Shawn Highfield wrote to Moderator <=-

Hello Moderator!

31 Mar 25 14:19, you wrote to me:

<moderator hat on>

You know what? I thought about it. You win Sean.
You are not worth the hassle of getting upset. You win.

It's sad a real hunk of shit like you win's in anything.
I'll go give my loving wife a kiss and a hug. enjoy winning
all alone in your shitty subsidized apartment working tax
payers pay for.

You should have taken this to e-mail. Or took out a full page in the
Toronto Star.

You win. I'm leaving.

Yule B. Mist. You seriously need a thicker hide if you're going to be
on a BBS. Farce Book and Tweeter, not so much.

Just fu ........ ssing with you. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herb Roasted Pheasant w/Wild Rice Stuffing
Categories: Game, Stuffing, Fruits, Poultry, Herbs
Yield: 10 Servings

10 Pheasant breasts; boned,
- remove tenders and reserve
- for stuffing, cut small
- pocket in side of breast
- for stuffing
1/2 c Olive oil w/chopped rosemary
- thyme and sage
1 lb Wild rice; long grain
2 qt Chicken stock or canned
- chicken broth
2 Carrots; diced
1/2 Onion; diced
1/2 c Dried apricot; small diced
1 tb Salt and pepper mix
2 tb Garlic; roasted

Boil the rice with the chicken stock, cook until soft and
most of the liquid is gone.

Add the onion, carrot, garlic and apricot. Cook until the
vegetables are soft and all liquid has been absorbed.
Refrigerate rice mixture until cold.

In a food processor, puree pheasant tenders to a paste
consistency to use as a binder for rice mix.

When rice is cool, add the pheasant puree to the rice
until well mixed. Adjust seasoning with salt and pepper
and return to refrigerator until ready to stuff.

Set oven @ 400┬║F/205┬║C.

Make 10 small football shaped patties of the rice mix,
stuff inside the pheasant, being careful not to overstuff
the pheasant. Rub herb/oil mixture on top and bottom of
the pheasant, season with salt and pepper. Place the
pheasant on a heavy gauge roasting pan and then in a
preheated oven for approximately 8-10 minutes. Remove
from oven and cover with lid or foil and allow to rest
for 10 minutes.

Serve over sauté of spinach.

* Pheasant can be substituted with chicken.

Yield: 10 portions

Recipes from the 2009 Inaugural Luncheon Joint Congressional
Committee on Inaugural Ceremonies

MM Format by Dave Drum - 06 February 2009

Uncle Dirty Dave's Archives

MMMMM

... Honey is the tastiest insect vomit I've tasted so far.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)