Text 6707, 90 rader
Skriven 2008-05-08 11:06:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Meeses and Killing Them
===============================
-=> JOAN MACDIARMID wrote to DAVE DRUM <=-

 JM>  Hi, Dave,


 JM>  a thing while it was dessicating. Ha! Another
 JM>  time I had evidence of an invasion, I did put
 JM>  DCon near the apparent incursion point, and
 JM>  the bait disappeared, but I never saw any dead
 JM>  mice. But later I found caches of DCon behind
 JM>  furnishings I was cleaning around. They didn't
 JM>  eat it, they saved it for later!  How frustrating.

I found that the same thing happened here. My theory is that they were caching
what they didn't eat right away and then were snuffed by what they did eat
before they could get back to their hide-away stash. I left a couple of the
piles in place and checked them from time to time. Sure enough they began to
dwindle - so, I am sure that Mouse Trek The Next Generation was at work. It's
sort of a never ending battle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roulo me Filo
 Categories: Greek, Meats, Main dish
      Yield: 4 servings
 
      2 tb Butter or margarine
      1 sm Shallot or onion
  1 1/2 lb Veal; ground
    1/2 c  Chopped tomatoes
           -=OR=-
    1/2 c  Tomato juice
      1    Cinnamon stick
           -=OR=-
      1 ts -Ground Cinnamon
           Salt & Fresh ground pepper
      1 ts Chopped fresh basil; or more
      2    Eggs; separated
  1 1/2 c  Thick Saltsa Aspri
    1/2 c  Grated mizithra cheese
           -=OR=-
    1/2 c  Kefalotyri cheese
    1/2 ts Grated nutmeg
           Heavy greaseproof paper
           -(about 20 by 20 inches)
     12    Filo pastry sheets
    1/3 c  Butter; melted and warm
      2    Eggs, hard-cooked; sliced
      1 tb Chopped fresh parsley
 
  Heat the butter in a large frying pan, then saute the onion until
  soft. Add the meat, mashing it with a fork until the raw color
  disappears.  Add the tomato and cinnamon, cover and simmer about 20
  minutes, stirring once or twice.  Remove the lid and season
  judiciously (if the cheese is salty, don't add salt until the very
  end).  Stir in the basil, then remove the cinnamon stick and cool.
  Using a wooden spoon, mix the egg whites into the meat.  Meanwhile,
  prepare the saltsa aspri (it must be thick) and combine with the egg
  yolks, cheese, and nutmeg.  Taste to see if salt is needed.
  
  To make the loaf, spread the baking paper flat on your work surface.
  Lay a sheet of filo (keeping the rest covered with a damp towel or
  waxed paper) in the center of the paper and brush with butter.
  Continue laying filo, one sheet on top of another, brushing each with
  butter, to make a large "base" on which to roll the meat loaf (about
  15 x 15 inches). Spread half of the saltsa aspri in the center of the
  filo, alowing wide margins for turning later.  Spread the meat
  mixture over the sauce to a length of about 9 inches. Lay the egg
  slices over the meat, cover with the remaining sauce, and sprinkle
  with parsley. Turn the edges of the filo up over the meat and roll
  into a loaf.  Fold the paper over the loaf, secure it, and place,
  seam side down, in a baking pan.  Bake for 1 hour in moderate oven
  (350 F), removing the paper after 35 minutes to allow the filo to get
  crisp.  Brush the outer surface of the filo with butter or margarine
  for a higher golden chestnut color.
  
  With wide spatulas, lift the loaf onto a warm platter.  Serve
  immediately, with fresh green salad, black olives, and a heady wine.
  
  Source: The Food of Greece - by Vilma Liacouras Chantiles

  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "A stitch in time would have confused Einstein." -- Anonymous
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)