Text 32203, 73 rader
Skriven 2009-12-13 23:32:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Re: Ginger Cookies
==========================
 -=> On 12-13-09  00:23,  Ruth Hanschka <=-
 -=> spoke to Dale Shipp about Ginger Cookies <=-

 -> Possibly -- I don't recall the brand name at all.  I did a Google on
 -> them and it did not ring any bells.  Actually there was a ginger lemon
 -> cookie by Carr that looked closer to the box design I sort of remember
 -> -- but I cannot be sure of it.

 RH> I think you may be right, come to think of it. Dare does make cookies,
 RH> including some good maple flavored ones.

When we were at the local Safeway a couple of days ago, I did run across
some Carr's brand -- but only the crackers for cheese variety.  No lemon
ginger.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curry Carrot-Ginger Soup
 Categories: Soups
      Yield: 6 servings
 
      2 tb Olive oil
      1    Stalk lemongrass
      1 md Onion, chopped
      2    Stalks celery, chopped [1/2
           -cup]
      2 cl Garlic, minced
      1    [2"] piece fresh gingerroot,
           -peeled, finely chopped
     10    To 12 carrots, scrubbed,
           -sliced into 1/2" pieces,
           -abt 2 1/2-lbs
      1 tb Curry powder
      8 c  Chicken or vegetable stock
    1/2 c  Canned unsweetened coconut
           -milk
           -Salt
           -Freshly ground pepper
    3/4 c  Shredded [sweetened or
           -unsweetened] coconut,
           -toasted, opt
 
  1.  In a large, heavy saucepan or stockpot, heat oil over
  medium heat.  Smash bottom end of lemongrass [abt 3"] with
  handle end of a knife.  Add lemongrass, onion, celery,
  garlic, and ginger.  Saute until vegetables are tender,
  about 10 minutes.  Add carrots and curry powder and stir to
  coat vegetables.  Add stock and bring to a boil.  Reduce
  heat and simmer 25 minutes, or until carrots are very
  tender.  Skim foam and fat from top.
  
  2.  Transfer from heat.  Remove lemongrass and discard.
  Puree soup in batches in a food processor or blender [or
  puree in the pot with a hand blender].  Return to pan and
  stir in coconut milk.  Season with salt and pepper to
  taste.  Spoon into bowls and garnish with toasted coconut,
  if desired.  Makes 6 servings.
  
  Source:  O Magazine, February, 2001 edition, "Tender Loving Food"
  article
  
  From: Connie Simien                   Date: 05-30-01
  Cooking
 
MMMMM



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