Text 19162, 80 rader
Skriven 2007-08-16 23:46:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Re: Assorted Tastes
===========================
 -=> On 08-16-07  21:22,  Joan Macdiarmid <=-
 -=> spoke to Dale Shipp about Re: Assorted Tastes <=-

 DS> I can report that I did try them, and pronounce them to be the best
 DS> I have had in years!

 JM> Oops! I should have gone looking for them. Thanks
 JM> for clearing up the mystery for me, at least. And
 JM> thanks for the evaluation. They seemed good when I
 JM> tried his free samples, but I don't eat much of
 JM> that sort of thing, so have little basis for
 JM> comparison.

  I used to eat them a lot, but my diet has slowly changed over the
  years.  Now I eat them only occasionally, in part for the memories
  back in time.   Too bad that Dave Sacerdote and Michael Loo missed
  seeing them.  They would have put a serious dent into them.

  BTW, there were several messages of yours that got duplicated in
  tonight's package.   I suspect that they were in the reply packet and
  got their date changed to current by the BW fix program.   Not a big
  deal, but thought you'd want to know.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Transylvanian Layer Cabbage
 Categories: Main dish, Vegetable, Pork, Casserole, Hungarian
      Yield: 6 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
     18 oz Pork
      3 lb Sauerkraut
      9 oz Bacon
      9 oz Debrecen sausage
  1 1/4 pt Sour cream
      6 oz Onions
           I garlic clove
           Paprika
           Salt
      4 oz Rice

MMMMM---------------------EUROPEAN MEASURES--------------------------
    500 g  Pork
    800 g  Sauerkraut
    250 g  Bacon
    250 g  Debrecen sausage
    600 ml Creme fraiche
    170 g  Onions
      1    Garlic clove
           Paprika
           Salt
      4 oz Rice
 
  Wash the sour cabbage well and boll with some cured pork bones or
  rinds. Saute some roughly minced pork with the onions (chopped) and a
  little garlic. Then cut the bacon into cubes and fry together with
  the Debrecen sausage, peeled and sliced. Grease a deep fireproof dish
  and put a layer of the boiled cabbage, without any of the liquor it
  was boiled in, into the bottom of the dish. On top of that, put a
  layer of bacon and sausage, then a layer of cabbage. Pour plenty of
  sour cream over it, and season with paprika and salt. Next add a
  layer of boiled rice, then one of the pork, then a layer of boiled
  rice, then one of the pork and lastly a layer of cabbage. Repeat till
  the dish is full. The last layer must be cabbage. Pour more cream
  over it, and bake in the moderate oven for 3/4 hour.
  
  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH c/o Le MarYol BBS Fido 2:324/151.4
  
  From: Ian Hoare                       Date: 08-11-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:45, 16 Aug 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)