Subj : Pepper
To : Shawn Highfield
From : Dave Drum
Date : Mon Sep 23 2024 06:54:00
-=> Shawn Highfield wrote to Dave Drum <=-
DD> The fresh ground stuff has more bite and flavour than the pre-ground
SH> Yes I fresh grind at home, but I'm not that picky yet when outside.
The flat(ish) grinder slips right into a pocket and it's handy. I just
have to remember to not leave it on the table when I exit. Thosde guys
are fairly pricey and getting hard to find - unlike the tubular ones.
DD> If you're carrying a purse does it have a rainbow symbol on it?
DD> (VBSEG)
SH> Why yes it does... Goes with my new pretty dress. You got me, Andrea
SH> is really Andrew.
Yeah, right. Bv)=
DD> Man up. Call it a briedcase.
SH> It's a MURSE!
SH>> I have everything including blocks of wood to carve if bored in
SH>> my bag. :)
DD> I used to have a "possibles" bag sorta like that.
SH> When I was a driver if there was a break I'd often stand beside my car
SH> and carve for a bit.
That's more dedicated to a craft than I'd care to be. OTOH when at home
and I have a spare moment I'll be pounding recipes into this confuser.
SH> I am forced into lunch breaks at work now (un paid) so I give the
SH> cleaners something to do and leave wood chips everywhere.
Revenge for you and job security for the dustbin men. BTW, there's an
open Scrabble game over at Sean's.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seafood-Stuffed Rainbow Trout
Categories: Seafood, Citrus, Vegetables, Rice
Yield: 4 servings
4 tb Butter; melted, divided
1 tb Lemon juice
2 (12 oz ea) pan-dressed
- trout
1/4 ts Pepper
1/4 c Cooked long grain rice
2 sl Bacon; cooked, crumbled
2 tb Chopped onion
2 tb Diced sweet red pepper
15 Cooked salad shrimp; thawed
4 Sea scallops; diced
1 tb Oil
2 md Lemons; thin sliced
Combine 2 tablespoons butter and the lemon juice;
drizzle over trout cavities. Sprinkle with pepper; set
aside.
In a small skillet, saute the rice, bacon, onion, red
pepper, shrimp and scallops in oil for 5 minutes or
until scallops are firm and opaque. Spoon into fish
cavities. Arrange lemon slices on top of fish.
Brush remaining butter over a sheet of heavy-duty foil;
wrap fish in foil and seal tightly. Place on a baking
sheet. Bake @ 425oF/218oC for 25-28 minutes or until
fish flakes easily with a fork. Open foil carefully to
allow steam to escape.
Misty Wilson; Chatham, Illinois
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Nothing is impossible for the man who doesn't have to do it himself.
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