Text 2481, 79 rader
Skriven 2006-06-25 00:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Hello
=================
 -=> On 06-24-06  14:31,  Jim Weller <=-
 -=> spoke to Dale Shipp about Hello <=-

 -=> Quoting Dale Shipp to Neekha Eskelson <=-
 
 DS> Hello and welcome to the Fidonet National Cooking echo.

 JW> I'm not sure how long it will be before you get a response. These
 JW> days, during our brief summer, she is more interested in gardening and
 JW> boating than being indoors on a computer. I have told her she has two
 JW> messages waiting but she is disinclined on reading them, let alone
 JW> sitting down and answering them.

 JW> Perhaps you'll eventually hear from her after the Labour Day weekend!
 JW> [G]

  We'd be glad and honored to chat with her here anytime -- let her know
  that.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Poultry Stuffing
 Categories: Dressing, Cajun
      Yield: 8 Servings
 
    1/2 c  Butter
      1 c  Yellow onion, chopped
      3 c  Celery, chopped
      1    Bay leaf
    1/4 c  Garlic, minced
      1 lb Fresh andouille sausage,
           Casings removed
    1/2 lb Chicken gizzards, finely
           Chopped
    1/4 lb Chicken livers, finely
           Chopped
      2 ts Crushed dried oregano
      2 ts Dried thyme
      1 ts Freshly cracked black
           Pepper
      1 ts Salt
      1 ts Dried mustard
      1 ts Ground cumin
     10 c  Cubed Cajun Three-Pepper
           Bread
      3    Eggs
      1 tb Tabasco sauce
 
  "This recipe is excellent for both turkey and free-range chicken,
  which is rich enough to stand up to its spiciness.  You should have
  enough to stuff a 10 to 12    pound turkey.
  
  Melt the butter in a large saute pan.  Saute the onion for about 10
  minutes. Add the celery and bay leaf and saute until the celery is
  soft.  Add the garlic and saute for 2 minutes.  Crumble in the sausage
  and cook for 10 minutes, until the sausage is about half done.  Add
  the chicken gizzards and livers and saute for 5 minutes.  Remove the
  bay leaf.  Add all the dried herbs and spices to the meat mixture and
  toss well.

  Place the bread cubes in a large mixing bowl, add the meat mixture and
  toss together until well blended.  Beat the eggs with the Tabasco
  sauce, pour over the bread mixture, and toss.
  
  The stuffing is now ready to be placed inside the bird.  Bake extra
  stuffing in 325 F oven for 30 minutes.
  
  From: Portia Culpepper                Date: 09-03-96
  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:27:23, 24 Jun 2006
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