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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> You may want to alter that statement form combined to individually.   
    DD> Check the square miles/kilometers of each continent and you'll see   
    DD> what I mean.   
      
    BC> Woops, i left out the word "almost"!   
      
    BC> https://realcountrysizes.com/true-size-of-africa/   
      
   Sometimes I let my fingers outrun my eyes. With mixed results  Bv)=   
      
    DD> This is *American* cuisine. I entered this recipe in Taste of Home's   
    DD> Crockpot Recipes contest. If I win I'll be surprised ... and U$500   
    DD> richer.   
      
    BC> Good luck!  I remember my grandma making pot roast with cloves of   
    BC> garlic embedded while it baked.  I loved the baked home grown carrots   
    BC> and parsnips soaking up all that savory flavor.   
      
   Even if I don't win or get published it's still good grub. I made it for    
   my kid brother's 78th this past Sunday. Only fair. He and Ms. Vicky are   
   the donors of my casserole crockpot one fine holiday season.   
      
    BC> Here's a recipe from Taste of Home's All American Recipes collection:   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Texas Pecan Rice   
    BC>  Categories: Mexican, Pork, Rice   
    BC>       Yield: 10 Servings   
      
   Between Tasty Home and Noo Yawk Times cooking section I may never run   
   out of recipes.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cumin & Cashew Yogurt Rice   
    Categories: Rice, Herbs, Dairy, Nuts, Chilies   
         Yield: 4 servings   
       
         3 c  Cooked basmati rice; room   
              - temp   
         1 tb Minced ginger   
         1 ts Coarse kosher salt   
     2 1/2 c  Full-fat plain yogurt   
         2 tb Ghee   
       1/4 c  Raw, unsalted cashews   
         1    Indian green chile or   
              - serrano chile; minced   
         1 tb Cumin seeds   
       1/4 ts Red chile powder   
       1/4 ts Asafetida (opt)   
         2 tb Rough chopped cilantro   
       
     In a bowl, combine the cooked rice, ginger and salt.   
     Fold in the yogurt. The yogurt should evenly coat the   
     rice, so that it resembles a thick rice pudding.   
        
     In a small saucepan on medium heat, melt the ghee. Add   
     the cashews and chile, and cook, stirring occasionally,   
     until the cashews are lightly browned, 2 to 3 minutes.   
     Shift the cashews and chile to the side of the pan, and   
     add the cumin seeds, toasting until they are slightly   
     browned, 30 seconds to 1 minute. Stir in red chile   
     powder and asafetida (if using), then turn off the heat.   
        
     Pour the spice mixture over the rice and garnish with   
     cilantro.   
        
     By: Priya Krishna   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... You have to know how to accept rejection and reject acceptance.   
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