Text 5198, 86 rader
Skriven 2008-04-09 08:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Another Taste
=========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

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

 DS> What is it with these commercial recipe changes lately?  Hebrew
 DS> National hot dogs and Nathan's both taste like salted dog turds now;
 DS> Kraft took the anchovies and touch of sugar out of A1 sauce and
 DS> replaced them with HFCS; even Hellman's mayo has been raped.

The answer to almost every question of "Why did they ... ???" is ever and anon
very simple.   $$$$$$$$$$$$$$$$$$$$$$$$$$$$$

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kefallinian Spicy Meat Pie
 Categories: Greek, Meats, Main dish
      Yield: 12 servings
 
      1 sm Leg of lamb
           - boned, cut into 1" pieces,
           - bones reserved
      1    Lemon (juice only)
    1/4 c  Oil or butter
      1    Onion; chopped
      3 md Potatoes; parboiled in their
           - jackets, peeled & diced
      1 lg Carrot; parboiled, diced
      3 c  Parboiled white rice;drained
      2 tb Tomato puree
      1 c  Feta cheese; crumbled
    1/2 c  Chopped fresh parsley
      2    Sprigs fresh mint; chopped
      1 ts Dried oregano
      1 cl Garlic; sliced
      1 ts Ground cinnamon
      1    Orange or lemon peel
           - cut into pieces
           Salt & fresh ground pepper
     16    Commercial filo sheets
      6 tb Butter (or more); melted
      3    Hard-boiled eggs; quartered
 
  On the island of Kefallinia in the Ionion Sea, the Feast Day of
  Analipseos (Ascension Day) is celebrated with the traditional
  "kreatopita" (meat-pie). This spicy pie also ushers in the beginning
  of Lent on the day of Apokreas.
  
  In a stock pot, cover the lamb bones with cold water. Simmer, covered
  for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the
  lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan,
  add the onions and lamb, and saute the meat on all sides until the
  onions are soft without browning. Pour the onions, lamb, and juices
  into a large bowl. Add the diced potatoes and carrot, rice, tomato
  puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit
  peel and season with salt and freshly ground pepper. Add enough
  reserved lamb broth for liquid while pie bakes, then mix with a
  wooden spoon.
  
  Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo
  sheets, brushing the melted butter in between the sheets, making sure
  the pastry fits the sides and bottom of the pan. Pour in the filling,
  spreading evenly with a spatula. Place the egg quarters here and there
  across the top and cover with the remaining filo sheets, brushing with
  butter as before. Flute the edges with two fingers or a fork and
  brush the top with butter. Using a sharp knife, score the top 3 filo
  sheets into square or diamond shapes, or prick the homemade pastry
  with a fork. Bake for 40 to 50 minutes in moderately slow oven (325
  F), raising the temperature to 350 F during the last 10 minutes.
  Remove from the oven and let stand on a rack for 15 minutes. Remove
  from the oven and let stand on a rack for 15 minutes. Cut into
  diamonds or squares and serve warm.
  
  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

... "And did we tell you the name of the game, boy?" -Floyd
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