Quoting Dale Shipp to Ruth Haffly on 01-23-19 00:21 <=-

This is just another example of Safeway going down hill. They have stopped carrying the Safeway Select version of preserves, including
the orange marmalade that I (and Nancy) like. Gail was out of
strawberry and so got a jar of their ordinary preserves. It was not nearly as good. The store manager says that they are replacing the
Select with something else, but we have not yet seen nor tasted it.

That's indeed sad.... Hopefully the replacement will be at least as
good, but that certainly isn't guaranteed.... Fortunately, my supply
will last a while.... ;)

ttyl neb

... Windows Error 01A: Operating system overwritten. Terribly sorry.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 01-29-19 22:24, Nancy Backus <=-
spoke to Dale Shipp about marmalade was: Smoked che <=-

This is just another example of Safeway going down hill. They have stopped carrying the Safeway Select version of preserves, including
the orange marmalade that I (and Nancy) like. Gail was out of
strawberry and so got a jar of their ordinary preserves. It was not nearly as good. The store manager says that they are replacing the
Select with something else, but we have not yet seen nor tasted it.

That's indeed sad.... Hopefully the replacement will be at least as
good, but that certainly isn't guaranteed.... Fortunately, my supply
will last a while.... ;)

We looked when we were there a few days ago. Their replacement for the
Select preserves has a "Sweet orange marmalade". I think that we will
both take a pass on trying that.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: NEW ORLEANS SHRIMP
Categories: Appetizers, Snacks, Seafood
Yield: 6 Servings

4 c Water
1 Clove garlic, crushed
-Salt and pepper to taste
1 sm Bay leaf
4 Stalks celery, finely
-chopped
1 lb Medium shrimp, cleaned
4 Scallions, finely chopped
2 tb Olive oil
1/4 c Lemon or lime juice
1/4 c Chili sauce
1/4 c Ketchup
1 tb Freshly grated horseradish
1 tb Prepared mustard
1 ts Paprika
-Pinch cayenne pepper

Bring water to boil. Add garlic, salt, pepper, bay leaf, celery,
shrimp, and half the scallions. Cover and simmer 5 minutes. Drain;
remove the bay leaf. Place shrimp mixture in a bowl and let cool.
Combine remaining ingredients in a seperate bowl; mix well. Pour over
shrimp and mix until well blended. Cover and refrigerate overnight.
Serve shrimp and sauce in glass bowl placed in bowl of cracked ice.
Serve with toothpicks.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection

Recipe posted by: Carolyn Shaw

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:51:14, 31 Jan 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 01-31-19 00:45 <=-

This is just another example of Safeway going down hill. They have
stopped carrying the Safeway Select version of preserves, including
the orange marmalade that I (and Nancy) like. Gail was out of
strawberry and so got a jar of their ordinary preserves. It was not
nearly as good. The store manager says that they are replacing the
Select with something else, but we have not yet seen nor tasted it.

That's indeed sad.... Hopefully the replacement will be at least as
good, but that certainly isn't guaranteed.... Fortunately, my supply
will last a while.... ;)

We looked when we were there a few days ago. Their replacement for
the Select preserves has a "Sweet orange marmalade". I think that we
will both take a pass on trying that.

I guess so.... sigh... Maybe some day we'll come across Seville orange marmalade somewhere....

ttyl neb

... Friendship brightens every corner of the world.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

NANCY BACKUS wrote to DALE SHIPP <=-

This is just another example of Safeway going down hill. They have
stopped carrying the Safeway Select version of preserves, including
the orange marmalade that I (and Nancy) like. Gail was out of
strawberry and so got a jar of their ordinary preserves. It was not
nearly as good. The store manager says that they are replacing the
Select with something else, but we have not yet seen nor tasted it.

That's indeed sad.... Hopefully the replacement will be at least as
good, but that certainly isn't guaranteed.... Fortunately, my supply
will last a while.... ;)

We looked when we were there a few days ago. Their replacement for
the Select preserves has a "Sweet orange marmalade". I think that
we will both take a pass on trying that.

I guess so.... sigh... Maybe some day we'll come across Seville orange marmalade somewhere....

If you do - hang on to your wallet. Just looked at Amazon. The least
pricey example was a "bulk buy" (3 containers) @ 30c/oz to a Trappist
(Brand) All-Natural @ $1.19/oz.

You can, of course, always make your own. Bv)=

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

Title: Seville Orange Marmalade
Categories: Citrus, Condiments, Spreads
Yield: 6 pounds

2 lb Seville oranges
1 Lemon, juice only
4 lb Granulated sugar; warmed
77 oz (4 UK pints) water

MMMMM---------------SPECIAL EQUIPMENT--------------------------------
6 (1 lb/450g) jars
1 (9") square of muslin
String
3 (to 4) tea-plates

Begin by measuring the water into a preserving pan, then
cut the lemon and oranges in half and squeeze the juice
out of them. Add the juice to the water, and place the
pips and any bits of pith that cling to the squeezer on
the square of muslin (laid over a dish or cereal bowl
first). Now cut the orange peel into quarters with a
sharp knife, and then cut each quarter into thinnish
shreds. As you cut add the shreds to the water and any
pips or spare pith you come across should go onto the
muslin. Remember that the pith contains a lot of pectin
so don't discard any.

Now tie the pips up loosely in the muslin to form a
little bag, and tie this onto the handle of the pan so
that the bag is suspended in the water. Then bring the
liquid up to simmering point, and simmer gently,
uncovered, for 2 hours or thereabouts until the peel is
completely soft-test a piece carefully by pressing it
between your finger and thumb. At this point pop the
tea-plates into the freezing compartment of the fridge.

Next remove the bag of pips and leave it to cool on a
saucer. Then pour the sugar into the pan and stir it now
and then over a low heat, until all the crystals have
melted (check this carefully, it’s important). Now
increase the heat to very high, and squeeze the bag of
pips over the pan to extract all of the sticky,
jelly-like substance that contains the pectin. As you
squeeze you'll see it ooze out. You can do this by
placing the bag between two saucers or using your hands.
Then stir or whisk it into the rest.

As soon as the mixture reaches a really fast boil, start
timing. Then after 15 minutes spoon a little of the
marmalade onto one of the cold plates from the fridge,
and let it cool back in the fridge. You can tell *when
it has cooled* if you have a set by pushing the mixture
with your little finger: if it has a really crinkly
skin, it is set. If not, continue to boil the marmalade
and give it the same test at about 10-minute intervals
until it does set.

After that remove the pan from the heat (if there’s a
lot of scum, most of it can be dispersed by stirring in
half a teaspoon of butter, and the rest can be spooned
off). Leave the marmalade to settle for 20 minutes. In
the meantime the jars (washed, rinsed and dried first)
should be heated in a moderate oven for 5 minutes. Pour
the marmalade, with the aid of a funnel or a ladle, into
the jars and cover with waxed discs and seal while still
hot. Label the jars when quite cold.

Recipe By: Delia Smith

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Love is like marmalade - both sweet and bitter at the same time
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 02-04-19 05:56, Dave Drum <=-
spoke to Nancy Backus about marmalade was: Smoke <=-

We looked when we were there a few days ago. Their replacement for
the Select preserves has a "Sweet orange marmalade". I think that
we will both take a pass on trying that.

I guess so.... sigh... Maybe some day we'll come across Seville orange marmalade somewhere....

If you do - hang on to your wallet. Just looked at Amazon. The least pricey example was a "bulk buy" (3 containers) @ 30c/oz to a Trappist (Brand) All-Natural @ $1.19/oz.

I did a more general search and found the Trappist Seville orange
marmalade for $3.75 per 12 ounce jar when ordered by a case of 12. That
works out to being $0.31 per ounce. Still, not likely to do that since
12 jars might last longer than I will.

You can, of course, always make your own. Bv)=

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

Title: Seville Orange Marmalade
Categories: Citrus, Condiments, Spreads
Yield: 6 pounds

2 lb Seville oranges

A search for seville oranges turned up even fewer hits than for the
marmalade itself -- in fact none currently for sale. So that is also a non-starter, not to mention that we don't do canning.

White wine is the more common treatment for mussels, but beer might be
good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Steamed Mussels
Categories: Canada, Fish, Appetizer
Yield: 6 Servings

10 lb Mussels
6 oz Beer
1/2 c Green bell pepper,diced
1/2 c Red bell pepper,diced
1/2 c Onion,finely diced
4 md Garlic cloves,crushed
1/2 c Butter,hot
1/4 c OZO or PERNOD

Make sure all of the mussels are clean,beards removed and alive. Put
all 10 pounds into a large pot. Add the red bell peppers,green bell
peppers,onion, garlic and beer. Bring to a boil and reduce to medium
heat. Continue to cook until all of the shells are open. Approx 15
min. Discard those that do not open. Serve in a bowl and sprinkle
"OZO" or "PERNOD" over the top. Garnish with parsley. Serve with the
hot butter as a dipping sauce.

From: Doug St. Onge Date: 03-15-96
Gourmet

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 00:56:33, 05 Feb 2019
___ Blue Wave/DOS v2.30

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

On 02-03-19 21:25, Nancy Backus <=-
spoke to Dale Shipp about Re: marmalade was: Smoke <=-

We looked when we were there a few days ago. Their replacement for
the Select preserves has a "Sweet orange marmalade". I think that we
will both take a pass on trying that.

I guess so.... sigh... Maybe some day we'll come across Seville
orange marmalade somewhere....

My web search tonight turned up a Trader Joe's SOM, but since I have not
been inside a Trader Joe's for several decades, I cannot verify this.
What I can say is that Amazon wants to sell it at a pretty outlandish
price, well in excess ot $1 per ounce.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Phillippine Lumpia Shanghai
Categories: Appetizer, Oriental
Yield: 30 Servings

3 c Oil
2 Cloves garlic, minced
1/2 lb Lean pork, ground
1/2 lb Shrimp, shelled, deveined,
Minced
3/4 c Minced water chestnuts
2 Carrots, minced
1 c Minced celery
1/2 c Scallions, finely cut
2 tb Soy sauce
1 ts Salt (optional)
1/2 ts Black pepper
Lumpia or spring roll
Wrappers, 8 inches in
Diameter (recipe below)
Sweet & Sour Sauce (recipe
Below)

In a wok or pan, heat 2 Tb oil. Add garlic & stir until fragrant,
about 5 secs. Add the pork & shrimp & stir-fry for 1 min. Add the
water chestnuts, carrots, celery, and scallions. Stir-fry for about 2
mins or until the vegetables are tender but still crunchy. Add the
soy sauce, salt, and pepper. Stir. Remove from heat. Drain excess
moisture from pan.

To assemble the lumpia, place about 1/3 cup of the filling on the
lower third of the wrapper. Fold the portion of the wrapper nearest
you over the filling until just covered. Turn the wrapper again to
enclose the filling securely. Moisten the edges of the wrapper with
water or a mixture of cornstarch and water. Fold over the corners and
press dwn firmly to seal making an envelope. Moisten the flap of the
envelope with water and turn, rolling firmly into a 1 inch cylinder.
Seal firmly. Set aside, seam side
down. Repeat until all the filling has been used.

Heat oil in a wok to 375 F. Place 4-5 lumpia at a time in the hot oil.
Deep-
fry until crisp and golden. Remove with a skimmer and drain on paper
towels. Serve hot with sweet and sour sauce.

this collection is from *The Southeast Asia Cookbook* by Ruth Law
(highly recommended)

From: Jkain@world.Std.Com Date: 12-05-19
Rec.Food.Recipes

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:20:41, 05 Feb 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

We looked when we were there a few days ago. Their replacement for
the Select preserves has a "Sweet orange marmalade". I think that
we will both take a pass on trying that.

I guess so.... sigh... Maybe some day we'll come across Seville orange marmalade somewhere....

If you do - hang on to your wallet. Just looked at Amazon. The least pricey example was a "bulk buy" (3 containers) @ 30c/oz to a Trappist (Brand) All-Natural @ $1.19/oz.

I did a more general search and found the Trappist Seville orange marmalade for $3.75 per 12 ounce jar when ordered by a case of 12.

Which is comparable to the "bulk buy" I mentioned.

That works out to being $0.31 per ounce. Still, not likely to do that since 12 jars might last longer than I will.

See tagline on the Mxkey post - it would have been more appropriate
appended here.

You can, of course, always make your own. Bv)=

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

Title: Seville Orange Marmalade
Categories: Citrus, Condiments, Spreads
Yield: 6 pounds

2 lb Seville oranges

A search for seville oranges turned up even fewer hits than for the marmalade itself -- in fact none currently for sale. So that is
also a non-starter, not to mention that we don't do canning.

Doing a search on availability in Springfield, IL I find two surprises.
Seville Staffing in Downtown Springfield, Springfield, IL and that my often-mentioned locally-owned, family grocery store Humphrey's carries
Seville Oranges in season. Bv)=

White wine is the more common treatment for mussels, but beer might be good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Steamed Mussels
Categories: Canada, Fish, Appetizer
Yield: 6 Servings

Well, yeah ......

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

Title: Mussels w/Pale Ale & Spicy Aioli
Categories: Seafood, Vegetables, Herbs, Chilies, Beer
Yield: 4 Servings

1/4 c Mayonnaise
5 tb Fresh lemon juice
2 ts Kosher salt
1 ts Cayenne
1 ts Spanish paprika
1/2 ts Fresh ground black pepper
2 tb Olive oil
2 Shallots; thin sliced
2 cl Garlic; thin sliced
1 c Pale ale
1 1/2 tb Dijon mustard
2 lb Mussels; cleaned, debearded
1/2 c Fine chopped parsley
1/2 c Lightly-packed tarragon
- leaves
Toasted bread; for serving

In a small bowl, stir the mayonnaise with 1 tablespoon
lemon juice, 1 teaspoon salt, the cayenne, paprika, and
pepper to make an aïoli. Refrigerate the aïoli until
ready to use.

In a large saucepan, heat the olive oil over medium-
high heat. Add the shallots and garlic, and cook,
stirring, until soft, about 3 minutes. Add the pale ale,
and bring to a boil. Stir in the remaining 4 tablespoons
lemon juice and 1 teaspoon salt along with the mustard
until smooth. Add the mussels, cover & cook, undisturbed,
until the mussels open, about 5 minutes.

Uncover and using a slotted spoon, transfer the mussels
to a serving bowl and then pour the cooking liquid over
top. Sprinkle with the parsley and tarragon, and serve
hot with the aïoli and bread on the side.

Serves 4

FROM: http://www.saveur.com

MM Format by Dave Drum - 12 September 2015

Uncle Dirty Dave's Archives

MMMMM

... As long as there's pasta and Chinese food in the world, I'm okay.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 02-05-19 06:11, Dave Drum <=-
spoke to Dale Shipp about marmalade was: Smoke <=-

If you do - hang on to your wallet. Just looked at Amazon. The least pricey example was a "bulk buy" (3 containers) @ 30c/oz to a Trappist (Brand) All-Natural @ $1.19/oz.

I did a more general search and found the Trappist Seville orange marmalade for $3.75 per 12 ounce jar when ordered by a case of 12.

Which is comparable to the "bulk buy" I mentioned.

?? You quoted the Trappist as being 1.19/oz. $3.75 for 12 ounce is
$0.3125 per ounce.

That works out to being $0.31 per ounce. Still, not likely to do that since 12 jars might last longer than I will.

See tagline on the Mxkey post - it would have been more appropriate appended here.

Agreed -- and I just saw that line someplace else today, in a cartoon
strip.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Vietnamese Stick Barbecue
Categories: Ethnic, Appetizers, Barbecue
Yield: 5 Servings


1 1/2 lb pork tenderloin, boneless --
thinly sliced
4 cloves garlic -- peeled and
minced
1 stalk lemon grass -- thinly
sliced
1 TB sugar
1/2 ts salt
1 TB low sodium soy sauce
2 white onions -- cut into
1 inch pcs.
1 c hoisin sauce
1 ts red pepper flakes

Mix well in a bowl: the pork, garlic, lemon grass, sugar,
salt and soy sauce. Cover and refrigerate 3 hours.

Pla ce 2 pieces of pork on a skewer, then alternate with a piece of
onion, until the pork and onion are used up.

Cook on a barbecue grill or broil until the pork is done,
about 15 minutes, turn accasionally.

Mix together the hoisin sauce and the red pepper flakes.
Serve this sauce as a condiment for the skewered meat.

NOTES : You will need 10 bamboo skewers, 12 inches long.

Recipe By : Kyle Fulwiler-CELEBRATION---A WASHINGTON COOKBOOK

From: Mike Key Date: 05-10-97
Recipes

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:35:34, 06 Feb 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

If you do - hang on to your wallet. Just looked at Amazon. The least pricey example was a "bulk buy" (3 containers) @ 30c/oz to a Trappist (Brand) All-Natural @ $1.19/oz.

I did a more general search and found the Trappist Seville orange marmalade for $3.75 per 12 ounce jar when ordered by a case of 12.

Which is comparable to the "bulk buy" I mentioned.

?? You quoted the Trappist as being 1.19/oz. $3.75 for 12 ounce is $0.3125 per ounce.

The "Trappist" was an individual jar. The "bulk buy" was a different brand (Robertson's Marmalade Mix) and the price (as all things do) has risen, as of a
few minutes ago when I checked to 0.32/oz

The Trappist that I quoted @ 1.19/oz has risen to 1.67/ox

https://tinyurl.com/SEVIL-MARM-1 0.32/oz https://tinyurl.com/SEVIL-MARM-2 1.67/oz

if you'd care to see for yourself.

That works out to being $0.31 per ounce. Still, not likely to do that since 12 jars might last longer than I will.

See tagline on the Mxkey post - it would have been more appropriate appended here.

Agreed -- and I just saw that line someplace else today, in a cartoon strip.

I had to edit the grammar a bit.

I've been following Mike Peters and his Mother Goose & Grimm strip since it began in the 1980s and his editorial cartoons for many years before that. I first saw him as a stripling lad on his Mum's TV show. (KSD channel 5 - St. Louis)

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

Title: Peter's Scrimshaw Inn Rum Pie
Categories: Pies, Desserts, Dairy, Booze, Chocolate
Yield: 6 Servings

1 1/4 c Milk
1/2 c Sugar
1/4 ts Salt
3/8 c Milk
3 tb Flour
2 tb Cornstarch
2 lg Egg yolks
1/2 ts Vanilla
3 tb Butter
2 tb Dark Myers's Rum
Baked 9" graham cracker
- crust
Whipped cream
Bittersweet chocolate;
- grated

Combine first three ingredients and bring to a boil.

Mix remaining milk, flour, cornstarch and egg yolks and
add boiling mixture slowly. Return to saucepan, cook
slowly, stirring until thick. Cook slightly; beat in
vanilla, butter and rum.

Turn into the crust and chill. Top with whipped cream
and grated chocolate.

From: The Nantucket Diet Murders by Virginia Rich

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... Called "Wiener Wuerstchen", they tasted like hot dogs, only good.

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Dave Drum to Nancy Backus on 02-04-19 06:01 <=-

the orange marmalade that I (and Nancy) like. <snip>
The store manager says that they are replacing the
Select with something else, but we have not yet seen nor tasted it.

We looked when we were there a few days ago. Their replacement for
the Select preserves has a "Sweet orange marmalade". I think that
we will both take a pass on trying that.

I guess so.... sigh... Maybe some day we'll come across Seville orange
marmalade somewhere....

If you do - hang on to your wallet. Just looked at Amazon. The least pricey example was a "bulk buy" (3 containers) @ 30c/oz to a Trappist (Brand) All-Natural @ $1.19/oz.

I'd not likely buy on Amazon anyway.... just look around to see if any
place carried it....

You can, of course, always make your own. Bv)=

Presuming that one can find Seville oranges in the first place.... :)

ttyl neb

... Money can't bring you happiness but neither can being broke.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dale Shipp to Nancy Backus on 02-05-19 01:16 <=-

We looked when we were there a few days ago. Their replacement for
the Select preserves has a "Sweet orange marmalade". I think that we
will both take a pass on trying that.

I guess so.... sigh... Maybe some day we'll come across Seville
orange marmalade somewhere....

My web search tonight turned up a Trader Joe's SOM, but since I have
not been inside a Trader Joe's for several decades, I cannot verify
this.

There's a Trader Joe's locally that I might stop by, just for the
jollies.... if the weather isn't too bad tomorrow, I might even do it on
my way home from the hygenist (the office is nearby)....

What I can say is that Amazon wants to sell it at a pretty
outlandish price, well in excess ot $1 per ounce.

I'll not be buying it there, for sure.... :)

ttyl neb

... Avoid exposure to the dangerous local cuisine.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Nancy Backus to Dale Shipp on 02-06-19 21:55 <=-
Quoting Dale Shipp to Nancy Backus on 02-05-19 01:16 <=-

My web search tonight turned up a Trader Joe's SOM, but since I have
not been inside a Trader Joe's for several decades, I cannot verify
this.

There's a Trader Joe's locally that I might stop by, just for the jollies.... if the weather isn't too bad tomorrow, I might even do it
on my way home from the hygenist (the office is nearby)....

So.... I did stop by yesterday, and indeed they do have the Seville marmalade... I bought one there, $3.49 for a 17.5 ounce jar... not that
I needed it yet, but it made it easier to remember details... ;)

ttyl neb

... The cat seldom interferes with other peoples rights.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 02-08-19 16:00, Nancy Backus <=-
spoke to Dale Shipp about Re: marmalade was: Smoke <=-

There's a Trader Joe's locally that I might stop by, just for the jollies.... if the weather isn't too bad tomorrow, I might even do it
on my way home from the hygenist (the office is nearby)....

So.... I did stop by yesterday, and indeed they do have the Seville marmalade... I bought one there, $3.49 for a 17.5 ounce jar... not
that I needed it yet, but it made it easier to remember details... ;)

Thanks for the info. Next time we go to that shopping center, I might
make a detour into TJs.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fresh Mushrooms with Eggplant and Tomato
Categories: Appetizer, Vegetarian
Yield: 6 servings

1 lb Eggplant
Salt
3 tb Olive oil
1 md Onion, chopped
1 lg Celery stalk, chopped
2 md Firm mushrooms, chopped
1 1/2 ts Garlic, chopped
1 lg Tomato, chopped
2 tb Breadcrumbs
1 tb Tomato paste
5 tb Fresh parsley, chopped
1 ts Basil
Fresh lemon juice
30 md Whole mushrooms

Cut eggplant in half lengthwise. Make crisscross patterns in the
pulp & sprinkle with salt. Let stand for 3o minutes. Rinse
thoroughly & drain well, drying with paper towels. Peel & coarsely
chop.

Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till
softened. Let cool.

Heat remining oil & cook onion, celery, choped mushrooms & garlic for
4 minutes. Add tomatoes & return eggplant to skillet. Stir in
breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to
cook for 4 minutes.

Just before serving, wipe mushrooms with cloth dampened in lemon
juice. Carefully remove the stems. Fill each cap with some of the
eggplant mixture. Sprinkle with remaining parsley & serve.

You can serve the mushrooms hot by baking briefly until watm & then
sprinkling with parsley.

Joel Rapp, "Mother Earth's Vegetarian Feasts"
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:17:59, 10 Feb 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 02-10-19 01:16 <=-

There's a Trader Joe's locally that I might stop by, just for the
jollies.... if the weather isn't too bad tomorrow, I might even do it
on my way home from the hygenist (the office is nearby)....

So.... I did stop by yesterday, and indeed they do have the Seville
marmalade... I bought one there, $3.49 for a 17.5 ounce jar... not
that I needed it yet, but it made it easier to remember details... ;)

Thanks for the info. Next time we go to that shopping center, I might make a detour into TJs.

Now you have a good reason to check things out there.... ;)

ttyl neb

... And as the cream sauce said to the asparagus -- Happy Hollandaise!

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