Text 22643, 65 rader
Skriven 2007-11-12 17:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: An Inconsequential Rant
===============================
-=> Quoting Manny Rothstein to Carol Bryant <=-

 -> I get my eggs out and look at them, and EACH ONE is stamped
 -> with a "Use by" date.
 -> What?  It's bad enough that each individual piece of fruit gets its own
 -> label, but now they are stamping each egg with a date?  Feh.

 MR> Consider yourself lucky. In Israel, where they invented this egg
 MR> stamping thing about 10 of 15 years ago, they stamp each egg with
 MR> a small ad.

My balut came inked with little red chickens or blue ducks and the
brand name, "Lucky" on them.

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

      Title: Maafeh Awf Vematza Metubal Beshamir (Israel)
 Categories: Casseroles, Chicken, Eggs, Israeli
      Yield: 4 Servings

      6    Eggs
    1/2 c  Onions; chopped
    1/2 c  Fresh dill; finely
    Chopped
    1/4 c  Parsley; finely chopped
      2 ts Salt
      3 c  Cooked chicken; cut in
    Thin strips
    1/2 c  Vegetable oil
      3    Plain matzo squares
      2 c  Chicken stock

  Preheat oven to 400. In a deep mixing bowl, beat the eggs with a
  whisk until frothy, stir in the onions, dill, parsley, salt and a
  few grindings of pepper, then add the chicken. Turn the pieces
  gently with a spoon until they are thoroughly coated.

  Heat the oil in a small saucepan until a light haze forms above
  it, then pour a tsp. of it into an 8-inch square shallow baking
  dish. tilting the dish to spread it evenly. Set the remaining oil
  aside off the heat.

  Dip the matzoh into the chicken stock until it is well moistened.
  Lay it in the bottom of the baking dish, spread half of the
  chicken and egg mixture evenly over it, moisten a second matzoh in
  the chicken stock and place it over the chicken. Spread the
  remaining chicken and egg mixture on top and cover with the third
  moistened matzoh. Pour about half of the remaining oil evenly over
  the last matzoh and bake in the middle of the oven for 15 minutes.
  Then sprinkle with the last if the oil and continue baking for 15
  minutes longer, or until the top is browned. Serve at once.

  Recipe by: T/L Middle Eastern Cooking

MMMMM


Cheers

YK Jim


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