BBS:      TELESC.NET.BR
Assunto:  3/29 Lemon Chiffon 5
De:       Ben Collver
Data:     Sun, 12 Apr 2026 07:31:36 -0700
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  Re: 3/29 Lemon Chiffon 5
  By: Ruth Haffly to Ben Collver on Fri Apr 10 2026 04:02 pm

RH> On our trip to
RH> Israel, at one of the stops we bought a cook book. Some of the recipies
RH> have become favorites.

BC>> Proudly created by Gabi Shahar, Mar 1996

RH> I may be wrong but I think she is the author of the cook book we bought in
RH> Israel.

Cool coincidence!  I used to live in the same neighborhood as a Jewish
deli and everything i tried there was delicious, came in huge portions,
and could not be described as health food.

BC>> There's always Stouffer's...

RH> As Ian Hoare (one of the echo regulars in the 90s), used to say,
RH> "Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea we
RH> don't like Stouffer's? One time when we were visiting my parents, my
RH> brothers (both single) were there and at one point we were discussing
RH> Italian cooking. Both of my brothers started talking about ways to fancy
RH> up Stouffer's lasagne. Steve and I just looked at each other with an "are
RH> they serious?/yes they are" look.

Thanks for that story, i got a real LOL out of that.  :-)

A friend's son made a lasagna style dish using penne pasta and it tasted
amazing.  Sadly i did not get the recipe, but i got the idea:  It's not
actually necessary to use gigantic noodles.

RH> Consensus
RH> favorite was the seafood one which we'd never seen before or since.

That sounds authentic to me.  I've seen plenty of Italian pasta recipes
that call for seafood.  I don't recall eating a seafood lasagna, but
i'd be game to try one, especially if someone else made it for me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tod Kratiem Prik Thai
 Categories: Seafood, Shrimp, Thai
      Yield: 2 Servings
 
  2 1/2 tb Vegetable oil
      1 tb Water
      1 tb Coriander root
      1 tb Garlic
      1 tb Pepper; finely pound
      8 lg Fresh shrimp;
           - peeled & deveined

MMMMM----------------------SEASONING SAUCE---------------------------
      1 tb Fish sauce
      1 tb Oyster sauce
      1 tb Sugar
      1 tb Light soy sauce
 
  Heat 1 tb oil in a skillet over medium heat. Add coriander root,
  garlic, pepper, and shrimp stir-fry for 3 minutes. Add water and all
  seasoning sauce, and stir-fry for 3 minutes. Serve warm
  
  Recipe FROM:
  
 
MMMMM
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