Text 6627, 70 rader
Skriven 2006-10-17 00:33:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: RE: miscellaneous 396
=============================
 -=> On 10-15-06  23:52,  Dave Sacerdote <=-
 -=> spoke to Hap Newsom about RE: miscellaneous 396 <=-

 HN> I'll have to go peek at the blog again, got pictures up?

 DSac> Major updates done, a few new pics.  I'll have more pics going up
 DSac> later this week.

  A lot has changed since I last visited your site.   One thing I
  noticed was a word that I had to go running for a dictionary the first
  time I saw it 30+ years ago.  The quote then was in a list of rules,
  and one of the consequences was "violators will be defenstrated".

  Not exactly a common word -- but according to Google, more common than
  I might have imagined:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kadu Bouranee
 Categories: Afghan, Vegetables
      Yield: 4 Servings
 
      2 lb Fresh pumpkin or squash
    1/4 c  Corn oil
           Sweet Tomato Sauce:
      1 ts Crushed garlic
      1 c  Water
    1/2 ts Salt
    1/2 c  Sugar
      4 oz Tomato sauce
    1/2 ts Ginger root, chopped fine
      1 ts Freshly ground coriander
           Seeds
    1/4 ts Black pepper
           Yogurt Sauce:
    1/4 ts Crushed garlic
    1/4 ts Salt
    3/4 c  Plain yogurt
           Garnish:
           Dry mint leaves, crushed
 
  Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a
  large frying pan that has a lid.  Fry the pumpkins on both sides for
  a couple of minutes until lightly browned. Mix together ingredients
  for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry
  pan. Cook 20-25 minutes over low heat until the pumpkin is
  cooked and most of the liquid has evaporated.
  
  Mix together the ingredients for the yogurt sauce.
  
  To serve: Spread half the yogurt sauce on a plate and lay the pumpkin
  on top. Top with remaining yogurt and any cooking juices left over.
  Sprinkle with dry mint.  May be served with chalow (basmati rice) and
  naan or pita bread.
  
  From Afghani Cooking, the cookbook from Da Afghan Restaurant,
  Bloomington/Minneapolis, MN.
  From: Jim.Weller@salata.Com           Date: 12-03-99
  Rec.Food.Veg.Co
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:29:42, 16 Oct 2006
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