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-=> Dave Drum wrote to Ben Collver <=-

 DD> That's my problem. With my tiny kitchen and lack of counter space I
 DD> have to store the toaster-oven on a rack in the dining room and set it
 DD> up when it is to be used. P.I.T.A.

I have the same problem here.

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

      Title: Sweetbread Casserole
 Categories: Meats, Main dish, Casseroles
      Yield: 4 Servings

      4 tb Butter
      2 tb Flour
      1 c  Chicken stock or stock from
           Cooking the sweetbreads
    1/2 c  Sliced water chestnuts (opt)
    1/2 ts Salt
    1/2 ts Accent
           Dash of pepper
      1 ts Minced parsley
      1 cn (8oz) sliced mushrooms, and
           The juice
      2    Eggs, well beaten
    1/2 c  Cream
      1 lb Precooked sweetbreads
      1 c  Fine breadcrumbs
    1/4 c  Grated mild cheese

  Melt the butter in the top of a  double boiler, add the flour, mix
  carefully, and pour in the stock slowly. Add the vhestnuts, parsley,
  mushrooms, and seasonings. When the sauce has thickened, beat
  together the eggs and the cream, pour the sauce into the egg mixture,
  and return to the double boiler. Stir constantly until thick, mix in
  the sweetbreads, and pour into a buttered casserole. Mix the
  breadcrumbs and cheese and sprinkle over the casserole. Bake in a 275
  F oven for 15 to 20 minutes.

  To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes.
  Remove the membranes and simmer in water for 15 minutes - to each
  quart of water add 2 thin slices of lemon and 1 tsp of salt. Cool and
  use in any recipe calling for sweetbreads. These precooked
  sweetbreads may be prepared in quantity and frozen. Source: The Home
  Freezer Book for Better Living
  :          By Zella Boutell

  From the collection of K. Deck

MMMMM

-- Sean

... 99% of lawyers give the rest a bad name.
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