Text 21833, 64 rader
Skriven 2007-10-27 00:26:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: breakfast food 341
==============================
 -=> On 10-26-07  07:58,  Michael Loo <=-
 -=> spoke to Ruth Haffly about breakfast food 341 <=-

 ML> There's an in between that we could be happy with, I think.
 ML> If one could afford a better meat than cheap hot dogs, that
 ML> would majorly improve the dish. Also onions, to my taste,
 ML> would be an absolute must.
 
   Hot dogs are not really all that cheap any more.   Price at our
   Safeway for most brand names is from $4.00 to $6.50 per pound,
   although there are some store brand or generic as low as $2 per
   pound. One can get a sirloin steak for less than $4 and even less for
   pork chops or chicken.

   We used to have hot dog stew many years ago and I liked it -- but
   we've not made it in decades.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlic Soup
 Categories: Soup, Creole
      Yield: 8 Servings
 
      2 lb Onions - roughly chopped
      2 c  Garlic - peeled and chopped
      2 tb Olive oil
      2 tb Butter - unsalted
  1 1/2 qt Chicken stock
    1/2    Loaf French bread - stale
           And in chunks
      1 pt Half & half - or cream
      1    Bouqet garni tied together
           With butcher's string
           (or cotton string): 10 3"
           Stems of parsley,
      5    Stems of fresh thyme* and 1
           Bay leaf.
 
  *if you don't have fresh thyme for the bouquet garni, 1 teaspoon of
  dried thyme leaves will do.
  
  Saute onions and garlic in butter and olive oil stirring frequently,
  over low to medium heat until deep golden color is reached (about 30
  minutes).  Add chicken stock, bouquet garni and bread.  Simmer 15 to
  20 minutes. Remove bouquet garni.  Puree in blender.  Strain through
  medium strainer.  Heat and add half & half.  Salt and pepper to taste.
  The soup is better  the second day, as it mellows overnight.
  
  From Chef Susan Spicer of The Bayona, New Orleans, LA
  
  Fat grams    per serving:              Approx. Cook Time:
  Cholesterol  per serving:                          Marks:
  
  From: Fred Towner                     Date: 07-07-96
  Cooking
 
MMMMM


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