Text 29014, 96 rader
Skriven 2015-07-14 11:33:00 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: L. Q. Hall 963
======================
 ML> Those seem curiously unsweet for the genre. On the other hand,
 ML> I've found that tropical drinks in the tropics are generally
 ML> hugely sweet - maybe up in the frozen wastes tropical drinks
 ML> are expected to be otherwise.
 JW> I made it to my taste. The lemonade was pretty tart but did of
 JW> course have some sugar in it. And Limoncello and red vermouth are
 JW> both sweet as well. One could always add simple syrup or even some
 JW> sort of fruit juice to taste.

I've not tasted anything like yours but would suspect
I'd add some sweetener to make it true to type.

 JW> I may drink fruity drinks but they always contain a sailor approved
 JW> amount of rum!

How about this recipe? about which all I can say is that
everything's wrong.

---------- Recipe via Meal-Master (tm) v8.00

      Title: The Governor's Grog
 Categories: Beverages
      Yield: 4 servings

    1/2 c  Lemon, freshly squeezed             1 c  Very Strong Tea (use 
three
           - juice and pulp                         - tea bags)
    1/4 c  Sugar                                    Cinnamon Sticks and 
Orange
      1 c  Cranberry Juice                          - Slices, for garnish
      1 c  Orange Juice

  In a medium saucepan heat juices, sugar and tea together, but do not boil.
  Pour into glass coffee mugs and garnish each with a cinnamon stick and
  orange slice.  To serve cold, chill well and present in a stemmed goblet or
  iced tea glass, garnished the same.

  Makes about 4 cups

  Source: Yankee Magazine's Great New England Food Festival Recipes Shared
  by: Norman R. Brown

-----

 JW> Title: Basa In Ginger Sauce

The basa that are imported over here from what I've seen
are smallish fillets from dubious sources, not suitable
for this recipe, or some would say for human consumption
at all.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fillet of Catfish in Wine
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      Yield: 6 servings

    1/3 c  Golden Raisins
     24 oz Catfish Fillets
    1/4 c  All-Purpose Flour
    1/2 ts Dried Whole Sage
    1/2 ts Ground Pepper
           Vegetable Cooking Spray
      1 tb Margarine
      3 tb Lemon Juice
    1/4 c  Chablis; or other Dry White
           -Wine
    1/4 c  Dry Sherry
      1 tb Light Soy Sauce
           Fresh Sage Leaves

  Place raisins in a small bowl; add enough water to cover. Let stand 10
  minutes. Drain, and set aside. Rinse fillets with cold water, and pat
  dry. Combine flour, sage and pepper; dredge fillets in flour mixture
  to coat well. Coat a skillet with cooking spray; add margarine, and
  place over medium heat until margarine melts. Add fillets, lemon
  juice, and reserved raisins. Cover; reduce heat, and simmer 10
  minutes. Remove cover, and turn fillets.

  Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce
  heat, and simmer 5 minutes or until wine mixture is slightly
  thickened. Carefully transfer fillets and wine mixture to a serving
  platter. Garnish with sage leaves, if desired.

  Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g,
  Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg.

  Source: Safeway's Nutritional Awareness Program Typed by Katherine
  Smith

MMMMM


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