Text 21042, 78 rader
Skriven 2009-02-19 00:00:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: mcmuffins 240
=========================
 -=> On 02-18-09  08:37,  Hap Newsom <=-
 -=> spoke to Michael Loo about RE: mcmuffins 240 <=-

 -> I just checked out the prices in Boston.
 -> 
 -> SEM $2.88 for one, more as a "meal"; no deal for multiples.
 -> SM no egg $1.88.
 -> 
 HN> They must not be participating in the latest
 HN> ad campaign. My favo is the sausage biscuit.
 HN> It's on the dollar menu and while it's minus egg
 HN> and cheese, it has a biscuit instead of a muffy and
 HN> for $3 you get three of em! (plus taxes o course)

I am suddenly suspicious that McDonalds is looking over our
shoulders:-}}  Just a few days ago, I reported that our local MdDs did
not have the special advertised.   Today I got a small pamplet in the
mail.  It is from McDs and contains 16 coupons, including one coupon for
2 SEM at $3.00. I wonder??


 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASPARAGUS-AND-EMMENTHALER TART
 Categories: Main dish, Vegetarian, Cheese/eggs, Anderson
      Yield: 6 servings
 
      1 lb Asparagus (preferably white)
      2 qt :boiling water mixed with
      4 ts Salt
      1    (9-in) unbaked pie shell
      3 oz Well aged Emmenthaler cheese
           -coarsely grated
    3/4 c  Milk
    3/4 c  Whipping cream
      2 md Eggs; lightly beaten
    1/4 c  Freshly grated Parmesan
      1 tb Kirschwasser
      1 ts Salt
      2 tb Finely snipped fresh dill OR
    1/2 ts -Dill weed
    1/4 ts Ground mace
    1/4 ts Freshly ground black pepper
 
  Emmenthaler is a dry, aged cheese that accents the flavor of
  asparagus. Serve as the main course of a light lunch or supper.
  
  PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving
  spears about 3 1/2-inches long. (Save the trimmed-off ends to use for
  soup.) Peel the asparagus spears using a swivel-bladed vegetable
  peeler, lay them flat in a large heavy skillet, pour in boiling
  salted water and set over moderate heat. Cover and cook asparagus for
  about 10 minutes, until very tender. Drain well, return to the
  skillet and shake over moderate heat for 30 seconds or so to
  dissipate any excess moisture. Arrange the asparagus spears like the
  spokes of a wheel over the bottom of the pie crust, with their tips
  pointing toward the center. Combine the milk, cream, eggs, Parmesan
  cheese, Kirschwasser, salt, dill, mace and pepper, and pour the
  liquid evenly over the asparagus. Bake the tart, uncovered, for 35
  minutes, or until the filling has set. Remove the tart from the oven
  and cool it for at least 20 minutes before cutting.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM



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