Text 24409, 84 rader
Skriven 2009-05-26 01:11:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: trop 624
====================
 -=> On 05-25-09  17:37,  Nancy Backus <=-
 -=> spoke to Michael Loo about Re: trop 624 <=-

 ML> Very fine. Please contact the Fords and the Shipps, as they
 ML> have done the info-gathering regarding reasonable places to
 ML> stay, and I figure that if all the people stay in the same
 ML> place, even a mediocre motel can be rendered attractive by
 ML> the company.

 NB> Good point.  :)   Dale?  Burt?  have you guys figured out where you
 NB> are staying?  and how soon one should make reservations?  :)  (I don't
 NB> do hotels very often... [g])
 
We have not decided yet -- but I think it will either be the Extended
Stay America in Danvers or the Homestead Studio Suites in Peabody.  Both
are part of the same chain of suite hotels with at least a modest
kitchen and sitting area.  Both are about the same price ($65 or so).
Both are almost the same distance to the "picnic site" in Salem.

Dave Drum seems to prefer the ESA, but to best of my knowledge has not
committed that he and/or Georgia are coming to the picnic yet.  I don't
know where Burton is planning to stay.

We are going to decide soon, and will be making reservations in the next
week or so.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kreatopitakia (Baked Savory Pastries W/ Seasoned Meat)
 Categories: Greek, Appetizer, Meat
      Yield: 60 servings
 
      3 tb Butter or margarine
      2    Shallots or onions; minced
      1 lb Lean ground lamb or beef
    1/2 c  Dry white wine
      3    Sprigs fresh parsley;chopped
      1 tb Chopped fresh mint or dill
    1/2 c  Tomato sauce
           Salt & freshly ground pepper
    1/2 c  Grated cheese*
      1    Egg; lightly beaten
      1 tb Bread crumbs; if necessary
      1 lb Commercial filo sheets
      1 c  Butter; melted
 
  *Note: Suggested cheeses for this recipe are Greek kefalotyri or
  Parmesan.
  
  Heat the 3 tablespoons butter or margarine and cook the shallots until
  soft, then add the meat and mash with a fork over medium heat until
  the color changes.  Add the wine and simmer a few minutes.  Stir in
  the herbs and tomato sauce; season with salt and pepper to taste and
  simmer for 20 minutes.  Cool.  Add the cheese and egg, and if the
  mixture is very liquid, stir in the bread crumbs immediately before
  stuffing.
  
  Filo sheets should be unrolled flat, and cut into thirds (3 x 11
  inches). Pile up the filo, covering it with waxed paper and a damp
  towel.  Take out one sheet at a time and keep the rest covered.
  Butter the filo, one sheet at a time, using a pastry brush and the 1
  cup melted butter.  Place 1 teaspoon of the meat filling 1 inch from
  the end nearest you.  Fold the filo back over the filling so the
  bottom edge meets the left edge, forming a right angle. Continue
  folding back at right angles to make the triangular shape.  Place on
  baking sheets and keep covered until all are ready to bake.  Bake in
  a moderate oven (350 degrees) for 20 to 25 minutes or until golden
  and crisp, turning once.  Serve hot.
  
  Source: The Food of Greece by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


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