Text 39198, 109 rader
Skriven 2010-06-19 23:46:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Bugs
============
 -=> On 06-18-10  19:42,  Ruth Haffly <=-
 -=> spoke to Janis Kracht about Name Game <=-

 RH> OTOH, Steve volunteers for clean up at times.  He said he would do the
 RH> kitchen tonight after he sprays for ants.  They're not invading the
 RH> food but just not welcome in the house.  We had a cold winter and it
 RH> did seem like it was quite cold but not a prolonged cold, with days or
 RH> nights below zero.  So, the bugs don't get killed off as well as they
 RH> do up north.

Bugs do tend to be more of a problem in the southern states.  I remember
my mother having to constantly make sure nothing was left around that
might attract them in Florida.   The small rental house we had at Fort
Benning, Ga. had hundreds of cockroaches when we moved in.  Most were
gone before we left two months later though.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Shepherd's Pie
 Categories: Cajun, Main dish, Meat
      Yield: 6 servings
 
  1 1/2 lb Ground beef
    1/2 lb Ground pork
      2 ea Eggs, lightly beaten
    1/2 c  Very fine bread crumbs
    1/4 lb + 3 Tbsp unsalted butter
    3/4 c  Finely chopped onions
    3/4 c  Finely chopped celery
    1/2 c  Green bell peppers, chopped
      1 T  + 1 tsp minced garlic
      1 T  Worcestershire sauce
    1/2 t  Tabasco sauce

MMMMM---------------------MEAT SEASONING MIX--------------------------
      2 t  Cayenne pepper
  1 1/2 t  Salt
  1 1/2 t  Black pepper
  1 1/4 t  White pepper
    3/4 t  Ground cumin
    3/4 t  Dried thyme leaves
    3/4 c  Evaporated milk
      2 lb Potatoes, peeled & quartered
      1 t  Salt
      1 t  White pepper
  1 1/2 c  Julienned carrots (see note)
      1 c  Julienned onions  (see note)

MMMMM------------------VEGETABLE SEASONING MIX-----------------------
    1/2 t  Salt
    1/4 t  White pepper
    1/4 t  Onion powder
    1/4 t  Garlic powder
    1/4 t  Cayenne pepper

MMMMM-------------------------VEGETABLES------------------------------
  1 1/2 c  Julienned zucchini (see note
      1 c  Julienned squash (see Note)
      1 x  Very Hot Cajun Sauce/Beef
 
  NOTE:  To julienne squashes, cut peelings 1/8 inch thick and cut these
  into strips 1/8 inch wide and 2 inches long; use only strips that have
  skin on one surface.  Cut carrots and onions into similar strips.
  
     In a 13x9-inch ungreased baking pan, combine the beef and pork.
  Mix in the eggs and bread crumbs by hand until thoroughly mixed.  Set
  aside.
     In a 1-quart saucepan, combine 3 tablespoons of the butter, the
  onions, celery, bell peppers, garlic, Worcestershire, Tabasco and
  meat seasoning mix.  Saute over high heat about 5 minutes, stirring
  frequently and scraping the pan bottom well.  Remove from heat and
  cool.  Add the sauteed vegetable mixture and 1/4 cup of the milk to
  the meat and mix well by hand.  Form into a 12x8-inch loaf and center
  in the pan.  Bake at 450F until brown on top, about 30 minutes.
  Remove from oven; pour off drippings, reserve 2-1/2 tablespoons.  Set
  meat and drippings aside.
     Meanwhile, boil the potatoes until fork tender; drain, reserving
  about 1 cup of the water.  Place the potatoes, while still hot, in a
  large mixing bowl with the remaining 1 stick butter, 1/2 cup milk,
  the salt and white pepper.  Stir with a wooden spoon until broken up,
  then beat with a metal whisk (or electric mixer with a paddle) until
  creamy and velvety smooth.  (NOTE: Mix in some of the reserved potato
  water if potatoes are not creamy enough.)  In a large skillet
  (preferably non-stick) combine the reserved drippings with the
  carrots, onions and vegetable seasoning mix; saute over high heat
  1-1/2 minutes, stirring frequently.  Add the zucchini and yellow
  squash and continue sauteing until vegetables are noticeably brighter
  in color, about 3 to 4 minutes, stirring occasionally.  Remove from
  heat.
     Mound undrained vegetables on top of the meat loaf, away from the
  edges.  Layer the mashed potatoes evenly over the top of the
  vegetables and top edges of the meat, using all the potatoes.  Bake
  at 525F until brown on top, about 8 to 10 minutes.  Serve immediately
  with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each
  serving.
  
  From Paul Prudhommes "Louisiana Kitchen"
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM
 


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