Re: alt.support.divorce,alt.sys.pc-clone.gateway2000,comp.lang.cobol,alt.tech.digital-tv.select401,microsoft.public.pocketpc.marketplace

info_at_hillscapital.com
Date: 12/28/04

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    Date: Tue, 28 Dec 2004 09:48:53 GMT

    few more minutes.
       Add the cornstarch, cook a few minutes till thick,
          then place the stuffing into a colander and cool;
       2 hours
    Wrap the rolls:
       Place 3 tablespoons of stuffing in the wrap, roll tightly -
          corner nearest you first, fold 2 side corners in,
          wrap till remaining corner is left.
       Brush with egg, seal, and allow to sit on the seal for
       a few minutes.
    Fry the rolls:
       325° if using egg roll wraps, 350° for spring roll wraps.
       Deep fry in peanut oil till crispy golden brown, drain on paper towels.

    Lemon Neonate

    Turkey serves just as well, and in fact even looks a bit like a
    well-dressed baby. By the time you turn the child?s breast into
    cutlets, it will be indistinguishable. The taste of young human,
    although similar to turkey (and chicken) often can be wildly
    different depending upon what he or she has consumed during its
    10 to 14 months of life...

    4 well chosen cutlets (from the breasts of 2 healthy neonates)
    2 large lemons (fresh lemons always, if possible)
    Olive oil
    Green onions
    Salt
    pepper
    cornstarch
    neonate stock (chicken, or turkey stock is fine)
    garlic
    parsley
    fresh cracked black pepper

    Season and sauté the cutlets in olive oil till golden brown, remove.
    Add the garlic and onions and cook down a bit.
    Add some lemon juice and some zest, then de-glaze with stock.
    Add a little cornstarch (dissolved in cold water) to the sauce.
    You are just about there, Pour the sauce over the cutlets,
       top with parsley, lemon slices and cracked pepper.
    Serve with spinach salad, macaroni and cheese (homemade) and iced tea...

    Spaghetti with Real Italian Meatballs

    If you don?t have an expendable bambino on hand,
    you can use a pound of ground pork instead.
    The secret to great meatballs, is to use very lean meat.

    1 lb. ground flesh; human or pork
    3 lb. ground beef
    1 cup finely chopped onions
    7 - 12 cloves garlic
    1 cup seasoned bread crumbs
    ˝ cup milk, 2 eggs
    Oregano
    basil
    salt

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