On 11/28/2015 03:08 AM, 1123/140 wrote:

 ML> Is that why you feed fish to me (and your lawyer)?

Well it's sort of a freshness thing.  If you recall I did offer to catch the
Red/Sockeye, whack it in the head with the club, and hand it to Ian for however
"you guys" wanted to eat it.

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

      Title: Grilled Portobello Club
 Categories: Sandwiches, Vegetables, Bbq
      Yield: 1 Servings

      2 tb Balsamic vinegar
      2 tb Lemon juice
      2 tb Water
      1 ts Extra-virgin olive oil
      2 ts Dried Italian seasoning
      1 ts Fresh rosemary -- minced
    1/2 ts Pepper
      2    Garlic cloves -- minced
      4    Portobello mushroom caps
           (4-inch)
           Cooking spray
    1/4 c  Roasted Red Bell Pepper
           Sauce
      4    Kaiser rolls or onion buns
           (2-ounce)
      4 sl Provolone cheese (1/2-ounce
           Each)
      2    Romaine lettuce leaves --
           Halved
      4 sl Tomato -- 1/4 inch thick

  1. Combine first 9 ingredients in a large zip-top plastic bag seal and
  marinate 30 minutes. Remove mushrooms from bag, reserving marinade. 2.
  Prepare grill or broiler.   Place mushrooms on grill rack or broiler
  pan coated with cooking spray; grill 6 minutes on each side or until
  browned, basting occasionally with reserved marinade. Spread 11/2
  teaspoons Roasted Red Bell Pepper Sauce over cut sides of rolls.
  Place 1 mushroom cap on bottom half of rolls with 1 cheese slice, 1
  lettuce half, 1 tomato slice, and roll top. Repeat procedure with
  remaining ingredients. Yield: 4 sandwiches.

  CALORIES 274 (30% from fat) FAT 9g;  PROTEIN 11.4g; CARB 38.7g; FIBER
  1.9g; CHOL 10mg;  IRON 4.8mg;   S0DIUIM 542mg CALC 157mg

  Recipe By     : Cooking Light, September 1997, page 128

  From: Terry & Kathleen Schuller       Date: 07 Sep 97 Mastercook
  Recipes (Mailing List)

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