Text 35289, 84 rader
Skriven 2010-03-01 00:14:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Cheeses
===================
 -=> On 02-28-10  17:59,  Jim Weller <=-
 -=> spoke to Glen Jamieson about Cheeses <=-

 JW> Processed American cheese is well, a processed cheese flavoured food
 JW> substance, made famous by Kraft, who call it Canadian cheese when
 JW> they sell it in Canada.
 
They should apologize to you for applying that name to that stuff:-}}

We just finished watching the closing ceremony of the Olympics, which
had a lot of tributes to things Canadian.  In both the opening and
closing ceremonies, I was impressed by the part that the First Nations
played.  It would seem that Canada has a better relationship with the
original people than America does.

Another wonder -- when did the Olympics stop being for amateur
athletes?  The use of professionals is especially obvious in the hockey
teams, where 60% (according to a commentator) of the teams of US and
Canada were in the NHL.

[Congratulations on the Canadian hockey gold medal, and on the fact that
Canada set a record for the number of gold medals received by a
country].

Yet another wonder -- from the advertisements we saw here one might get
the impression that the athletes ate nothing but chicken McNuggets and
drank nothing but Coke.  I'm sure that is very far from the truth and is
just a hype from the TV sponsors :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hortosoupa (Classic Greek Vegetable Soup)
 Categories: Soup, Greek
      Yield: 4 Servings
 
    1/2 c  Olive oil
      2    Cloves garlic, crushed
      2    Onion, finely chopped
  2 1/2 c  Cabbage, finely shredded
      3    Carrots, chopped
      3    Sticks celery, chopped
      2 lg Potatoes, peeled and diced
  2 1/2 qt Vegetable stock or water
      4    Tomatoes, peeled, seeded,
           -and chopped
           -salt (to taste)
           -black pepper, freshly
           -ground (to taste)
      4 tb Fresh parsley, chopped
      2 oz Feta or kefalotyri cheese,
           -grated
 
  In a large saucepan, heat the olive oil.  Add garlic and onion.
  Cook for 5 minutes, until the onion is softened but not colored.
  Add the cabbage and continue to cook for 4 to 5 minutes longer.
  
  Add the carrots and celery.  Stir and cook for 5 minutes more.
  Add the potatoes.  Stir and cook gently for another 5 minutes,
  unitl the vegetables are softened.
  
  Pour in the vegetable stock or water and stir well.  Bring the
  soup to a boil.  Cover the pan and simmer for 12 to 15 minutes.
  Add the tomatoes and season to taste with salt and pepper.
  Recover and gently simmer the soup for about an hour.  Stir in
  the parsley just before the end of the cooking time.  Serve the
  soup sprinkled with the grated cheese.
  
  Makes 6 to 8 servings.
  
  Recipe:  "The Food Of Greece", by Vilma Liacouras Chantiles.
  A Fireside Book Published by Simon and Schuster.  1992
  
  From: David Pileggi                   Date: 07-06-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:15:07, 28 Feb 2010
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)