Text 31457, 84 rader
Skriven 2009-11-26 23:02:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Happy Thanksgiving &
================================
 -=> On 11-26-09  07:47,  Dave Sacerdote <=-
 -=> spoke to All about Happy Thanksgiving & =( <=-

 DSac> Happy Thanksgiving to all of my American friends.  Happy Thursday to
 DSac> all of you beastly foreigners. :)

Thank you -- as usual, we went up the street to dinner with our friend
Norma and family.  We contributed rolls, pecan pie, pumpkin pie and
gravy.

 DSac> Thanks for letting me vent.  Think of me when you dig in to your
 DSac> delcious roasted birds today, and I will think of you all and toast
 DSac> your health as I medicate myself into sweet painless oblivion.

I'm really sorry to hear that.   You must be miserable, and missing the
good eats you made as well.  Hope you get it fixed soon.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork-Sweet Potato Stew
 Categories: Soup, Pork
      Yield: 6 Servings
 
    1/3 c  Flour
      2 tb Brown sugar
      2 lb Boneless pork
           -cut into 1-inch cubes
      3 tb Dijon mustard
      3 tb Oil
      2    Garlic cloves -- minced
  1 3/4 c  Chicken broth
    1/4 c  Dry sherry
           -or chicken broth
    1/2 ts Salt
    1/2 ts Pepper
      4 sm Onions -- peeled &
           -quartered
      2 md Sweet potatoes -- peeled
           -cut into 1-inch cubes
      3    Cups
    1/2 c  Fresh parsley sprigs --
           -loosely packed
 
  In 1 gallon plastic bag, combine flour and brown sugar; shake to mix.
  In medium bowl, combine pork and mustard; mix well.  Add to flour
  mixture in bag; shake to coat.  Heat oil in 5-quart Dutch oven over
  medium heat.  Add coated pork and garlic; cook until pork is evenly
  browned.  Drain fat.  Add broth and sherry.  Bring to a boil.  Boil 1
  minute, scraping brown bits off bottom of Dutch oven.  Reduce heat;
  cover and simmer 30 minutes.  Add salt, pepper, onions and sweet
  potatoes; mix well.  Cover and simmer 30 minutes or until vegetables
  are tender.  Stir in parsley.
  
        6    (1-cup) servings.
  
  TIP: A 23-ounces can of yams, drained, can be substituted for fresh
  sweet potatoes.  Add to stew 20 minutes after addition of onions.
  
  NUTRITION INFORMATION PER SERVING
  SERVING SIZE: 1 CUP
  CALORIES 500, PROTEIN 35g, CARBOHYDRATE 30g, FAT 24g, CHOLESTEROL
  110mg, SODIUM 610mg, POTASSIUM 700mg
  
  PERCENT U.S.  RDA PER SERVING
  PROTEIN 50%, VITAMIN A 270%, VITAMIN C 30%, THIAMINE 70%, RIBOFLAVIN
  35%, NIACIN 40%, CALCIUM 4%, IRON 15%
  
  Converted by MC_Buster.
  
  Recipe By     : Pillsbury Soups, Stews & Oven Lovin' Breads
  
  From Internet mailing list, brand-name-recipes@frontiernet.net
  
  From: Gail Shermeyer <4paws@netrax.Net>date: Fri, 20 Nov 1998 23:56:04
  ~0500
 
MMMMM


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