Text 24900, 110 rader
Skriven 2009-06-12 00:36:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Planes
==============
 -=> On 06-11-09  15:56,  Janis Kracht <=-
 -=> spoke to Carol Shenkenberger about Sorry, been busy with new <=-

 JK> Know where that's at.. over here, I've been busy with Mom <grin>.. She
 JK> had  such a bad Trip getting here!  The connecting flight to 
 JK> Binghamton from Philly was cancelled (Lighning storms) so 
 JK> she had to sleep in Philly _alone_ at a hotel (the airline 
 JK> put her up for free) but she was really scared at that as 

I wonder if something is going on with the airlines in the past couple
days.  Our son Bryan was to fly home from Texas today via American
Airlines.  We got an email from him saying that three different AA
flights had been canceled and that they'd put him on a USAirways flight
with a leg from Phoenix to Philly and then to BWI.  When I checked the
USAirways web site, I discovered that the Philly -> BWI flight had been
cancelled.


His wife was originally going to pick him up at BWI, but we got in
touch with her and in the end, she picked him up at Philly.  His luggage
is another story -- yet to be resolved.  At the moment, it is locked up
inside the secure area in the Philly airport.  In the morning it will
presumably be put onto a flight for BWI and they will have to go down
there to retrieve it.

They would have put him into a hotel for the night, but he preferred his
own bed in Northern Maryland.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Phyllo Rolls
 Categories: Greek, Main dish
      Yield: 6 servings
 
      5 tb Extra-virgin olive oil
      6 tb Unsalted butter
      1 lg Onion; finely chopped
  1 1/2 lb Lean lamb, finely ground
      2 lg Ripe tomatoes; peeled, diced
      1 ts Honey
      1 tb Ground cinnamon; OR to taste
    1/2 ts Sea salt; OR to taste
      1 ts Cracked black pepper
           -OR to taste
    1/4 c  Reduced meat stock
           -=OR=- robust red wine
  1 1/2 tb Minced flat-leaf parsley
      1 c  Fresh myzithra cheese; -OR-
           - Small curd cottage cheese,
           - drained
    1/3 c  Finely grated feta cheese
    1/2 ts Grated nutmeg
      2    Egg yolks
     12    Phyllo sheets

MMMMM------------------------FOR SERVING-----------------------------
           Confectioners' sugar
           Ground cinnamon
 
  Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in
  a heavy skillet and saute the onion over low heat until soft, about 8
  minutes.  Raise the heat, add the meat, and saute until lightly
  browned, breaking up any lumps with a wooden spoon.  Add the
  tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and
  bring to a boil.  Add the stock, bring to a boil, reduce the heat,
  and simmer 15 minutes, or until almost all the liquid has evaporated.
  Add the marjoram and parsley, and additional cinnamon, marjoram, and
  pepper to taste (do not add salt at this point, as the cheese mixture
  is salty).  Set aside, or refrigerate for up to 24 hours.
  
  Heat the oven to 375 F.  Press the myzithra through a sieve or food
  mill into a bowl.  Combine with the feta, nutmeg, remaining 1/2
  teaspoon pepper, and the egg yolks, cover and set aside.
  
  Combine the remaining 4 tablespoons butter and olive oil in a small
  saucepan, and melt over very low heat.  Brush a heavy baking sheet
  with some of this mixture.  Lay the phyllo sheets one on top of
  another and cut in half crosswise to make 24 sheets.  Tightly rewrap
  half the sheets and refrigerate.  Lay 1 of the remaining sheets on a
  clean work surface, with a long end facing you, and brush lightly
  with the butter mixture.  Lay a second sheet on top, brush it with
  the mixture, and repeat with a third sheet.  Lay another sheet on
  top.  Divide the meat mixture into 6 portions.  Place 1 portion on
  the bottom third of the top phyllo sheet and shape it into a sausage
  about 8 inches long.  Divide the cheese filling into 6 portions and
  spread 1 portion over the meat.  Fold the bottom edges of the phyllo
  layers over the filling, then fold over the 2 sides, and roll up to
  make a firm neat parcel.  Place on the baking sheet and repeat with
  the remaining phyllo and filling.
  
  Brush the rolls with the remaining butter mixture and bake 25 to 30
  minutes, or until deep golden brown.  Drain on paper towels, sprinkle
  liberally with the confectioners' sugar and cinnamon, and transfer to
  a warm platter.
  
                  Source: Flavors of Greece - by Rosemary Barron
                  ISBN: 0-688-07087-6
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:44:08, 11 Jun 2009
___ Blue Wave/DOS v2.30

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