Text 1706, 98 rader
Skriven 2008-02-02 00:07:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Re: Hot Sauce
=====================
 -=> On 02-01-08  18:19,  Ruth Hanschka <=-
 -=> spoke to Dale Shipp about Hot Sauce <=-

 ->   I wonder what it is about Iraq and hot sauce?  Since our Bryan came
 ->   out of there, he has taken to carrying around bottles of hot sauce
 ->   with him (but maybe it started in basic?).

 RH> It's included with most MREs; something tells me the hot sauce may be
 RH> the most edible thing in some of them.  The Armed Forces are breeding a
 RH> new generation of chiliheads.  Gotta love that. 

  Our son Bryan dropped by tonight for a brief visit.  I asked him about
  the adding of hot sauce to things.  He said it started before he went
  to Iraq, probably when he was in AIT (Advanced Individual Training) at
  Fort Belvoir.   The cause factor was the general blandness of the Army
  food.   Recall that this is the guy who introduced Gail and I to
  Ethiopian cooking, which can be moderately spicey and is always
  flavorful.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pierogi
 Categories: Pie, Beef, Potato, Cabbage, Polish
      Yield: 1 pie
 
      2 c  Flour
      2    Egg
    1/2 ts Salt
    1/3 c  ;Water

MMMMM------------------------BEEF FILLING-----------------------------
      1 lg Onion; halved and sliced
      1 tb Shortening
  1 3/4 c  Ground beef; cooked
    3/4 c  Rice; cooked
      2 ts Bovril
      3 tb ;Water, hot
      1 tb Parsley, fresh; chopped
           Salt and pepper to taste

MMMMM-----------------------POTATO FILLING----------------------------
    1/2 c  Onion; chopped
      2 tb Butter
    1/2 ts Salt
    1/4 ts Pepper (white preferred)
      2 c  Mashed potatoes

MMMMM---------------------SAUERKRAUT FILLING--------------------------
    1/3 c  Onion; chopped
      1 tb Butter or margarine
  1 1/2 c  Sauerkraut; finely chopped
      2 tb Sour cream
 
  Mound flour on a bread board and make a well in the center.  Drops
  eggs and salt into well.  Add water.  Work from the center to the
  outside of the flour mound.  Mix flour into liquid in center with one
  hand and keep the flour mounded with the other hand.  Knead until the
  dough is firm and well mixed. Cover dough with a warm bowl, let rest
  10 min.  Divide dough into halves.  On a floured surface, using half
  of the dough at a time, roll dough as thin as possible.  Cut out 3"
  rounds with a large biscuit cutter.  Place a small spoonful of
  filling a little to one side on each round of dough.  Moisten edge
  with water, fold over and press edges together firmly.  Be sure they
  are well sealed to prevent filling from leaking out.  Drop into
  boiling salted water and cook gently 3 to 5 minutes or until they
  float.  Lift out of water with perforated spoon.
  
  Should make 1 1/2 to 2 dozen.
  
  Note:  the dough will tend to dry out and not seal completely so work
  with 1/2 the dough at a time, rolling out a large circle and placing
  small mounds of filling far enough apart to allow for cutting.  Then
  cut with biscuit cutter and seal.  Don't put too many in the water as
  they will stick together.
  
  Beef filling:  Fry onion in margarine in large frying pan until
  golden. Stir in meat and rice.  Dissolve Bovril (that's a boullion
  type product) in hot water.  Add to meat mixure with parsley, salt
  and pepper.
  
  Beef filling:  Sauté onion in butter 5 min.  Add salt/pepper.  Combine
  potatoes and onion mixture.  Blend well.
  
  Sauerkraut filling:  stir fy onion in butter in a saucepan 3 minutes.
  Rinse and drain sauerkraut. Add to onion and cook 2 min. Remove from
  heat.  Stir in sour cream.
  
  From: Sam Waring                      Date: 21 Jul 94
 
MMMMM



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