On 05-23-19 07:42, Dave Drum <=-
spoke to Dale Shipp about Braunschweiger <=-

Dale Shipp wrote to Nancy Backus <=-

There are many recipes for Dirty Rice. This is just one. Personally,
I think that Michael must have slipped in the eggplant ingredient
though.

I doubt that. MLoo would not have left the margarine in, nor the call
to use lean beef/pork.

I agree.

Title: Louisiana Dirty Rice
Categories: Cajun, Rice, Side dish
Yield: 6 servings

3 tb Margarine - or chicken fat
-or duck fat
6 oz Chicken gizzards - ground
-(1/2 cup)
4 oz Ground beef - lean (or pork)
-(1/2 cup)

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

Title: Dirty Dave's Dirty Rice

I think that I have seen your recipe before, and I do like it better.
But I wonder why you have all of those strange symbols in it?

1 (to 3) jalapeños; seeded,

or purée briefly in a blender. In a large pan that can

and add the celery, jalapeños, and onions.

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

Title: Sarma 2
Categories: Croatian, Main dish
Yield: 8 servings

2 lg Cabbage heads
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup; divided
2 ts Salt
1/2 ts Pepper
2 Eggs
1 ts Paprika
2 tb Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Rice

Remove the imperfect leaves from the outside of the cabbage heads and
cut out the center cores. Place the cabbage in the sink and pour
over it boiling water. While the cabbage is softening, prepare the
stuffing.

For stuffing: Saut‚ the chopped bacon and onion. Add half the tomato
soup, salt and pepper.

In a large bowl beat 2 eggs. Add the paprika and Worcestershire
sauce, then the ground meats. When thoroughly mixed, add bacon
mixture and rice. When thoroughly mixed, separate cabbage leaves
carefully and drain. Place heaping tablespoon of stuffing at the end
of cabbage leaf and roll carefully; stuff ends in. Place rolls in
layers in Dutch oven or heavy kettle. Chop small leaves and place on
top. Pour remaining tomato soup over top and add enough water to
cover rolls. Cook slowly for 2 to 2-1/2 hours. Serve.

Source: Lena Boskovich
St. Anthony Croatian Church Women's Guild (Los Angeles, California)
Typed for you by Karen Mintzias
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:52:11, 24 May 2019
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

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

Title: Dirty Dave's Dirty Rice

I think that I have seen your recipe before, and I do like it better.
But I wonder why you have all of those strange symbols in it?

1 (to 3) jalapeños; seeded,

That is the "n" with tilde accent indicating that it needs the Spanish pronunciation of "nyo" vice the English/American "no".

or purée briefly in a blender. In a large pan that can

And that one is, of course, the French accented "e" (pronounced /e/) contrasting with è (which is pronounced /ɛ/) and is widely used in the Froggish language.

and add the celery, jalapeños, and onions.

They all print out/display fine in my text editor(s) but not so well in antiquated OLRs. Bv)=

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

Title: Dirty Brown Rice
Categories: Rice, Vegetables, Poultry, Herbs, Chilies
Yield: 6 Servings

1 1/2 c Long-grain brown rice
3 c Chicken broth
1 tb Oil
10 oz Minced chicken gizzards
+=OR=+
10 oz Cooked, crumbled andouille
- sausage
1 1/2 c Chopped yellow onion
1 1/4 c Chopped celery
1 c Chopped bell pepper
1 c Chopped red bell pepper
2 cl Garlic; minced
2 ts Chopped fresh thyme leaves
1/2 ts Cayenne pepper; or more
1/4 ts Salt; more to taste

Bring rice and broth to a boil in a large saucepan.
Reduce heat to low, cover, and simmer at the lowest
bubble until the water is absorbed and the rice is
tender, about 50 minutes. Remove from the heat and
let stand, covered, for 10 minutes. While the rice is
standing, heat oil in a large non-stick skillet over
medium heat. Add meat and cook, stirring, until it
begins to brown, about 5 minutes.

Add onion, celery, green and red bell pepper and garlic
and cook, stirring, until the onion is soft, about 5
minutes more. Stir in thyme, cayenne to taste and salt.
Stir the meat into the rice and serve.

Makes 6 servings (except at my house)

RECIPE FROM: http://www.eatingwell.com (adapted)

Uncle Dirty Dave's Kitchen

MMMMM

... "Yield to temptation. It may not pass your way again." Robert Anson HeinleinÉ
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Dave Drum wrote to Dale Shipp <=-

They all print out/display fine in my text editor(s) but not so well in antiquated OLRs. Bv)=

It's not quite the OLR's fault.

You can partially fix this issue in MultiMail by going into mmail.rc and changing the codepage to CP437 or CP850 (I forget). I noticed that you
posted the reply from my BBS. My BBS will automatically convert every
message to CP437 . . . and that's where the issue is.

Later,
Sean

--- MultiMail/Win
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)