Text 22476, 92 rader
Skriven 2007-11-08 11:07:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Popcorn
===============
On 10-14-07 CAROL SHENKENBERGER Scribbled to JIM WELLER about 2 weird 

CS>JW>The first oddity entered my house clandestinely with one of the
CS>JW>grandkids.... Act II microwave popcorn. I only buy bulk popping
CS>JW>corn

CS>Got the wrong version.  Get the movie butter version.

Been there, done that. They are all sucky and over salted.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Sausage, Eggplant & Potato Salad
 Categories: Pork, Salads, Potatoes
      Yield: 5 servings
 
      5    Asian eggplants; about 1 to
           - 1 1/2 lb
      4 tb (to 7) olive oil; as needed
           Coarse salt & pepper
  1 1/2 lb Small Yukon Gold potatoes
      1 lb Tender green beans
    3/4 lb Link sausage; such as
           - kielbasa or bratwurst *
      8 oz Mild salad greens (opt)
           Chopped Italian parsley 
           - (opt)

MMMMM--------------------------DRESSING-------------------------------
      3 tb Sherry vinegar
  1 1/2 ts Smooth peanut butter
      3 tb Extra virgin olive oil
           Coarse salt & pepper
 
  You can also grill the sausages and eggplants. If grilling, cut the
  eggplants in half lengthwise instead of into bite-size pieces.
  
  Preheat the oven to 425 degrees. Cut the eggplant into bite-size
  pieces; toss with 1-2 tablespoons oil and season with salt and
  pepper. Spread out on a baking sheet. Cut the potatoes into 3/8-inch
  rounds; toss in 2-3 tablespoons oil and season. Spread out in a
  single layer on a separate baking sheet (there will be too many to
  fit onto the same one holding the eggplant). Place baking sheets in
  the oven and roast until the eggplant is soft and the bottoms of the
  potatoes are browned and they can be easily pierced with a knife,
  about 20-25 minutes.
  
  Meanwhile, trim and discard the stem ends of the green beans then cut
  into about 1-inch lengths; toss in the remaining 1-2 tablespoons oil
  and season. Roast on a third baking sheet until cooked but still
  crunchy, about 7-10 minutes, depending on the thickness of the beans.
  
  * Poach, fry or grill the sausage; cut in half lengthwise then slice
  into 1/4-inch half moons. Set aside and keep warm.
  
  For the dressing: Whisk together the vinegar and peanut butter in a
  small, deep bowl. Continue whisking as the oil is slowly drizzled into
  the bowl. Season with salt and pepper. Set aside. The dressing can be
  made in advance.
  
  Assembly: Gently combine the warm eggplant, potatoes, green beans and
  sausage in a large bowl. If using, toss salad greens with some extra
  virgin olive oil, salt and pepper then divide among serving plates.
  Place the vegetable-sausage mixture on top of the greens; drizzle the
  dressing over all. Garnish with chopped parsley if desired. Serve
  while vegetables are still warm.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 July 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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