Text 18853, 86 rader
Skriven 2007-08-10 23:30:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: EZ Bake
===================
 -=> On 08-09-07  13:33,  Ruth Haffly <=-
 -=> spoke to Jim Weller about EZ Bake <=-

 JW> They should just tell kids what I told Lexi, "It's hot in there;
 JW> don't stick your hand in" and then shoot all the class action
 JW> personal injury and liability lawyers!

 RH> Some kids just have to find out for themselves how hot something is.
 RH> Steve tells a story on himself about that; he's back in the echo now
 RH> so maybe he will share it. (G)

   Hmmm.   That could go one of two ways.   Maybe you will have to start
   watching what you say in the echo --- or  (as has happened in the
   past) the two of you can exchange info you never knew:-}}

   Gail recalls once when Kathy Pitts posted a message about how she
   always made the green bean / cheese / fried onion casserole for
   holidays because her husband Wesley really loved it.   He replied
   back on the echo to say that he tolerated it only because she had
   made it, and really did not like it at all.   The exchange went on
   for several rounds.

   I think she stopped making it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hoppel Poppel
 Categories: Pork, Egg, Potato, German
      Yield: 2 servings
 
    1/2 c  Leftover lean pork
      3 lg Eggs
      4 tb Unsalted butter
    1/4 c  Chopped white onions
    2/3 c  Diced leftover peeled
           -potatoes
      1 tb Heavy cream
    1/2 ts Chopped fresh dill
    1/4 ts Salt (or to taste)
    1/8 ts Freshly ground black pepper
      2    Sprigs dill
 
  1.  Remove the pork and eggs from the refrigerator approximately 45
  minutes before proceeding to the next steps.
  
  2.  Melt the butter in a medium sized or large skillet over low to
  moderate heat. Add the onions and saute them for about 1 minute,
  stirring constantly.
  
  3.  Add the potatoes and saute for about 3 minutes.  Stir frequently.
  
  4.  Add the pork and saute for about 3 minutes.  Stir frequently.
  
  5.  Break the eggs in a bowl and add to them the cream, chopped dill,
  salt, and pepper. Beat this mixture as you would for a standard
  omelet.
  
  6.  Pour the egg mixture over the potatoes, meat, and onions in the
  skillet. Cover the skillet, reduce the heat to low, and cook the
  preparation for about 5 minutes, or until the eggs have set.
  
  7.  Slide the 'Hoppel Poppel' onto a warm plate of the same size.
  Securely hold the plates together and quickly but carefully invert
  them so that the more attractive browned side of the 'Hoppel Poppel'
  is face up.
  
  8.  Garnish the 'Hoppel Poppel' with the dill sprigs.  Cut it at the
  table into pizza style wedges. Serve immediately.
  
  Serves 2.
  
  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN
  0-395-32210-3.  Houghton Mifflin, Boston. 1983. Posted by: Karin
  Brewer, Cooking Echo, 7/92
  Submitted By "THE FOOD OF GREECE" BY VILMA LIACOURAS CHANTILES. AVENEL
  BOOKS, NEW
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:34:47, 10 Aug 2007
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