Text 37289, 88 rader
Skriven 2010-05-02 00:39:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Growing potatoes
============================
 -=> On 04-30-10  22:06,  Ruth Haffly <=-
 -=> spoke to Janis Kracht about Growing potatoes <=-

 RH> I've never tried making them.  I used cloth diapers 95% (rest of the
 RH> time, disposables--usually for travel) of the time with our girls.  I
 RH> got the prefolded ones; it saved a bit of time each time I washedthem,
 RH> not having to do quite so much folding.  I've seen some patterns for
 RH> home made but Rachel has gone the 100% disposable route with her two.
 RH> Sigh!

We used cloth diapers also, except for travel.  Really added to the wash
load, but worked just fine.   Plus, after the kids no longer needed
them, they made really great furniture polishing rags around the house.

I thought of you today.  We were checking out another Indian store that
we only just heard about.  It is not far from the one we've often gone
to in Columbia.  They had bags of whole wheat.  Reminded me of how
you guys grind your own flour from wheat grains.

They also had a number of flours made from lentils.

Here is a recipe that sounded like you might like -- the ingredient
amount on the first line has got to be wrong though.  My best guess is
that it should be 2 pounds versus 21 pounds.       I had to correct a
number of spelling errors in the text also -- so be careful with it and
use your judgement if you make it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barrah Kabab / Marinaded Lamb Chops
 Categories: Lamb, Indian, Appetizer
      Yield: 6 servings
 
     21 lb Lamb shoulder chops
    1/2 ts Ground nutget
    1/2 ts Ground black pepper
    1/2 ts Ground cinnamon
    1/2 ts Cayenne or chili powder
    1/2 ts Turmeric
      2    Garlic cloves, peeled
      2 tb Onions, chopped coarse
    1/2    Inch cube ginger root
           -peeled and chopped
    2/3 c  Thick set plain yogurt
    1/2 ts Salt or to taste
      1 tb Cooking oil
      1 ts Ground cumin
      1 tb Sesame seeds
 
  Trim off excess fat from chops and flatten each chop with a meat
  mallet or a rolling pin.  Wipe clean with a damp cloth.
  
  Put all ingredients except chops, oil, cumin and seeds, into a blender
  food processor and puree.  Put chops into a large bowl and pour the
  blended ingredients over them.  Using your fingers, rub the marinade
  into each chop.  Cover the container with plastic wrap and leave to
  marinate at least 8 hours or overnight.
  
  Preheat oven to 425 F.  Line a roasting pan with aluminum foil, this
  will help reflect heat and keep your roasting pan clean.  Arrange the
  chops on the roasting pan in a single layer ( reserve the remaining
  marinade) and cook in the center of the oven for 10 minutes - turning
  the chops over once.  Reduce heat to 400 F.
  
  Mix the remaining marinade with the oil and cumin.  Brush the chops
  with this and sprinkle half the seeds on top.  Return the pan to the
  upper rack of the oven for 10 minutes.  Turn the chops over and brush
  this side with the remaining marinade mixture and sprinkle the rest of
  the seeds as before.  Cook for 10 to 15 minutes.
  
  Serving Ideas:  Serve one chop per person as an appetizer with plenty
  of raw onion rings, sprinkled with lemon juice, wedges of cucumber and
  or lettuce leaves, or as a main dish with Plain Boiled Rice and Mixed
  Vegetable Curry.
  
  Recipe from "The Complete Indian Cookbook" by Mridula Baljekar.
  
  Date: 05-23                           From: Tanana Reynolds
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 22:58:47, 01 May 2010
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