Hello All!
OYEZ OYEZ OYEZ.
Hear all ye, if anyone of you ladies and gentlemen would like to join Dave 
Sacerdote and myself in a totally loonie exploit, read on.
After some discussion a few weeks back, over the conservatism and general 
reluctance to try exciting new recipes, on the part of our spice (that's the 
plural of spouse), Dave and I agreed that we would cook the same recipe 
nearly simultaneously on both sides of the atlantic as an April fool joke. 
Work, and other boring details made us decide finally on Saturday March 29th. 
I thought that some others might like to join in. While it wouldn't be 
eligible for the Guinness Book of records, it would probably be a world 
first, for a recipe shared electronically to be cooked simultaneously in 
several continents.
  Anyway, if anyone else is interested in taking part, you will need  to be 
able to get hold of sausage skins. (your local butcher should be able to 
help). Here is the recipe, good people. We would LOVE it if you would join 
.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Shellfish Sausages
 Categories: Sausage, Fish, Shell, American
      Yield: 2 pounds
      4    Feet small hog casings
      1 lb Whitefish fillets, cubed
      2    Eggs, beaten
      1 ts Vegetable oil
      1 ts Butter, melted
      1 ts Lemon juice
      1 ts Onion powder
      1 tb Very finely minced garlic
    1/2 ts Allspice
    1/2 lb Very small shrimp, cleaned
    1/4 lb Crabmeat, shredded
    1/4 lb Bay scallops, quartered
  Prepare casings. Pulse fish in food processor just until broken. Add
  eggs, oil, butter, lemon juice, onion powder, garlic, and allspice.
  Process until well blended. Add the shrimp, crab, and scallops.
  process until just mixed. Do not over process. Stuff into casings,
  twist off into 3-4" links.
  Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
  Typed by Carolyn Shaw 12-94.
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
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