Text 2675, 75 rader
Skriven 2008-02-18 00:51:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Eleanor Creighton
Ärende: Re: Hello Everyone
==========================
 -=> On 02-17-08  03:36,  Eleanor Creighton <=-
 -=> spoke to All about Hello Everyone <=-


   Hello back.  Glad that you could return, even for a brief visit.
   Hope everything is going well with you.

 EC> Once again I have been very busy that actively posting on
 EC> the cooking echos are
 EC> really a hobby for when I have time.  The new school I am going to is
 EC> very intense and does not leave me much time to do any extras. In my
 EC> spare time I family comes first especially now as I am a stepmother to
 EC> a very needy 11 year old boy and I am also actively involved in elder
 EC> care. When I did have a break over Christmas I went on a well deserved
 EC> holiday to the Charlottes where I enjoyed venison, and a plethora of
 EC> seafood. I will stay in touch on a sporadic basis. School and family
 EC> come first Eleanor


  Come back anytime, as you can :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jansson's Frestelse (Jansson's Temptation)
 Categories: Vegetable, Side dish, Swedish, Casserole
      Yield: 4 servings
 
      7 md Boiling potatoes; peeled &
           -cut into 2" X 1/4" strips
  2 1/2 tb Butter
      2 tb Vegetable oil
      2 lg (to 3) yellow onions; thinly
           -sliced (4 cups)
     16    Flat anchovy fillets;drained
           White pepper
      2 tb Fine dry bread crumbs
      2 tb Butter; cut into 1/4" bits
      1 c  Heavy cream
    1/2 c  Milk
 
  Preheat oven to 400F.  Place the potato strips in cold water to keep
  them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons
  of oil in a 10-12" skillet; when the foam subsides, add the onions
  and cook 10 minutes, stirring frequently, until they are soft but not
  brown.
  
  With a pastry brush or paper towels, spread a 1 1/2 to 2-quart
  souffle or baking dish with the remaining half tablespoon of butter.
  Drain the potatoes and pat them dry with paper towels. Arrange a
  layer of potatoes on the bottom of the dish and then alternate layers
  of onions and anchovies ending with potatoes. Sprinkle each layer
  with a little white pepper. Scatter bread crumbs over the top layer
  of potatoes and dot the casserole with the 2 tablespoons of butter
  cut into bits. In a small saucepan, heat the milk and cream until it
  barely simmers, then pour over potatoes.
  
  Bake in the center of the oven for 45 minutes or until the potatoes
  are tender when pierced with the tip of a sharp knife and the liquid
  is nearly absorbed.
  
  Serves 4-6
  
  Source: Time/Life Foods of The Word, The Cooking of Scandinavia, 1968
  Typed by: .\\ichele
  From: Michele Stewart                 Date: 07-05-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:53:15, 18 Feb 2007
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