Text 12295, 73 rader
Skriven 2007-02-24 17:44:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Lynn
============
 Hi, Dave,

 JM> BTW, what happened to her Coast Guard aspirations?
 JM> Second thoughts for reasons?

 DS> Her math grades were too weak for her to qualify.  She is still
 DS> thinking of nautical careers, just not as a Coastie.

 I am glad she is thinking imaginatively, at least.
 I wondered if she had seen stories of the CG
 rescuing ice fishers from insufficiently frozen
 Great Lakes (they do that too) and decided a
 kitchen was warmer in the winter months. Who
 knows, she might end up a Navy cook, doing
 miracles in very limited quarters! Having toured
 some historic Navy ships, I am amazed at what
 the cooks apparently accomplished with very
 limited means. In any case, I am glad she is
 thinking early about what she wants to do.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Anna Zuk's Ukrainian Borscht
 Categories: Soups, Vegetables, Beef
      Yield: 8 Servings

      5 qt Water
      3 md Beef bones
      4    Celery stalks
      3 md Carrots, cut into 1/2-inch
           -chunks
      2 lg Peeled Idaho potatoes, cut
           -into bite-size chumks
      3 lg Red beets, peeled and
           -shredded
      1 md Parsley root (optional),
           -diced
    1/2 c  Dry white navy beans
      1 sm Whole onion
  1 1/2 sm Head of cabbage, coarsely
           -shredded
      2 T  Flour
      1 T  Oil
    1/2 c  Half-and-half cream
     16 oz Can of tomato puree
      1 pn Fresh or dry dill
           Salt to taste
           Pepper to taste

     Put the bones in a large pot filled with water. Bring to a boil and
  drain all water, then add the 4 1/2 - 5 quarts of fresh water, along
  with the celery, carrots, onion, parsley root, beans and salt. Bring
  to a boil and let it simmer for one hour, then remove the celery and
  onion ("The juice cooks out from them anyhow," Mrs. Zuk explains.)
     "Now, add the potatoes and shredded beets and let it simmer for 20
  minutes. Next, add the cabbage and let it simmer another 20 minutes,
  until the cabbage is cooked.
     "Brown the flour in a frying pan with the oil, then mix in the
  half-and-half. Add this to the soup along with the dill and the tomato
  puree. Bring to a boil, simmer for 10 more minutes to cook the flour
  and cream, then serve - plain or with a dollop of sour cream,
  accompanied by some nice hunks of black bread."

  From old newspaper clipping, ca. 1980. Tested and typed by Joan
  MacDiarmid.

MMMMM
 Joan MacDiarmid


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