Text 5329, 81 rader
Skriven 2006-09-07 22:38:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av CARINA FORSSTRöM
Ärende: Test
============
 Hi, Carina,

 JM>  (Sorry, my
 JM>  typer won't do umlauts! How do you manage that? My editor
 JM>  doesn't do extended ASCII.)

 CF> We have the letter ö on our Swedish keyboards along with å and
 CF> ä.

 Interesting! Is it on the regular "o" key, but you
 access it by holding another key like CTRL or ALT?
 Michael Loo solved my problem by reminding me I
 might get the extended ASCII set by using the
 numeric keypad! See: ö! (That was ALT+ 148 on the
 correct keypad.) If I can keep learning stuff at
 the rate I am forgetting stuff maybe I can keep up!

 This is the first recipe I ever posted to the Echo,
 and I will re-send it to you, just in case you
 recognize it as similar to any Swedish recipes.
 It is a family recipe, but I am not sure where it
 came from originally. I do know there were a lot of
 immigrant Swedish families in the town where I was
 born. If you have a close equivalent, I would be
 interested.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Liver Sausage
 Categories: Sausage, Pork, Breakfast
      Yield: 2 Loafpans

      2 lb Pork liver
      1 lb Fat pork or pork fat
      7 c  Water
      2 T  Salt (heaping tablespoons)
      1 T  Black pepper (heaping T)
      1 T  Ground cloves (heaping T)
      2 lb Graham (whole wheat) flour
           -OR graham and buckwheat or
           -cornmeal* mixed

     Cook the pork liver and pork fat pieces in 7 cups of water. Keep
  the cooking water, and make up to volume if deemed necessary (my Mom
  doesn't bother making up the volume). Put the meat and fat through a
  grinder, then add the salt, pepper. cloves and flours/meal. [*NOTE:
  my family has settled on 1 lb. of graham flour and 1 lb. of cornmeal
  for the desired texture and flavor, I don't even know where to get
  buckwheat flour! J.M.] Add back most of the cooking water, NOW making
  up volume if necessary, to get a thickish paste. Cook this slowly on
  a pan on the stove until thoroughly heated through, spoon into
  loafpans and press to pack down well. [I do cook the stuff a while in
  a pan on the stove, but the stuff tends to stick to the pan bottom,
  so after heating through well, I packed the paste into loafpans and
  then baked at 275 degrees F for about 1 hour to set and thicken up.
  J.M.] Cool and store your loaf sausages.

  TO SERVE: Slice the liver sausage from the loaves into pieces about
  1/4 to 3/8-in thick (careful, it may be a little crumbly!) Since the
  sausage is really not very fat (the one pound of fat is in with 2
  pounds of liver, 2 pounds of grain products and a fair amount of
  water), you need to heat some cooking fat like vegetable shortening
  in a frying pan (enough to sizzle the slices, not just for non-stick
  properties...don't use a spray of Pam!) and slide the slices gently
  into the pan. Brown gently on both sides, then serve on buttered
  toast with some jelly or preserves (grape or raspberry are
  recommended!) (Layers: toast, butter, jelly, THEN sausage slice(s)).

  This is a recipe I got from my mother, who got it from her mother, and
  before that, I don't know the origin. My grandmother was from a Dutch
  family in Michigan. There might be a relationship with the
  Pennsylvania Dutch recipes for Scrapple, but it is different from
  most Scrapples I have read recipes for. Anyway, I like this for a
  breakfast on a cold morning! Joan MacDiarmid

MMMMM

 Joan MacDiarmid
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