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Text 4540, 61 rader
Skriven 2013-09-11 23:40:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 4522 av Ruth Haffly (1:396/45.28)
Ärende: stew
============
 -=> On 09-10-13  21:14,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about rye/pumpernickle <=-

 RH> My mom made her beef stew with just meat, a (small) onion, and lots of
 RH> potatoes & carrots with s&p the only seasoning. I'll use tomatoes,
 RH> celery, carrots, potatoes, meat, onion (a big one), a fresh branch of
 RH> rosemary, s&p, other veggies as I have on hand............and serve
 RH> with home made biscuits on the side.
 
We are much closer to your side than your mom's:-}}  We don't use
tomatoes and at least two large onions if they fit.  Rosemary is good,
and so is bay leaf.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Shrimp Stew
 Categories: Cajun, Fish, Soup
      Yield: 4 Servings
 
    1/3 c  Chopped Bacon
    1/3 c  All-Purpose Flour
      4    Stalks Celery, chopped
      1    Large Onion, chopped
      1    Large Green Pepper, chopped
      6    Green Onions, chopped
      1 c  Tomato Paste
      3 c  Seafood Stock
      2 c  Water
      2 tb Lemon Juice
      1 tb Granulated Sugar
           Creole Spices
      2 lb Uncooked, shelled Shrimp
    1/4 c  Minced Fresh Parsley
 
  * Instead of using bacon fat to blend with the flour, it can be
  drained off and you can use oil. cook bacon in large, heavy pan over
  medium heat until fat escapes and bacon is crisp. Blend in flour and
  whisk until it burns a peanut brown color. Add celery, onion, green
  pepper and green onions and cook, stirring until vegetables soften,
  about 10 minutes. Blend in tomato paste, seafood stock, water, lemon
  juice, sugar and spices to taste. Stir to blend mixture into a roux.
  Bring to a boil, reduce heat, cover and simmer very slowly, stirring
  frequently, until sauce thickens, about 10 minutes.

  Add uncooked, shelled, deveined shrimp and parsley and continue to
  cook over low heat, just until shrimp turn pink. taste and adjust
  seasonings. Serve hot over hot rice. 4 servings.

  By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.
  
  From: Trevor Bates                    Date: 07-22-96 Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:44:44, 11 Sep 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)