We have too little money in the bank for us to feel so good. Celebrating.
Pita bread, hummas, baba ganouj and yoghurt -- all from our local supermarket.
Yes, I'm a philistine, but it was late and the food was convenient.
E. P.

(Julian9EHP) wrote in
:

> We have too little money in the bank for us to feel so good.
> Celebrating. Pita bread, hummas, baba ganouj and yoghurt -- all from
> our local supermarket. Yes, I'm a philistine, but it was late and the
> food was convenient. E. P.
>

It sounds tasty and refreshing!

Similarly, money-in-the-bank wise, I made pizza from scratch...home-made
crust, crushed tomatoes, olive oil, dried herbs - all from the pantry and
inexpensive. I bought the cheese tonight, just a little expensive.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

>From: Wayne



>Similarly, money-in-the-bank wise, I made pizza from scratch...home-made
>crust, crushed tomatoes, olive oil, dried herbs - all from the pantry and
>inexpensive. I bought the cheese tonight, just a little expensive.

oooh! Good work.


E. P.

On 03 Jul 2004 11:57:32 GMT, (Julian9EHP) wrote:

>>From: Wayne
>
>
>
>>Similarly, money-in-the-bank wise, I made pizza from scratch...home-made
>>crust, crushed tomatoes, olive oil, dried herbs - all from the pantry and
>>inexpensive. I bought the cheese tonight, just a little expensive.
>
>oooh! Good work.
>
>
>E. P.

When the money runs out I turn to pasta - and I can do everything from
the pantry. A can (or jar) of light tomato and herb pasta sauce, a
small can of tuna, and a couple of hundred grams of pasta (for two),
some shaved parmesan cheese (or grated if you have to).

I live in New Zealand and we have a very wide range of locally canned
tuna (which is also exported) in varying sizes. My favourite is sweet
Thai chilli tuna, but we also have smoked and lemon pepper and satay.
The small cans are only 95g and the larger Heat and Eat Tuna Meals are
185g (sorry can't do ounces any more!) The Heat and Eat meals are
produced in a variety of sauces including Italien, Satay, Red Thai
Chilli. Just cook the pasta, and heat the Meal in the microwave and
you have a dinner - and SO cheap.

The brand is Sealord or Safcol and if you can get this, it is
absolutely delicious.

Cheers

Dog3 <dognospam@adjfkdla;not> wrote in
4:

> I'm still on a bland diet, the SO is sick of cream of mushroom soup.
> He threw a couple of cans of Roma tomatoes in the blender with some
> S&P. Then he sauteed some garlic in olive oil. Then he tossed the
> tomatoes with the garlic and threw in some fresh basil from the
> garden. He dumped it all on some spaghetti. It was good. I couldn't
> eat the garlic bread. Just too strong and salad was/is out of the
> question for me right now.
>
> Michael
>

Sounds good. Just hang in there, Michael, and you'll get it all back!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

>and salad was/is out of the question for me right now.
>
>Michael

And why is that? Too much fiber? What about "cooked" salad... vegetable soup,
ratatouille, stir fry? How about lots of well cooked sauerkraut (cooked
cabbage salad) with sausage?

CHOUCROUTE AU CHAMPAGNE

Choucroute is traditionally cooked in champagne but if you wish to be more
economical you can cook it in white wine and add a split or two of champagne at
the table.
Salt pork slices
2 to 3 onions, sliced
Several cloves garlic, coarsely chopped
4 to 5 pounds sauerkraut
Large piece salt pork
Freshly ground black pepper
Champagne (white wine may be substituted
Smoked pork loin, bratwurst, vaurenwurst, knockwurst, or frankfurters

Line a deep kettle with slices of salt pork, add the sliced onions and chopped
garlic. Put the sauerkraut on top with a large piece of salt pork and grind
plenty of pepper over it. Add just enough champagne or white wine to cover the
sauerkraut. Simmer on top of the stove or in a 300°F oven for 4 to 6 hours. The
longer it cooks, the better it will be.

Smoked pork loin is a natural accompaniment for choucroute. Roast it for 10 to
15 minutes per pound or until thoroughly heated through. Bratwurst,
vaurenwurst, knockwurst, and good well seasoned frankfurters are also tasty
additions. Use any or all these meats. To serve, heap the choucroute in the
middle of a platter and arrange slices of meat around it.

If the sauerkraut was cooked in white wine, place half a bottle or two splits
of champagne in the center of the sauerkraut. At the table, give the bottle a
good shake and remove corks so the champagne gushes out over the sauerkraut.
Serve with plain boiled potatoes. With this, drink champagne or Riesling.

House & Garden
December 1959
James A. Beard
---





---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Wayne wrote:

> Dog3 <dognospam@adjfkdla;not> wrote in
> 4:
>
> > I'm still on a bland diet, the SO is sick of cream of mushroom soup.
> > He threw a couple of cans of Roma tomatoes in the blender with some
> > S&P. Then he sauteed some garlic in olive oil. Then he tossed the
> > tomatoes with the garlic and threw in some fresh basil from the
> > garden. He dumped it all on some spaghetti. It was good. I couldn't
> > eat the garlic bread. Just too strong and salad was/is out of the
> > question for me right now.
> > Michael

When I was on a post-surg bland diet, watermelon was my wonderful friend.
You gets yer fiber and yer water in one swell foop.
Edrena

>and salad was/is out of the question for me right now.
>
>Michael

And why is that? Too much fiber? What about "cooked" salad... vegetable soup,
ratatouille, stir fry? How about lots of well cooked sauerkraut (cooked
cabbage salad) with sausage?

CHOUCROUTE AU CHAMPAGNE

Choucroute is traditionally cooked in champagne but if you wish to be more
economical you can cook it in white wine and add a split or two of champagne at
the table.
Salt pork slices
2 to 3 onions, sliced
Several cloves garlic, coarsely chopped
4 to 5 pounds sauerkraut
Large piece salt pork
Freshly ground black pepper
Champagne (white wine may be substituted
Smoked pork loin, bratwurst, vaurenwurst, knockwurst, or frankfurters

Line a deep kettle with slices of salt pork, add the sliced onions and chopped
garlic. Put the sauerkraut on top with a large piece of salt pork and grind
plenty of pepper over it. Add just enough champagne or white wine to cover the
sauerkraut. Simmer on top of the stove or in a 300°F oven for 4 to 6 hours. The
longer it cooks, the better it will be.

Smoked pork loin is a natural accompaniment for choucroute. Roast it for 10 to
15 minutes per pound or until thoroughly heated through. Bratwurst,
vaurenwurst, knockwurst, and good well seasoned frankfurters are also tasty
additions. Use any or all these meats. To serve, heap the choucroute in the
middle of a platter and arrange slices of meat around it.

If the sauerkraut was cooked in white wine, place half a bottle or two splits
of champagne in the center of the sauerkraut. At the table, give the bottle a
good shake and remove corks so the champagne gushes out over the sauerkraut.
Serve with plain boiled potatoes. With this, drink champagne or Riesling.

House & Garden
December 1959
James A. Beard
---





---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````