Text 1477, 73 rader
Skriven 2013-06-20 23:44:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 1467 av Janis Kracht (1:261/38)
Ärende: Re: Mayo
================
 -=> On 06-20-13  13:49,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Mayo <=-

 >> This might work if the mayo was homemade:
 >> Title: Steamed Artichokes with Orange Aioli Dipping Sauce
 
 > We have always been happy with our Hellman's Mayo, but someday you will
 > have to show us what you prefer by making some.  Perhaps at the picnic?

 JK> I often make mayonnaise over here - certainly when 
 JK> preparing something I know my daughter will be eating.  I 

It is certainly an experiment I'd like to see done.  Of course, if
homemade is that much better then we might just be off mayo for good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Louisiana Barbecued Shrimp
 Categories: Cajun, Fish, Harned 1994, Main dish
      Yield: 6 servings
 
      3 lb Medium shrimp in shells
    1/2 c  Butter
    1/2 c  Olive oil
      1 tb Cayenne pepper
      1 tb Black pepper
      1 tb Paprika
      1 tb Rosemary
      1 ts Salt
      2 c  Flat beer
      1    Lemon; juice of
      1 bn Celery; leaves only
      1 c  Chopped green onion

MMMMM-------------------------CONDIMENTS------------------------------
           Ketchup
           Mayonnaise
           Fresh lemon juice
           Tabasco sauce
           Horseradish
           Worcestershire sauce
 
  Rinse shrimp well; drain.  Put remaining ingredients in a big pot
  (cast iron if you have it, 5-qt. capacity) that can be put in the
  oven. Cook on low heat for 20 minutes, stirring occasionally.
  
  Heat oven to 375 F. and, when sauce is ready, dump shrimp into the
  pot and stir until everything gets coated.  The sauce won't cover the
  shrimp completely, but you're going to stir it four or five more
  times as it bakes.  Put the pot in the oven and let it cook for 20 to
  25 minutes, stirring the shrimp every 5 minutes or so, so they all
  get well sauced.
  
  When shrimp are firm, pink and savory, serve with dipping sauces and a
  loaf of crusty French bread. For dipping sauces, provide a tray full
  of the condiments and little bowls to mix them in, so that diners can
  make their own custom dipping sauces for both the shrimp and the Cajun
  Potatoes.  Also use the oily, fragrant sauce in the skillet as a
  dipping sauce.
  
  From Ronni Lundy's "A Fine Mess" article in 09/23/90 "The
  (Louisville, KY) Courier-Journal 'Magazine.'"  Pg. 18.  Posted by
  Cathy Harned.
  From: Cathy Harned                    Date: 11 Jun 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:47:58, 20 Jun 2013
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)