Subj : Chinese Twice Cooked Pork
To : Ben Collver
From : Dave Drum
Date : Sat Feb 03 2024 05:30:00
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Chinese Twice Cooked Pork
BC> By: Dave Drum to Ben Collver on Fri Feb 02 2024 06:04:00
DD> One of my favourites. I leave the prep to the experts down the Chinese
DD> restaurant, though. Here's another I quite like:
BC> Thanks! I'll forward it to my brother, who likes to cook Asian food.
Ethnic food in my town tends to go in waves. And the best examples of
that style of groceries tend to stick around. Currently we're in the
rebound period of South-Of-The-Border grub.
I'm hoping someone will open a Greek/Mediterranean place soon. We got
a new place owned by Greeks right at the start of the CoVid quarantine
but they serve American fare (and lots of it). You'd better be hungry
*and* have room in your icebox for the leftovers if you go to Sweet
Basil Cafe. The first non-breakfast thing I had there was a turkey and
cheese panini w/fries and a cup (if 12 oz is a cup Bv)=) of soup. I
took havf the fries and half the panini home with me and had supper the
next night from it .... giving Jasper (the pooch) a fair amount of the
fries and about a quarter of the leftover half panini.
But, no Greek grub. Sometimes the Star 66 Cafe, whose owners are from
Macedonia (nest door to Greece) do Greek offerings. I have left word
with both Janos and Ozzie thatg if they do moussaka to call me so I can
come and help prevent them from having leftovers.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Meat & Potato Moussaka
Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
Yield: 6 Servings
1 lb Ground lamb or beef
1 md Onion; chopped
1 cl Garlic; minced
3/4 c Water
6 oz Can tomato paste
3 tb Minced fresh parsley
1 ts Salt
1/2 ts Dried mint; opt
1/4 ts Ground cinnamon
1/4 ts Pepper
5 md Potatoes; peeled, thin
- sliced
MMMMM-----------------------PARMESAN SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c All-purpose flour
2 c Milk
4 lg Eggs; lightly beaten
1/2 c Grated Parmesan cheese
1/2 ts Salt
In a large skillet, cook beef and onion over medium heat
until meat is no longer pink. Add garlic; cook 1 minute
longer. Drain. Stir in the water, tomato paste, parsley,
salt, mint if desired, cinnamon and pepper. Set aside.
For sauce, melt butter in a saucepan over medium heat.
Stir in flour until smooth; gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount of hot mixture
into eggs; return all to the pan, stirring constantly.
Add cheese and salt.
Place half of the potato slices in a greased shallow 3 qt
baking dish. Top with half of the cheese sauce and all of
the meat mixture. Arrange the remaining potatoes over
meat mixture; top with the remaining cheese sauce.
Bake, uncovered, @ 350ºF/175ºC for 1 hour. Let stand for
10 minutes before serving.
Jean Puffer, Chilliwack, British Columbia
Yield: 6 servings.
From:
http://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... I could do that. I ain't gonna, but I could if I wanted to.
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