Text 4915, 66 rader
Skriven 2008-04-04 07:42:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Another Taste
=========================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> I'm really glad I didn't have to pay full price for these.

 DS> Hebrew National should be ashamed of themselves for this, but
 DS> because they're just another division of ConAgra these days,
 DS> they're probably not ashamed. They're probably pointing and
 DS> laughing at the idiots like me buying their so-called "sausages."

Thanks for the warning. I know that I abandoned HN hot dogs in favour of David
Berg some years ago. But, until now I had always thought of them as a decent
brand.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veal Stifado
 Categories: Greek, Meats, Main dish
      Yield: 5 servings
 
      2 tb Olive oil
  1 1/2 lb Lean veal; in 1-1/2" cubes
      2 cl Garlic
           Salt & fresh ground pepper
    1/4 c  Red wine vinegar
      2 tb Dry red wine
      3    Peeled tomatoes; chopped
      1 lg Bay leaf
      1 tb White or brown sugar
  1 1/2 lb Small white onions; peeled
    1/4 c  Chopped fresh parsley
      2 tb Butter; in bits
      1    Cinnamon stick
      3    Whole cloves
 
  In a baking-serving casserole, heat the oil, then add the veal and
  saute on all sides. Add the garlic and season with salt and pepper.
  Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay
  leaf, sugar, and enough water to cover the veal.  Arrange the onions
  over the meat, sprinkle the parsley and butter bits over the top,
  and slip the spices in between the meat and the onions.
  
  Shake the casserole a few times, then cover with an inverted plate to
  keep in place and cover tightly with a lid (using a little flour-water
  paste around the inside of the lid to seal if you wish).
  
  Bake in a slow oven (300 F) for 2 to 2-1/2 hours or over minimum heat
  on a burner, until the veal and onions are tender. Remove from the
  heat and serve warm.
  
  Note: After peeling the onions, pierce the root end of each onion
  with the tip of a small, sharp knife, then slash again at a right
  angle to make a cross. This will keep the onion whole and intact
  during the cooking process.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  Uncle Dirty Dave's Archives
 
MMMMM
 

... "A White Sport Coat and a Pink Crustacean!
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