Text 23249, 60 rader
Skriven 2009-04-13 00:50:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Mackerel
====================
 -=> On 04-11-09  17:13,  Jim Weller <=-
 -=> spoke to Carol Shenkenberger about Re: Mackerel <=-

 JW> That part doesn't bother me at all. The Natives here air dry splayed
 JW> white fish all the time, even today.
 
When I read that, I read "splayed" as "spayed".  Until I looked up the
words, I was wondering how you performed that operation on a
mackerel:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pastitsio
 Categories: Main dish, Casserole, Greek
      Yield: 24 servings
 
  1 1/2 lb Ziti thick, uncut macaroni
           Salt
      2 c  Grated cheeses*
      6 tb Melted butter
      7    Eggs
      6 c  Saltsa Kima
      6 c  Medium Saltsa Aspri
      1 ts Ground cinnamon
    1/2 ts Grated nutmeg
      1 c  Bread crumbs
 
  *Note: Grated cheeses can be any combination of mizithra, kefalotyri
  (hard ricotta) or Romano cheeses.
  In a large pot, boil the ziti in salted water until almost tender.
  Drain thoroughly.  In a large bowl, combine the macaroni, 1 1/2 cups
  of the grated cheeses, the butter, and 4 of the eggs, lightly beaten.
      Butter an 11" x 15" x 3" baking pan, and in it layer half the
  macaroni mixture.  Separate 2 of the eggs and combine the 2 egg
  whites plus 1 more whole egg with the Saltsa Kima.  Spread it evenly
  over the macaroni in the pan and cover with the remaining macaroni.
  Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
  spices.  Pour over the macaroni, spreading it into the corners with a
  spatula.  Sprinkle the top lightly with the remaining cheese and the
  bread crumbs.  Bake in a 350 degree for 45 minutes or until a golden
  crust develops and the sauce bubbles.  Remove from the oven and allow
  to stand for 15 minutes before cutting into squares.  Serve on a warm
  platter. Note:  Try this once using 1 1/2 pounds of ziti for an
  elegant pastitsio. A very rich recipe; you can safely reduce the meat
  sauce and Saltsa Aspri by one cup, if desired.
  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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