SOYLENT GREEN 6150And you don't see the irony in what you just said? Really? If you were starving and they sent you soy flour, would you be prepared to...
RobtE wrote on 07 Aug 2005 in rec.food.cooking
This looks very tasty and if I was eating potatoes I'd make a vat of it.
I believe this is the typo free version of the Recipe.
(hheelllloop...misspelled word just to drive SF nuts.) * Exported from MasterCook *
Fish left out ok to eatzxcvbob Regardless, both have the same low IQ... but you at least bathe occasionally. Damn... I shouldn't reply to such imbecilic garbage. You don't have a jar...
Pepperoni Rustica
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large stick pepperoni -- peeled and sliced 1-2" 2 cubes beef bouillon mixed disolved in 2 to 3 cups water -- or use 2 to 3 cups beef broth 1 small cabbage head -- sliced in 8 wedges 1 small bunch parsley -- chopped 1 medium onion or leek 3 large celery stalks -- chopped 3 large carrots -- sliced 5 medium potatoes -- cut up 1 whole canned tomatoes -- (16 ounces) or fresh -- chopped 1 teaspoon salt -- (adjust for boullon)
Have all ingredients ready. Smear some olive oil in the bottom of a large, cold heavy pot and lay the pepperoni in. Turn on the stove to rather high and when the pepperoni starts to sizzle, begin turning it to brown it well. Add the onion, celery and last the parsley. Keep stirring on fairly high heat and when it begins to coat the bottom with brown, pour on the beef bouillon and the tomatoes. Cover the pot and reduce the heat and simmer slightly fast for 30-40 min. Near the middle of that time, add the carrots, followed in a while by the potatoes and salt. You must estimate this process by the size and hardness of the vegetables so it does not become mush. When the potatoes begin to cook, add the cabbage wedges and stir everything very well. Re-cover and steam briskly until the cabbage is done correctly (still a wee bit firm). This makes 4-5 splendid portions and is always digestible if you don't overcook the cabbage.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 864 Calories; 4g Fat (4.0% calories from fat); 32g Protein; 194g Carbohydrate; 42g Dietary Fiber; 0mg Cholesterol; 2710mg Sodium. Exchanges: 7 1-2 Grain(Starch); 15 1-2 Vegetable.
Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
