Text 6633, 88 rader
Skriven 2008-05-07 10:34:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: picnic
==================
-=> JANIS KRACHT wrote to RUTH HAFFLY <=-

 JK> No, she never did.. I think her English blood prevented that (bg).. She
 JK> was more of creamed onions, boiled meats, potatoes person..very
 JK> English..her maiden name was Weatherbee.. I always thought you could
 JK> barely get more English than that :)

Was she married to Archie Andrews' high school principal?   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Phyllo Rolls
 Categories: Greek, Main dish
      Yield: 6 servings
 
      5 tb Extra-virgin olive oil
      6 tb Unsalted butter
      1 lg Onion; fine chopped
  1 1/2 lb Lean lamb; fine ground
      2 lg Ripe tomatoes; peeled, diced
      1 ts Honey
      1 tb Ground cinnamon; to taste
    1/2 ts Sea salt; to taste
      1 ts Cracked pepper; to taste
    1/4 c  Reduced meat stock
           -=OR=-
    1/4 c  Robust red wine
  1 1/2 tb Minced flat-leaf parsley
      1 c  Fresh myzithra cheese
           -=OR=-
      1 c  Small curd cottage cheese;
           - drained
    1/3 c  Finely grated feta cheese
    1/2 ts Grated nutmeg
      2    Egg yolks
     12    Phyllo sheets

MMMMM------------------------FOR SERVING-----------------------------
           Confectioners' sugar
           Ground cinnamon
 
  Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in
  a heavy skillet and saute the onion over low heat until soft, about 8
  minutes.  Raise the heat, add the meat, and saute until lightly
  browned, breaking up any lumps with a wooden spoon.  Add the
  tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and
  bring to a boil.  Add the stock, bring to a boil, reduce the heat,
  and simmer 15 minutes, or until almost all the liquid has evaporated.
  Add the marjoram and parsley, and additional cinnamon, marjoram, and
  pepper to taste (do not add salt at this point, as the cheese mixture
  is salty).  Set aside, or refrigerate for up to 24 hours.
  
  Heat the oven to 375 F.  Press the myzithra through a sieve or food
  mill into a bowl.  Combine with the feta, nutmeg, remaining 1/2
  teaspoon pepper, and the egg yolks, cover and set aside.
  
  Combine the remaining 4 tablespoons butter and olive oil in a small
  saucepan, and melt over very low heat.  Brush a heavy baking sheet
  with some of this mixture.  Lay the phyllo sheets one on top of
  another and cut in half crosswise to make 24 sheets.  Tightly rewrap
  half the sheets and refrigerate.  Lay 1 of the remaining sheets on a
  clean work surface, with a long end facing you, and brush lightly
  with the butter mixture.  Lay a second sheet on top, brush it with
  the mixture, and repeat with a third sheet.  Lay another sheet on
  top.  Divide the meat mixture into 6 portions.  Place 1 portion on
  the bottom third of the top phyllo sheet and shape it into a sausage
  about 8 inches long.  Divide the cheese filling into 6 portions and
  spread 1 portion over the meat.  Fold the bottom edges of the phyllo
  layers over the filling, then fold over the 2 sides, and roll up to
  make a firm neat parcel.  Place on the baking sheet and repeat with
  the remaining phyllo and filling.
  
  Brush the rolls with the remaining butter mixture and bake 25 to 30
  minutes, or until deep golden brown.  Drain on paper towels, sprinkle
  liberally with the confectioners' sugar and cinnamon, and transfer to
  a warm platter.
  
  Source: Flavors of Greece - by Rosemary Barron
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

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