Text 18676, 105 rader
Skriven 2007-08-08 23:27:48 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17068 av JIM WELLER (1:123/140)
Ärende: Re: Meatballs 692
=========================
*** Quoting JIM WELLER from a message to MICHAEL LOO ***

JW> But then she would probably turn her nose up at:

JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

JW>       Title: Rolled Tongue Canapes
JW>  Categories: Historical, Beef, Offal, Cheese, Appetizers
JW>       Yield: 4 servings

JW>     ROLLED TONGUE CANAPES

JW>   Moisten soft cream cheese with cream, season it with Worcestershire
JW>   Sauce, finely chopped onion and paprika. Spread the cheese on very
JW>   thin slices of smoked, boiled tongue, or on chipped beef (put up in
JW>   glass) and roll the canapes.

JW>   From: The Old Joy Of Cooking

Humm!  Actually that looks pretty good!  Now where to get smoked tounge...


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Midwinter Roast
 Categories: Vegetarian
      Yield: 1 Servings
 
      1    285 g pkt Cauldron original
           -tofu
      6 oz Onion; very finely chopped
      1 oz Butter
      3    Vegetable stock cubes
      3 oz Pine kernels
      9 oz Cashew nuts; finely ground
      2    Free-range eggs; beaten
    1/2 ts White pepper
      1 ts Dried thyme

MMMMM---------------------------SAUCE--------------------------------
      3 oz Each of onion; carrot and
           -leek,
           ; chopped
      1 oz Butter
    1/2 pt Water
    1/2 pt Tomato juice
      4 tb Red wine
      1    Bay leaf and a pinch of
           -thyme
      1 tb Brown rice miso
           Freshly ground black pepper
 
  1. Drain tofu on kitchen paper and grate coarsely. Line a 1 1/2 pint
  loaf tin with baking parchment.
  
  2. Cook onion gently in butter until soft. Crumble in stock cubes,
  little by little. Mix well.
  
  3. Fold onions, grated tofu and all other ingredients together.
  Transfer to prepared tin.
  
  4. Bake at 170*C/325*F/Gas Mark 3 for approx 1 1/4 hours. Test with a
  skewer which should come out clean. Turn out and slice carefully,
  using a sharp, serrated knife.
  
  5. Cook all the vegetables for the sauce in butter until soft and
  browned. Add water, tomato juice, red wine and herbs. Simmer
  uncovered, for 30 minutes, then liquidise. Season with pepper and
  miso.
  
  Converted by MC_Buster.
  
    Converted by MM_Buster v2.0l.
  
  xxcarol's notes, someone yuppified this extremely but if you ignore
  the brand names and such, it's a decent recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Miso Shiru (Miso Soup)
 Categories: Soups/stews
      Yield: 4 Servings
 
    1/2 c  Miso
    1/2    Cake of tofu
      5 c  Dashi or chicken stock
      1    Green onion; finely chopped
      1 tb Sugar
 
  Slice the 1/2 cake of tofu into 1" cubes. Bring soup stock to a boil
  and add the miso and tofu. Bring the soup back to a boil, turn heat
  down and simmer 5 minutes. Remove from heat and add green onions.
  Serve immediately. (Shig Iseri recipe)
  
  xxcarol's correction:  This is Shiru Miso.  Someone 'americanized' the
  name.
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)