After the bacon is
  cooked, add the remainder of the onions as well as malt vinegar to
  taste (start off with about 4 tablespoons, taste sauce and make
  personal judgment on how much more needs adding). Serve over steamed
  rice.
  
  [Note: The key ingredients to the success of this dish are the
  flavored black beans, the malt vinegar and the bacon. My personal
  favorite brand of black beans is Garcia's and the malt vinegar I like
  is what I buy by the bottle at Captain D's seafood restaurant.]
  
  If you want, you can make this more of a main entre' by adding the
  optional meats either alone or in combination at the same time you add
  the second half of the onions. The flavor of the meats mentioned above
  will enhance the bacon already used.
  
  A word on leftovers: I suggest taking whatever is leftover and mix in
  the cooked rice in containers and refrigerate overnight. Like many
  stews, soups and the like, the flavors mix even more and is even
  tastier when reheated.
  
  From: Carl Mccaskey                   Date: 09-22-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 22:39:19, 14 Feb 2006
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