That is what I was thinking.  Or maybe a turkey breast, cornish hens or
other poultry.

When I got married, my wife got a steal.  I love to cook.  I'm going to make
a suprise for the office's Thanksgiving feast this year.  Since some of my
coworkers read this list occasionally, I'll keep mum until next Wednesday ;)

I will be evil and force the office to smell it ALL DAY next Wednesday
before we eat at 2:30.

Russel

> -----Original Message-----
> From: Greenwood, Erin E. [mailto:[EMAIL PROTECTED]]
> Sent: Thursday, November 15, 2001 8:36 AM
> To: CF-Community
> Subject: RE: Recipe of the day
>
>
> This sounds really good. Maybe with a nice roasted chicken.
>
> Too bad I don't cook anymore. : )
>
> e with no leftovers
>
> -----Original Message-----
> From: Russel Madere [mailto:[EMAIL PROTECTED]]
> Sent: Thursday, November 15, 2001 8:58 AM
> To: CF-Community
> Subject: Recipe of the day
>
>
> I found this recipe in today's newpaper (Yes, the Times-Picayune
> might be a
> rag, but it does have a weekly Food section).  The name of the article was
> "Rice isn't just for Cajuns anymore" and it is part of the Cooking Creole
> column.  It sounded interesting and tasty.
>
> Lemon Rice
>
> 2 1/2 cups chicken broth
>   1/2 teaspoon salt
>   1/4 teaspoon freshly ground black pepper
>   1/8 teaspoon cayenne pepper
>     1 garlic clove crushed
>     1 cup long-grain rice
>     1 tablespoon freshly grated lemon zest
>     2 tablespoons chopped fresh dill (or parsley)
>     2 tablespoons butter
>
> Heat the broth, salt black pepper, cayenne and garlic in a heavy saucepan
> and bring the mixture to a boil.  Stir in the rice and simmer until the
> liquid is absorbed, about 20 to 30 minutes.  Remove from the
> heat.  Stir in
> the lemon zest.  Let stand, covered, for 5 minutes.  Add the dill
> and butter
> and gently stir to mix.  Serve warm.
>
>
> I'm going to give this a try tonight.  It should complement my dinner
> nicely.
>
> Russel
>
> /me still waiting like a good boy for next Thursday
>
> 
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