Sean Dennis wrote to Dave Drum <=-

It must be the CIA using comic rays to snoop on my traffic. Bv)= I'll dummy up about it since it's a: not a big deal, and b: unique to me.

If it happens again, email me a copy of that packet. I'll take a look
and see.

Wathc youe e-mail This one has a reply from you to Shawn and XXCaro to
ALL asking if she's getting out.

Meanwhile - I have discovered a website that I usefd to use just for
their recipes has really good information articles for us poor home
chefs who wonder why?????

There's several sites I've found that have appropriated a lot of MM archives from now-defunct web and FTP sites and try to pass those
archives off as their own.

Well, there's the thieves, too. But I don't thionk Chowhound falls into
that category. Bv)=

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

Title: Salmon-Filled Puffy Omelet
Categories: Brunch, Fish, Dairy
Yield: 2 Servings

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

Title: Baked Salmon & Dill Rice
Categories: Seafood, Rice, Herbs, Chilies, Citrus
Yield: 4 servings

2 tb Extra-virgin olive oil
1 1/2 c White basmati rice; rinsed,
- drained
Salt & black pepper
4 oz Fresh dill; tough stems off
- fine chopped (1 c)
+=OR=+
1/3 c Dried dill; more for
- serving
2 lg Garlic cloves; fine grated
1 lg Lemon; zested (about 1 ts)
1 tb Mayonnaise
1 tb Honey
1/4 ts Ground turmeric
1/4 ts Red-pepper flakes; more to
- serve
4 (6 oz ea) salmon fillets (1"
- thick at their thickest
- parts), skin optional

Place an oven rack in the center position and heat the
oven to 400┬║F/205┬║C. In a kettle or a small saucepan,
bring 2 3/4 cups water to a boil.

To a 9" X 13" baking pan, add the olive oil and spread
it around the pan. Add the rice, 1 teaspoon salt and the
dill, and stir to combine. Spread the rice evenly across
the pan. Add the boiling water, stir and cover tightly
with foil. Place in the oven and bake until most of the
water has been absorbed, 12 to 15 minutes.

Meanwhile, in a small bowl, combine the garlic, lemon
zest, mayonnaise, honey, turmeric and red-pepper flakes.
Season both sides of the salmon fillets well with salt
(about 1 1/2 teaspoons total) and pepper. Spread the
mayonnaise paste on top (or flesh side) of the salmon
fillets.

Remove the pan from the oven and very carefully lift the
foil. Place the salmon fillets on top of the rice, paste
side up, reseal and place back in the oven. Bake until
the rice is fluffy and the salmon is tender, 15 to 20
minutes. Garnish with more fresh dill and red-pepper
flakes.

By: Naz Deravian

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM


... "All happiness depends on a leisurely breakfast." -- John Gunther
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Wathc youe e-mail This one has a reply from you to Shawn and XXCaro to
ALL asking if she's getting out.

Saw the message from XXCarol.

Well, there's the thieves, too. But I don't thionk Chowhound falls into that category. Bv)=

Oh, I doubt that also. I was just surprised that people thought others were dumb enough to buy that excuse.

This looks good to me. Probably only me.

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

Title: Onion Liverwurst Pate
Categories: Appetizers
Yield: 24 Servings

1 c Finely chopped Spanish onion
1/2 lb Liverwurst
1/2 ts Worcestershire sauce
1 x Chopped parsley
1 x Paprika
8 oz Cream cheese,softened
2 ts Prepared mustard
1 tb Milk
1 x Spanish onion rings,garnish

Combine onion,half the cream cheese,liverwurst,mustard and
Worcestershire sauce. Blend well. Place in a plastic lined bowl and
chill until firm. To serve,unmold on a serving plate. Combine
remaining cream cheese with milk. Spread over pate. Sprinkle with
chopped parsley. Garnish with onion rings,dipped in paprika. Serve
with a choice of crackers or melba toast. Makes about 2 1/2 cups pate.

MMMMM

-- Sean

... My friend's bakery burned down last night. Now his business is toast.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)