• Re: 9/7 Nat'l Salami Day

    From Dale Shipp@1:261/1466 to Jim Weller on Fri Sep 10 01:36:10 2021
    On 09-06-21 22:27, Jim Weller <=-
    spoke to Dave Drum about 9/7 Nat'l Salami Day - 2 <=-

    Title: Salami & Eggs

    The way my favourite deli in Ottawa did that was slice the salami
    into rounds, notch them so they didn't curl up when fried and served
    with scrambled eggs on the side with rye toast.

    Gail likes fried bologna and does the same notching edges.

    Got any leftover lamb? Lamb bones? Try this.

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

    Title: Lamb, lentil, and rosemary soup
    Categories: Soup, Main dish, Leftover, Beans
    Yield: 4 servings

    2 tb Olive oil
    1 tb Butter
    3 Garlic cloves; minced
    2 Onions; chopped
    2 Carrots; cubed
    2 1/2 tb Fresh rosemary; chopped
    --or 1 ts dried rosemary
    Salt
    Freshly ground black pepper
    6 c Lamb stock
    2 c Chopped tomatoes
    1 1/4 c Rinsed lentils
    1 Bay leaf
    1 Lamb bone
    1 c Cubed cooked lamb
    Tobasco or hot pepper sauce

    In a large soup pot, heat the olive oil and butter over
    moderately low heat. Add the garlic, onions, carrots, half the
    rosemary, the thyme, and salt and pepper to taste. Simmer, covered,
    over low heat for 15 to 20 minutes, or until tender.

    Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone and
    bring soup to a boil. Reduce heat and simmer partially covered for
    about 40 minutes, or until the lentils are tender. Taste for
    seasoning.

    To serve, place a small handful of cooked lamb in the bottom of each
    soup bowl and ladle the hot soup over it. Garnish with the remaining
    fresh rosemary.

    Serve with a bottle of Tobasco on the side.

    Source: "Leftovers" by Kathy Gunst

    From: Fran Mcgee Date: 04 Jan 94

    MMMMM


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