Text 4977, 95 rader
Skriven 2008-04-05 05:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: White Meat 102
======================
 DD> Although I am fond of corn, beans, tatties, etc. (also cream style
 DD> cole slaw) I limit my intake considerably.

Today I had hamantaschen for lunch. Not that I am superfond of
them, just that's what was handy.

 Actually WRT potatoes - I
 DD> like the gravy more than the spuds.
 
I like gravy a lot more than spuds and could drink it like
soup, which is kind of funny as I am not that fond of soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hamantaschen
 Categories: Pasties, Bread, Jewish, Festival
      Yield: 24 Servings

      5 oz Margarine
      5 oz Sugar
      1    Egg
      4 oz Self raising flour
      4 oz Plain flour
           Honey, melted; to glaze
           Coloured strands (confection
           -er's decorations to sprinkl

MMMMM--------------------------FILLING-------------------------------
      4 oz Poppy seeds; ground
           Grated lemon rind
      5 fl Water
      2 oz Sugar
      1 oz Margarine
      1 oz Sultanas
           A little wine, if liked

MMMMM--------------------ALTERNATIVE FILLING-------------------------
      4 oz Sultanas
      4 oz Raisins
      2 oz Currants
      2 oz Sugar
      1 ts Cinnamon
      1    Cooking apple; peeld & cored
      1    Lemon; juice and rind

MMMMM-----------------------PRUNE FILLING----------------------------
      8 oz Prunes
      1    Lemon, rind of
      1    Orange, rind of
      2 oz Brown sugar; or to taste

  FEAST OF LOTS: Sometimes called the Feast of Esther, Purim joyously
  celebrates the downfall of the tyrant, Haman, through the efforts of
  Mordecai and his niece, Queen Esther. A very happy fstival, Purim is
  the occasion of present-giving, plays, and dressing up for children,
  games and great merry-making. The waving of noisy Purim gregars
  (rattles) is traditional and at the festival meal the foods would
  include the Purim Kalisch (decorated sweet plaited loaf) taking place
  of honour at the festive meal, and Hamantaschen, triangular pastries
  filled with poppy seeds and bobs (brown beans).

  DIRECTIONS:
  Cream together the margarine and sugar until soft. Add the yolk of
  egg and flour slowly to make a very stiff dough, using some egg white
  if dry. Knead lightly. Roll out thinly, and cut into 3 inch rounds.
  Place the filling in the centre of each round. Brush the edges with
  water, and bring the edges to the centre to form triangles. Bake in
  the oven at 425~F, Mark 7, for 20 minutes. Brush with melted honey
  and sprinkle with coloured strands (confectioners' decorations).

  FILLING:
  Simmer the poppy seeds in water with the other ingredients until
  thick. Use when cool. Cheese bun dough can also be used. The
  hamantaschen can be spread with glacé icing and then sprinkled with
  coloured strands.

  ALTERNATIVE FILLING:
  Mince (grind) all the ingredients together and mix well.

  PRUNE FILLING:
  Soak the prunes overnight with the rinds and sugar and sufficient
  water to cover. Cook gently until the liquid has evaporated. Remove
  rinds and stones, and chop finely or mince (grind). NOTE: drained
  anned prunes may be used, mixed with finely grated lemon or orange
  rind.

  "The Gourmet's Guide to JEWISH COOKING"
  Bessie Carr & Phyllis Oberman
  Typed, but not tested, by Greg Mayman: 2000-03-29

MMMMM

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