Text 10040, 83 rader
Skriven 2011-04-28 23:11:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Originality
=======================
 -=> On 04-28-11  08:36,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Originality <=-

 RH> Have you ever gone thru a military move?

 DD> I have never been subjected to having my household 
 DD> relocated by the gummint. My best move with the military 
 DD> was when I walked out the front gate with my discharge 
 DD> papers in my hand and my accumulated plunder in a sea bag 
 DD> over my shoulder.

Our first military move was "interesting".  If you haven't heard the
story, I'll share it next time we meet face to face.
 
 DD> well. I always maintained that it would be better to have a 
 DD> fire than to move again. Then I 
 DD> *HAD* a fire .......
 
I can remember my mother saying that three moves was the same as a fire
(when it came to getting rid of stuff).  But like you, we had a fire and
there is no comparison.  At least in our fire, everyone got out safely,
including the dog.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hackbraten (Falscher Has)
 Categories: Beef, Pork, German
      Yield: 4 servings
 
    250 g  Ground pork (a generous 1/2
           -lb)
    250 g  Ground beef (a generous 1/2
           -lb)
    100 g  Plain breadcrumbs (3.5 oz)
      2    Eggs
      1    Onion, finely chopped
      1    Clove garlic, mashed or
           -minced
      1 bn Parsley, finely chopped
      1 pn Sugar
      2 tb Lard
      1    Onion, sliced
      4    To 5 cloves garlic, whole
    1/2    Yellow turnip, sliced
           -[substitute: carrot]
           Water for pan gravy
 
  Mix the ground meat with all the other ingredients [except for the
  lard, the sliced yellow turnip, sliced onion, and whole garlic
  cloves] and shape into a rectangular loaf.  Put in a casserole dish
  with the lard, the sliced onion, whole garlic cloves, and sliced
  yellow turnip.  Roast at 390 degrees F until the onions turn brown.
  Then, add a little bit of water. Continue to roast, basting
  frequently.  Add more water as needed. If the crust is getting too
  dark, cover the top of the meatloaf with aluminum foil.  In the olden
  days, the cook put a clay tile on top of the meatloaf to achieve the
  same effect.
  
  At 390 degrees F, the meatloaf will be done after 1 1/2 hours and may
  be served immediately, sliced, and topped with the reheated pan
  juices.
  
  Serve with potato salad or green salad [lettuce].
  
  Serves 4.
  
  [Note:  'Falscher Has' literally means imitation rabbit.  K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten.  1976. (Translation/Conversion:
  Karin Brewer) Posted by:  Karin Brewer, Cooking Echo, 9/92
  Submitted By COOKING Submitted By QUILT COUNTRY SHARED BY PAT STOCKETT
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:14:39, 28 Apr 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)