Text 39425, 95 rader
Skriven 2010-06-24 22:45:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Condiments
======================
 -=> On 06-24-10  06:23,  Dave Drum <=-
 -=> spoke to Dale Shipp about Condiments <=-

 DD> Never tried horsey sauce on a brat. I'll have to stop by an Arby's and
 DD> pick up a packet or two of their stuff.

Give it a try.  You might like it (or not).

 DD> For brats I generally use a
 DD> coarse grind brown mustard and some chopped onion. Or, yellow (French's
 DD> style)  with sauteed onions
 DD> and bell pepper.

Coarse grind brown mustard is not too far off of horsey sauce in some
ways.   Both are quite different from French's yellow.

 DD> Hamburg is a different deal. If I am making the burger at 
 DD> home I may use A-1 on

A-1 is a sauce we don't have.  Perhaps it is the shudder at seeing
advertisements talking about putting it on steak:-}}

 DD> it. Or a shot of my Trappey's and ketchup. Or just mayo, tomato and
 DD> lettuce with a slice of onion. If in a fast food joint I just take the
 DD> standard dressings as offered.

Don't think I've had Trappey's.   I like tomato and onion slice, but
only if it is a real tomato -- not one of the things offered for sale in
supermarkets.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Jambalaya Rice
 Categories: Diet, Main dish, Cajun
      Yield: 4 servings
 
      1 md Onion - chopped
      3    Garlic cloves - finely
           -chopped
      1 lg Bell pepper - green, cut
           -into 1/2" pieces
  2 1/2 c  Basic chicken stock - see
           -recipe
      5    Scallions - finely sliced
      1 c  Brown rice - long grained
      3    Italian plum tomatoes -
           -cored, seeded, chopped
    1/4 lb Turkey ham - baked, all fat
           -removed, 1/2" cubes
    1/4 ts White pepper
    1/4 ts Black pepper - fresh ground
    3/4 ts Cayenne pepper
    1/2 ts Cumin
    1/4 ts Allspice
    1/4 lb Shrimp - peeked and
           -deveined
           -dash  Tabasco sauce -
           -(optional)
    1/4 c  Parsley - fresh, chopped
 
  1.  In an 8-quart pot saute the onion, garlic, and green pepper in 3
  Tbsp. of stock for 5 minutes.
  
  2.  Add two-thirds of the scallions, the rice, and tomatoes, and cook
  for 5 minutes over medium-low heat, adding a little more of the stock
  if necessary.
  
  3.  Add the cubed turkey ham, the three peppers, cumin, allspice, and
  the remaining stock, and cook on very low heat, covered for 40
  minutes.  Add the shrimp and cook for 2 minutes.
  
  4.  Taste for spiciness.  You can add 5-6 drops of Tabasco sauce (I
  prefer Louisiana Gold Sauce) for a more pungent flavor.
  
  5.  Serve garnished with parsley and the remaining scallions.
  
  Yield:  Makes 4 1-cup servings
  
  Each serving has approximately 276 calories, 16.4 g. protein, 3.4 g.
  total fat (1.9 g. unsaturated fat, 0.9 g. saturated fat), 45.7 g.
  carbohydrates, 59 mg. cholesterol, 4.5 g. fiber, 331 mg. sodium, 67
  mg. calcium
  
  Exchanges per serving: 1 meat, 2-1/2 starch, 1 vegetable.
  From: Fred Towner                     Date: 26 Jan 94
 
MMMMM


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