Text 17265, 97 rader
Skriven 2007-06-27 23:03:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Jello
=============
On 05-16-07 GLEN JAMIESON Scribbled to JOAN MACDIARMID about TRAVELS 922 


GJ> JM> Well, Jello is actually a trade name takeoff on
GJ> JM> the word gelatin. Other companies like Royal use
GJ> JM> the words "gelatin dessert".

GJ>I thought Jello might be originally a trade name, popularised.

The tag on broadcast adverts says "Jello brand gelatin"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Falafel With Tahini Yogurt Sauce
 Categories: Grains, Sauces, Breads
      Yield: 4 servings
 
      2 c  Falafel mix (see Note)
  1 1/2 c  Water; or follow package
           -directions
      1 sm Garlic clove, finely minced
    1/2 c  Plain yogurt
    1/4 c  Tahini
           -Juice of 1 lemon; to taste
    1/2 ts Salt; plus salt to taste
    1/4 ts Cayenne pepper
      1    Ripe tomato; cored and
           -chopped
      6    Parsley sprigs
      4    To 5 ounces baby greens
    1/2 c  Rape seed oil; plus oil for
           -frying
      4 lg Pita breads; cut in half
 
  This recipe is meant to be served family style, which means diners put
  together their own falafels. Don't use high heat to fry the falafels
  or they will brown on the outside but be raw on the inside. It's a
  good idea to cut one in half as a test before you remove all of them
  from the pan. This should take about 30 minutes to prepare.
  
  Put the falafel mix in a bowl and stir in the water. Set aside for 15
  minutes.
  
  Meanwhile, Mix together the garlic, yogurt, tahini, 1 to 2 tablespoons
  lemon juice, the salt and cayenne pepper. If necessary, thin with a
  few teaspoons of water for a saucelike consistency. Transfer to a
  serving bowl.
  
  Put the tomato in a small serving bowl. Pick the parsley leaves from
  the stems (discard stems) and toss with the greens in another serving
  bowl. Dress with the oil and a squeeze of lemon juice; toss again.
  
  Form the falafel mixture into 2-inch diameter balls. Flatten them
  slightly. You should have about 4 falafels per person.
  
  Set out a platter lined with paper towels. Fill a medium skillet with
  enough oil to come halfway up on the falafels. Place over medium heat.
  When the oil is hot, add the falafels (but don't crowd the pan; work
  in batches) and fry for 6 to 8 minutes, turning once, until golden
  brown on both sides. Using a slotted spoon, transfer to the paper
  towels to drain. Repeat with the remaining falafels.
  
  Meanwhile, heat the pita breads in a warm oven, then keep them warm
  in a napkin-lined basket.
  
  Bring everything to the table and let diners help themselves, filling
  their pitas with falafels, greens and tomato, then topping with the
  tahini sauce.
  
  Serves 4
  
  Note: Falafel mixes are available in bulk or packaged in health food
  stores, and in many supermarkets.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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