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#11
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"Viva Ham Radio" wrote in message
news:BlDyd.472$Q%4.407@fed1read06... "Hank Oredson" wrote in message ... How did you manage to count readers of this newsgroup? -- ... Hank In support of the Enforcer Well go to google group archives http://groups-beta.google.com/group/...ateur.dx/about Example 310 posts in rec.radio.amateur.dx in Nov 2004 How did you manage to count READERS of this newsgroup? -- ... Hank http://horedson.home.att.net http://w0rli.home.att.net |
#12
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"Hank Oredson" wrote
How did you manage to count READERS of this newsgroup? I'm sure it's in the hundreds of thousands, if for no other reason than to read about the "Freaky woman with 2 Dicks" get viruses from "OFFICE PARTY WHORES". Sunuvagun! 3's, de Hans, K0HB |
#13
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"Hank Oredson" wrote
How did you manage to count READERS of this newsgroup? I'm sure it's in the hundreds of thousands, if for no other reason than to read about the "Freaky woman with 2 Dicks" get viruses from "OFFICE PARTY WHORES". Sunuvagun! 3's, de Hans, K0HB |
#14
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in 500° oven for 20 minutes, reduce oven to 325°.
Bake till medium rare (150°) and let roast rest. Pour stock over onions and drippings, carve the meat and place the slices in the au jus. Bisque Ã* l?Enfant Honor the memory of Grandma with this dish by utilizing her good silver soup tureen and her great grandchildren (crawfish, crab or lobster will work just as well, however this dish is classically made with crawfish). Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; make patties if shell or head is not available (such as with packaged crawfish, crab, or headless baby). Flour oil onions bell peppers garlic salt, pepper, etc. 3 cups chicken stock 2 sticks butter 3 tablespoons oil First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, l |
#15
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in 500° oven for 20 minutes, reduce oven to 325°.
Bake till medium rare (150°) and let roast rest. Pour stock over onions and drippings, carve the meat and place the slices in the au jus. Bisque Ã* l?Enfant Honor the memory of Grandma with this dish by utilizing her good silver soup tureen and her great grandchildren (crawfish, crab or lobster will work just as well, however this dish is classically made with crawfish). Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; make patties if shell or head is not available (such as with packaged crawfish, crab, or headless baby). Flour oil onions bell peppers garlic salt, pepper, etc. 3 cups chicken stock 2 sticks butter 3 tablespoons oil First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, l |
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