Text 14544, 95 rader
Skriven 2008-10-01 11:13:00 av bill swisher (1:124/311)
Ärende: AB 37 & 38 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mess
 Categories: Abfarr, Ffbb, Strange
      Yield: 2 Servings
 
      1 ea Potato, medium, grated
    1/4 c  Sausage, diced
    1/4 c  Bacon, diced
    1/4 c  Ham, diced
      2 tb Fish, smoked, chopped,
           -optional
    1/4 c  Onion, diced
    1/2 c  Pepper, green bell, diced
      3 ea Egg, large
      1 pn Salt, seasoned
      1 pn Pepper, black, fresh ground
    1/2 c  Cheese, Cheddar, shredded
    1/2 c  Sauerkraut
      1 ea Toast
 
  Heat a griddle over medium-high heat.  Add the potato, sausage, bacon,
  ham, and fish and fry until browned, 5 to 6 minutes.  Add the onion
  and bell pepper and fry until cooked through, 2 to 3 minutes.
  
  Scramble the eggs on the griddle, then add to the potato mixture and
  stir to combine.  Season with seasoned salt and pepper.
  
  Place the mixture on a plate and top with the cheese.
  
  Heat the sauerkraut on the griddle, then place it over the cheese.
  Serve the toast on the side.
  
  From:  The Great Alma Fishing Float
  :      Alma, Wisconsin
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetable Borscht
 Categories: Abfarr, Ffbb, Vegetable
      Yield: 6 Servings
 
      1 c  Beans, Great Northern
      1 lb Onion, julienned
      1 tb Oil, olive
      2 qt Water, plus 2 cups
  2 1/2 tb Salt, kosher
      1 lb Potato, Russet, cut into
           -1/4-inch cubes
    1/2 lb Carrot, peeled, grated
    1/2 lb Beet, fresh, peeled, grated
    1/2 ea Cabbage, rinsed and shredded
      1 ea Pepper, red bell, diced
      1 cn Beets, pickled with juice,
           -4-ounce
      1 ea Sour cream
      1 ea Dill, fresh
 
  Place the beans in a container, cover with water by 4 to 6 inches, and
  soak overnight.
  
  Drain and rinse the beens, then place them in a medium saucepan and
  cover with water by 1 inch.  Place over high heat and cook until the
  beans are tender, about 35 minutes. Drain and set aside.
  
  Place the onions and oil in a small sauté pan over medium-low heat.
  Cook slowly, stirring occasionally, until caramelized, 45 minutes to
  1 hour. Take care not to burn the onions.
  
  Meanwhile, place the 2 quarts plus 2 cups water and the salt in a
  6-quart pot and bring to a boil over high heat.  Add the potatoes,
  carrots, fresh beets, and cabbage and bring back to a boil.  Boil for
  5 minutes.  Remove from the heat and add the beans, onions, bell
  pepper, and pickled beets and stir to combine.  Serve topped with
  sour cream and fresh dill.
  
  From:  Russian Tea House
  :      St. Paul, Minnesota
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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