Text 102, 69 rader
Skriven 2007-12-31 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Weather up there?
=============================
-=> Quoting Janis Kracht to Sean Dennis <=-

 JK> It's really great to keep recipes going in families, for sure.  About
 JK> 10 years ago, Mom and I got together and pulled recipes together from
 JK> as many family members as we could, so that they wouldn't be "lost"
 JK> forever.

The next generation will love you for it. I was very happy to have
my mother's personal cookbook after she passed on. She started it in
1937 as a high school Home Ec project interviewing aunts and
neighbours. She resumed working on it in 1938 when her father took
her to England and she met his relatives (he came here on his
honeymoon, bought a farm and stayed). After that it lapsed until
1947 when she got married and she obtained recipes from her new
mother-in-law. The last items were dated 1962 when we moved to
Ottawa from the country and she made friends with an Italian, a
Swedish and a Polish Jewish lady and learned lot of new dishes from
them.
           
Here's one of my favourites from that book:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aunt Ellen's Cornish Pasties
 Categories: British, Steak, Jw, Pies, Tnt
      Yield: 1 Batch
 
           Pie crust
           Cubed round steak
           Onions and potatoes
           Salt and pepper
           Optional:
           Turnip
           Leeks
 
  AUNT ELLEN NOTT'S CORNISH PASTY RECIPE
  
  Aunt Ellen was born in 1851 and was 85 years old when she taught me
  [Mabel Weller] (in Cornwall 1938) to make pasties. I like to think
  that she had been taught by her mother. The ingredients are simple:
  pie crust, cubed round steak, onions and potatoes, salt and pepper.
  Turnip or leeks can be used for a change of flavour. All ingredients
  are raw. Roll out pie crust and cut into rounds or ovals about the
  size of a butter plate. On one half of the pie crust arrange, in this
  order, a few slices of potato, a layer of onion, a pile of steak and
  the salt and pepper. Moisten the edge of the crust around the
  filling, and fold the bare crust over. Seal the edge very well or the
  onion juices will run out and make the pasty stick to the baking
  dish. Cut two vents in the top. Bake at 400 F for about an hour.

  Modern pasties seem to be made with leftovers: ground up cooked meat
  and left over assorted vegetables mixed together in a pastry which is
  joined in a thick roll at the top. This was reported by recent
  visitors to the U.K.
  
  From: Mabel Weller Posted by: Jim Weller
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)