Text 15386, 67 rader
Skriven 2007-05-14 01:08:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PICNIC TRIP 70506
=========================
 Hi, Glen,

 HN> Our 34 year old dryer just bit the dust

 GJ> I wonder for how much longer those environmentally unfriendly driers
 GJ> will be used?   My 50 year old solar powered drier and airer stands in
 GJ> the back yard, and has required no more maintenance than an occasional
 GJ> oiling of the hoist mechanism, and a few new clothes pegs.

 Of course, during much of your year you are praying for rain and have
 more than adequate solar exposure. Hap lives in a very cloudy and rainy
 area, so his clothes might mold before drying in the wetter seasons. I
 bet Jim uses a dryer, too. Granted, he could freeze-dry his laundry
 outside, but clothespins are darn hard to use with arctic-thick gloves.
 And you don't handle damp stuff barehanded at -40C! The same solution
 doesn't work well in all places.

 GJ> In summer time it can also be used for drying meat or fish.

 Do you end up with greasy lines on your sheets after that?

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

      Title: Sweet and Sour Pork with Cranberries
 Categories: Pork, Vegetables, Main dish
      Yield: 4 Servings

      1 lb Lean pork, cut into 1" cubes
           Salt
           Pepper
      1    Egg
    1/4 c  Cornstarch
    1/4 c  Consomme or water
      6 T  Flour
           Peanut oil
    1/2 c  Cranberry juice cocktail
    1/2 c  Whole berry cranberry sauce
      1    Green pepper, peeled, seeded
           -and cut into 1/4-inch cubes
      1 lg Onion, peeled and sliced 1/4
           -inch thick
      2 sm Zucchini, about 1/2 lb, cut
           -into 1/4-inch cubes

       Season pork cubes lightly with salt and pepper. In a bowl mix
  cornstarch and flour. Add consomme or water and egg all at once and
  beat with fork or whisk to make a thick batter. Dip pork cubes into
  batter and fry in 1/2-inch deep oil in a 12-inch skillet, turning to
  brown both sides. Do not crowd pan. Drain pork in a single layer on
  absorbent paper and keep warm in a low oven.
       In a saucepan heat juice and sauce until sauce has dissolved. Set
  aside.
       Pour all but 1 tablespoon oil from the skillet. Over very high
  heat cook diced green pepper, about 20 seconds, stirring constantly.
  Add onion slices and cook about 20 seconds more. Stir in cranberry
  mixture and bring just to the boiling point. Season to taste with
  salt and pepper. Turn out onto a deep serving platter and pile pork
  cubes in center. Serve at once.

  From old newspaper article, probably "Cook It Light", collected for
  you by Joan MacDiarmid.

MMMMM
 Joan
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