Subj : Re: Round Tuits
To : Mike Powell
From : Dave Drum
Date : Sat May 18 2024 06:27:00
-=> Mike Powell wrote to DAVE DRUM <=-
> It's getting almost as bad as religion ... which is another verboten
> topic for for the cooking echo. I'm going to leave off lest I get a
> "rocket" from the moderator. Bv)-
MP> Well, I am the moderator but it is best to leave those topics for
MP> elsewhere.
Oh, that's right. Sean gave it up due to health issues. We're a pretty
well behaved bunch and don't require as much supervision as some of the
more contentious echoes. Bv)=
> I tried the poly-tics echoes some years ago and they were filled with
> extremists and schoolyard bullies. I've had to deal with enough of those
> in real life - so I shined them on.
MP> Indeed!
As I said above .....
> MMMMM----- Recipe via Meal-Master (tm) v8.06
> Title: Politically Correct Balkan Pljeskavica
> Categories: Pork, Grains, Cheese, Herbs, Chilies
> Yield: 4 Servings
> 1 lb (440g) ground pork
MP> This sounds pretty good. It is difficult to mess up pork. :) Several
MP> years ago, there was a pizza place in Brownsburg, Indiana, called
MP> Adriatic Pizza. The owners were from the former Yugoslavia (Slovenia,
MP> IIRC). They used some different sausages and herbs than you'd find at
MP> most other pizza places. The pizza was really good!
MP> Last time I was by there, they were not there any more. A lot of the
MP> locals were disappointed that the previous joint, that featured a lot
MP> of old racing memorabilia, was gone and I don't think they gave the new
MP> place a chance. Their loss!
I once got into a Greek place when I was in Quebec with my Hoosier Tire
crew doing an CATcar race at Sanair Super Speedway. The restaurant was
next door to our hotel. The crew guys wanted pizza - which looked odd
when brought to the table - lumps of cheese (crumbled feta) and BIG
slices of tomato. The sausage was from links sliced in coins. I tried a
small slice and it had a very nice flavour. But I went back to my order
of moussaka.
MP> * SLMR 2.1a * Veni, Vidi, Velcro. (I came, I saw, I stuck around)
I've done this a couple times. But the Macedonians, Janos and Ozzie at
the local truckstop cafe do it better. Bv)=
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
... Veni Vidi Visa - I came, I saw, I bought it.
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