Text 23323, 83 rader
Skriven 2012-04-05 01:57:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Matt Munson
Ärende: Re: margarine is trash
==============================
 -=> On 04-03-12  23:57,  Matt Munson <=-
 -=> spoke to All about margarine is trash <=-

 MM> DO YOU KNOW.. The difference between margarine and butter?
 MM> Read on to the end...gets very interesting!

Intersting, although I'm a bit skeptical about some of the statements.
Where did you get the information?

I have another fact for you about margarine that you may or may not have
known.  I know that I have told this tale before, but maybe you have not
heard it:-}}

As you said, margarine was originally a pale white -- unappetizing
color.  To make it more marketable, the manufacturers added yellow
color.

BUT, in the very beginning the color was not mixed into the margarine as
it was packaged.  It was in a small "dye packet" that was included and
one had to break the dye packet and massage the dye into the margarine.
I can recall seeing such when I was a pre-teen.

BUT #2 -- when we moved to Wisconsin in the early 60's, it was illegal
to sell colored margarine in the state.  You could only buy the white
margarine with dye packs included.   Recall that Wisconsin was a state
in which diary was a primary industry.

As a result of that law, when you crossed the line into Illinois the
first thing you saw was a flock of stands touting margarine -- get your
Imperial / Blue Bonnet / etc.  here.

I'm not sure when that law was repealed.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roman Stew
 Categories: Beef, Stew, Italian, Casserole
      Yield: 1 Servings
 
      1 lb Lean beef
      1 tb Olive oil
    1/2 lg Onion, sliced
      1 c  Crushed tomatoes in puree
    1/2 ts Dried oregano leaves
           -salt to taste
    1/2 c  Grated Parmesan
      1 tb Butter
    1/2 lb Fresh sliced mushrooms
      2    Cloves garlic, minced or
           -pressed
    1/2 c  Chopped parsley
    1/4 ts Black pepper
    1/2 c  Each  red wine & beef broth
 
  Cut  the  meat into 1-inch cubes.   Brown in butter and oil  over
  medium-high  heat.    Remove  from the heat.

  Saute mushrooms for 3 to 4 minutes  and remove.

  Saute the onion and garlic for 3 to 4 minutes, add the tomatoes,
  parsley and seasonings, then simmer for 5 to 10 minutes.

  Add  the wine,  broth and cheese.   Simmer for another 5 minutes, stir
  in the meat and mushrooms.

  Cover, and cook for an hour. Add a little water or broth, if needed.

  Excellent served with rice cooked in broth and served with cheese, or
  oven-roasted potatoes, broccoli and crisp rolls.

  From: Earl Shelsby                    Date: 02-10-95
 
MMMMM




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