Text 36897, 114 rader
Skriven 2010-04-18 23:51:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Let them eat cake
=============================
 -=> On 04-18-10  15:07,  Jim Weller <=-
 -=> spoke to All about Let them eat cake <=-

 JW> Back in the 90's I imported a bunch of recipes from all over the
 JW> place that were in MC format and which MMCONV didn't convert
 JW> properly. I have been slowly finding them, exporting them, creating
 JW> little macros in Q-Edit to fix them and then re-importing them.
 JW> Because they were originally MC and not MM I'm pretty sure most of
 JW> them didn't come from this echo, so I thought I would post a few of
 JW> the better looking ones.

There used to be people who always posted in MC.  Those recipes did take
a little bit of extra effort to convert.  One thing that I sometimes
find is recipes with an extra line at the top that has nothing more than
a "-" symbol.  When I repost them, I will trim that out.  Other recipes
take even more serious editing to make them look right.

 JW> From: "David Van Ess"

Don't think that he has posted here.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Artichoke Cakes With Lemon Caper Mayonnaise
 Categories: Artichoke, Heartwise, Appetizer
      Yield: 4 Servings
 
     16 oz marinated artichoke hearts
           - drained
    1/3 c  Minced celery
    1/3 c  Minced yellow onion
      2    Green onions - minced (green
           And white part)
      1 tb Fresh thyme leaves - minced
      1 tb Fresh oregano leaves -
           Minced
    1/2 ts Anchovy paste
        pn Cayenne papper
    1/4 ts Freshly ground black pepper
      1 ts Garlic powder
      1    Anaheim chile pepper -
           Minced(about 2 Tablespoons)
      1 ts Dijon mustard
      6 dr Tabasco
    1/4 ts Celery salt
    1/4 c  Imported Romano cheese
    1/2 ts Lime juice
      1 ts Worcestershire sauce
    1/4 ts Hot pepper vinegar
    1/2 ts Dried cilantro - crumbled
      1    Egg - beaten to blend
  2 1/2 c  Fresh Italian breadcrumbs -
           Divided
    1/2    Stick butter (2 oz.) -
           Divided in two
      2 ts Sesame oil - divided
H          LEMON CAPER MAYONNAISE
    1/2 c  Mayonnaise (not low fat/no
           Fat - the real thing!)
      1 ts Freshly grated lemon peel
      1 ts Fresh lemon juice
  1 1/2 ts Capers - drained and
           Chopped
      1 dr Tabasco
        pn White pepper
 
  LEMON CAPER MAYONNAISE:
  Mix all ingredients in small bowl.  Chill.   (Can be prepared 2
  days ahead.)
  
  ARTICHOKE CAKES:
  Cut drained artichoke hearts into quarters and add to food
  processor bowl with chopping blade.  Pulse 3 or 4 times until finely
  chopped but not minced, scraping down sides if necessary.  Add to
  large bowl with celery, onion, green onion and anchovy paste and mix
  well.   Add thyme, oregano, cayenne, black pepper, garlic powder,
  Anaheim chile pepper, Dijon mustard, Tabasco, celery salt, cilantro,
  Worcestershire, hot pepper vinegar and lime juice.   Mix well.  Add
  romano cheese and mix well.   Add beaten egg and mix in well.

  Add 1/2 to 1 cup fresh breadcrumbs until mixture is well bound but
  not dry -- just enough bread crumbs to allow you to make mixture into
  patties.   Using approximately 1/2 cup of artichoke mixture, make
  patties (makes approximately 8 -- you can make smaller patties if you
  like).  After patties are made, press into fresh bread crumbs, coating
  each side well.  Use your hands to reshape into patty shape if
  necessary.  Chill for at least one hour on plate covered with plastic
  wrap.

  Melt half of the butter in heavy large skillet over medium to
  medium-high heat.  Add half of the sesame oil to butter. Add four
  patties and cook until golden brown, about 4 minutes per side (turn
  gently with spatula so they don't break).  Remove to ovenproof plate
  or baking sheet and keep warm in warm oven (200F). Cook remaining four
  patties, using remaining butter and sesame oil.
  
  Serve two to a plate, with a dollop of cold or room temperature Lemon
  Caper Mayonnaise.  Garnish with sprig of fresh dill, oregano or thyme
  and a thin, curled lemon slice.
  
  Makes 8 patties (4 appetizer portions).
  
  Source: Original by Michelle M. Bass

  From: Michelle Bass                   Date: 06-08-96  Cooking
 
MMMMM


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