Text 6710, 75 rader
Skriven 2008-05-08 11:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Re: elk
===============
-=> JIM WHITE wrote to FRED A BALL <=-

 JW> FRED A BALL -> DAVE DRUM wrote:
 FAB> This should cause some raised eye brows........  How about it
 FAB> chili-heads??

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

 FAB>       Title: Elk Meat Chili

 JW> Having used ground venison in chili many years ago, it sounds great to
 JW> me!

See my comment on this recipe in this packet ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yiouvetsi
 Categories: Greek, Main dish
      Yield: 6 servings
 
      6    Lamb leg or shoulder chops
           -(thickly cut)
    1/4 c  Butter or corn oil
      1 lg Onion; finely chopped
      1 c  Tomato puree
      1 c  Chopped, peeled tomatoes
      3    Cloves
      1 lg Cinnamon bark piece
           Salt & Fresh ground pepper
      4 c  Boiling water or stock
           -(more if necessary)
      2 c  Orzo or kritharaki
    1/4 c  Grated kefalotiri cheese
    1/2 c  Diced haloumy or feta cheese
 
  Oven temperature: 180øC (350øF)
  Cooking time: 2 hours
  
  Have meat retailer cut chops about 4 cm (1-1/4 inches) thick.
  Alternatively purchace a leg of lamb and have it cut into 6 pieces.
  
  Place lamb in a baking dish and spread or pour oil or butter on top.
  Bake in a moderate oven for 20 minutes.
  
  Add onion to dish and return to oven for further 10 minutes.  Add
  tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and
  pepper to taste.  Baste meat with liquid and cook for futher hour
  until meat is tender, adding a little of the water or stock if
  necessary.
  
  When meat is cooked add water or stock and stir in pasta.  Cook for
  futhre 20 minutes, stirring occasionally, and adding a little more
  liquid if mixture looks dry.  When pasta is tender, sprinkle cheese
  over pasta and return to oven for 5 minutes.  Serve immediately.
  
  NOTE: This is a popular restaurant dish in Greece, Cyprus and Egypt.
  The pieces of meat are placed in individual casserole dishes after
  the initial cooking, and the sauce, pasta and water or stock added to
  each dish, then cooking completed.  In the home I suggest dividing
  the meat and pasta ater it is cooked and just before adding the
  cheese.  Return to oven for cheese to melt.
  
  Source: The Complete Middle East Cookbook - by Tess Mallos

  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM


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