Text 21611, 61 rader
Skriven 2007-10-21 21:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: synthetic cheese 325
============================
 -=> Ruth Haffly said to Joan Macdiarmid <=-

 RH> I did; the sausage was a turkey smoked one.  I used about 1/3 of it,
 RH> about 1/3 of the bag of shrimp and the whole can of tomatoes, corn and
 RH> okra over about a cup and a half of rice (for 2 meals).  Really good
 RH> and the okra didn't taste "okra-ish" at all.  Just an overdone (by
 RH> pressure canning) nondescript green vegetable.

I don't know whether that speaks well or ill for that dish!

 RH> OK, I see.  My dad's big dislikes were canned corned beef, spam and
 RH> powdered eggs from his service days.  He didn't care for eggs that
 RH> much anyway but would eat hot dogs--they were a cheap way to get some
 RH> "meat" for the family.  Unfortunatly, the only ways my mom knew how to
 RH> cook them were either boiled or cut up into scrambled eggs (rare to
 RH> have that) which she called "hupple pupple".
 
That's a pretty well-thought-of Penn Dutch recipe, though in its
respectable versions it has better meat than hot dogs and quite
a few more ingredients (potatoes, onions, cheese, in descending
order of necessariness). Here's a fancy interpretation:

Hoppel Poppel
cat: Penn Dutch, traditional, fancied up, main, breakfast
servings: 4 to 6

8 small thin-skinned potatoes
1/4 c corn oil
6 Tb butter
1 c diced onion (optional)
2/3 c sliced mushrooms
1 c diced green bell pepper
1 c diced all-beef salami
10 lg eggs
2 Tb milk
2 Tb chopped fresh parsley
1 c grated cheddar cheese
Salt and pepper to taste

Boil the potatoes until barely tender, about 15 min. Drain
and slice 1/4" thick. In a large skillet over medium heat,
fry the potatoes in the oil, tossing and stirring until they
begin to brown. Add the butter to the skillet, then the onion
(if using), mushrooms, pepper, and salami. Continue cooking
and stirring until the potatoes begin to get crisp, the
salami is crusty, and the vegetables are limp.

Lightly beat the eggs with the milk and parsley in a medium
bowl. Pour them into the skillet over all the other ingredients.
Stir occasionally. As the eggs begin to set, sprinkle on the
cheese. Cover and cook, without stirring, about 6 min, until
the eggs are fully set but still moist. Add salt and pepper
to taste.

Accompany hoppel poppel with toast or toasted bagels.

Source: Jane & Michael Stern

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