Text 2293, 94 rader
Skriven 2006-06-18 12:57:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Neekha Eskelson
Ärende: Hello
=============
 -=> On 06-16-06  22:30,  Neekha Eskelson <=-
 -=> spoke to Dave Sacerdote about PESTS   60531 <=-

   Hello and welcome to the Fidonet National Cooking echo.   I have to
   say that you are not a stranger to us -- thanks to Jim Weller.

 -> Fieldmouse Pie
 
 
 -> In cold or rainy weather when mice are hard to find, you may 
 -> substitute sausages.

 NE> Save the sausages!

   :-}}
   Perhaps a better use for them might be in this recipe?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Terrace's Black Bean Soup
 Categories: Harned 1994, Main dish, Pork, Soup, Vegetable
      Yield: 8 servings
 
      4 c  Cleaned black beans
      4 qt ;Water
      2 c  Chicken stock
     10 oz Hot or mild Italian sausage
      2 md Carrots; chopped
      1 md Onion; chopped
      3    Celery ribs; chopped
      1    Bay leaf
      1 ts Thyme
    1/4 ts Sage
      1 ts Onion powder
      1 ts Chopped fresh garlic
      1 ts Cumin
    1/2 ts Black pepper
      2 tb Chopped fresh parsley
      2 tb Chopped green chilies
      1 md Red onion; chopped

MMMMM------------------------CUMIN SAUCE-----------------------------
      1 c  Sour cream
      2 ts Chopped fresh garlic
    1/2 ts Salt
    1/2 ts Onion powder
    1/4 ts Cumin
    1/2 ts Tabasco
      1 ts Worcestershire sauce
 
  Check through beans.  Toss any undesirables and pieces of gravel.
  Rinse beans, then place in a large kettle.  Cover with water and soak
  overnight. Drain and rinse beans the next day.
  
  Return to kettle along with 4 quarts of water and chicken stock.
  Begin cooking over medium-high heat.
  
  While beans are cooking, saute Italian sausage.  Drain off fat.  Chop
  fine and add to beans.  Add chopped carrots, onion, celery, bay leaf,
  thyme, sage, onion powder, garlic, cumin, black pepper, parsley and
  green chilies.
  
  Bring to a boil.  Reduce heat to a simmer and cook 1 1/2 to 2 hours,
  adding more water if needed.  This is a thick soup so don't go
  overboard adding water.
  
  Top each serving with chopped red onion and a dollop of cumin sauce.
  
  Yield: 8 to 10 servings.
  
  To make cumin sauce: Combine all ingredients and chill for 1 hour.
  Use about 1 tablespoon per serving of soup.
  
  This is a very versatile recipe, and all ingredients may be adjusted
  to taste.
  
  Colombo wrote: "I think it is the best black bean soup I've had."
  
  From sous chef Laurie Spicer of The Terrace restaurant as per the
  request of Louisvillian Delores Locke in Alice Colombo's 12/07/94
  "Cook's Corner" column called "Terrace Restaurant's Black Bean Soup
  is the Best Ever" in "The (Louisville, KY) Courier-Journal."  Pg. C9.
  Typed for you by Cathy Harned.
  From: Cathy Harned                    Date: 12-12-94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:21:00, 17 Jun 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)