JIM WELLER wrote to BILL SWISHER <=-
I ordered mine in Anchorage and had it delivered to a dealer in
Seattle
Clever!
My good friend was the past Service Manager at the local Ford dealer.
He's the one who told me about that, the 2 dealers coordinated
everything for me.
He took me over and introduced me to the woman who handled fleet sales.
I sat down with her, told her what options I wanted, she punched it
into the computer and got the order ready. Later, when they were
ready to actually start building that years vehicles* and had set
prices, she called me and told me the price. I went to the credit
union, got a certifed check, and paid for the truck. No haggling,
this is the cost, we made $X profit. The next year Connie said
"You got a new truck last year, where's my new car?" Back to see the
woman at fleet sales, test drove a nice little red car for Connie,
walking back to the office with the VIN and Connie spots a sporty
looking silver one and says "Ohh, I LIKE that one!" We went in and
bought it without driving it. Of course it was a replacement for a
ex-Hertz rental car she'd been driving...when we bought that one we
got a certified check to pay for it, the woman at the credit union
asked what kind of car we'd bought...we looked at each other, then at
her, and both said "Red". Had no clue, drove nice, and we liked the
way it looked.
*Probably one of the first trucks off the assembly line for that years
models.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Julia's Caesar
Categories: Salads
Yield: 4 to 6 servi
No Ingredients Found
From : Burton Ford, Sat 19 Nov 94 22:20, Area: COOKING
Earl, here's a recipe, from Wine Spectator, for Caesar salad. They
say in the article that it was invented by restaurateur Caesar
Cardini, an Italian immigrant, in 1924 at Caesar's Palace, Tijuana.
The original had no anchovies, just the hint of anchovies from the
Wocestershire Sauce. The recipe is by Julia Child, in consultation
with Caesar's daughter Rosa. I haven't tried it, it just seems like
something the echo would like to read about.
2 lg large crisp heads Romaine
~lettuce
2 lg cloves garlic
1/2 t salt
9 T olive oil
2 c unseasoned croutons
2 eggs
1/4 c fresh grated parmesan
~juice of 1 lemon
~fresh ground black pepper
~Worcestershire sauce
For each person select 6 to 8 whole leaves of Romaine, 3 to 7" long.
Wash, drain, wrap in paper towels, and refrigerate until serving. Put
garlic through a press and mix with 1/4 tsp salt and 3 Tbs oil.
Strain into medium fry pan. Heat to warm and add croutons, toss until
well coated and remove to a bowl.
Coddle eggs by boiling one minute. (Burt: A bare minimum tip of the
hat to the recent scare about raw eggs)
To assemble salad, have all ingredients in small bowls surrounding a
large salad bowl. Put romaine into large bowl and pour 4 Tbs olive
oil over it. Toss. Add 1/4 tsp salt, 8 grinds of pepper, and 2 more
Tbs oil, and toss again. Add lemon juice, 6 drops of Worcestershire
sauce and the eggs, and toss. Add cheese and toss. Add croutons and
toss twice more.
To serve, arrange leaves on plates, stems out, w/sprinkling of
croutons on side. Eat with fingers or forks and knives. (Burt: The
original was eaten with the fingers.)
CROUTONS: Cut baguette of french bread into 3/4" cubes. Toss in 1/4
cup olive oil, and put on baking sheet. Bake at 350 f. for 20 to 25
minutes, tossing a few times to brown evenly. Just before done (?)
turn the oven off and let sit 15 minutes before removing. Makes
about 4 1/2 cups.
Recipe by Julia Child, with Rosa Cardini (Caesar's daughter).
Typed by Burt Ford
From Wine Spectator, July 31, 1994 pg 87
Submitted By SALLIE KREBS Submitted By KAREN MINTZIAS
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... Don't cry for me I have vi.
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