Text 17594, 93 rader
Skriven 2007-07-02 21:00:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED BALL
Ärende: pigmeat
===============
On 07-01-07 FRED BALL Scribbled to DAVE DRUM about pigmeat

FB>DD*>FA>You ain't no Damn Yankie!!!  You just a Yankie!!  <G>

FB>DD*>Uh, Ferd? That's spelt Yankee. As in Yankee Doodle - something I
FB>DD*>used to get in trouble for when I was a youth.   Bv)=

FB>Ah well my spell checker don't work and my poor addled brain don't
FB>work half the time either.  I have never been a good speller but some
FB>times it is worse than others.  I guess it was too much time in the
FB>reactor at the nuke plant where I used to work.  [Well we blame it
FB>for everything else why not poor spelling?]

That's right - you used to a southron fried Homer Simpson.

My town is in the competition to host the Simpsons movie. The name 
(Springfield) is right. We have a nuke plant (my brother was lead welder 
during construction and ran the maintenance gang the first three years 
it was open). We also have a city official who is a dead ringer for 
Homer's boss - he's the director of the Public Works Dept.

All other Springfields are pretenders.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Asparagus Straws
 Categories: Five, Pork, Cheese, Vegetables, Pastry
      Yield: 24 servings
 
     24    Asparagus spears; trimmed
      6    Sheets of phyllo dough;
           -thawed if frozen
      3 tb Unsalted butter; melted
     12 sl (thin) prosciutto (6 oz
           - total); halved crosswise
      4 oz Parmesan cheese; grated on
           - med holes of a box grater
 
  Choose thicker asparagus for these hors d'oeuvres; pencil-thin
  asparagus will overcook. These may be prepared ahead, then kept
  covered in the refrigerator for up to two hours before baking. From
  Chronicle contributor Robin Davis.
  
  Steam the asparagus until just al dente and bright green, about 2
  minutes. Transfer to a colander to cool.
  
  Preheat the oven to 450 degrees with the rack in the center. Line a
  baking sheet with parchment paper and set aside.
  
  Place 1 sheet of phyllo on a dry surface, keeping the remaining sheets
  covered with a clean, slightly damp towel. Brush the phyllo lightly
  with melted butter and cut into 4 rectangular pieces, each about 5 x 7
  inches.
  
  Place 1 piece of prosciutto on the phyllo, lining it up along 1 short
  edge of the rectangle. Arrange an asparagus spear on top of the
  prosciutto along the same short edge of the rectangle, letting the tip
  lay exposed beyond the top edge of the dough by 3/4 inch or so.
  Sprinkle with 1/2 teaspoon cheese. Roll up and secure the edge of the
  dough with additional butter, if necessary.
  
  Repeat with the remaining ingredients, transferring the straws to the
  prepared baking sheet. Sprinkle the top of the straws with the
  remaining cheese. Cover the asparagus tips with foil to protect them
  from the heat. Bake until golden brown, about 5 to 8 minutes.
  
  Serve warm, either whole or sliced into bite-size pieces.
  
  Yields 24 asparagus straws
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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