Text 3660, 93 rader
Skriven 2008-03-11 00:28:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Cooking smells
==========================
 -=> On 03-10-08  14:26,  Dave Sacerdote <=-
 -=> spoke to Joan Macdiarmid about Cooking smells <=-

 JM> I found myself looking
 JM> for the limas, as I do like them, and have started
 JM> wanting them since an exchange here on them.

 DSac> I'm only butting in here to mention that I adore lima beans,
 DSac> especially with a dab of butter and sprinkling of salt.
 DSac> I like to steam one of those 10-ounch rectangular freezer
 DSac> boxes of limas until just tender, and then dress them with
 DSac> the butter and salt, and that's what I'll have for lunch.

  I like them also.  I tend to put a bit more salt on them at the table
  than I do with any other green vegetable.

  My dad used to like all sorts of beans, but especially white northerns
  cooked until they had a natural gravy and served over bread.

 DSac> I wish you lived closer to us.  You'd be welcome to join
 DSac> us for corned beef & cabbage on the 16th (that's when we're
 DSac> having my mom and Maryanne's sister over for the dinner.)

  Ours will probably be the 17th itself.   And Gail will make her Irish
  Soda bread for our Irish friend, Helen.   We've never had it -- but
  Helen says it reminds her of home.

  On another topic -- I wonder why it is that the few "casserole" dishes
  I can find which are not made in an oven come from Ian?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Sour Cabbage
 Categories: Main dish, Vegetable, Pork, Casserole, Hungarian
      Yield: 6 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
      1 lb Pork
      3 oz Smoked bacon (streaky)
     12 oz Belly of pork
      2 lb Sauerkraut
      2    Eggs
           Salt
           Pepper
           Paprika
      1    Head sour cabbage
      3 oz Rice
  4 1/2 oz Onions
    1/2    Garlic clove
    5/8 pt Sour cream
      2 oz Lard

MMMMM-------------------EUROPEAN MEASUREMENTS------------------------
    500 g  Pork
     80 g  Smoked bacon (streaky)
    350 g  Belly of pork
      1 kg Sauerkraut
      2    Eggs
           Salt
           Pepper
           Paprika
      1    Head sour cabbage
     80    Rice
    125 g  Onions
    1/2    Garlic clove
    300 ml Creme fraiche
     50 g  Lard
 
  Run the meat through the mincer and mix it with parboiled rice, bacon
  cut in small cubes, finely chopped onions, a little garlic, pepper,
  salt and eggs. Fill each of the sour cabbage leaves with the mixture
  and tuck in the ends neatly. Put some shredded sour cabbage into the
  bottom of a pan then the stuffed leaves with a piece of fleshy bacon
  and some of the flap from a pig's belly. Cover the whole with some
  more shredded sour cabbage, add water, and steam slowly for 2 hours.
  When it is done, thicken with a roux made of a little flour
  delicately browned in lard and seasoned with onions and paprika. Add
  sour cream and bring to the boil. Serve.
  
  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH c/o Le MarYol BBS Fido 2:324/151.4
  
  From: Ian Hoare                       Date: 10-17-96
  Cooking
 
MMMMM


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