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#1
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Standby rental cars and campervans ?
I understand that a web site has been set up for last minute rental cars and
campervans in Australia similar to the hotel websites like Wotif. Some rental car firms are offering cheap one way deals to get the cars back to the right cities. Does anyone know the website. Thanks in advance. cheers Glen |
#2
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whole time.
Cover the pot and simmer till vegetables are tender (2 hours approximately). Continue seasoning to taste. Before serving, add butter and pasta, serve piping with hot bread and butter. Offspring Rolls Similar to Vietnamese style fried rolls, they have lots of meat (of course this can consist of chicken, beef, pork, or shrimp). Who can resist this classic appetizer; or light lunch served with a fresh salad? Versatility is probably this recipe?s greatest virtue, as one can use the best part of a prime, rare, yearling, or the morticians occasional horror: a small miracle stopped short by a drunk driver, or the innocent victim of a drive-by shooting... 2 cups finely chopped very young human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & teriyaki minced ginger, etc. 1 tablespoon cornstarch dissolved in a little cold water 1 egg beaten Make the stuffing: Marinate the flesh in a mixture of soy and teriyaki sauces then stir fry in hot oil for till brown - about 1 minute, remove. Stir-fry the vegetables. Put the meat back into the wok and adjust the seasoning. De-glaze with sherry, cooking off the alcohol. Add broth (optional) cook a few more minutes. Add the cornstarch, cook a few minutes till thick, then place the stuffing into a colander and cool; 2 hours Wrap the rolls: Place 3 tablespoons of stuffing in the wrap, roll tightly - corner nearest you first, fold 2 side corners in, wrap till remaining corner is left. Brush with egg, seal, and allow to sit |
#3
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Usually you can get deals like that from the major companies ie Hertz, Avis
etc. They charge $1 to $5 perday and have a time scale in which you have to returnthe vehicle. Friends of mine did one from Adelaide to Perth for Hertz in a "troop carrier" type of 4w drive whic was fitted out with bedding etc. try www.hertz.com.au www.avis.com.au and contact them about the returning of vehicles. Freda -- Please reply to the list as my email address is a fake "Glen" wrote in message ... I understand that a web site has been set up for last minute rental cars and campervans in Australia similar to the hotel websites like Wotif. Some rental car firms are offering cheap one way deals to get the cars back to the right cities. Does anyone know the website. Thanks in advance. cheers Glen |
#4
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Usually you can get deals like that from the major companies ie Hertz, Avis
etc. They charge $1 to $5 perday and have a time scale in which you have to returnthe vehicle. Friends of mine did one from Adelaide to Perth for Hertz in a "troop carrier" type of 4w drive whic was fitted out with bedding etc. try www.hertz.com.au www.avis.com.au and contact them about the returning of vehicles. Freda -- Please reply to the list as my email address is a fake "Glen" wrote in message ... I understand that a web site has been set up for last minute rental cars and campervans in Australia similar to the hotel websites like Wotif. Some rental car firms are offering cheap one way deals to get the cars back to the right cities. Does anyone know the website. Thanks in advance. cheers Glen |
#5
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or roast
Potatoes, carrot Oil celery onions green onions parsley garlic salt, pepper, etc 2 cups beef stock Marinate meat (optional, not necessary with better cuts). Season liberally and lace with garlic cloves by making incisions, and placing whole cloves deep into the meat. Grease a baking pan, and fill with a thick bed of onions, celery, green onions, and parsley. Place roast on top with fat side up. Place uncovered in 500° oven for 20 minutes, reduce oven to 325°. Bake till medium rare (150°) and let roast rest. Pour stock over onions and drippings, carve the meat and place the slices in the au jus. Bisque à l?Enfant Honor the memory of Grandma with this dish by utilizing her good silver soup tureen and her great grandchildren (crawfish, crab or lobster will work just as well, however this dish is classically made with crawfish). Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; make patties if shell or head is not available (such as with packaged crawfish, crab, or headless baby). Flour oil onions bell peppers garlic salt, pepper, etc. 3 cups chicken stock 2 sticks butter 3 tablespoons oil First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, lobster, long piglet, or what have you. Cook on low for |
#6
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or roast
Potatoes, carrot Oil celery onions green onions parsley garlic salt, pepper, etc 2 cups beef stock Marinate meat (optional, not necessary with better cuts). Season liberally and lace with garlic cloves by making incisions, and placing whole cloves deep into the meat. Grease a baking pan, and fill with a thick bed of onions, celery, green onions, and parsley. Place roast on top with fat side up. Place uncovered in 500° oven for 20 minutes, reduce oven to 325°. Bake till medium rare (150°) and let roast rest. Pour stock over onions and drippings, carve the meat and place the slices in the au jus. Bisque à l?Enfant Honor the memory of Grandma with this dish by utilizing her good silver soup tureen and her great grandchildren (crawfish, crab or lobster will work just as well, however this dish is classically made with crawfish). Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; make patties if shell or head is not available (such as with packaged crawfish, crab, or headless baby). Flour oil onions bell peppers garlic salt, pepper, etc. 3 cups chicken stock 2 sticks butter 3 tablespoons oil First stuff the heads, or make the patties (see index) then fry or bake. Set aside to drain on paper towels. Make a roux with butter, oil and flour, brown vegetables in the roux, then add chicken stock and allow to simmer for 20 minutes. Add the patties or stuffed heads, and some loose crawfish, lobster, long piglet, or what have you. Cook on low for |
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