Quoting Dave Drum to Jim Weller <=-

Andre also makes "Cold Duck" which, taste and smob wise is

on a par with Boone's Farm

Not to be confused with Andr‚s (note the accent) Wines Ltd. started
by Hungarian Andreas ("Andrew") Peller in Canada, which makes VQA
level wines (Peller Estates, Sandhill, Red Rooster, Thirty Bench
Black Hills, Gray Monk and Tinhorn Creek). He renamed his company
Andrew Peller Limited to distinguish itself globally from the Gallo
brand.

Mushrooms and sherry wine. This is on my "Round Tuit" list. But not
with the Amontillado. Bv)= More like Ernie and Julio from down the Walgreen's mini-bottle bins.

No need to stoop that low; there are affordable real sherries. One
bargain sleeper to look out for is Leyenda Fino, $12.00 in Canada,
undoubtedly less where you are. Williams & Humbert is excellent and
under $20.

I find Champagne overpriced and overrated. Spain makes wonderful
and affordable sparkling whites using the Champagne method (with
secondary fermentation in the bottle). Our New Year's Eve sparkler
this time around was a Spanish Cava: Codorniu Brut Clasico Cava.
Pale lemon colour, very dry crisp taste, lively acidity, persistent
bubbles and flavours of apple, citrus and pear.

More low cal/salt recipes with hints of liquid red pepper sauce.
Adjust accordingly to taste.

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

Title: Chunky Potato-Leek Soup
Categories: Vegetables, Soups, Microwave, Potatoes, Chicken
Yield: 4 Servings

1 c Sliced leeks
2 ts Reduced-calorie margarine
2 c Low-sodium chicken broth
6 oz Cubed pared potatoes
1/4 ts Salt
1/8 ts Black pepper
1 c Drained canned corn
2 tb Chopped fresh dill
2 ts Grated Parmesan cheese
3 Drops liquid red pepper
-sauce

Combine the leeks and margarine in a 2-quart casserole. Microcook
on High for 3 to 4 minutes, stirring once, until tender.

Add the broth, potatoes, salt and pepper. With vented cover,
microcook on High, for 4 minutes, stirring twice.

Add the corn, dill, Parmesan cheese , and pepper sauce; stir well.
With vented cover, microcook on High for 3 to 4 minutes until
potatoes are tender. Let stand, covered, for 3 minutes before
serving.

Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20
g Carbohydrates; 1 mg Cholesterol

[WEIGHT WAtCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.

MMMMM


Cheers

Jim


... Bacon bits are essentially pig sprinkles

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JIM WELLER wrote to DAVE DRUM <=-

Andre also makes "Cold Duck" which, taste and smob wise is

on a par with Boone's Farm

Not to be confused with Andr‚s (note the accent) Wines Ltd. started
by Hungarian Andreas ("Andrew") Peller in Canada, which makes VQA
level wines (Peller Estates, Sandhill, Red Rooster, Thirty Bench
Black Hills, Gray Monk and Tinhorn Creek). He renamed his company
Andrew Peller Limited to distinguish itself globally from the Gallo
brand.

I barely care. Still, I did not know Andre was an E&J label until my
Bing search revealed that fact. "peach-flavored California Champagne"
indeed!

Mushrooms and sherry wine. This is on my "Round Tuit" list. But not
with the Amontillado. Bv)= More like Ernie and Julio from down the Walgreen's mini-bottle bins.

No need to stoop that low; there are affordable real sherries. One
bargain sleeper to look out for is Leyenda Fino, $12.00 in Canada, undoubtedly less where you are. Williams & Humbert is excellent and
under $20.

It's not "that low" at all. I can get a 187ml (about 6 oz) "split" for U$1.50-ish and it's reasonably drinkable (if I were so inclined) and it
works for cooking. I am *NOT* a wine-snob. I am however, frugal.

I find Champagne overpriced and overrated. Spain makes wonderful
and affordable sparkling whites using the Champagne method (with
secondary fermentation in the bottle). Our New Year's Eve sparkler
this time around was a Spanish Cava: Codorniu Brut Clasico Cava.
Pale lemon colour, very dry crisp taste, lively acidity, persistent bubbles and flavours of apple, citrus and pear.

More low cal/salt recipes with hints of liquid red pepper sauce.
Adjust accordingly to taste.

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

Title: Chunky Potato-Leek Soup
Categories: Vegetables, Soups, Microwave, Potatoes, Chicken
Yield: 4 Servings

1 c Sliced leeks
2 ts Reduced-calorie margarine
2 c Low-sodium chicken broth

What's with the "reduced/low" stuff. I ain't on a weight loss plan -
other than limiting my intake. Gimme full fat/full flavour grub any
day. It satisfies me well enough that I don't have to overeat looking
for taste. Bv)=

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

Title: Our Immigrant Ancestor's Leek & Potato Soup
Categories: Soups, Potatoes, Dairy, Vegetables, Poultry
Yield: 4 Servings

1 lb Potato; peeled and diced
1 lb Leeks; sliced thin
1/2 c Chicken stock
1 ts Salt
Fresh ground pepper
1 c Heavy cream

Slice or dice the potatoes, slice the leeks, being
careful to wash off any dirt or sand. Simmer the
potatoes and leeks together with the chicken stock,
salt and pepper for 40 to 50 minutes.

Mash the vegetables or puree them in a food processor.
Check the seasonings and reheat, adding the cream.

Garnish with parsley.

Serve warm or chilled.

From: Greg Hastings

Recipe By: Frugal Gourmet - Our Immigrant Ancestors

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a waitress. I'm just careful with my money." -- UDD --- MultiMail/Win v0.52
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