Text 34280, 64 rader
Skriven 2010-02-02 11:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: flights of fancy 733
============================
 ML> okay. I'm sharing the space with at least two squirrels,
 DS> So make Brunswick stew or Burgoo?

Catching an enraged rodent is the first step. Down in the
kitchen is a nice big boat tiller that would make a splendid
club, but the owner has told me that I must not scratch it
(it's newly varnished - why one has to get so neurotic about
a tool that is destined to get strenuous use I don't know).

 DS> In other words, as the other DS would say, a 100% vegetarian meal:-}}

I am not surprised that (looking at the Web) Dave is not
the only person to define vegetarianism that way; but I
am somewhat surprised that he doesn't seem to have been
the original formulator of this concept.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Crispy Porkroast with Basilsauce
 Categories: Cyberealm, Pork, German
      Yield: 4 servings

      3 lb Porkroast, boneless
           Salt, Pepper
      3    Onions
      3    Cloves Garlic
      1 bn Soupgreens
     13 oz Peas
      1 bn Parsley
      1 bn Basil
      1 ts Lemonpeel
      3 T  Oil
    1/2 c  Vegetablebroth
      6 T  Wine Vinegar
      1 ts Cornstarch
           Sweet Paprika
      1 T  Soysauce

  1. Season the meat, rub in good.
  2. Clean onions and chop finely.
  3. Clean soupgreens and cut into small cubes.
  4. Clean garlic and chop finely.
  5. Put the meat in a dish and add the onions, soupgreen and garlic
  and bake it all in 200 C oven for 30 minutes ,add the vegetable
  broth and cook 30 more minutes.
  6. Strip basil from stems, leave a little for garnish and chop the
  rest finely.
  7. Mix lemompeel, herbs with 1 tablespoon oil together.
  8. Saute the peas for 5 minutes.
  9. Heat the leftover oil in a skillet and saute the tomatoes, cut into
  slices, in it for a couple minutes. drain the peas and add to it.
  10.Take the meat out and keep warm. Put the balsam, herb mix in the
  leftover meatjiuces and let come to a boil once. Put all through a
  sieve and thicken with cornstarch.
  11.Slice meat, arrange on platter and pour the vegetables all around
  it. Garnish with Basil and serve with the sauce and rice and wine.
  Out of "TV Hoeren and Sehen"magazine
     Translated by Brigitte Sealing

MMMMM

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