Text 22150, 72 rader
Skriven 2009-03-20 09:23:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: RECYCLE REUSE 366 90320
===============================
 -=> Quoting Michael Loo to Sean Dennis <=-

 SD> They're starting to have a bigger market, I've noticed, and there's a
 SD> lot more private parties with vehicles for sale these days.

 ML> I'm betting that a bunch of the two-car families are looking
 ML> to become one-car families. And likely most of the three-car
 ML> ones want to pare down to two.

Are sales of bicycles up?  Here, bicycles out-sold cars last year for
the first time in decades.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kefta Tagine
 Categories: Newsgroups, Moroccan, Soups/stews, Lamb
      Yield: 6 Servings
 
      1 lb Ground lamb
      2 tb Fresh parsley -- chopped
      1 tb Fresh coriander -- chopped
    1/2 ts Ground cumin
    1/2 c  Onion -- finely chopped
    1/4 ts Cayenne pepper
      2 tb Olive oil -- for pan frying
           Salt -- to taste
           === THE SAUCE ===
      2    Garlic cloves -- chopped
      2 md Onions -- chopped fine
      1    Green bell pepper --
           Chopped
      1 bn Parsley - (small bunch) --
           Chopped
      2 lb Tomatoes, red ripe --
           Chopped
      1 ts Ground cumin
      1 ts Freshly-ground black pepper
           Or to taste
    1/2 ts Ground cinnamon
      2 tb Fresh lemon juice
    1/4 ts Cayenne pepper
  1 1/2 ts Salt -- or to taste
           === THE GARNISH ===
      6    Eggs
 
  Combine all the ingredients for the kefta and with wet hands form into
  1-inch balls. Heat a 6- to 8-quart stove-top casserole and add the
  olive oil.  Brown the meatballs in the oil, then remove, leaving the
  oil in the pot.  Set the meatballs aside, covered. Add the garlic,
  onion and bell pepper to the reserved oil and saute until the onion
  is clear. Add the remaining ingredients for the sauce and simmer,
  covered, 30 minutes until the sauce has cooked down to a thick gravy.
  Return the meatballs to the sauce and simmer uncovered 10 minutes
  more. Carefully break the eggs into the sauce and poach for a few
  minutes (don't overcook the eggs). Serve at once directly from the
  pan.
  
  Comments:  "Tagine" simply refers to a fine stew spiced with the
  flavors of Morocco.  Since one is to eat it with the fingers these
  meatballs are convenient -- and the sauce is great with couscous.
  
  Recipe Source: THE FRUGAL GOURMET  by Jeff Smith From: Robert & Keri
  Cathey <rkcathey@ionet.net> Recipe By
  : Jeff Smith
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)