krom wrote:
> french cooking uses them in everything..lol
>
> i like them in salda dressing...stuffing..as a simple pan sauce etc..very
> yummy things
>

I had a piece in the fridge that needed using or losing. I minced it and
sauteed it in sweet butter and used it with some gently steamed haricot
vertes (skinny little green beans) It was very tasty and low carb.


--
Janet Wilder
Way-the-heck-south-Texas