Text 6915, 92 rader
Skriven 2008-05-12 07:06:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Car pictures
========================
-=> SEAN DENNIS wrote to RUTH HANSCHKA <=-

 RH> In a word, OUCH.  I wouldn't call it totalled; I'd call it cubed - as
 RH> in already put through the crusher.

 SD> Believe it or not, I walked away from it.  I miss that little car
 SD> though...it was fun to drive.

So long as it didn't jump out in front of idiots.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanakopita Nistisimi (Lenten Spinach Pie)
 Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
      Yield: 8 servings
 
      1 lb Curly endive
      3 lb Fresh bulk spinach
           -washed, large stems removed
      3 bn Large scallions
           - white and green chopped
           - together
      5 tb Fruity olive oil
      1    Lemon
  1 1/2 c  Finely chopped fresh dill
      1 ts Salt
           Fresh ground pepper
      1 tb Rice or cracked wheat

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
           Extra flour for rolling
      1 ts Sea salt
      1 ts Baking powder
      5 tb Olive oil (about)
      1 tb Sesame seeds
 
  Start by making the pastry.  Sift the flour with the salt and baking
  powder. Mix in about 6 tablespoons water, a little at a time, until
  the dough is gooey, but not wet.  Add 1 tablespoon olive oil, plus
  another teaspoonful, and a little more flour, if needed, to make a
  cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
  elastic.  Cover it and set aside to relax for an hour or two.
  
  For the filling, separate the curly endive leaves, so the vegetable
  will cook in the same time.  Steam the spinach and endive together in
  a large pan, in the water clinging to the leaves, plus just an extra
  1/2 cup. Turn the leaves over occasionally, so they wilt evenly.
  When they are wilted, but not mushy, drain them in a colander,
  pressing firmly with the back of a wooden spoon to remove as much
  excess liquid as possible. (Reserve the liquid for use in soup, or
  drink with a squeeze of lemon juice, as the Greeks do.)
  
  Saute the scallions in 2 tablespoons olive oil, until barely soft.
  Add a few tablespoons of water if they stick to the pan.  Roughly
  chop the cooked spinach and curly endive and finely grate the zest
  from the lemon. Then toss the cooked vegetables with the scallions,
  parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
  pepper, adding 3 tablespoons olive oil. Set aside until you are ready
  to fill the pastry.
  
  Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches
  deep and about 2-quart capacity and brush the inside with oil.
  Divide the pastry into two unequal parts, and then again into halves.
  On a floured surface roll out one of the larger pieces of pastry.
  This should be large enough to line the dish, coming up and over the
  sides - this should make it very thin.  Fit it into the baking dish
  and brush it with olive oil. Do the same with the second piece of
  pastry, placing it on top of the first, and brush again with olive
  oil.
  
  Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
  soak up excess juices, and fill with the spinach and herb mixture.
  Roll out the remaining two pieces of pastry, separately, to fit the
  top of the dish.  Place the first on top of the spinach, brush with
  olive oil, then place the second on top of that.  Prick the pastry
  with a fork in an attractive pattern and brush the entire top with
  olive oil.  Sprinkle with sesame seeds.  Bake in an oven preheated to
  350 F for 45-50 minutes, until golden brown.
  
  Source: Recipes from a Greek Island - by Susie Jacobs

  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

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