Text 9697, 91 rader
Skriven 2006-12-21 02:21:00 av Dale Shipp
     Kommentar till en text av Ruth Haffly
Ärende: Re: MIMOSAE  61004
==========================
 MSGID: 1:261/1466.0 458a35ee
 -=> On 12-19-06  12:03,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about MIMOSAE  61004 <=-

 RH> But we want Korean every so often.  There's one place we've seen but
 RH> not tried yet; looks a bit more upscale than the hole in the wall
 RH> places we went to in HI.
 
  There is a Korean grocery store not far from us -- we have been there
  with Michael and Carol and have discussed it here before (Lotto's).
  When you come here next summer, you two have to make sure you visit
  it.   In addition to a fairly full line of food products, they have a
  prepared food section.   For the most part, I don't have the slightest
  idea of what is in those vats -- but judging based on color, they look
  hot.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Natchitoches Meat Pies
 Categories: Beef, Pork, Cajun
      Yield: 12 Pies
 
MMMMM--------------------------FILLING-------------------------------
      6 oz Ground beef
      6 oz Ground pork
    1/4 c  Scallions; chopped
    3/4 ts Salt
    1/4 ts Pepper
    1/4 ts Crushed red pepper flakes
    1/8 ts Cayenne
  2 1/2 tb Flour

MMMMM---------------------------PASTRY--------------------------------
      4 c  Flour
      2 ts Salt
      1 ts Baking powder
    1/2 c  Shortening; cold
      1 lg Egg; lightly beaten
      1 c  Milk
           Fat for deep frying
 
  Prepare filling: In a large heavy skillet combine beef, pork,
  scallions, 3/4 ts salt, and spices and cook over moderate heat,
  stirring and breaking up lumps, until meat is just cooked through (do
  not overcook.)  Sift 2 1/2 tablespoons of flour over the mixture and
  stir well.  Remove skillet from the fire and cool filling to room
  temperature.  Drain off any fat.
  
  Prepare crust:  Into a bowl sift flour, salt, and baking powder.
  With a pastry blender or your fingertips blend in shortening until
  mixture resembles coarse meal.  Add egg and milk and toss until
  incorporated. Form dough into a ball.
  
  On a floured surface with a floured rolling pan, roll one third of the
  dough into a 14-inch round, about 1/8=inch thick.  With a 5 1/2-inch
  round cutter, cut out 4 rounds and stack between sheets of wax paper.
  Roll and cut out 8 more rounds in the same manner with remaining
  dough, stacking rounds between sheets of wax paper.
  
  Assembling the pies:  Put a heaping tablespoon of filling slightly
  off-center on each pastry round.  With fingertips dipped in water,
  dampen the edge of pastries and fold over to form a half circle,
  enclosing filling.  Use a fork dipped in water to crimp the edges of
  pastries and prick tops of pies once or twice.
  
  In a deep heavy kettle, heat 1 1/2 inches of oil to 350 F.  Fry pies,
  a few at a time, turning occasionally, until golden brown, about 2
  minutes.
  
  Transfer pies as fried with a slotted spoon to paper towels to drain.
  
  Cocktail-sized pies may be made by cutting smaller circles of dough
  and using less filling.
  
  Mrs. Charles E. Cloutier, "Cane River Cuisine," by the Service League
  of Natchitoches, 1974.
  
  MM by Dave Sacerdote
  
  From: Dave Sacerdote                  Date: 04-18-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:34:30, 21 Dec 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)