By Peggy Smith, Sue Conley
Amassing the titanic gathered knowledge of 2 of the world's nice cheesemakers, Cowgirl Creamery Cooks is a kind of infrequent books that instantly asserts itself as an vital addition to the foodstuff lover's library. That's simply because Cowgirl Creamery Cooks is many stuff. It's an engrossing learn that stocks the tale of the Cowgirls, but additionally of the increase of the natural nutrition circulation and growing an artisanal creamery. It's a primer on tasting, paying for, storing, pairing, and appreciating all types of cheese that makes this a stunning reward for the cheese lover. And it's a luxurious choice of recipes, with seventy five appetizers, soups, salads, snacks, entrees, and cakes that show off cow-, goat-, and sheep-milk cheese. all through, the wonderful photos of Hirsheimer & Hamilton painting myriad cheeses, complete dishes, and the landscapes and those who created them.
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3 Bring a large stockpot of water to boil over high heat. Salt the water generously, add the pasta, and boil for 10 minutes or until almost tender. Drain. Combine the hamburger mixture with the pasta. Add the tomatoes, tomato sauce, and ketchup. Salt and pepper to taste, cover, and simmer over low heat for 1 hour. Stir in the fried bacon. Serve with bread and butter. Makes 10 to 12 servings GONE- FISHING GOULASH 1 pound bacon, diced 11/2 pounds ground beef 1 onion, diced 1/2 celery stalk, diced 5 cups macaroni 2 (32-ounce) cans stewed tomatoes 1 (16-ounce) can tomato sauce 1/2 cup ketchup salt and pepper to taste BRO’ NOTE: Pasta cooked almost tender is called al dente .
2/15/12 3:10 PM This delicious, on-the-go recipe hails from my beautiful friend and former deck boss, Trisha. We were fishing for salmon on her father’s fifty-eight-foot Delta fishing boat, the Desert Storm. We had just made a set, and Trish came out of the house with what looked like a normal peanut-butterand-something sandwich and offered me a bite. “Sure,” I replied and took a big ol’ bite. It was the creamiest peanut butter sandwich, with something I couldn’t quite put a finger on. Then I noticed the smirk on Trish’s face.
Place in the refrigerator and marinate for 2 to 4 hours. If using wooden skewers, soak them in water 20 minutes before you’re ready to skewer the kabobs. 3 Pour off the liquid and skewer the sirloin, peppers, and plantains. 4 Preheat the grill over medium heat. 5 Grill the kabobs for about 3 minutes per side for medium-rare. indd 41 2/15/12 3:11 PM SHIPWRECK CEVICHE 1 pound (21–25) shrimp 1/2 cup lime juice, divided 1 jalapeño, diced 1/2 cup chopped cilantro 1 Peel and devein the shrimp and place in a large bowl.