Text 14972, 91 rader
Skriven 2007-05-03 21:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Staples
===================
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> paprika, only the good stuff
     
I second that.

 DS> the herbs you dry yourself are an order of magnitude
 DS> better than store-bought dried herbs.

And that.

 DS> But here's an idea:  If you use pickling spice to improve the water
 DS> for boils (corned beef, crab, shrimp, etc.) add a few chunks of the
 DS> dried citrus peel to the water when you put in the pickling spice.
 DS> Very flavorful and wakes up the other flavors in the spice (such
 DS> as the coriander seed.)
 
Also very nice in the teapot. (Citrus peel, not pickling spice.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cheese Blintzes
Categories: Canadian, Breakfast
  Servings: 4

           Basic Crepe Batter
 1  1/4 c  (340 mL) all-purpose flour
        pn salt
        pn nutmeg
      3    eggs, beaten
  1 1/2 c  (375 mL) milk
      2 TB (30 mL) butter

Place all ingredients in a blender or mixer and beat well. Let
batter stand for 1 hour for more perfect crepes. Fry crepes using
vegetable oil and a small pan. Lightly fry both sides of crepes.
Separate crepes using parchment, waxed paper or plastic wrap until
ready to use. Refrigerate for up to a week or freeze. Makes 2 dozen
crepes.

Tip: For a dessert crepe, add 2 tsp sugar and substitute 1/4 cups
milk for 1/4 cup brandy.

Tip: Chicken or beef stock can be substituted for all or part of the
milk. The addition of onion, garlic or celery salt can also create a
tasty crepe.

Cheese Blintzes

1/2 lb (250 mL)         dry curd cottage cheese
1/3 cup (75 mL)      sour cream
3 tbsp (45 mL)        sugar
1 tbsp (15 mL)        flour
1/2 tsp (2 mL)            vanilla
1/2 tbsp                      lemon juice
1 tbsp (15 mL)        grated orange rind
1/2 tbsp (7 mL)         orange juice concentrate
1/4 cup (55 mL)        reconstituted raisins
2 dozen                    crepe shells
1/4 cup (55 mL)        butter

Puree cheese and sour cream together. Add sugar, flour, vanilla,
lemon juice, grated orange rind, orange juice concentrate and blend
well. Add more flour if mixture is too runny. Stir in raisins by
hand.

Place two tbsp of cheese filling on a crepe (toward one end, not the
centre). Fold in back edge, then sides and roll, with final edge on
the bottom. Melt butter and saute until golden brown. Serve with
sour cream and fruit sauces.

For every dozen blintzes:   1 cup sour cream, 1 cup fruit sauce

Submitted by Gail Hall - Seasoned Solutions
(as seen on CTV Edmonton, March 31, 2006)

From: Http://Www.Growingalberta.Com/
 
MMMMM-------------------------------------------------




Cheers

YK Jim


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