Text 4132, 105 rader
Skriven 2013-09-01 11:00:12 av Dave Drum (1:261/38)
   Kommentar till text 4115 av Michael Loo (1:123/140)
Ärende: Fruit juice
===================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 NB> True, already knew that... Just mostly thinking, there's pear and
 NB> grape in there, grape is abundant and reasonably inexpensive, so the
 NB> apple is totally unnecessary... and probably between the three of them,
 NB> they manage to overwhelm the watermelon flavor...  :)

 ML> So the obvious remedy is to add natural and artificial
 ML> watermelon flavor.

 ML> Thinking about pears: my objections to apples carry over
 ML> to pears as well (most fruit, actually). What happened
 ML> to the delicious seckel, comice, d'Anjou, bosc? Now
 ML> they too all taste like potatoes. Really, the quality of
 ML> most fruit (and again I will cite grapes as an exception)
 ML> has deproved substantially in my lifetime. Even bananas,
 ML> and one might think, what can one do to a banana?

Again I will say BUY LOCAL. And it helps if you know the local person/business
to be reliable and not a shifty seller.

I realise that this may be difficult for those of us with no fixed abode. But,
surely those who do have will be able to hip those guesting with them to
local/reliable sources.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato-Basil Strata
 Categories: Breads, Vegetables, Cheese, Herbs
      Yield: 9 servings

      7 sl (to 8) firm whole-wheat
           - bread
      2 lg Beefsteak tomatoes; cut in 8
           - thin slices each *
      8 oz Cottage cheese
      2 lg Egg whites
      4 ts Brown mustard; divided
    1/2 ts Salt
    1/4 ts Ground pepper
      1 ts Onion powder
        pn Cayenne pepper
    1/4 c  Chopped fresh basil leaves
      2 tb Chopped flat-leaf parsley
      4 oz Shredded mozzarella; divided
      2 lg Eggs
  1 1/2 c  Milk

  Coat a 10" pie plate or 9" square baking pan with cooking
  spray. Cover the bottom with bread, using 3 to 4 slices.
  Cover with half the tomato slices, overlapping them.

  In a blender or food processor, blend together until
  smooth the cottage cheese, egg whites, onion powder,
  cayenne and half of the mustard. Season to taste with salt
  and pepper. Turn mixture into a bowl.

  Mix in the basil, parsley and half the mozzarella. Spread
  the mixture on the tomato slices, to cover. Use the
  remaining bread to cover the tomatoes. Arrange the
  remaining tomato slices on top to cover the bread.
  Sprinkle on the remaining mozzarella.

  In a small bowl, beat the eggs, then beat in until well
  blended the milk, remaining mustard, measured salt and
  pepper. Gradually, a little at a time, pour the mixture
  over the assembled strata. Cover with plastic wrap and
  refrigerate 1 hour.

  Set a baking sheet on a rack in the center of the oven.
  Preheat the oven to 350øF/175øC.

  Bake the strata, uncovered, on the baking sheet until the
  top is puffed and lightly browned, about 55 minutes.
  Remove from oven and set on a rack 20 minutes. Cut into
  wedges or squares and serve.

  Makes 9 servings

  * Depending on where you live, about this time of year
  summer creates an abundance of immense, vine-bending
  tomatoes known as Jersey Beefsteaks. Happily, the season
  for these beauties, often weighing a pound or more, lasts
  through September and sometimes even into October.

  Named as much for their uniquely meaty interior as for
  their sometimes staggering size, beefsteak tomatoes are
  now available almost everywhere, not just in the
  northeastern states, in supermarkets and at local farm
  stands, as well as from home gardens. They are even
  available year-round although, as with all tomatoes,
  nothing beats them in season and locally grown.

  By Dana Jacobi author of The Joy of Soy

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... We don't know a millionth of 1% about anything. - Thomas A. Edison

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)