Quoting Dave Drum to Jim Weller <=-

The Kraken, a black spiced rum from Trinidad and Tobago. It's
premium priced but also premium quality.

I might like it - neat.

It is indeed smooth enough to enjoy straight.

I like beet leaves even more than I do the beets them selves. I
generally cook the roots, stems and leaves separately for different
amounts of time and then combining them. If the supermarket only has
beetroots at any given time I try to pick up some other kind of
greens to accompany them.

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

Title: Beets with Stout and Sauteed Beet Greens
Categories: Beer, Vegetables
Yield: 8 Servings

9 lb Beets including the greens;
trimmed, leaving 2 inches
of stems intact, reserving
1 lb of the beet greens chopped
3 tb Guinness stout
1 tb Red-wine vinegar
1/4 c Unsalted butter

In a kettle cover the beets with 2 inches cold water, bring to a
boil, and simmer the beets, covered, for 20 to 35 minutes
(depending on their size), or until they are tender. Drain the
beets and under the cold running water slip off and discard their
skins and stems. In a skillet bring to a boil the stout and the
vinegar and whisk in 2 tablespoons of the butter. Stir in the
beets, quartered, add the salt and pepper to taste, and keep the
beets warm, covered. In a large skillet heat the remaining 2
tablespoons butter over moderately high heat until the foam
subsides, in it saute the reserved beet greens, stirring, for 5
minutes, or until they are tender, and stir in the salt and pepper
to taste. Arrange the greens around the edge of a platter and
mound the beets in the center.

Gourmet March 1990

MMMMM


Cheers

Jim


... I am a documenst verification expert.

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JIM WELLER wrote to DAVE DRUM <=-

The Kraken, a black spiced rum from Trinidad and Tobago. It's
premium priced but also premium quality.

I might like it - neat.

It is indeed smooth enough to enjoy straight.

I like beet leaves even more than I do the beets them selves. I
generally cook the roots, stems and leaves separately for different amounts of time and then combining them. If the supermarket only has beetroots at any given time I try to pick up some other kind of
greens to accompany them.

I used to think that all beets were red and pickled as that was all I
was ever served as a youngster .... either cold pickled beets in salads
or as Harvard Beets in a side dish. Then I reached my adultery and
found that there are multiple colours as well as multiple ways to make
them edible. Never did the greens though. My childhood experiences with collards and dandelion greens, etc. done "Southern style" (i.e. cooked
to death) put me right off of them.

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

Title: Green & Gold Bean Salad
Categories: Salads, Beans, Dressings
Yield: 6 Servings

15 oz Can cut green beans; drained
15 oz Can cut wax beans; drained
1 c Diced celery
1 ts Dillweed
1/2 c Bottled creamy onion dressng
1/4 c Slivered almonds (opt)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just
before serving add nuts, croutons and dressing.

Mrs. Harold T. Cook

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Almost anything is edible with a dab of French mustard on it.
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