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Old 06-01-2005, 10:36 AM   #295
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ya hey! mediterranean cuisine, can be served as a starch or a salad. goes well with burned flesh...
norby
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Old 06-01-2005, 10:41 AM   #296
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Quote:
Originally Posted by norbert
ya hey! mediterranean cuisine, can be served as a starch or a salad. goes well with burned flesh...
norby
Does it taste like chicken????
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Old 06-01-2005, 10:49 AM   #297
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Quote:
Originally Posted by jcanavera
Does it taste like chicken????
no.........
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The only true nobility is found through giving good food to your friends- Anton Careme

beauty is in the eye of the beerholder-cosmo fishhawk

if something is too good to be true, its usually gone before i get there-mister boffo
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Old 06-01-2005, 11:28 AM   #298
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Quote:
Originally Posted by norbert
no.........
How 'bout burned chicken?
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Old 06-01-2005, 12:09 PM   #299
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I will be making Hawaiian beef kabobs and maybe something else
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Old 06-01-2005, 01:09 PM   #300
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Quote:
Originally Posted by jcanavera
How 'bout burned chicken?
Tastes like burnt brownies!
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Old 06-01-2005, 01:39 PM   #301
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...You can use the burnt brownies on those racoons...

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Old 06-01-2005, 10:09 PM   #302
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hummus ?

Quote:
Originally Posted by jcanavera
How 'bout burned chicken?
Does it taste like hummus?

I have a (here I go again) Hillbilly Hummus recipe made out of black-eyed peas. It's actually VERY good.

That's NOT what I'm going to bring.
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Old 06-02-2005, 01:53 PM   #303
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Norbert's Secret Recipe???

Skim through these ingredients and dip into Norby's recipe at your own risk :-)

************************************************

Tabbouleh (Tomato, Spearmint, Parsley and Burghul Salad)

--------------------------------------------------------------------------------

from Lebanese Mountain Cookery by Mary Hamady. This filling and tasty salad is a meal in itself. It's an especially good use for home-grown tomatoes. The cookbook presents two version of the recipe, one "Wisconsin tradition" and one "Tabbouleh Old Country Style." In addition, there are several variations. I tend to compromise between the two "traditions" and add most of the ingredients from the variations. Mary Hamady says, in part, "Eaten in dripping bites, wrapped up in small freshly picked grapeleaves or romaine, and accompanied by fresh Arabic bread, this salad surpasses all others. Pay attention to the vegetable chopping. This is a finely chopped salad, meaning some time devoted to the cutting board. The beauty of small bits of red mingling with `confettied' green and white is worth the work involved."

"Wisconsin tradition"

3/4 c. (177 mL) medium burghul (bulgur wheat)

1 c. (230 mL) minced onions
1 t. (5 mL) ground allspice (crucial; do not omit)
1 T. (15 mL) salt

2 c. (460 mL) finely chopped parsley [think Cuisinart]
2 c. (460 mL) finely chopped scallions
4 c. (920 mL) finely chopped super-ripe tomatoes
1/2 c. (115 mL) fresh spearmint leaves, chopped fine
2 T. (30 mL) crushed dried spearmint [why?]

1/2 c. (115 mL) fresh lemon juice
1/2 c. (115 mL) olive oil

"Old Country Style"

1/2 c. (115 mL) medium or fine burghul

1/2 c. (115 mL) chopped onion
1/2 t. (2.5 mL) ground allspice
1/2 t. (2.5 mL) freshly ground pepper [more, I think]
1-2 t. (5-10 mL) salt

3 c. (690 mL) finely chopped parsley
1/2 c. (115 mL) finely chopped scallions
2 c. (460 mL) finely chopped tomatoes
1 1/2 c. (345 mL) fresh spearmint leaves, chopped fine

1/2 c. (115 mL) fresh lemon juice
3/4 c. (177 mL) olive oil

Variations

1 c. (230 mL) chopped cucumber
1 c. (230 mL) whole fresh peas or
1 c. (230 mL) chickpeas

Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 20 minutes and then place in sieve to drain. [I typically soak for much longer, perhaps an hour. Otherwise the bulgur is quite chewy.]
Combine minced onion with allspice, pepper and salt. Set aside.
In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried spearmint.
Gently fold in the soaked or rinsed wheat. [I always add the seasoned onions at this point, just because it's been a while since I actually read this recipe.] Refrigerate until an hour before serving.
Stir in seasoned onion and dress with lemon and oil.
Surround salad with small romaine leaves or young grapeleaves. Use them to scoop up the salad in bites. [Usually we just eat it with a fork.]
Variations: One variation suggestion is to add 1 chopped cucumber and and one cup whole fresh peas or chickpeas. I always add the cucumber and the chickpeas.
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Old 06-02-2005, 04:41 PM   #304
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How many are going to your Rally? Where is Moraine View anyway.
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Old 06-02-2005, 05:09 PM   #305
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Useless Information

I took my daughter to our local shopping center earlier today. The Dollar General store had 4' Tiki torches on sale for $1.50 if anyone's looking for them. I got 8 of them.


Dennis
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Old 06-02-2005, 05:18 PM   #306
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Quote:
Originally Posted by Over59
How many are going to your Rally? Where is Moraine View anyway.
We have 19 units at this point. Moraine View is near Bloomington/Normal Illinois.

Here is a link back to the original announcement.

Midwest Forums 2005 Rally

BTW, there is still room if you want to come!

Regards,

Jack
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Old 06-03-2005, 02:56 AM   #307
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Bummer - just saw this.....

Bummer, just saw the Morrain get-together post. Darn, we will be coming RIGHT thru there, but a week too late. Shucks! Will actually be at the Carbondale KOA for a night or so on the way to South Haven for dad's 80th Birthday party and wingding!

Any events or such going on in the South Haven area around 4th of July as that is when we will be there? Would love to see AS's and mingle with the good midwestern folks from my youth. Sigh.

Trying the SW now - Albq - for a few years and see how it affects the body and the mind. Scenery surely is great, so is the traffic! THere isn't any. Not by Chicago standards anyway - 30 years born and raised there! Yikes, 9am til 2 morning rush, then the evening rush starts and 3 and goes til 7 or 8pm. Rough!!!!!!!!

Guess I need to check the Rally pages more regularly, huh?

Lesson learned.

Ciao all

Axel
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Old 06-03-2005, 08:54 AM   #308
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Quote:
Originally Posted by SilverToy
Bummer, just saw the Morrain get-together post. Darn, we will be coming RIGHT thru there, but a week too late. Shucks!
Guess I need to check the Rally pages more regularly, huh?

Lesson learned.

Ciao all

Axel
Axel,
Sorry we missed you. While this is only our third event I've tried to look at the second weekend in June as the date. This year I had to push to the third because of a big event at the convention center where I work. Unfortunately that lost us about 5 units who either have other things going on or are making plans for the WBCCI International Rally in Springfield Mo.

Yea, you may need to check these pages a little more frequently. This particular thread started December of last year!

I'm already looking at dates for next year 2006 and it looks like that second weekend is June 9, 10, and 11th.......but that's a future thread and I'm planning to do something that should bring us another 10-15 trailers on top of what we seen in the past!

Jack
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