Text 31659, 90 rader
Skriven 2009-12-01 09:11:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Broccoli
================
-=> JANIS KRACHT wrote to JIM WELLER <=-

 >> 32 cups is a lot!

 > Dave S. says it's still puny!

 JK> Not by my measure (grin)  My problem would be storing that much if I
 JK> wasn't going to use it right away... my freezer is still full from all
 JK> the garden produce this year.. even though the tomatoes did so poorly,
 JK> everything else did quite well.  Still picking broccoli as a matter of
 JK> fact .. but when the first big freeze comes, that will be the end of
 JK> that :(

Broccoli is good. I sometimes will steam up a stalk of broccoli or small head
of cauliflower and make that supper. Not often. But, sometimes. Of course I
sleep alone ... so, there is no problem.   Bv)=

On a different matter ... I have not found the magick button to upload a reply
packet to Prism BBS. I posted a question on the Q&A echo. But, waaaaay down at
the bottom it languishes under your reply to my original problem. If you could
post the answer there or e-mail it to me @ dirty underscore dave at chillicooks
dot org or howdy dot doodat at gmail dot com I would be most appreciative.

Apparently FidoTel, whilst it is back "up", is not talking with the rest of
FIDO.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli's Answer to Potato Salad
 Categories: Salads, Vegetables, Eggs, Dressings
      Yield: 1 servings
 
           Broccoli flowerets; steamed
           Hard-boiled eggs; cubed
           Celery; sliced
           Green onions; sliced
           Green olives; sliced
           Mayonnaise      
           Sour cream      
           Plain yogurt    
           Salt and pepper
 
  Cut broccoli into bite-sized flowerets. Steam until crisp-
  tender. Place in a large bowl.

  Cut cold hard-boiled eggs into bite-sized dice.

  Slice celery on the thin side; cut wide end of stalks in half 
  before slicing.

  Slice green onions, both whites and firm first few inches of
  green part. Slice green olives - the kind stuffed with pimiento.
  You can also use green salad olives, which are already 
  chopped up; drain.  
  
  To make dressing: Combine any combination of mayonnaise, sour
  cream and/or yogurt to make a dressing to suit your taste.

  Experiment with the new reduced fat and low fat versions. Stir
  to make thin enough to use as a dressing; if necessary thin
  with a few spoonfuls of milk or lemon juice.  
 
  Toss together vegetables and dressing. Refrigerate until serving 
  time.  
 
  NOTES: Here is another one with no particular measurements,
  because I've never had a recipe written out for it. It is one
  of those things my mom made when I was a kid.

  All you need is some bread or rolls to make it a full meal.

  I make it by the vat on those hot humid days when you hardly want
  to eat, and it always gets devoured.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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