Text 18195, 91 rader
Skriven 2007-07-24 23:31:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Picnic Breakfast
============================
 -=> On 07-24-07  06:47,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Picnic Breakfast <=-

 DSac> I've got a couple of jars of dried beef (the real sliced stuff,
 DSac> NOT the "chopped and formed" travesty that passes for dried beef
 DSac> these days.
 
 DSh> Is it a brand name, or something from a local butcher.

  I looked at two separate brands in little jars today.  Both of them
  said "shaped and formed" or something like that.

 DSac> I'm not lucky enough to have a local butcher that makes his own dried
 DSac> beef.  I might do it myself this fall, though, since I finally have
 DSac> a cold enough attic to do that kind of thing - and I have got Merle
 DSac> Ellis' "Dry Eye" recipe in my database.  (Hey!  Finally something I
 DSac> can use an eye round for! [g])  I don't remember the brand though,
 DSac> might even be Hormel.
 
   That was one of the brands I looked at:-}}   Maybe you got your jars
   before they got bought out by Kraft, etc.:-}}

 DSh> Any idea what time you might get here on Thursday?   I know
 DSh> you said "leave early", but early for me and early for you 
 DSh> are different things:-}}

 DSac> We plan to be on the highway around 0600.  In a perfect world, that
 DSac> means we'd be there by noon but we figure with traffic, stops to
 DSac> splash our boots, etc., we'll probably be rolling in around 1430+

  Sounds good.   You should miss the afternoon "rush" traffic.  Dave
  Drum will be here already by then.   If you want to skip buying lunch
  at the Interstate rest stops, we can put something together for you
  when you get here.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAUSAGE TRIANGLES
 Categories: Appetizer
      Yield: 42 Servings
 
      8 oz Pork sausage
    1/2 lb Mushrooms, diced
    1/4 lb Monterey Jack, shredded
    1/2 c  Butter, melted
    1/3    16oz pkg frozen phyllo
 
  In 10" skillet over medium-high heat, cook pork sausage and mushrooms
  until meat is well browned and mushrooms are tender, stirring
  occasionally. With slotted spoon, remove sausage mixture to paper
  towels to drain. In large bowl, mix sausage mixture and shredded
  cheese.
  
  With knife, cut phyllo lengthwise into 2" wide strips.  Place strips
  on waxed paper; then cover with slightly damp paper towel to prevent
  phyllo from drying out.
  
  Place 1 strip of phyllo on work surface; brush top lightly with melted
  butter.  Place about 1 teaspoon sausage mixture at end of strip. Fold
  one corner of strip diagonally over filling so that short edge meets
  the long edge of the strip, forming a right angle. Continue folding
  over at right angle.  Continue folding over at right angles until you
  reach the end of the strip to form a triangular-shaped package. Place
  package, seam-side down, in 15 1/2" X 10 1/2" jelly-roll pan; brush
  with butter. Repeat with remaining phyllo strips and sausage mixture.
  If not serving right away, cover with foil and refrigerate.
  
  To serve, preheat oven to 425oF.  Bake triangles 15 minutes or until
  golden.  Makes about 3 1/2 dozen hors d'oeuvres.  Each triangle:
  About 50 calories, 4 g fat, 5 mg cholesterol, 90 mg sodium.
  
  TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked triangles in
  freezer container with waxed paper between each layer; seal; label:
  and freeze. About 35 minutes before serving, preheat oven to 425oF.
  Arrange frozen triangles on un-greased jelly-roll pan and bake 20
  minutes or until triangles are golden.
  
  Good Housekeeping's HOLIDAY BEST '93 pg 120
  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:37:56, 24 Jul 2007
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