Text 2043, 54 rader
Skriven 2006-06-11 11:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: mice
============
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Be sure she reads the whole recipe through so she gets the
 DS> joke.

 I will and she will.

 DS> actually wrote "But wouldn't it be better
 DS> just to START with sausages?" [g]

Duh! What a.... how do you say it.... Doink!

 DS> "No, I meant the numbers, not the letters.  I can never get the
 DS> letter keys to work."

The world is full of Doinks and sadly, they are allowed to vote.
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maluns - Long-Fried Potatoes, Graubuenden Style
 Categories: Vegetables, Swiss
      Yield: 4 servings
 
      1 kg Parboiled potatoes 2 da. old
    350 g  Flour
      2 ts Salt
    100 g  Herb butter or margarine
           Butter shavings
 
  Peel the parboiled potatoes and grate them on the coarse side of the
  grater.  Sprinkle over them the flour and salt, and stir together
  lightly. Heat the butter and stir in the potato-flour mixture. Keep
  the heat low and steady, and stir almost constantly until the potatoes
  form large "crumbs" and are golden brown. When done, shave butter over
  the top before serving. Serve with Milchkaffee (half and half milk and
  coffee) and applesauce (a sharp or tart one is best).
  
  From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
  GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes /
  translated by Diane Duane
 
MMMMM

Cheers

Jim, in Yellowknife




... Cured ham? No thanks, pal. What if it has a relapse on my plate?
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