Text 4259, 66 rader
Skriven 2008-03-24 07:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Comfort Foods
=====================
-=> CAROL SHENKENBERGER wrote to MICHAEL LOO <=-

 > You must have been mighty poor when you posted that
 > (the recipe is attributed to you, anyhow). I'm glad
 > that you have graduated to the ranks of "people who
 > can afford to shop at Harris Teeter."

 CS> I posted that?  OHMYGHOD. snicker.  I do know one dish Don makes that
 CS> is a rare comfort food though he and Charlotte like.  It's a can of
 CS> pork-n-beans, with hotdogs added and onions.  He'll add 'shrooms too if
 CS> he has'em and a little garlic.  Not fancy, not pretty but suprisingly
 CS> edible!

Weenie Beans was a staple at our house when I was growing up. My mom also added
(from time to time) pineapple chunks and accasionally some raisins.

The "hostess set" around here makes weenie-beans with cocktail weenies - which
is just a way of saying "I have more money than good sense".  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Souvlaki
 Categories: Greek
      Yield: 8 servings
 
      1    Leg of lamb; boned, cubed*
      5    Baby lamb sweetbreads, opt.*
      4    Baby lamb kidneys,  opt. *
    1/4 c  Olive oil
           Lemon's juice
    1/4 c  Wine
    1/4 ts Thyme
    1/4 ts Oregano
    1/4 ts Rosemary
      1    Bay leaf; crushed
      2    Garlic cloves; crushed
           Freshly ground black pepper
      8    Bay leaves; cut
           Firm tomatoes (opt); 1/4'd
           Green peppers (opt); cubed
           Salt
           Oregano and lemon quarters
 
  *Note: Lamb meat(s) should be cut into cubes the size of walnuts.
  Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum
  bowl.  Make a marinade of the oil, lemon juice, wine, herbs, garlic,
  and pepper and pour over the meat.  Marinate in the refrigerator,
  preferably overnight, or for at least 3 hours.  Thread the meat on
  long skewers alternating the bay leaves with the tomatoes and
  peppers, if desired. Grill over hot coals or broil 6 inches from the
  heat, brushing with the remaining marinade and turning frequently.
  Season with salt and pepper, then remove the meat from the skewers to
  a warm platter and crush oregano over the top.  Garnish with lemon
  quarters and serve hot.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "Art is a jealous mistress." -- Emerson
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)