place charges. Speaking of which, the bill was quite
reasonable for the best steak in town.

But was it also the only steak in town :-}} (D&R).

No, there are halibut steaks, salmon steaks,
Simon & Seafort's (mixed results there), Sullivan's
(said by Bob W to be poor), and The Cattle Company
(formerly Stuart Anderson's Black Angus); also an
Outback and a Texas Roadhouse. Club Paris and Simon
and Seafort are the upscale choices (along the lines
of Morton's, Ruth's Chris, and the Capital Grille,
none of which is represented there).

Tell us -- what makes this recipe "Spanish"?
Title: Spanish Pork Chop Bake
1 cn Tomato soup
2 1/2 c Tomato juice
1/4 c Diced green pepper

This, unfortunately. The tomato-green pepper
flavor combination is often associated with
"Spanish" cooking (also "Italian," but let
that pass). Poorly seasoned is the problem
with your recipe, I think, as it is with
many such.

Spanishish rice
cat: found ingredients, main, casseroles
servings: 6

2 c brown rice (that's what there was)
3 1/2 c chicken stock
1 Tb thyme
1 Tb cumin
1 ts red pepper flakes
1 ts oregano
1 ts basil
s, p, chopped parsley
1 c diced tomatoes (that's all there was)
3/4 lb pork sausage
2 ribs celery, chopped
1 lg onion, chopped
1 sm green pepper, chopped

Cook rice in stock. When half done, stir in seasonings
and tomato. Continue cooking, covered.

Meanwhile, crumble sausage and dry fry, retaining all
the fat unless it's a really huge gross amount. Add
vegetables in the order listed and cook until wilted.
Fold sausage, vegetables, and some of the fat into
the rice when it's nearly done.

If the rice is soupy and too al dente, finish in the
oven.

Made for the meeting of the neighborhood association
tonight.

You could cover this with cheese and finish it in the
oven anyway, but the neighborhood association isn't
worth it, and I've used too many pills lately.

You could substitute Spam for the sausage, in which
case it would become Spamish rice.

Source: moi posted to NCE 7/17/09 after a
comment by Annette Spence 8/6/99 and made
8/18/99
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 07-25-18 06:18, Michael Loo <=-
spoke to Dale Shipp about 56 Spanish was French <=-

Tell us -- what makes this recipe "Spanish"?
Title: Spanish Pork Chop Bake
1 cn Tomato soup
2 1/2 c Tomato juice
1/4 c Diced green pepper

This, unfortunately. The tomato-green pepper
flavor combination is often associated with
"Spanish" cooking (also "Italian," but let
that pass). Poorly seasoned is the problem
with your recipe, I think, as it is with
many such.

A. Not my recipe, just one I pulled out of this month's files for the
sake of discussion :-}}

B. Given the proper seasoning, it could then be thought of as a Creole
recipe ?

Here is a meat that you like. Whether or not the presentation is
likable, I leave it to you. I would not know.

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

Title: DUCK WITH MADEIRA BACON AND OLIVES
Categories: Poultry, Meats, Main dish
Yield: 6 Servings

1 13/16 kg Duck
30 g Butter
12 Baby (about 300g) onions
1 bn (about 20) baby carrots
300 g Baby mushrooms
1 T Madeira
1 T Plain flour
2 T Water
1 T Chopped fresh parsley

MMMMM-------------------BACON OLIVE SEASONING------------------------
30 g Butter
1 md (350g) leek, sliced
2 Cloves garlic, crushed
3 Bacon rashers, chopped
150 g Baby mushrooms, chopped
2/3 c Black olives, chopped
1/3 c Pine nuts, toasted
2 T Brandy
2 t Chopped fresh thyme
1 c (70g) stale breadcrumbs

Remove neck from duck, cut off wing tips at second joint. Cut
through skin of duck along centre back. Using tip of knife, separate
flesh from backbone on 1 side of duck, cutting through thigh joint,
then, following the shape of the bones, gradually ease flesh away
from bone. Holding rib cage away from duck, carefully cut the breast
flesh away from the bone, cutting through wing joint.

Hold up 1 thigh with 1 hand. To remove flesh, cut around top of bone,
scrape down bone to next joint, cut around flesh again, scrape down
to the end. Pull bone out and cut away. Repeat boning process with
other half of duck. Turn flesh of thighs and wings inside duck.

Place duck skin side down on board, spoon seasoning along centre of
duck. Loosely roll duck to enclose filling, secure with toothpicks,
tucking ends in neatly. Cover roll, refrigerate overnight.

Heat butter in pan, add duck, cook until browned all over, transfer
duck to baking dish. Add onions and carrots to pan, cook, stirring,
until browned, remove from pan; reserve onion mixture. Cover duck,
bake in moderately slow oven 1« hours. Add reserved onion mixture
and mushrooms to baking dish, bake, uncovered, further 30 mins or
until duck is tender.

Remove duck and vegetables from dish; keep warm. Strain liquid from
dish, skim away fat, add enough water to dish to make 1 cup of
liquid. Place liquid in pan, add madeira, blended flour and water and
parsley, stir over heat until sauce boils and thickens. Serve sauce
with duck and vegetable mixture.

Bacon Olive Seasoning: Heat butter in pan, add leek, garlic and
bacon, stirring, until leek is soft, remove from heat, add remaining
ingredients; mix well.

Posted by : Sue Rykmans.

Recipe posted by: Sue Rykmans

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:09:17, 26 Jul 2018
___ Blue Wave/DOS v2.30

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