Forcasters say the DC area may get a major storm(6-8") beginning on
Saturday.

Yeah, most of the country looks at that as a minor inconvenience, but
for here, that means the side streets will be impassable. In a few
hours, the supermarket will also be impassable!

Food wise, I'll have the ingredients ready for a pot roast, and just
for comfort, make sure I have yeast for making bread (makes me feel
self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
soup would be nice and easy. Eggs ready to make omletes, Bagels in the
freezer

Would you care to share your favorite "here comes a storm" menu? -
Mike

Michael Horowitz wrote:
> Forcasters say the DC area may get a major storm(6-8")
> beginning on Saturday.
>
> Yeah, most of the country looks at that as a minor
> inconvenience, but for here, that means the side streets
> will be impassable. In a few hours, the supermarket will
> also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot
> roast, and just for comfort, make sure I have yeast for
> making bread (makes me feel self-sufficient); Dr.
> Martin's Mix is a fav. casserole. Potato/Leek soup would
> be nice and easy. Eggs ready to make omletes, Bagels in
> the freezer
>
> Would you care to share your favorite "here comes a
> storm" menu? - Mike

Snow storms are a good time to do anything that involves simmering in a
large pot on the back of the stove.
Soup, lentils, chili, stew, etc. You can clean out that Musgovian stuff
from the back of the freezer.

Musgovian? You look in the back of the freezer and say, "This must go, that
must go ... " =

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at hal dash pc dot org

Michael Horowitz wrote:
> Forcasters say the DC area may get a major storm(6-8") beginning on
> Saturday.
>
> Yeah, most of the country looks at that as a minor inconvenience, but
> for here, that means the side streets will be impassable. In a few
> hours, the supermarket will also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot roast, and just
> for comfort, make sure I have yeast for making bread (makes me feel
> self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> freezer
>
> Would you care to share your favorite "here comes a storm" menu? -
> Mike

Um, stew with dumplings (but that might be too close to pot roast). Chicken
noodle soup? or chicken stew with dumplings. (yes, I like dumplings) Bean
soup made with ham accompanied by cornbread.

What is Dr. Martin's Mix (casserole)?

Jill

On Fri 21 Jan 2005 05:35:48a, Michael Horowitz called across the abyss...

> Forcasters say the DC area may get a major storm(6-8") beginning on
> Saturday.
>
> Yeah, most of the country looks at that as a minor inconvenience, but
> for here, that means the side streets will be impassable. In a few
> hours, the supermarket will also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot roast, and just
> for comfort, make sure I have yeast for making bread (makes me feel
> self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> freezer
>
> Would you care to share your favorite "here comes a storm" menu? -
> Mike

We don't get snow and rarely have storms, but if we did, I'd make a big pot
of Beef Mushroom Barley Soup w/Vegetables, fresh-baked bread, and probably a
pie and/or cookies.

Wayne in Phoenix

"Wayne Boatwright" > wrote in message
...
> On Fri 21 Jan 2005 05:35:48a, Michael Horowitz called across the abyss...
>

> > Would you care to share your favorite "here comes a storm" menu? -
> > Mike
>
> We don't get snow and rarely have storms, but if we did, I'd make a big
pot
> of Beef Mushroom Barley Soup w/Vegetables, fresh-baked bread, and probably
a
> pie and/or cookies.
>

Definitely soup. In fact I made this yesterday - it's fabulous.
http://www.recipezaar.com/4891

I played around with it a bit, added lentils and coconut milk instead of
whipping cream and yoghurt -- used chicken legs for the stock.

E.

In article >, Michael
Horowitz > wrote:

> Forcasters say the DC area may get a major storm(6-8") beginning on
> Saturday.
>
> Yeah, most of the country looks at that as a minor inconvenience, but
> for here, that means the side streets will be impassable. In a few
> hours, the supermarket will also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot roast, and just
> for comfort, make sure I have yeast for making bread (makes me feel
> self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> freezer
>
> Would you care to share your favorite "here comes a storm" menu? -
> Mike

Books and firewood. Or soup. We've got weather coming our way, too.
And I need to get to the Y and to put gas in my car before it gets too
much worse. Then, I've got a batch of Strawberry Jam in my future!!
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Wayne Boatwright
> wrote:

> On Fri 21 Jan 2005 05:35:48a, Michael Horowitz called across the abyss...
>
> > Forcasters say the DC area may get a major storm(6-8") beginning on
> > Saturday.
> >
> > Yeah, most of the country looks at that as a minor inconvenience, but
> > for here, that means the side streets will be impassable. In a few
> > hours, the supermarket will also be impassable!
> >
> > Food wise, I'll have the ingredients ready for a pot roast, and just
> > for comfort, make sure I have yeast for making bread (makes me feel
> > self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> > soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> > freezer
> >
> > Would you care to share your favorite "here comes a storm" menu? -
> > Mike
>
> We don't get snow and rarely have storms, but if we did, I'd make a big
> pot
> of Beef Mushroom Barley Soup w/Vegetables, fresh-baked bread, and
> probably a
> pie and/or cookies.
>
> Wayne in Phoenix
>

Wayne, would i get drummed out of the corps if I used leftover pot roast
in that soup? I've got the broth and wild mushrooms.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Pete Romfh"
> wrote:

> Snow storms are a good time to do anything that involves simmering in
> a large pot on the back of the stove. Soup, lentils, chili, stew,
> etc. You can clean out that Musgovian stuff from the back of the
> freezer.

>
> Musgovian? You look in the back of the freezer and say, "This must go,
> that
> must go ... " =


ROFL!!! Can I use it, Pete?? With attribution, always!
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Michael Horowitz" > wrote in message
...
> Forcasters say the DC area may get a major storm(6-8") beginning on
> Saturday.
>
> Yeah, most of the country looks at that as a minor inconvenience, but
> for here, that means the side streets will be impassable. In a few
> hours, the supermarket will also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot roast, and just
> for comfort, make sure I have yeast for making bread (makes me feel
> self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> freezer
>
> Would you care to share your favorite "here comes a storm" menu? -
> Mike

Just a basic Beef barley soup;

Here is a list of what you'll need
Beef (lean)
Onion
Carrot
Celery
canned/fresh diced tomatoes
Barley (uncooked)
a bunch of beef stock (canned is acceptable)
1 crock-pot
several hours.

Dimitri

On Fri, 21 Jan 2005 07:35:48 -0500, Michael Horowitz wrote:

> Would you care to share your favorite "here comes a storm" menu? -

I picked up a pot roast and veggies yesterday for the occasion. I also got
eggs, raisin bread, corn flakes, and a book. I'll pick up a half-gallon of
milk and some cheese from a convenience store later today. I'll be ready.

--

-Jeff B. (Perryville, MD)
zoomie at fastmail dot fm

"Michael Horowitz" > wrote in message
...
> Forcasters say the DC area may get a major storm(6-8") beginning on
> Saturday.
>
> Yeah, most of the country looks at that as a minor inconvenience, but
> for here, that means the side streets will be impassable. In a few
> hours, the supermarket will also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot roast, and just
> for comfort, make sure I have yeast for making bread (makes me feel
> self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> freezer
>
> Would you care to share your favorite "here comes a storm" menu? -
> Mike

Chicken soup - (then a chicken pot pie with some of the chicken from the
soup)... Beef stew .... Pot of sauce and meatballs.... pea soup...mmmmm
teri

"Hahabogus" > wrote in message
...

<Directions not recipe shipped>

>
> I do it a little different
>
> I add sliced mushrooms to the above list. Some buttons and a pkg of the
> dried wild mix (soaked in hot water and please chuck that gritty water
> out when done).

I like that - some good flavor


> I also add some of canned green or yellow beans cut in 1 inch
> peices...adds color and some flavour.

Hmmm well maybe

> And I cook the barley seperate...seems to work out better that way. Not
> as starchy a soup.

I know but I like the very thick starchy kind

The when no one is looking I mix in some Ketchup!!!!!!

Just in my bowl.
LOL
Shhhhhhh....


Dimitri

In article >, "Dimitri"
> wrote:

> "Michael Horowitz" > wrote in message
> ...
> > Forcasters say the DC area may get a major storm(6-8") beginning on
> > Saturday.
> >
> > Yeah, most of the country looks at that as a minor inconvenience, but
> > for here, that means the side streets will be impassable. In a few
> > hours, the supermarket will also be impassable!
> >
> > Food wise, I'll have the ingredients ready for a pot roast, and just
> > for comfort, make sure I have yeast for making bread (makes me feel
> > self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> > soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> > freezer
> >
> > Would you care to share your favorite "here comes a storm" menu? -
> > Mike
>
> Just a basic Beef barley soup;
>
> Here is a list of what you'll need
> Beef (lean)
> Onion
> Carrot
> Celery
> canned/fresh diced tomatoes
> Barley (uncooked)
> a bunch of beef stock (canned is acceptable)
> 1 crock-pot
> several hours.
>
> Dimitri

Any reason I can't use a little leftover pot roast, D? And I think I'll
cook my barley first -- I don't like stewp.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Michael Horowitz wrote in message ...
>"jmcquown" > wrote:
>
>
>>What is Dr. Martin's Mix (casserole)?
>>
>>Jill
>>
>
>Jill - it's a hamburger (or in this case, it's gonna be a spicy
>Italian Sausage, crumbled up) and rice casserole; off the top of my
>head, brown meat, add in 2C chicken bullion, chopped scallions, bell
>pepper, celery, 1C of rice, boil, turn down to lowest possible heat,
>cover, come back in an hour.
>
>REcommend GOOGLE for the recipe - I keep losing, then finding it
>again. It freezes wonderfully - MIke
>

first saw this in "I hate to cook book"

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
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>Would you care to share your favorite "here comes a storm" menu? -

If I'm going to get snowed in for a couple days, I love to break out the crock
pot and either make a soup or throw some pork and kraut in there.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being right increases in a direct proportion
to the intensity with which others try to prove him wrong."

On Fri 21 Jan 2005 01:00:29p, Yeff called across the abyss...


>> How will you cook and eat the book? <g>
>
> An accountant friend of mine has given me a recipe on how to cook
> books... <g>
>

LOL! They would know best!

Wayne

On Fri, 21 Jan 2005 19:35:19 GMT, Ariane Jenkins
> wrote:

>Belatedly, I thought of making Bah Que Teh, a SE Asian garlicky
>pork rib soup with herbs, but I forgot to buy any pork spare ribs at
>the grocery store. It's major comfort food for us...

Can you post this recipe, please? This sounds really, really good.

And can you use the country style ribs for this?

Christine

On Fri, 21 Jan 2005 22:44:01 -0800,
Christine Dabney > wrote:
> On Fri, 21 Jan 2005 19:35:19 GMT, Ariane Jenkins
> wrote:
>
>>Belatedly, I thought of making Bah Que Teh, a SE Asian garlicky
>>pork rib soup with herbs, but I forgot to buy any pork spare ribs at
>>the grocery store. It's major comfort food for us...
>
> Can you post this recipe, please? This sounds really, really good.

Heh, sorry Chris, but I use a spice packet to make it. They can
be found Asian markets usually, it's just a foil pouch with a cloth
bag full of...stuff. My mother brought back some from Malaysia which
also come with an additional packet of more...stuff. Dried red dates,
and lord knows what else. Mom always responded to queries with, "It's
good for you. Shut up and eat your soup."

I know you could probably Google a recipe, but I don't have any
from-scratch ones I've tested, sorry! In my defense, the spice packet
is pretty darn good. I add a bunch of smashed garlic cloves to
it, but generally follow package directions, and eat it with rice.

> And can you use the country style ribs for this?

You could, but it seems to turn out better with spare ribs, for
some reason. My mother would have the butcher cut them into 3"
lengths, but it's fine to leave them whole, too--just not as tidy.

Ariane

Oh wait, did find a recipe in one of the cookbooks we brought back
from Malaysia. I can't vouch for it, we haven't tried it...but let me
know if you do!

From "Local Delights", Novum Organum Publishing Co.

Spicy Pork Sparerib (Bak Kut teh)

1 kg pork spareribs
60 g fragrant solomonseal (yu zhu)
60 g red dates
30 g black peppercorns
2 whole star anise (ba jiao)
20 g cinnamon bark (gui pi)
5 g preserved mandarin orange peel (chen pi)
250 g whole garlic
3500 ml water

Seasoning:

1 Tbsp. dark soy sauce
2 Tbsp. salt


Chop pork spareribs into pieces and rinse clean. Boil for 5 minutes.
Drain and set aside.

Put fragrant solomonseal, red dates, black peppercorns, star anise,
cinnmaon bark, mandarin orange peel and whole garlic in a cloth bag.
Seal tight.

Boil bag of ingedients in 3500 ml water over moderate heat for 1
hour. Add pork spareribs and continue boiling for another 1 hour, or
till pork spareribs are tender, but with the meat still attached to
the bone. Remove bag of ingredients and stir in seasonings. Serve
bak kut teh with fresh chilies, dark soy sauce and plain rice or dough
fritters.

In article , Wayne Boatwright at
wrote on 1/21/05 13:50:

> On Fri 21 Jan 2005 09:15:10a, Yeff tittered and giggled, and giggled and
> tittered, and finally blurted out...
>
>> On Fri, 21 Jan 2005 07:35:48 -0500, Michael Horowitz wrote:
>>
>>> Would you care to share your favorite "here comes a storm" menu? -
>>
>> I picked up a pot roast and veggies yesterday for the occasion. I also got
>> eggs, raisin bread, corn flakes, and a book. I'll pick up a half-gallon of
>> milk and some cheese from a convenience store later today. I'll be ready.
>>
>
> How will you cook and eat the book? <g>
>
> Wayne

Kinda reminds me of the late Benny Hill's description of a person's cooking,
which might be a cake, a roast, or whatever: "It tastes like a wet book."

Then there are the teacakes...made from a recipe her mother lent. "In my
mouth they melted like butter/In my stomach they sat like cement."

Dieter Zakas

On Sat, 22 Jan 2005 07:14:22 GMT, Ariane Jenkins
> wrote:


>Oh wait, did find a recipe in one of the cookbooks we brought back
>from Malaysia. I can't vouch for it, we haven't tried it...but let me
>know if you do!

Okay, I copied it.

It might be in the book I got down in LA last summer...about Malaysian
cooking.

What is solomonseal? I can do a search for it, and I probably will,
but I am asking off the top of my head.

I probably won't make this soon, but maybe after I get settled
somewhere again. I am packing up to go back to Idyllwild now.
Hmm...might be a good dish for there....

Christine

wrote:

>
>If it's hamburger, why doesn't it use beef broth instead of chicken
>boullion?
>
>N. (curious)
I dunno, but I have noticed that in many cases I see that combo - Mike

"jmcquown" > wrote:

>Michael Horowitz wrote:
>> Hey, no one suggested a chicken stew;!!
>
>I did! Chicken stew with dumplings That will hit the spot!
>
>Jill
>
Oops, yes you did; five points for Griffendore. - Mike

Michael Horowitz wrote:

> Forcasters say the DC area may get a major storm(6-8") beginning on
> Saturday.
>
> Yeah, most of the country looks at that as a minor inconvenience, but
> for here, that means the side streets will be impassable. In a few
> hours, the supermarket will also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot roast, and just
> for comfort, make sure I have yeast for making bread (makes me feel
> self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> freezer
>
> Would you care to share your favorite "here comes a storm" menu? -
> Mike

We're expecting a foot of snow here in southern Maine. Due to begin
sometime this evening. Thankfully I have no need to hit the grocery
store on a Saturday before a storm.

I'm thinking along the lines of beef stew and biscuits raised with
bakewell cream. I'll probably bake some brownies too. Waffles for
breakfast in the morning and hope that everything is cleaned up by
Monday morning. Have Guiness and Blue Moon handy too.

Jessica

On Fri, 21 Jan 2005 23:57:36 -0800,
Christine Dabney > wrote:
>
> Okay, I copied it.
>
> It might be in the book I got down in LA last summer...about Malaysian
> cooking.

Yep, worth a look. Do you happen to recall the title/author
offhand? The cookbooks we picked up in Malaysia weren't ones that I'd
seen in the states, and the one containing the Bah Que Teh recipe I
copied down had instructions in both Chinese and English.

> What is solomonseal? I can do a search for it, and I probably will,
> but I am asking off the top of my head.

Here's what I found on it:

http://www.tcmtreatment.com/herbs/0-yuzhu.htm

It sounds more like a medicinal herb than one generally used
in cooking, which isn't uncommon. Sometimes it seems like some foods
make it into Chinese cuisine for healthful properties they are
believed to have rather than because of their culinary contribution.
Me, I'd leave it out and see what happens. If you were really intent
on tracking it down, you could look for it at a Chinese medicinal herb
shop.

> I probably won't make this soon, but maybe after I get settled
> somewhere again. I am packing up to go back to Idyllwild now.
> Hmm...might be a good dish for there....

Good luck with it! Wouldn't hurt to try and hunt down
the spice packet first, just to get an idea of what the stuff tastes like.
The brands of spice packets I have are "Asian Home Gourmet", "Oriental
Home Gourmet", "Snow Deer" and "Uncle Sun". The last two are from
Malaysia, I haven't seen them here. "Uncle Sun" contains a package of
the whole herbs rather than everything ground up.

Ariane

On Sat, 22 Jan 2005 20:55:39 GMT, Ariane Jenkins
> wrote:

>On Fri, 21 Jan 2005 23:57:36 -0800,
>Christine Dabney > wrote:
>>
>> Okay, I copied it.
>>
>> It might be in the book I got down in LA last summer...about Malaysian
>> cooking.
>
> Yep, worth a look. Do you happen to recall the title/author
>offhand? The cookbooks we picked up in Malaysia weren't ones that I'd
>seen in the states, and the one containing the Bah Que Teh recipe I
>copied down had instructions in both Chinese and English.

Yes, the author is a highly respected one, Copeland Marks. I didn't
bring the book with me on this assignment, or I would be able to tell
you more about it. I don't remember the title exactly, but Malaysia
was somewhere in the title.

I got it in a remainder store.

It looked very interesting, and if you find it, maybe you can tell if
the recipes are good, and authentically Malaysian.


Christine

In article >,
Michael Horowitz > wrote:

> Forcasters say the DC area may get a major storm(6-8") beginning on
> Saturday.
>
> Yeah, most of the country looks at that as a minor inconvenience, but
> for here, that means the side streets will be impassable. In a few
> hours, the supermarket will also be impassable!
>
> Food wise, I'll have the ingredients ready for a pot roast, and just
> for comfort, make sure I have yeast for making bread (makes me feel
> self-sufficient); Dr. Martin's Mix is a fav. casserole. Potato/Leek
> soup would be nice and easy. Eggs ready to make omletes, Bagels in the
> freezer
>
> Would you care to share your favorite "here comes a storm" menu? -
> Mike

Nothing in particular. I am stuck at home here in NJ now due to the
snow, not that I really mind. I already planned a head and I took off
Monday from work so I do not need to go out until Tuesday. I was out
this morning though and I got home about an hour after the snow started
falling heavy. Driving up I95 from Delaware was no joy, but it wasn't
too difficult either.

On Friday night after work (I work in Philly), I stopped by the Whole
Foods store near my office and the place was packed so I didn't buy
anything. Instead, I stopped at a KFC around the corner from my
apartment and I picked up an 8 piece box of Original Recipe. I ate three
pieces of KFC for dinner last night and two for lunch today. The
remaining pieces will be eaten tomorrow.

I went out early this morning to an Apple computer store to check out
Apple's new sub $500 Mac, then on my way home after the snow started, I
stopped at a supermarket and I picked up the fixings for Philly cheese
steaks, some chicken legs, a small pork roast and some low carb
raspberry yogurt. I already have some eggs and sausage and some canned
foods, plus there's a small luncheonette across the street from my
apartment building if I need something else. Tonight for dinner, I pan
fried some cheap chuck steaks that I bought a week ago that I wanted to
use up before they spoiled. I ate that with some Italian string beans.
I spent a good deal of today and last night playing Halo 2 on the Xbox I
bought from a friend three weeks ago.

On Sat, 22 Jan 2005 15:36:56 -0800,
Christine Dabney > wrote:
>
> Yes, the author is a highly respected one, Copeland Marks. I didn't
> bring the book with me on this assignment, or I would be able to tell
> you more about it. I don't remember the title exactly, but Malaysia
> was somewhere in the title.
>
> I got it in a remainder store.
>
> It looked very interesting, and if you find it, maybe you can tell if
> the recipes are good, and authentically Malaysian.

Possibly "The Exotic Kitchens of Malaysia"? I searched for it
on Amazon.com, it looks interesting. The market isn't exactly flooded
with Malaysian cookbooks, so I'm usually curious about ones that I
come across. The one review attached didn't sound real promising, but
I'm intrigued anyway.

Ariane

On Sun, 23 Jan 2005 07:03:13 GMT, Ariane Jenkins
> Possibly "The Exotic Kitchens of Malaysia"? I searched for it
>on Amazon.com, it looks interesting. The market isn't exactly flooded
>with Malaysian cookbooks, so I'm usually curious about ones that I
>come across. The one review attached didn't sound real promising, but
>I'm intrigued anyway.
>
>Ariane

Yes, that is the one.

I haven't cooked anything from it yet, and even if I did, I wouldn't
know if it is the real thing.

If you order it, and try stuff from it, let me know how close it comes
to what you have experienced.

Christine

Michael=A0Horowitz shares and asks....
>Forcasters say the DC area may get a
>major storm(6-8") beginning on
>Saturday. Yeah, most of the country
>looks at that as a minor inconvenience,
>but for here, that means the side streets
>will be impassable. In a few hours, the
>supermarket will also be impassable!
After a few weeks ago of flooding and road closures two towns away, my
desert weather is again dry, sunny and quite nice (at 73=B0). I prefer
days staying at ninety-five and above, so it's still very winter-like
for me.
>Food wise, I'll have the ingredients ready
>for a pot roast, and just for comfort,]
>make sure I have yeast for making bread
>(makes me feel self-sufficient); ...
>Would you care to share your favorite
>"here comes a storm" menu?
During the rainy-cold days back I got a craving for something
casserole-ish having ground meat and a red sauce. Checking what was on
hand, I browned about a pound and a half of 15% Chuck that I seasoned
with only Penzeys California pepper, Shallot pepper, toasted onion
granules, sea salt and garlic. No draining needed before pouring this
over a fresh micro-made bowl of mac' & cheese. Added one can of whole
kernel corn, one small can of sliced 'shrooms, and a pint of Classico
Sweet Basil Marinara. Merely the heat of the browned meat and mac' was
was enough for stirring in the rest to serve, and this "casserole" was
one of the best I've ever enjoyed. Ended up being five servings, three
of which I took to work and shared. My Marines have nagged since, so I
am making a double batch today for taking to them tomorrow.

Picky ~JA~

Michael Horowitz > wrote

CABBAGE, SMOKED SAUSAGE AND POTATO STEW

SERVES 4 to 6

This is easy and very good.

INGREDIENTS

* 3 tablespoons bacon grease or cooking oil
* 1 pound smoked sausage, sliced into 3/4-inch pieces
* 2 medium onions, coarsely chopped
* 4 small potatoes, cut into 3/4-inch pieces
* 1 large head cabbage, cut into 1-inch pieces
* 1 teaspoon dried thyme leaves
* 1 teaspoon caraway seeds
* Salt and pepper to taste
* 4 cups water

Heat a soup pot over medium-high heat. Add the bacon grease and
sausage. Sauté, turning occasionally, until lightly browned, about 4
minutes. Add the onions and sauté another 3 minutes or until golden.
Add the potatoes, cabbage, thyme, caraway, salt, pepper and water;
stir well. Turn heat to high and bring to a boil. Reduce heat to
medium-low; cover and simmer until the cabbage and potatoes are
tender, about one hour. Serve immediately or keep hot on a very low
burner.

On Sun, 23 Jan 2005 09:14:28 -0800,
Christine Dabney > wrote:
>
> Yes, that is the one.
>
> I haven't cooked anything from it yet, and even if I did, I wouldn't
> know if it is the real thing.

Time to arrange a trip to Singapore/Malaysia.

> If you order it, and try stuff from it, let me know how close it comes
> to what you have experienced.

Will do, thanks.

Ariane