Quoting Dale Shipp to Dave Drum <=-

I would often fish for carp for sport.
If I could I would disengage the hook and release them
back into the bay.

All carp are invasive species, even the so-called common carp that
some people think is native here. (It isn't.) They disrupt the
supply of native plankton, shellfish and desirable fish stocks,
especially the various recently introduced Asian carp.

The Mississippi River system is being destroyed by them. And because
there are canals connecting to the Great Lakes, Ontario is
quite alarmed about the situation.

If Asian carp are caught they should either be eaten, used as
fertiliser or chopped up and returned to the water in pieces as fish
food. They should not be release alive. In fact it is illegal to do
so in Canada.

In Ontario if an angler ever catches an Asian carp he is supposed to
report it to an 800 number monitored by the Ontario Ministry of
Natural Resources and Forestry (MNRF).

To prevent these unwanted invaders from coming into the province,
Ontario has listed all four species of Asian carps (Silver Carp,
Bighead Carp, Grass Carp, and Black Carp) as prohibited under the
Invasive Species Act, about 7 years ago. It is illegal to
keep them as a pet, release one to the wild or even possess a live
one.

Cheers

Jim


... Dr. Pepper was a fizzician.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 07-24-22 19:30, Jim Weller <=-
spoke to Dale Shipp about Carp <=-

I would often fish for carp for sport.
If I could I would disengage the hook and release them
back into the bay.

All carp are invasive species, even the so-called common carp that
some people think is native here. (It isn't.) They disrupt the
supply of native plankton, shellfish and desirable fish stocks,
especially the various recently introduced Asian carp.

The Mississippi River system is being destroyed by them. And because
there are canals connecting to the Great Lakes, Ontario is
quite alarmed about the situation.

If Asian carp are caught they should either be eaten, used as
fertiliser or chopped up and returned to the water in pieces as fish
food. They should not be release alive. In fact it is illegal to do
so in Canada.

Bear in mind that my statement above was from almost 60 years ago. I
had not heard of Asian carp then. In fact I now would not recognize the difference. BUT, I understand the problem.

In Ontario if an angler ever catches an Asian carp he is supposed to report it to an 800 number monitored by the Ontario Ministry of
Natural Resources and Forestry (MNRF).

To prevent these unwanted invaders from coming into the province,
Ontario has listed all four species of Asian carps (Silver Carp,
Bighead Carp, Grass Carp, and Black Carp) as prohibited under the
Invasive Species Act, about 7 years ago. It is illegal to
keep them as a pet, release one to the wild or even possess a live
one.

How does one know which type of carp they have caught?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rotel-N-Rice Corn Soup
Categories: Low fat, Soup
Yield: 4 Servings

10 oz Can diced Rotel tomatoes,
With liquid
1 1/2 c Cooked rice
1/2 pk Frozen corn
4 c Vegetable stock, or water
Optional
2 Corn tortillas, cut into 2
Inch strips (in place of
Rice)
1/2 Red pepper, seeded and cut
In strips

Rotel Tomatoes are abrand of fiery canned tomatoes that adds a very
spicy flair to a dish. Mexican-style tomatoes can be be substituted,
but in my mind, there is nothing quite like the taste of Rotel.

Serves 4 (or 2 hungry people!)
If using red pepper, saute at the bottom of a large soup pot, using a
little bit of the broth. Add the tomatoes, cooked rice, corn, and
stock to the pot, and heat thoroughly, about 10 minutes or so.

Just before serving, stir in tortilla strips.

(Note: I think the spiciness of the Rotel provides enough seasoning,
but a little pepper, fresh cilantro, onion, etc. might be nice as
well. Think of this recipe as a base for a spicy soup, and
experiment!). Date: Wed, 27 Apr 94 11:11:23 PDT
From: tls@Rational.COM (Tracey Sconyers)

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:13:16, 26 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to DALE SHIPP <=-

I would often fish for carp for sport.
If I could I would disengage the hook and release them
back into the bay.

All carp are invasive species, even the so-called common carp that
some people think is native here. (It isn't.) They disrupt the
supply of native plankton, shellfish and desirable fish stocks,
especially the various recently introduced Asian carp.

The Mississippi River system is being destroyed by them. And because
there are canals connecting to the Great Lakes, Ontario is
quite alarmed about the situation.

If Asian carp are caught they should either be eaten, used as
fertiliser or chopped up and returned to the water in pieces as fish
food. They should not be release alive. In fact it is illegal to do
so in Canada.

What about goldfish? They are mostly carp. And grow to prodigious sizes
when freed from the confines of a home aquarium. They are decent eating
if/when caught ... like any other carp.

The Asian carp problem in the Mississippi stems from ship coming down
the St. Lawrence seaway into the Great Lakes. When the ships from Asia discharge ballast water htey also discharge any fishies that were
caught up "at home". Since Lake Michigan is commected with the Illinois
river system the carp get into the Illinois river and thence into the Mississippi. FEH!

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

Title: Smoked Asian Carp Savory & Sweet
Categories: Seafood, Smoker, Fruits, Herbs
Yield: 5 Pounds

MMMMM---------------------------SAVORY--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Sugar
1 ts Fresh ground pepper
1 bn Fresh dill weed

MMMMM---------------------------SWEET--------------------------------
5 lb Bighead, Silver or Grass
- Carp filets; skin on
1 c Kosher Salt
1 c Brown sugar
4 c Apple juice
2 Sticks cinnamon

Apparently the meat tastes like "a cross between scallops
and crabmeat," according to seafood chef Philippe Parola.

Savory - Line up filets in a glass tray. Coat both sides
with salt pepper and dill. Cover with plastic wrap and
refrigerate overnight.

Sweet - Place filets in a glass pan. Add all ingrediants and
mix to dissolve sugar. Cover with plastic and refrigerate
overnight.

Soak cherry or apple wood chips for several hours. Light the
smoker and add a water pan to keep the fish from becoming
too dry. Remove the fish from the marinade and place on wire
racks for one hour in the refrigerator. The fish will
develope a slight glaze. Oil the smoker racks and place the
fish in the smoker. Add wood chips to the fire, and
replenish every 20 min. Smoke 2-4 hours depending on the
temperature of the smoker. The fish will become golden brown
and will flake easily when done. Remove and allow to cool.

Use in any recipe calling for smoked salmon.

From: http://www.illinoisbowfishing.net

Uncle Dirty Dave's Archives

MMMMM

... "I had the right rib, but it musta been the wrong sauce" - Dr. John
___ MultiMail/Win v0.52

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JIM WELLER wrote to DALE SHIPP <=-

In Ontario if an angler ever catches an Asian carp he is supposed to report it to an 800 number monitored by the Ontario Ministry of
Natural Resources and Forestry (MNRF).

My SIL has called the number. He's getting worried. The
game people were walking the local creak the other day after his
call. He does his best to catch them as they are a fighter and as you
said never thrown back.

Shawn

... The trouble with facts is that there are so many of them.

--- Talisman v0.43-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Quoting Dale Shipp to Jim Weller <=-

Bear in mind that my statement above was from almost 60 years ago.
I had not heard of Asian carp then.

They weren't here then.

How does one know which type of carp they have caught?

A fisherman ought to know just as he should recognise the different
kinds of trout.

https://tinyurl.com/4-carps


Cheers

Jim

... I wanted some credible articles to back up my conspiracy theory.
... I couldn't find any. Must be censorship!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Quoting Dave Drum to Jim Weller <=-

The Asian carp problem in the Mississippi stems from ship coming down
the St. Lawrence seaway into the Great Lakes. When the ships from Asia discharge ballast water htey also discharge any fishies that were
caught up "at home". Since Lake Michigan is commected with the
Illinois river system the carp get into the Illinois river and thence into the Mississippi.

Nope. Not at all. They were introduced to Mississippi and are making
their way north. So far they haven't made it through the canal to
Lake Michigan let alone the Canadian rivers flowing south into the
Great Lakes from above.

https://tinyurl.com/asian-carp-invasion



Cheers

Jim


... Store bought pasta sauce is a serious crime in Italy.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Quoting Shawn Highfield to Jim Weller <=-

My SIL has called the number. He's getting worried. The
game people were walking the local creak the other day after his
call.

There are none in Lake Ontario yet. He is catching regular common
carp.


"They have migrated north through U.S. waterways towards the Great
Lakes. Preventing Asian carps from spreading into the Great Lakes is
the best way to prevent harm to Ontario's native fish species and
our ecosystems.

Asian carps (Silver Carp, Bighead Carp, Grass Carp, Black Carp) have
replaced native species in areas of the Mississippi River and its
tributaries.

Make up more than 50 per cent of the fish by weight in some parts of
the Illinois River are now Asian carps.

They consume up to 40 per cent of their body weight each day of
their respective diets, which leaves little food for native fishes
to eat.

Can grow more than 25 cm in their first year., quickly outgrowing
the 'gape' (mouth) size of any would-be predators in our waters
(e.g. Muskellunge, Northern Pike, etc.).

Typically weigh 2-4 kg, but can weigh up to 40 kg and reach more
than a metre in length.

They reproduce rapidly, with females being able to lay up to one
million eggs in a single spawning event."

- Ontario Ministry of Northern Development, Mines, Natural Resources
and Forestry

That compares to 20,000 eggs for a salmon and 120,000 for whitefish
and bass.


Cheers

Jim


... BBSs are so retro-tech.

___ Blue Wave/QWK v2.20
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* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

The Asian carp problem in the Mississippi stems from ship coming down
the St. Lawrence seaway into the Great Lakes. When the ships from Asia discharge ballast water htey also discharge any fishies that were
caught up "at home". Since Lake Michigan is commected with the
Illinois river system the carp get into the Illinois river and thence into the Mississippi.

Nope. Not at all. They were introduced to Mississippi and are making
their way north. So far they haven't made it through the canal to
Lake Michigan let alone the Canadian rivers flowing south into the
Great Lakes from above.

https://tinyurl.com/asian-carp-invasion

I was given the wrong story by the rabbit sheriff who gave me the above explanation. They actually started in the U.A. in Arkansas.

"Asian Carp arrived in the United States in 1963 as part
of an experiment to reduce nuisance vegetation without
the use of poisons that might enter the food chain, and
sewage treatment. Prior to the Clean Water Act, American
rivers were often highly polluted and the bottom feeding
varieties of carp excelled in sewage treatment lagoons.

Arkansas breeders flushed the Carp into canals and
waterways where they began to flourish and breed,
gradually expanding into the Mississippi River and
throughout the massive watershed of the river across 31
states."

https://www2.illinois.gov/dnr/WaterResources/Pages/AsianCarp.aspx

Also: "Asian carp renamed "copi" to encourage its consumption"

https://tinyurl.com/COPI-CHOMP

No fish were harmed in the making of this recipe. Bv)=

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

Title: Copi Tshoem (Cauliflower curry)
Categories: Vegetables, Herbs, Chilies
Yield: 4 servings

500 g Califlower (1/2 head)
1 ts Turmeric powder
Red chilies; cut diagonally
1/2 Onion; fine chopped
1/2 Tomato; fine chopped
1 sm Piece of ginger; fine chop'd
2 cl Garlic; crushed
Oil & salt

Wash and cut the cauliflower into bite-sized pieces (you
can use the stem and the florets, cut off the ends and
the tough parts and cut into pieces). Wash again and
keep aside.

Now finely cut the tomato and onion and cut the chilies
diagionally.

Heat oil in a pan/pot at a medium heat. Then add
onion, chilies and tomato. stir well and fry the mixture
until it turns soft. Add salt

Next add cauliflower, stir and add a teaspoon of
turmeric powder. Stir again, put the lid on and cook for
3 minutes until the cauliflower turns tender.

Remove from heat, add ginger and garlic, stir, put on
the lid, keep for a while.

Serve warm with rice or bread

RECIPE FROM: https://kesanggreenkitchen.wordpress.com

Uncle Dirty Dave's Archives

MMMMM

... Counterfeit money is really homemade bread.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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On 07-27-22 21:29, Jim Weller <=-
spoke to Dale Shipp about Carp <=-

Bear in mind that my statement above was from almost 60 years ago.
I had not heard of Asian carp then.

They weren't here then.

How does one know which type of carp they have caught?

A fisherman ought to know just as he should recognise the different
kinds of trout.

https://tinyurl.com/4-carps

The closest to what I was catching is the grass carp -- golden with
scales. But I recall them being fatter than that picture. The bighead
and silver carp pictures look like they do not have scales and the black
carp is far too dark.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lemon Curd - Microwave -
Categories: Dessert, Tested
Yield: 2 Cups

1 c Freshly squeezed lemon juice
1 c White sugar
1/2 c Butter (8 tbls) melted
2 lg Eggs

Grate zest from two lemons, put aside. Microwave 6 lemons on high
for 30 seconds, cut and get juice and pulp and place in measuring
cup. (Took all 6 lemons - but lemons will vary in juice) Make sure
all seeds are removed from lemon mixture.

Melt butter in large microwavable safe bowl. (8 cup measuring cup
will do) Stir in sugar and lemon juice. Mix well. Add beaten eggs
into bowl, stir well.

Place bowl in microwave. Heat on high level for one minute at a time.
Remove from oven, stir and place back in oven for another minute,
remove and stir.

When the curd starts to thicken, coats the back of a spoon; and
starts to mound a bit as you stir it is done. This will take
anywhere from 4 to 10 minutes depening on the power of your
microwave. (took a total of 6 minutes in my microwave) The curds
temperature should have reached at least 185 degrees if you have a
candy themometer.

Stir the curd one more time. If you see any small bits of cooked egg
white pass the curd through a fine mesh strainer to remove them.

Pour the curd into a glass bowl. Place sheet of plastic wrap over top
of curd as it cools to room temperature to prevent a skin forming.
After about 30 minutes, remove plastic wrap, cover glass containmer
and place in fridge.

Served with a slice of pound cake with a small custard cup
of lemon curd on plate with an assortment of blue berries,
strawberries, raspberries, banana slices also placed around plate.

People can dip cake and fruit into the curd.

Variation on Signature recipe from King Arthur Flour wed site.

Tested 8/28/18

Very nice lemon flavor, silky. Easy to make.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:21:55, 29 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Jim,

... Store bought pasta sauce is a serious crime in Italy.

Almost, but not quite a crime for me to buy pasta sauce as my own is
easy enough to make up. We may buy some while travelling or, in the case
of the last time we bought it (up in VT), I was too sick to make it up.
We were also running short on time for Steve to both shop and cook so he
bought some at Hanniford's. I forget the brand/type he got but with the addition of my standard trio of herbs (oregano, basil and parsley) plus
garlic powder it tasted close enough to my home made that I didn't
complain.

Before Steve and I got married, his mom gave me her basic sauce and meat
balls recipe. At some point we asked her how she'd standardised it to
give it to her children and spouses. She told us that to do the herbs,
she lined them all up on the kitchen table. Then she took the pot she
made the sauce in, shook one herb in until it looked right, then dumped
it into a small bowl and measured & wrote it down. Then she repeated
with the next one until all were measured and recorded. It worked, I've
been using that sauce (and my varients on it) for almost 50 years and it
still gets compliments.

MOM HAFFLY'S BASIC PASTA SAUCE

6 oz can, tomato paste
3 1/2 cans, water
1 tsp each, dried oregano, basil, parsley and garlic powder
1/2 tsp, black pepper
*1 tsp salt

About 2-3 hours before serving combine all, bring to a boil, reduce to
simmer and cook until desired thickness. May be cooked faster by
reducing amount of water but long, slow cooking, especially if meat
balls are in it gives it better flavor. Quantities may be multiplied as
much as you want; this is just the basic sauce for 2-4 people.

*I cut the salt back to a pinch. Also, at times I'll add an 8 oz can of
tomato sauce with half a can (to rinse it out) of water or a 14 oz can
of diced tomatoes, sometimes some crushed tomatoes--all depends on what
I have on hand, what I think the sauce needs for the meal. Also, fresh
herbs & garlic can be used but increase the herbs to at least one
tablespoon each, garlic, about 2 good sized cloves.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Jim Weller <=-

60 years ago.

They weren't here then.

The closest to what I was catching is the grass carp -- golden with scales.

You were catching common carp which were introduced here a long time
ago and are not considered aggressively invasive.

https://i.ytimg.com/vi/amnoBIFoVfM/maxresdefault.jpg

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

Title: Corn Cakes With Creole Shrimp
Categories: Shrimp, Creole, Corn, Pancakes, Chilies
Yield: 4 Servings

2 tb All-purpose flour
1/2 c Cornmeal
1 tb Scallion; finely chopped
1/2 ts Baking soda
1/2 ts Kosher salt
1 lg Egg; lightly beaten
2 c Fresh or thawed corn
6 tb Vegetable oil
2/3 c Buttermilk
1 lb Medium shrimp; peeled &
Deveined
1 md Onion; finely chopped
1 Clove garlic; minced
1 lb Plum tomatoes; seeded &
Chopped
1 sm Jalapeno; seeded & minced
1 tb Flat leaf parsley;
Chopped
Kosher salt and
Fresh ground black pepper
2 tb Unsalted butter

Stir the flour, cornmeal, scallion, baking soda and salt together
in a large bowl. Combine the egg, corn and 2 tbsp oil in a
separate bowl. Add the corn mixture to the dry ingredients and
stir well to blend. Pour in just enough of the buttermilk to make
a thin cake-like batter. Set the batter aside while preparing
shrimp.

Cut the shrimp into 1/2 inch pieces. Heat 2 tbsp of the oil in a
large skillet over medium-high heat until almost smoking. Add the
shrimp and cook, stirring until pink, 1-2 minutes. Remove with a
slotted spoon and drain on paper towels. Reduce heat to medium and
add onion. Cook, stirring often, until softened, about 5 minutes.
Add the garlic to the skillet and cook for 1 minute longer. Stir
in the tomatoes and the jalapeno and cook, stirring often, until
thickened, about 5-10 minutes. Return the shrimp to the skillet,
add the parsley, and season with salt and pepper (The sauce can be
made up to a day in advance. Reheat gently over low heat before
serving.)

Preheat oven to 200 degrees F. Heat 1 tbsp of remaining oil and 1
tbsp of butter in a large nonstick skillet over medium heat.
Working in batches, ladle about 2 tbsp of the batter onto the
skillet and spread lightly with the back of a spoon to make
individual cakes. Cook until browned and firm to the touch, about
3 minutes first side, 1-2 minutes on the second. Reduce the heat
to low if the cakes brown too quickly. Repeat the process adding
the remaining oil and butter as needed. The skillet should be hot
before you add the butter. Keep the cakes warm in the oven while
you prepare the remaining cakes.

Arrange the cakes on individual plates and spoon about 1/3 cup of
shrimp sauce over each. Sprinkle with chopped parsley if desired
and serve warm.

Makes 4 main dish servings or 6 appetizer courses

Recipe by: Sara Moulton Cooks At Home

From: Risa Golding

-----



Cheers

Jim


... I am living testament to Darwin's evolutionary theories.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 07-29-22 22:24, Jim Weller <=-
spoke to Dale Shipp about Carp <=-

The closest to what I was catching is the grass carp -- golden with scales.

You were catching common carp which were introduced here a long time
ago and are not considered aggressively invasive.

https://i.ytimg.com/vi/amnoBIFoVfM/maxresdefault.jpg

That picture of the grass carp looks green and not like I was catching.
The picture of the common carp looks more sleek than what I recall
catching, but the color is right according to what memory I have of
them. I cannot vouch for the fins and barbels but they may have been
like the picture.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Low-Fat Grilled Chicken With Honey, Lime, Garlic And Chip
Categories: Chicken, Grill
Yield: 4 servings

1/3 c Fresh lime juice
2 tb Honey
4 Cloves garlic, chopped
1 Serrano chile, or jalapeno
-seeded and diced
1 Chipotle chile, in adobo
1/4 ts Cornstarch
1 tb Minced cilantro
1 lb Boneless skinless chicken
-breast

Preheat grill. In a food processor or blender, puree lime juice,
honey, garlic, serrano, chipotle in adobo sauce and cornstarch.
Transfer mixture to
a medium sized sauce pan and boil until slightly thickened, about 1
minute. Stir in cilantro. Brush breasts lightly with glaze. Grill 4
minutes each side, turning once. Just before removing from the grill,
baste chicken with the remaining glaze. Remove from grill and serve.

4 servings

Calories 233 Fat 7 g Fiber 1 g.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:16:56, 31 Jul 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Carol Shenkenberger wrote to Dave Drum <=-

By: Dave Drum to Carol Shenkenberger on Sun Mar 10 2024 07:14 am

Interesting! Well, I get a lot of catfish so 'muddy' doesn't bother us
at all.

Catfish, like carp, depend on their environment for undertones of taste.
From a slow moving turbid stream catish are more likely to have a muddy
taste than those from clear water. Much of the catfish in U.S. stores
and restaurants is farmed - and in some cases delivered "on the hoof"
(live) to the markets.

One of the guys I used to race against, Jarry Inmon, was the pioneer in
live delivery of catfish. He keeps a fleet of tractor-trailers busy to
supply his customers. He also pond (old rice paddies) raises much of
what he hauls.

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

Title: Catfish Creole
Categories: Seafood, Vegetables, Rice, Chilies, Citrus
Yield: 4 Servings

1 lb Catfish filets
1/3 c Oil
1/4 c Flour
1/2 c Water
1 c Celery, sliced
1/2 c Shallots; chopped
1/2 c Bell pepper; chopped
2 cl Garlic; crushed
14 1/2 oz Can diced tomatoes; undraind
+=OR=+
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
8 oz Tomato sauce
1 1/2 ts Salt
2 Bay leaves
1/2 ts Thyme
1/4 ts Pepper
1 tb Brown sugar
1 tb Lemon juice
1/4 c Parsley; chopped
1 ts Worcestershire sauce
2 ds Trappey's Red Devil sauce *
Rice; hot, cooked

* omit if using diced tomatoes w/green chilies

Cut filets into 1" (2.5cm) pieces. Heat oil in large
pan. Add flour, stirring until brown. Remove from heat
and add water slowly, stirring til blended. Add all
ingredients except catfish and rice. Cover and simmer
for 20 minutes or until vegetables are tender. Remove
bay leaves, add catfish and simmer 8 - 10 min. more
until fish flakes to the fork.

Serve over rice in soup bowls.

Possibly better to wilt all fresh vegetables before
adding to pan.

Recipe date: 12/11/87

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm terrified of elevators and I'm taking steps to avoid them.
--- MultiMail/Win v0.52
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