Text 8641, 70 rader
Skriven 2006-12-10 01:44:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: Woes 630
====================
 -=> On 12-09-06  12:24,  Mark Lewis <=-
 -=> spoke to Dale Shipp about Woes 630 <=-

 ML> can see for this ingredient would be to drive Baptists
 ML> away. Useless. Throw in a can of peaches if you want
 ML> the flavor.
 
 DS>   Somehow, peaches and andouville don't seem to belong on the same
 DS> page   to me.  I did not know that Southern Comfort was peach
 DS> flavor. 

 ML> it doesn't taste like peaches to me, either... it is, 
 ML> however, way too sweet to do shots with ;)

  I don't know that I have tasted Southern Comfort, and so am in the
  dark on that.

  The sauce I made for the bread pudding at the last picnic used Peach
  Schnapps -- it was strong peach flavor and was also quite sweet.  Some
  liked it, and others were of the opinion it would have been better
  with the original calling for peach brandy.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mustard Green Gumbo
 Categories: Cajun, Gumbo
      Yield: 4 Servings
 
  1 1/2 lb Salt pork, andoille, Cajun
           Or Polish sausage
      3 bn Fresh mustard greens or
      3 pk Frozen, chopped mustard
           Greens
      2    Onions, chopped
      3 T  Flour
      3 T  Oil
      2 qt Water
           Salt and pepper to taste
 
  Boil salt meat, andoille, or cajun/polish sausage in water to cover
  for about 30 minutes.  Remove meat from boiling water and refrigerate
  the stock.
  
  Boil fresh mustard greens in water to cover for 10 minutes.  If using
  frozen chopped mustard greens, so the same.  Drain the mustard greens
  in a colander and run a little cold water over them.  This removes the
  bitter taste from the greens.
  
  In a heavy pot brown the flour in oil.  You are striving for a very
  light brown roux here... Saute the chopped onion in the roux.   Add
  the mustard greens to the roux. Remove the fat from the refrigerated
  stock and add to the greens/roux mixture. Add the salt meat or
  sausage and enough of the water to bring the gumbo to about a two
  quart level.  Cook the gumbo on low heat for about 10 minutes.
  
  Yield:  6 servings
  
  From: Janice Glab                     Date: 09-15-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:17:07, 10 Dec 2006
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