Text 6922, 84 rader
Skriven 2006-10-25 08:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: RE AIRLINE FOOD 466
===========================
 DS> If you ever change your mind, or have some request, ask and you
 DS> shall receive:-}}  I suspect what you would really like would be a
 DS> recipe that you had never thought of before.

Pretty much. I've done plain roasted, plain fried, plain
sauteed, even steamed; cooked with butter, tomato sauce,
olive oil and garlic, soy sauce and other things, coconut
milk, or hoisin sauce; stuffed with vegetables and rice,
meat and rice, fruit, nuts, and rice ... Give me an
eggplant and any set of plausible ingredients, and I can
make you a decent dish, not necessarily one that you
personally would be inclined to eat, but something that
most sensible folks would find palatable.
 
 DS> Sort of hard to specify that in a MealMaster sort.

[g]

 ML> Solid as hard to the touch? A polypore. Not of culinary
 DS> Fairly hard, but I can't say that I've really poked them much.

Fairly hard generally means fairly inedible, so most likely
no great loss. They do, however, when perched on a live tree
root, usually indicate weakness of the host, the same way big
blotchy scars on people indicate some systemic issue, so you
might want to inquire about the health of your tree.

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

I eat desserts on occasion, even when they have dairy in them.
They're not at the top of my list - no starch except vermicelli
and maybe fried yuca come close to that exalted position, not even
the famous potatoes Macaire - but you've seen me eat some once in
a while. But like many on this echo I am an equal opportunity
reader of recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: TWO-CHEESE FETTUCCINE PRIMAVERA
 Categories: Pasta, Low-Fat
      Yield: 12 servings

      8 oz Fettuccine pasta (dry);
           Eggless variety
      1 c  Chopped onion
      1 ts Minced garlic
      1 tb Liquid Butter Buds or 1 tb
           Fat-free chicken broth
      1 ts Basil leaves, crushed
    1/2 ts Dried oregano
    1/2 ts Ground black pepper
      2 tb Flour
  1 3/4 c  Skim milk
      1 c  Grated non-fat mozzarella
           Cheese
      2 c  Broccoli florets
      1    Red bell pepper, cut into
           Strips
      2 tb Fat-free Parmesan cheese

  Cook fettuccine as directed on package.  Meanwhile,
  combine onion, garlic, Butter Buds or chicken broth,
  basil, oregano, and black pepper in a 2-quart glass
  measure.  Cover with vented plastic wrap and microwave
  on high 3 minutes.  Stir flour into onion mixture.
  Using wire whisk in a salad bowl, blend milk into
  mixture; recover.  Stirring with whisk after every 2
  minutes, microwave on high 6-7 minutes, or until
  thickened.  Stir mozzarella cheese into mixture and
  set aside.  Place broccoli and bell pepper in a
  1-quart casserole.  Cover and microwave on high 2-3
  minutes. Drain pasta and stir reserved sauce into it
  along with the vegetables. Sprinkle Parmesan cheese on
  top and serve immediately.

  Posted by Bobbie Beers 10-23-96

MMMMM

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