Text 6504, 87 rader
Skriven 2006-10-14 01:18:18 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: MIMOSAE  61004
==========================
 -=> On 10-12-06  09:52,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about MIMOSAE  61004 <=-

 RH> My coupons are in a box--too many to carry in a wallet like thing.  As
 RH> I grab an item that I've got a coupon for, I'll get the coupon out of
 RH> the box and set it in the lid (box sits cross wise in the toddler seat
 RH> portion of my buggy).  Then, before I hit the check out line, I'll
 RH> sort them with the smaller amount off ones on the top, going up to the
 RH> largest amounts off.  Commissary cashiers seem to like that. (G)
 
  Do the Conus commissaries take outdated coupons?  The ones overseas
  will, perhaps as much as six months out of date.

 RH> magnetic cooktop?  If so, dig out the cast iron!

 RH> I'm not sure what they're calling it.  At any rate, I've got cast iron
 RH> fry pans in 6,9,10,12,&14" sizes and a 5 qt dutch oven.  My other

   Check carefully with the instructions for the particular type of
   smooth top burners that you have.   I went looking at a GE page the
   other day, and they recommended against using cast iron on their
   ceramic / glass cooktops -- several reasons.

 RH> cookware is mostly the cast aluminum Calphalon, another heavy weight.
 RH> The guest quarters here provided real copper bottom & stainless steel

   Those types were recommended.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lentils And Eggplant With Brown Rice
 Categories: Digest, Oct., Fat free
      Yield: 1 servings
 
      3 tb Sherry (or water or stock)
      1 md Onion, chopped
      1    Clove garlic, chopped
      1 c  Chopped up mushrooms (make
           1/4 to 1/2" pieces)
           -- optional
      1 md Carrot, chopped
      1 sm (~1 lb) eggplant, peeled and
           Cubed
      1 c  Lentils
      1 c  Texmati brown rice (or
           Shortgrain)
      1    8 or 10 oz can tomato sauce
      2 c  Vegie stock
      2 c  Water
      1 ts Dried basil
      1 ts Dried oregano
      2 ts Chopped parsley to taste or
           More (up to 1/3 cup)
 
  Rice Cooker: Put the sherry or stock into the rice cooker with the
  sherry or stock, and turn on the machine. Let the onion saute, as you
  chop and add the garlic, mushrooms, carrot, and eggplant. Give the
  pot a quick stir as you add each vegie. Add water if the vegetables
  start to stick, Let the eggplant cook about a minute or so, then add
  the lentils, rice, liquids, basil, and oregano. Cover, let it cook,
  and allow to stand about 10 minutes when the cooker shuts off. Stir
  in the parsley and serve.
  
  Slow Cooker: Saute the vegies lightly, then add everything but
  parsley to the crockpot. Cook on low if you want to ignore it all
  day, or 3-4 hours on high. Add parsley and serve.
  
  Stovetop: Saute the vegies, add everything but the parsley, cover and
  bring to a boil. Reduce heat and simmer about 40-45 minutes, or until
  liquid is absorbed. Stir in parsley.
  
  (Adapted from the guide that comes with Farberware Rice Cookers.)
  
  Posted by judith@utig.ig.utexas.edu to the Fatfree Digest [Volume 11
  Issue 19], Oct. 19, 1994. FATFREE Recipe collections copyrighted by
  Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:50:25, 14 Oct 2006
___ Blue Wave/DOS v2.30

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