Text 17710, 79 rader
Skriven 2007-07-05 23:51:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Saturday Schedule 77
================================
 -=> On 07-05-07  11:27,  Michael Loo <=-
 -=> spoke to Dale Shipp about Saturday Schedule 776 <=-

 ML> I have Arborio, Baldo, and Roma. To make the risotti I'd need
 ML> three pans and an hour's use of three burners! That would be

   Three burners?   Are you talking about making a separate risotti out
   of each rice?

 ML> a bit much. Maybe I would be able to do them offsite and bring a
 ML> quart of each, but then Burt Ford wouldn't have the opportunity
 ML> to learn how to make risotto.
 
   I've never seen it made either.  In fact, I'm not sure that I have
   ever had any.   As to what to do, I'd say one risotti made on site
   would be an adequate lesson, but suit yourself.   We have a four
   burner stove.  We will have two coleman portable two burner cookers.
   Not everyone will be cooking at the same time.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Crown Roast of Pork
 Categories: Main dish, Meat, Vegetable
      Yield: 14 Servings
 
      1 t  Parsley flakes
      3 T  Flour, all-purpose
  1 1/4 t  Dried thyme (divided)
    1/2 t  Pepper (divided)
  1 3/4 t  Salt (divided)
      7 lb Pork rib crown roast
      3 T  Oil
      1 lg Onion, chopped
     12 oz Mushrooms, coarsely chopped
      3    Celery stalks, chopped
      6 c  Dried bread cubes
    1/2 t  Chicken flavored bouillon
    1/2 c  Water
     14    Potatoes, peeled & quartered
 
  In a small bowl, mix parsley flakes, flour, and 1 tsp dried thyme and
  1/4 tsp pepper. Rub inside and outside of pork roast with 1 tsp salt,
  then coat the outside with the flour mixtur. Place roast, rib-ends
  down, in a large roasting pan. Roast at 325 F. for 2 hours.
  
  Stuffing: Ina 12" skillet over medium heat, in 3 Tbsp hot oil, cook
  onion until tender and golden, stirring occasionally. Add mushrooms
  and celery, 3/4 tsp salt, 1/4 tsp dried thyme and 1/4 tsp pepper, and
  cook until mushrooms are tender and celery is tender-crisp. Stir in
  bread cubes, chicken bouillon and 1/2 cup water and toss until well
  mixed.
  
  When pork has roasted for 2 hours, remove from oven and turn rib-ends
  up. Fill rib cavity with the stuffing. Insert a meat thermometer
  between the tibs into the thickest part of the meat. Place peeled
  potatoes around the roast and return to the oven. Roast until the
  thermometer reaches 170 F. (about 30-35 minutes per pound total
  cooking time). If stuffing is getting too brown, cover with foil.
  
  When roast is done, place on warmed platter and let stand 15 minutes
  for easier carving. Remove potatoes and keep warm. Make gravy with pan
  drippings; skim off fat, add 3 Tbsp flour, water, salt & pepper. Cook
  over medium heat until mixture boils and thickens slightly.
  
  From: The Canadian Heritage Cookbook, by Edna McCann
  Typed by: Bob White
  
  From: Robert White                    Date: 12-02-98
  Cooking
 
MMMMM


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