Text 6270, 83 rader
Skriven 2008-04-29 08:48:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Sugar Free Stuff
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> on-table supply of jams and jellies with Schmucker's sugar-free. It's
 DD> not bad if used sparingly. If you get too heavy handed there is always
 DD> that saccharine bitter undertone lurking.

 ML> I don't recall having tried s/f jams and jellies; s/f syrups,
 ML> though, are nasty in my experience.

I've never been a fan of syrups - either sugar-free or the more usual for
pancakes and waffles. Of course, honey doesn't fall into the syrup category ...
Bv)=

I much prefer jams and jellies - which, back in the days before I was diagnosed
extra sweet caused raised eyebrows and odd looks in most places when I declined
the offered syrup.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Domates Yemistes (Stuffed Tomatoes)
 Categories: Greek, Main dish
      Yield: 6 servings
 
     12    Firm, ripe tomatoes
           Salt
           Granulated sugar
      3 tb Olive oil or butter
      1 md Onion; finely chopped
      2 cl Garlic; chopped
    1/4 c  Chopped fresh parsley
    1/2 lb Lean lamb or veal; ground
    1/4 c  Dry white wine
    1/4 c  Water
      6 tb Raw long-grain white rice
           Tomato juice (if necessary)
           Fresh ground pepper
      2    Sprigs fresh mint or basil
      1 pn Grated nutmeg
 
  Wash the tomatoes, then turn each stem-side down, and with a sharp
  knife carefully cut the end now up to make an opening or "cap" being
  careful not to detach the cap entirely.  With a small spoon,
  carefully, without breaking the outer skin of the tomatoes, scoop the
  pulp into a bowl. Place the tomato shells in a baking-serving dish
  large enough to support them touching.  Sprinkle the inside of the
  shells with salt and sugar.
  
  Meanwhile, prepare the stuffing.  Heat the oil in a heavy skillet and
  add the onions.  Cook over moderate heat until soft and transparent,
  then add the garlic and parsley, and blend.  Add the meat, mashing
  with a fork, then add the wine and water, cover, and simmer for a few
  minutes.  Add the rice and tomato pulp and stir.  (Tomato juice may
  be added if necessary, since the mixture should provide enough liquid
  for the rice to absorb.) Cover the skillet and simmer about 7
  minutes, then add salt, pepper, mint or basil, and nutmeg.  Taste for
  seasoning. Remove from heat, and fill the tomatoes up about
  two-thirds of the way with the stuffing and liquid. Cover with tomato
  caps, brush with oil.  Bake in a moderate oven (350 F) until the rice
  is tender (approximately 50 minutes to 1 hour), basting inside the
  tomatoes with liquid released by them.  Serve warm.
  
  Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain
  white rice instead of the meat and rice in the above recipe,
  eliminate the wine, and include with the other seasonings a few
  tablespoons each of black raisins and 2 tablespoons pine nuts, if
  desired.  Rice in baked stuffed dishes takes much longer to cook then
  over a burner.  Stuffed green peppers, also popular in Greece, can be
  made the same way with an entirely different flavor.
  
  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 lot of people mistake a short memory for a clear conscience." -Doug
arso
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