Text 34700, 119 rader
Skriven 2010-02-13 13:13:37 av Carol Shenkenberger (8769.cooks)
  Kommentar till text 34514 av JIM WELLER (1:123/140)
Ärende: taking command
======================
    
 >  RH> Chaplains did end up giving orders
 > 
 >  SH> he cannot assume command and give orders.
 > 
 >  GJ> In the case where the Chaplain was the only officer left alive, and
 >  GJ> the platoon was in a desperate situation, perhaps the Chaplain would
 >  GJ> be justified in giving the order to retreat, to save lives?
 > 
 > Listen to Stephen or Carol. They know. There is a chain of command
 > and the Chaplain is not in it. If all the other officers are dead,
 > the top sergeant is next in command, not the Chaplain. If there are
 > no surviving sergeants then it's a corporal, and failing that the
 > senior private.


Correct.  The Chaplins are completely out of it.  Medical Doctors also I
believe?

Anyways, it's snowing.  Again...   More Due Monday but the weather men can't
get a grip on this one to be able to say what's happening.

So, I'm looking at making one of these:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Carrot Soup
 Categories: Tnt, Soups, Chicken, Crockpot
      Yield: 4 Servings
 
      1 lb Carrots, sliced
  2 1/2 c  Water
      2 ts Chicken bullion (or 2 cubes)
      3 tb Butter
      1 ts Curry powder
 
  There's nothing like coming home to 3lbs of carrots in the fridge!
  ARGH now what?  Make carrot soup!  This recipe is resizable with
  about 1 TB butter to each pound of carrots.  More butter is fine!
  
  The first step is to start boiling carrots, while you hunt to figure
  out what to do with them.  There are lots of options but since we
  finally got a blender, I settled on this idea garnered from some 5
  other recipes on 'what goes with carrots'.  It's probably a bit
  'india' in the makings overall but with heavy roots in simple USA
  farmer cookery.
  
  Boil the carrots, chopping them (and peeling if needed for that type)
  so they fit in the pan.  I took them down to about 1 inch long bits.
  
  Then, pour out the boiling water and add the butter, and the mixed
  bullion to make for about 3 cups of 'soup'. Add the curry powder (to
  taste actually and I left it mild but curry fans could double or
  triple it easy) then put this in the blender.  If you have a small
  blender like mine, it will take 2 batches.  Thats ok, I got the
  smaller blender so as to save counter space and seldom need to fit
  more than it holds at once except for this.
  
  What you get is a thick 'soup' which you can thin down with more
  chicken bullion if you so wish.  Add more butter if you wish.
  Probably you will want to add more curry!
  
  I then have this heating at lowest setting on the stove but I think my
  crockpot would be perfect if it wasnt full already with other stuff!
  
  Optional additions:  More curry; ichimi (japanese powdered chili);
  leek or onion bits (blended or minced small and added after
  blending); floating a bit of bacon crisped up and crumbled on top.
  
  Serving suggestions: Opener for dinner or as a maindish for lunch.
  You'd want a crusty or toasted bread with perhaps a cheesey topping
  toasted with the bread. Due to the simplicity of the soup, should be
  matched only with a mild salad or just simple braised green beans.
  
  From the Sasebo kitchen of:  xxcarol 6April2004 From: Carol
  Shenkenberger Date: 05-19-05
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carrot, Leek and Olive Stew
 Categories: Soups/stews, Vegan, Vegetarian
      Yield: 4 Servings
 
      3 c  Leeks; scrubbed and chopped
           -into 1/2" pieces
      1 cl Garlic; crushed
      1 tb Olive oil
      2 c  Raw carots; scrubbed and
           -finely diced
      1 c  Raw red potatoe; finely
           -diced
      2 tb Tomato paste
        pn Dried thyme
        pn Dried oregano
           Salt and pepper to taste
      2 c  Vegetable broth
    1/2 c  Ripe plives; pitted and
           -chopped
 
  SAute leek and garlic in oil in a 4-quart stew pot. When leeks are
  soft, add all other vegetables and seasonings. Add broth, cover, and
  bring to a boil. Reduce heat and simmer at least 45 minutes. During
  last 5 minutes of cooking stir in olives.  (Note: thiken with 1
  tablspoon whole wheat or rice flour if desired)
  
  Total Calories per serving: 235  Fat: 10 grams
  
  Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
  (lisa-pooh@delphi.com) 2/3/96
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
              xxcarol
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