Subj : Re: Hooch
To : JIM WELLER
From : Dave Drum
Date : Thu Sep 29 2022 05:34:00
-=> JIM WELLER wrote to DAVE DRUM <=-
JW> The Kraken, a black spiced rum from Trinidad and Tobago. It's
JW> premium priced but also premium quality.
DD> I might like it - neat.
JW> It is indeed smooth enough to enjoy straight.
JW> I like beet leaves even more than I do the beets them selves. I
JW> generally cook the roots, stems and leaves separately for different
JW> amounts of time and then combining them. If the supermarket only has
JW> beetroots at any given time I try to pick up some other kind of
JW> greens to accompany them.
I used to think that all beets were red and pickled as that was all I
was ever served as a youngster .... either cold pickled beets in salads
or as Harvard Beets in a side dish. Then I reached my adultery and
found that there are multiple colours as well as multiple ways to make
them edible. Never did the greens though. My childhood experiences with
collards and dandelion greens, etc. done "Southern style" (i.e. cooked
to death) put me right off of them.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Green & Gold Bean Salad
Categories: Salads, Beans, Dressings
Yield: 6 Servings
15 oz Can cut green beans; drained
15 oz Can cut wax beans; drained
1 c Diced celery
1 ts Dillweed
1/2 c Bottled creamy onion dressng
1/4 c Slivered almonds (opt)
1/2 c Salad croutons
Mix drained beans, celery and dill, and chill. Just
before serving add nuts, croutons and dressing.
Mrs. Harold T. Cook
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... Almost anything is edible with a dab of French mustard on it.
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