Text 18595, 135 rader
Skriven 2007-08-06 00:22:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: BBS switch over
===========================
 -=> On 08-05-07  19:54,  Sean Dennis <=-
 -=> spoke to All about BBS switch over <=-

 SD> Well, the BBS has been switched back to Telegard/2, 
 SD> thankfully.  No more crap from people about QWK munching 
 SD> itself!

  Hope this flavor stays for a while:-}}


 SD> -!- Telegard/2 v3.09.g2-sp4/mL
 SD>  ! Origin: Nocturnal State BBS - nsbbs.darktech.org (1:18/200)


  That is your node number, but not your BBS name.   ???


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braised Pork Strudel With Green Apple Sauce
 Categories: Pork, Meat
      Yield: 4 Servings
 
MMMMM--------------------MOLTO MARIO #MB1D04-------------------------
      4 tb Lard
      2 lb Pork shoulder, cut into
    1/8    Th-inch cubes and seasoned
           With salt
           And pepper
      2    Carrots, cubed into 1/4-inch
           Dice
      1    Spanish onion, cut into
    1/4    -inch dice
      4    Red Hungarian peppers, cut
           Into 1/4-inch cubes
      2 tb Paprika
      7 oz Speck, cut into 1/4-inch
           Cubes
    1/4 tb Ground cloves
    1/4 ts Cinnamon
      2 c  Red wine

MMMMM----------------STRUDEL PASTRY BASIC RECIPE---------------------
      1    Stick butter plus 3 sticks
           (cold)
      1 ts Salt
  2 1/2 c  Flour plus 1 cup
    1/2 c  Ice water

MMMMM---------------------GREEN APPLE SAUCE--------------------------
      8    Green apples, peeled and
           Cored
    1/2 c  Sugar
      2    Shots grappa
      1 pn Cinnamon
      1 ts Salt
           Juice of 1 lemon
    1/4 c  Fresh chives

MMMMM---------------------------FINALE--------------------------------
      2    Egg yolks, beaten
 
  Strudel pastry: In a food processor, place 1 stick of butter, 1
  teaspoon salt, and 2 1/2 cups flour and blend until texture of
  breadcrumbs. Slowly add ice water until dough comes together. Remove
  and form into a ball, then flatten it into a 8 by 10-inch rectangle
  and place in refrigerator. This is called the pasta mixture.
  
  In a food processor, place 3 remaining sticks of butter and 1 cup
  flour until blended and scrape out on to a board. Working quickly,
  form this mixture in a 4-inch square and place in refrigerator. This
  is called the burro mixture.
  
  After 1/2 hour, when the two mixtures are similar in texture, place
  pasta mixture on a well-floured clean marble surface. Place burro
  mixture in center
  and fold the pasta mixture over it, like wrapping a gift. Flatten
  with a rolling pin and roll out to a 8 by 16-inch rectangle, flouring
  regularly. If butter comes to surface, flour the spot heavily and
  continue working. Fold bottom third up and top third down to form a
  small package and turn one quarter clockwise. Pat dough with rolling
  pin to adhere and roll out to large 8-inch by 16-inch rectangle
  again. Repeat folding process and refrigerate 30 minutes, covered in
  a moist cloth. Remove and repeat the rolling-and-folding process 3
  times. Allow 30 minutes refrigeration between each maneuver. The
  dough is now ready and will keep in the refrigerator 10 days, wrapped
  tightly in plastic wrap.
  
  Strudel: In a heavy-bottomed casserole, heat lard until smoking. Add
  pork pieces, 5 or 6 at a time, and cook until golden brown. remove
  and add carrots, onion, peppers, paprika, speck, cloves, cinnamon and
  cook until softened, about 8 to 10 minutes. Add wine and bring to a
  boil. Add meat and return to a boil. Lower heat and simmer 1 1/2
  hours until very tender. Season with salt and pepper and allow to
  chill 4 hours in the refrigerator.
  
  Preheat oven to 375 F. Roll out strudel dough into a 10 by 14-inch
  rectangle.
  Place cold pork stew in center and roll up like a strudel. Save cut
  scrap pieces of dough to garnish strudel with a design or the name of
  a loved one).
  Brush with beaten egg yolks, place on a cookie sheet and bake 50 to 60
  minutes,
  until golden brown and piping hot inside. Allow to rest 10 minutes and
  serve
  with green apple sauce.
  
  GREEN APPLE SAUCE: Quarter apples and place them in a saucepan over
  medium heat with the sugar, grappa, cinnamon, salt and lemon juice.
  Cook until soft and broken down, about 10 to 15 minutes. Remove from
  heat, stir in chives and serve immediately.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage
  http://ourworld.compuserve.com/homepages/SylviaRN
  
  From: Sylvia Steiger                  Date: 06-15-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:24:56, 06 Aug 2007
___ Blue Wave/DOS v2.30

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