On 09-22-19 16:46, Jim Weller <=-
spoke to Michael Loo about 999 Meals, various <=-

There is something special too about veggies
picked from the ground the same day and simply cooked.

That's the one thing about living in rural Ontario that I miss, a
large garden.

Would a green house work for you -- at least to extend the growing
season. One of the Alaska shows that Gail watches had a couple who were
going to build one on their homestead for that purpose.

Somehow, this recipe reminds me of two things. First is an ice cream concoction that I used to love in my very younger days called a
dreamsicle. It was vanilla ice cream on a stick with a coating of
orange sherbet. More recently, there is a soft freeze ice cream parlor
that offers twists of flavors. My choice is almost always orange and
vanilla twist.

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

Title: Orange & Cream-Cheese Spread
Categories: Sandwich, Speads
Yield: 1 Servings

1 pk Cream Cheese (8 oz)
1/3 c Orange juice
3 tb Powdered sugar
3 ts Grated orange peel

In small bowl of electric mixer or food processor fitted with a metal
blade, process all ingredients until smooth and light. Spoon into a
small serving dish. Cover and refrigerate. Let stand at room
temperature 20 to 30 minutes before serving. Makes about 1 cup.

Variations

Ginger-Orange Spread: Add 1 tablespoon minced crystallized ginger.
Prune-Cheese Spread: Add 1/2 cup finely chopped prunes.

From: HPBooks "Breads" by Sharon Tyler Herbst

From: Jr Byers Date: 04-09-97
Cooking

MMMMM


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Quoting Dale Shipp to Jim Weller <=-

I miss a JW> large garden.

Would a green house work for you

It certainly would and I don't really know why I don't have one.
Since my yard is so hilly it would need to sit on my back deck

We had a frost warning on Aug 30 but the temp only went down to +1
and then we had warm weather again which ended today so I quickly
harvested all Roslind's potted mini-gardens this evening as there
will definitely be a hard frost tomorrow. Our growing season has
gotten 4 weeks longer since I moved here in 1979, which is actually
not a good thing at all.

I just formatted a bunch of new recipes. Here is the first one.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Brandied-Basil Cream Sauce
Categories: Sauces, Dairy, Herb, Shrimp, Cheese
Servings: 4 cups

2 c Heavy cream
1/2 c Cognac or brandy
12 Fresh basil leaves; chopped
1 c Shrimp stock
1/2 c Grated Parmesan cheese
Salt and white pepper

Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce
mixture to preferred consistency. Add Parmesan cheese, stirring to
melt, and remove from the heat.

NOTES: Chef's Note: Use Minor's shrimp base to make the shrimp stock
or make your own shrimp stock by boiling together and reducing by
2/3 the following ingredients: shells from 5 pounds of shrimp, 1
peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2
tablespoons whole black peppercorns, and 5 quarts of water.

Recipe by: Chef Monroe Duncan

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Cheers

Jim


... Gardening is cheaper than therapy ... and you get tomatoes.

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