Text 6855, 112 rader
Skriven 2006-10-23 03:30:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: RE AIRLINE FOOD 456
===============================
 -=> On 10-22-06  09:36,  Michael Loo <=-
 -=> spoke to Dale Shipp about RE AIRLINE FOOD 456 <=-

 ML> message, though sometimes it's just a silly pun or peculiar
 DS> Ah -- you mean a "Burton":-}}  I will sometimes do that within the
 DS> group of the period.

 ML> Yes, a Burton (where is he, is he sulking about his Yankees?)

  Like Dirty Dave, he comes and goes.
 
 DS> Best I can say is that if you want the whole file to peruse, I'll
 DS> burn a CD for you and give it to you the next time we meet:-}}

 ML> No thanks - although there may be some interesting finds, it would
 ML> likely not be worth the amount of effort taken to look. And most of
 ML> the good recipes would probably be variations on the things I already
 ML> know how to do.

  If you ever change your mind, or have some request, ask and you shall
  receive:-}}  I suspect what you would really like would be a recipe
  that you had never thought of before.  Sort of hard to specify that in
  a MealMaster sort.

 ML> Solid as hard to the touch? A polypore. Not of culinary

   Fairly hard, but I can't say that I've really poked them much.
   Stumble over them, hit them with the lawn mower -- but not felt.

   BTW -- I had not realized how many of my current selection of recipes
   are desserts.   Sort of hard to select one for you that is not a
   dessert, but here is one:


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Chili Soup
 Categories: Soups, La times
      Yield: 4 servings
 
      8    Long green chiles
      2 cl Garlic, minced
      1 c  Minced onion
           -Nonstick cooking spray
      6 c  Fat-free chicken broth
      2 sm Boiling potatoes, such as
           -white rose, cut into 2o
           -cubes
    1/2 c  Cilantro leaves
    1/4 ts Ground cumin

MMMMM--------------------------GARNISH-------------------------------
      2 tb Slivered almonds,
      2 tb Pumpkin seeds,
      1 ts Butter, for garnish
 
  Green Chile Soup contains no fat, so it can afford a bit of
  butter in the garnish.
  
  Active Work Time: 45 minutes
  Total Prep Time: 65 minutes + 15 minutes standing
  
  Place the chiles on a rack over the flame on top of the
  stove.  Char the chiles on all sides, then put them in a
  paper bag and close.  [You can also set them under the
  broiler to blacken the skins.]  Let them stand until the
  skins are easy to peel, about 15 minutes.  Remove the stem,
  seeds and charred peel from the peppers.  Chop the peppers.
  
  Cook the garlic and onion in a 5-quart saucepot, sprayed
  with nonstick cooking spray until the onion is tender and
  begins to brown around the edges, 3 to 4 minutes.  Add the
  chopped peppers.  Cook 1 minute.
  
  Stir in the chicken broth and add the cubed potatoes.  Bring to boil.
  Reduce the heat to a simmer.  Cover the pot and cook until the
  potatoes are tender, about 20 minutes.  Puree the  soup in batches
  with the cilantro and cumin.
  
  Cook the almonds and pumpkin seeds in a skillet sprayed
  with nonstick cooking spray and butter until the nuts begin
  to lightly brown.  Spoon the soup into bowls and sprinkle
  the nuts and seeds over the top.
  
  4 servings.  Each serving: 173 calories; 1,828 mg sodium; 3
  mg cholesterol; 8 gr fat; 2 gr saturated fat; 16 gr
  carbohydrates; 11 gr protein; 2.73 gr fiber.
  
  COMMENTS
  Long green chiles, also known as California green chiles,
  are available in markets year-round.  Roast them to bring
  out the full flavor, then cook them with cubed potatoes to make this
  soup. When the soup is pureed, the potatoes will thicken
  the soup to a nice creamy consistency without the need for
  a rich buttery roux.
  Because the soup contains no butter or fat, you can
  afford to saute the almond and pumpkin seed garnish in a
  bit of butter for added flavor.
  
  Source:  LA Times Food Section, oThe Lighter Sideo column
  by Donna Dean, Wednesday, March 28, 2001
  From: Connie Simien                   Date: 05-01-01  Cooking
 
MMMMM



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