On 09-21-18 17:06, Ruth Hanschka <=-
spoke to Ruth Haffly about test: health was beef <=-
Been there did that, no biggie. By the time she got up here Tropical Storm Florence was more like my Aunt Florence!
Those were the days when people made "City chicken" out of
veal, too.
Had to do what they could. Helped if you lived on a farm and could
raise
most of your own food.
During WWII too - no rationing if you grew it yourself.
During WWII, one got extra rations if you had a small child. Gail found herself being loaned out to many of her other "Aunts".
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Peach Pecan Couscous
Categories: Side, Dish
Yield: 4 Servings
17 1/3 oz Box precooked couscous
1/4 c Extra-virgin olive oil
4 c Water, boiling
1 ts Kosher salt
1 c Dried peaches, cut into thin
-strips
1 c Pecan pieces, toasted
1 bn Fresh mint, chopped
1 bn Fresh parsley, chopped
1 tb Fresh ginger, grated
1/4 c Lemon juice, fresh
1 Orange's zest
1/2 tb Kosher salt
1/2 tb White pepper, fresh ground
In a stainless steel pan, toss the couscous with the extra-
virgin olive oil. Add the boiling water and the kosher salt,
stir, and let stand, covered, for 5 minutes. Fluff the couscous
with a fork
In a large, shallow pan, place the couscous and allow it to
cool for 30 to 45 minutes.
In a large mixing bowl, place the peach strips. Add the
couscous, pecans, mint, parsley, ginger, lemon juice, orange
zest, kosher salt, and white pepper. Gently mix.
Recipe by: Chef Liz Aguilar of the Mosquito Cafe, 628 14th Sreet,
Houston, Texas.
From: David Pileggi Date: 10-12-00
Cooking
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 02:04:13, 22 Sep 2018
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)