Subj : Re: Pick Your Own
To : Ruth Haffly
From : Dale Shipp
Date : Mon Feb 20 2023 00:46:06
-=> On 02-18-23 12:23, Ruth Haffly <=-
-=> spoke to Dave Drum about Pick Your Own <=-
RH> Occaisionally you might get lucky and find a really sweet supermarket
RH> berry. We try to get them from a pick it yourself place that also
RH> sells pre picked boxes.
Sometimes we would do that also. OTOH, when we did pick it yourself, a
good bit of the berries never made it into the bucket:-}}
RH> I know I've got a good amount of fig preserves (made a bunch last
RH> summer) but don't know about strawberry, blueberry and peach. I know I
RH> was running low on them but need to know how low. I may be making some
RH> this year, as well as peach butter.
That brings back a fond memory. A long time ago (i.e. multiple decades)
we were visiting Dutch country in PA. We took to driving around on the
back roads and happened onto a farmhouse with a sign advertising peach
butter. We stopped and bought a couple of jars. I had never had any,
and was blown away with the taste.
Microwave spinach according to directions on box. Drain getting all
moisture out. Pull apart into small pieces. Set aside.
Measure roll up spices in small bowl and set aside.
Finely chop onions. Set aside.
In large nonstick skillet heat 3 tablespoons of oil over medium high
heat. Add diced onion and potatoes, cook about 10 - 15 minutes,
stirring occasionally until potatoes are thoroughy cooked and
slightly browned.
Stir in the spices, 4 ts of chilies and the spinach. Mix well to
break up the spinach so it mixes with the potatoes. Cook over medium
heat for 3 - 5 minutes. Remove from heat and gently stir in lemon
juice.
Set aside to cool before going further. (hot mixture will soften
tortillia while rolling)
Preheat oven to 400 (convection read 375).
Place about 1/4 cup potato filling on each tortilla 1/2 inch from
bottom. Spread out in thin line from side to side leaving 1/4 inch -
or tad more space on sides so you can tuck the sides in as you roll.
Starting at bottom of tortilla, start to tightly roll tortilla over
filling. After one roll take sides of tortilla and fold in over the
stuffing - keeping roll tight, roll the now folded tortilla tightly
all the way to the top. Finished result will look like egg roll.
Place seam side down on ungreased cookie sheet.
Brush 1 tablespoon of oil over rolled up tortillas. (Pam may work?)
Bake 20 minutes (In convection oven) rotating pan half way through.
Roll ups should be crisp and golden brown.
While roll ups are in the oven: Combine sauce ingredients until well
mixed. Warm slighty in microwave and use for dipping sauce.
Tested 7/4/10
Guessed at volume of potatoes - my version only made 8 roll ups.
Did not make dipping sauce
The roll ups turned out very nice. To serve I cut each roll in half
which exposed the filling. Nice Indian flavor - not too hot - could
change spice mixture to make things hotter. You know this is like a
samosa - like appetizer. It lacks the flakey crust of real thing, but
serves the purpose.
Room temperature roll ups heated nicely in toaster oven - 300 degrees
for about 10 minutes.
Frozen ones (will test and report)
Will make again.
Next time I will use frozen peas instead of spinach and small diced
carrots to see what that does. Also might use diced hash browns.
Will experiment.
Variation of recipe from Pillsbury.com
Stir in spinach and 4 teaspoons of chilies and spices
MMMMM
... Shipwrecked in Silver Spring, Maryland. 00:52:58, 20 Feb 2022
___ Blue Wave/DOS v2.30
