Text 11601, 104 rader
Skriven 2007-02-09 20:12:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MAURA DENNIS
Ärende: Hello!
==============
 Hi, Maura,

 MD> Just wanted to say hello! I am Sean's wife. I tend to be shy unlike

 About time! Many of us are a bit shy and went from being
 "lurkers" who read but never commented until someone
 made some comment or request that just "had" to be
 responded to. In my case, it was a request for unique
 breakfast recipes, because I was sitting on an old
 family recipe like nothing I had seen before, which I
 like but don't know if any of my cousins make, and my
 brother's wife would not. I wanted to publicize it so
 somewhere it might be saved and passed on. When I
 jumped in I was embraced (conversationally) and began
 feeling comfortable with invisible friends (just like
 in toddlerhood!) until I was brave enough to meet some
 in person at a Picnic. Very scary, and a wonderful experience!

 I used to live in your neck of the woods, around 1980.
 I worked for Tennessee Eastman in Kingsport for a year
 or so. I think I bought my piano in Johnson City,
 though I didn't get over there for much else. I liked
 the environment in upper East Tennessee, but the job
 didn't work out for me. I moved to frigid western NY
 near Buffalo and stayed. I also have connections to your
 Atlanta-area environs, a brother in Marietta. I got to
 check out the Australian Bakery in Marietta's town
 square this Christmas. I was  with my Mom, who was buying,
 but cheapskate by nature, so we got a few Danish-like
 pastries she thought were too expensive (as she usually
 buys day-old at the grocery!), while I  wanted to try
 meat pies or sausage rolls. The pastries were very good,
 but I was  disappointed by the smell of the place,
 redolent of stale cooking oil. Not a good  advertisement,
 and I hope someone advises them so.

 MD> I like to collect recipes and cookbooks.
 MD> I like to share recipes as I find them.
 MD> I don't always try them right away.

 Many are good just to think about. I am augmenting my
 list for Saturday shopping tonight while I am browsing
 messages...things I'd forgotten I wanted or want to try.

 MD> It'll be nice to get to know everyone.

 For us, too! We love our little group, but it needs
 to keep growing as some folks drop out for various
 reasons. Always happy to make new friends for the next
 many years!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Liver Sausage
 Categories: Sausage, Pork, Breakfast
      Yield: 2 Loafpans

      2 lb Pork liver
      1 lb Fat pork or pork fat
      7 c  Water
      2 T  Salt (heaping tablespoons)
      1 T  Black pepper (heaping T)
      1 T  Ground cloves (heaping T)
      2 lb Graham (whole wheat) flour
           -OR graham and buckwheat or
           -cornmeal* mixed

     Cook the pork liver and pork fat pieces in 7 cups of water. Keep
  the cooking water, and make up to volume if deemed necessary (my Mom
  doesn't bother making up the volume). Put the meat and fat through a
  grinder, then add the salt, pepper. cloves and flours/meal. [*NOTE:
  my family has settled on 1 lb. of graham flour and 1 lb. of cornmeal
  for the desired texture and flavor, I don't even know where to get
  buckwheat flour! J.M.] Add back most of the cooking water, NOW making
  up volume if necessary, to get a thickish paste. Cook this slowly on
  a pan on the stove until thoroughly heated through, spoon into
  loafpans and press to pack down well. [I do cook the stuff a while in
  a pan on the stove, but the stuff tends to stick to the pan bottom,
  so after heating through well, I packed the paste into loafpans and
  then baked at 275 degrees F for about 1 hour to set and thicken up.
  J.M.] Cool and store your loaf sausages.

  TO SERVE: Slice the liver sausage from the loaves into pieces about
  1/4 to 3/8-in thick (careful, it may be a little crumbly!) Since the
  sausage is really not very fat (the one pound of fat is in with 2
  pounds of liver, 2 pounds of grain products and a fair amount of
  water), you need to heat some cooking fat like vegetable shortening
  in a frying pan (enough to sizzle the slices, not just for non-stick
  properties...don't use a spray of Pam!) and slide the slices gently
  into the pan. Brown gently on both sides, then serve on buttered
  toast with some jelly or preserves (grape or raspberry are
  recommended!) (Layers: toast, butter, jelly, THEN sausage slice(s)).

  This is a recipe I got from my mother, who got it from her mother, and
  before that, I don't know the origin. My grandmother was from a Dutch
  family in Michigan. There might be a relationship with the
  Pennsylvania Dutch recipes for Scrapple, but it is different from
  most Scrapples I have read recipes for. Anyway, I like this for a
  breakfast on a cold morning! Joan MacDiarmid

MMMMM
___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)