Text 13943, 76 rader
Skriven 2014-06-05 23:00:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13932 av Ruth Haffly (1:396/45.28)
Ärende: Potatoes
================
 -=> On 06-04-14  20:54,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about memory  was: egg-planting <=-

 RH> Bakers would be fine though.

 RH> They were a rare thing in our family, don't know why. When we did have
 RH> them, my mom never scrubbed up the skin good enough to make it edible
 RH> (unless we wanted to eat dirt). Don't know why but that's the way it
 RH> was; OTOH, I scrub them good so we can eat the skin.

The skins are the best part! :-}}  We scrub with a mushroom brush and
bake for about one hour with an aluminum stake through them.  If we are
in a hurry, we might microwave them for 20 minutes (without the stake).
Usually, that is when we are going to grill a steak and so I might
finish them on the grill to get the skin crisp.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CEVICHE ACAPULCO
 Categories: Seafood, Appetizers, Mexican
      Yield: 6 Servings
 
    3/4 lb Red snapper fillets; cut in
           -1 x 1/2 inch pieces
      8 oz Small peeled and deveined
           -shrimp
      8 oz Scallops
           Juice of 6 limes
           Marinade:
    3/4    White onion; finely chopped
      4    Serrano peppers; chopped
      2    Tomatoes; finely chopped
    3/4 c  Pimento-stuffed green olives
           -- finely chopped
    1/4 c  Parsley; finely chopped
    1/2 c  Cilantro; finely chopped
    3/4 c  Tomato juice
      2 tb Olive oil
      2 tb Jalapeno pepper strips,
           -finely chopped, with juice
      2 tb Worcestershire sauce
      2 tb Oregano; dried and crushed
           Salt to taste
           Garnish:
           Cilantro, chopped
           Avocado
 
      Place seafood in glass bowl. Cover with juice.  Marinate 4 hours
  or overnight.  Drain. Return seafood to bowl.

      Mix onion, serrano peppers, tomatoes, olives, parsely and
  cilantro. Stir in tomato juice, oil, jalapenos with juice,
  Worcestershire, oregano and salt.  Pour sauce over fish, mix gently
  and marinate for 1 day in refrigerator.

      Fill serving cups with ceviche, garnishing with cilantro. Ceviche
  can be refrigerated for up to 5 days.

  Serves 6
  SOURCE: Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx
  NOTE: Ceviche, or Seviche, comes originally from Polynesia and has
  undergone changes that make it a Mexican dish. Mexicans perfer to use
  fat fish as mackerel or pompano for ceviche. Limes are preferred,
  although lemons may be used, since both contain the citric acid that
  "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete
  Book of Mexican Cooking) Posted by Clarence Fontish.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:08:38, 05 Jun 2014
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