Text 424, 80 rader
Skriven 2008-01-08 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Foil
============
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> the liners look like a complete waste of money.

 RH> It's as useless in my book as the Reynolds Release Foil. I mean, how
 RH> long does it take to spritz a piece of aluminum foil

And it costs twice as much as regular foil. Moreover I distrust a
large corporation that merely says it's a "safe, food-grade, non-Teflon
proprietory coating" when asked what the coating was made of.

 RH> with a shot of non stick?
                    
Or better yet get a hand operated aerosol pump and fill it with your
favourite oil. I have a whole bunch of them filled with different
oils.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rutabaga with Honey and Mint
 Categories: Side dish, Vegetables
      Yield: 4 Servings
 
      1 sm Rutabaga, peeled and cut in
           -strips
    1/4 c  butter
      2 tb Honey
    1/4 c  Chopped fresh mint leaves
           Pepper to taste
 
  Cook rutabaga in boiling, salted water until tender. Drain.  Toss
  with butter, honey, chopped mint and pepper.

  Source: Good Friends Cookbook
  From: "Cindy Hartlin"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spectacular Rutabaga Casserole
 Categories: Casseroles, Vegetables
      Yield: 8 Servings
 
      1    Rutabaga
      5    Carrots
     19 oz cn pear halves
      3 tb Butter
    1/4 ts Ginger
           Seasoned salt and pepper
           Fresh parsley
 
  Peel and cube rutabaga and carrots. Place in medium saucepan and
  cook in boiling water until tender, about 15 minutes. Drain well.
  In the meantime, drain pears. Place pears in food processor and
  puree until smooth. Mash rutabaga and carrots well. Fold in pureed
  pears. Blend in butter, ginger and salt and pepper.  Transfer to 6
  cup casserole. Bake at 350F for 30 to 40 minutes or until steaming
  hot - OR - Microwave at medium heat for 12 to 15 minutes, rotating
  once. Garnish with fresh parsley.

  Recipe By: www.peakmarket.com
  From: Mimi Hiller
 
MMMMM
 






Cheers

YK Jim


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