Text 35069, 72 rader
Skriven 2010-02-22 00:02:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Hominy
==================
 -=> On 02-21-10  07:59,  Dave Drum <=-
 -=> spoke to Jim Weller about Hominy <=-

 DD> I find the problem with hominy that it has little or no flavour and an
 DD> objectionable texture and mouth-feel. Other than that ...

:=}}

 DD> I suppose it has *some* food value. But, then, so does library paste.

As I once said here, at the end of the month during my freshman year in
college, I sometimes consumed things from the free section in the
cafeteria -- such as ketsup, mayo, napkins.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Borshch Ukrainskii - Ukrainian Borscht
 Categories: Ethnic, Soup, Ukraine, Side dish
      Yield: 10 Servings
 
      1 qt Water
      2 qt Beef stock
      3 tb Sunflower oil
      2 c  Beer
           -or-
      2 c  Beet kvass
      2 ea Beets, lg. peeled & juliened
      4 lb Beef, chuck w/ bone
      3 tb Red wine vinegar
    1/2 lb Smoked pork butt
      2 tb Butter (NOT margerine)
      1 ea Carrot, lg. scraped, diced
      1 ea Onion, med. coarse chopped
      1 ea Cabbagehead small shredded
      3 tb Tomato paste
  1 1/2 tb Salt
           Black pepper to taste
      4 tb Parsley, minced
      1 c  Potato, peeled & diced 1/2in
    1/2 c  Sour cream
 
  In a large stockpot bring the beef to a boil in 2 1/2 qts. water with
  1 tb of salt. After 10 minutes of boiling reduce heat & simmer for 30
  minutes more, then remove meat, cool and remove meat from bone & cube
  1/2". In a large skillet on heat the oil on medium heat. Saute the
  onion, beets, & carrot until they are soft. Add the potato & butter
  then cook for 2 minutes more. In the mean time bring the beef stock,
  water & beer (or kvass) to a boil in the stockpot. Add salt & pepper,
  vinegar, & meat. Drain the beet-carrot-onion & potato mixture & add
  to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato
  paste & pork butt. Cook another 30 to 45 minutes. Remove from heat &
  allow to cool to room temperature. Refrigerate overnight, re-heat and
  serve. A large dollop or 2 of sour cream in the soup is mandatory
  when served. Allow each person to stir it in themselves. *NOTE: You
  may add 1 1/2 cups of cooked white beans to this soup if you wish but
  if you do so soak them in the vinegar then add them to the soup.
  ORIGIN: Taisa Kamnotsky, Kyiv-Ukraine, circa 1997 From: Dr. Donald
  Houston
  
  From: Don Houston                     Date: 08-25-98
  Cooking
 
MMMMM



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