Text 31278, 89 rader
Skriven 2009-11-21 21:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Charlotte's 16th Birthday
=================================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

    
 CS> So now, (all gold or silver backs


I thought they were the only kind, except for platinum.

 CS> no cheap ones

So what are cheap ones made of if not silver?

 > recess was cancelled...  cougar

 CS> Around here, it's diamond backs and
 CS> other snakes ya gotta watch for.

Neekha says snakes are scarier. (There are none this far north, not
even cute little garter snakes.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tunisian Couscous
 Categories: North African, Lamb, Chicken, Grains
      Yield: 8 Servings
 
      2 pk Couscous (I prefer Ile de
           France brand)
      1 lb Meat (beef, chicken or
           Lamb)
     10 oz Can tomato paste
      1 cn Chickpeas
      1 lg Onion
      2 c  Finger-length carrot pieces
      4 c  Potatoes, cubed
      2 lg Green peppers
      1    Turnip
           Harisa paste to taste (or
           Cayenne pepper powder)
    1/2 ts Turmeric
           Water
      4 tb Butter
      2 tb Salt
      1 c  Olive oil
 
  First of all, real couscous is made with a special pot called a
  couscousiere.  The bottom is just a regular vessel, somewhat tall
  rather than wide, and the part which sits atop it is like a
  colander except that the holes are only on the bottom...not all
  around.  This piece has a lid. The couscous is put into the top
  part and the steam from the "stew" cooks it.  Absent this, one
  must use the (shudder) instant couscous cooking instructions.
  
  Pour oil into large pot and add onions and meat and 1T salt.  Cook
  meat on low heat until thoroughly done.  Add tomato paste, all the
  vegetables and spices (including remaining salt) and enough water
  to thoroughly cover the contents.  Couscous can be a very spice
  dish, or not hot at all. Depending on your taste, add either
  harisa or cayenne pepper. (Note: many cooks make a mild couscous,
  and add more harisa/pepper to some remaining broth for guests who
  like it hotter.) Mix thoroughly and cover. Simmer over very low
  heat, stirring occasionally, until the potatoes are very soft but
  not falling apart. Add drained chick peas and mix throughout.
  Prepare couscous according to package directions. To the cooked
  couscous, add butter and mix throughout. Then remove some of the
  broth from the "stew" (using a measuring cup works well for me)
  and pour it over the cooked couscous to moisten thoroughly.  Then
  using a slotted spoon, place the vegetables and meat on top of the
  couscous.  Remaining broth can be put in another serving vessel
  for those who like a moister couscous.
  
  Recipe from: T Gharbi

  From: Amanda
 
MMMMM



Cheers

YK Jim


... The really horrifying creatures are lobbying in Washington.

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