Subj : Happy Boxing Day!
To   : All
From : Dave Drum
Date : Mon Dec 26 2022 04:22:00

Boxing Day is a holiday celebrated after Christmas Day, occurring on the
second day of Christmastide (26 December). Though it originated as a
holiday to give gifts to the poor, today Boxing Day is primarily known
as a shopping holiday. It originated in Great Britain and is celebrated
in a number of countries that previously formed part of the British
Empire. The attached bank holiday or public holiday may take place on 28
December if necessary to ensure it falls on a weekday. Boxing Day is
also concurrent with the Catholic holiday Saint Stephen's Day.

In parts of Europe, such as several regions of Spain, Czech Republic,
Germany, Austria, Hungary, the Netherlands, Italy, Poland, Slovakia,
Croatia, Denmark, Finland, Sweden, Belgium, Norway, and Ireland, 26
December is Saint Stephen's Day, which is considered the second day of
Christmas.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boxing Day Hash
 Categories: Breads, Vegetables, Puddings
      Yield: 2 Servings
 
    200 g  Leftover stuffing; diced
    100 g  Black pudding; diced
     50 g  Parsnips; diced
     50 g  Carrots; diced
      1    Shallot; diced
      1 tb Much Adobo About Nothing
      2 lg Eggs
 
  Dice the stuffing, black pudding, carrots and parsnips
  to about a 7mm (1/4") size.
  
  Fry the black pudding and stuffing in a frying pan with
  a little olive oil until crispy on a high heat.
  
  Add the carrots, parsnips and shallots and cook for a
  further two minutes.
  
  Add the Much Adobo about Nothing and cook for a further
  couple of minutes, stirring well.
  
  Meanwhile, fry the eggs as you like them.
  
  Serve the hash with the eggs resting on top.
  
  Life of Spice Ltd - Gourmet Spice Blends
  
  RECIPE FROM: https://lifeofspice.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boxing Day Hash
 Categories: Breads, Vegetables, Puddings
      Yield: 2 Servings
 
    200 g  Leftover stuffing; diced
    100 g  Black pudding; diced
     50 g  Parsnips; diced
     50 g  Carrots; diced
      1    Shallot; diced
      1 tb Much Adobo About Nothing
      2 lg Eggs
 
  Dice the stuffing, black pudding, carrots and parsnips
  to about a 7mm (1/4") size.
  
  Fry the black pudding and stuffing in a frying pan with
  a little olive oil until crispy on a high heat.
  
  Add the carrots, parsnips and shallots and cook for a
  further two minutes.
  
  Add the Much Adobo about Nothing and cook for a further
  couple of minutes, stirring well.
  
  Meanwhile, fry the eggs as you like them.
  
  Serve the hash with the eggs resting on top.
  
  Life of Spice Ltd - Gourmet Spice Blends
  
  RECIPE FROM: https://lifeofspice.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Why do they keep moving my paperwork from the dining-room table?
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.