Text 12690, 114 rader
Skriven 2011-06-25 23:58:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: baysball
====================
 -=> On 06-24-11  22:02,  Jim Weller <=-
 -=> spoke to Hap Newsom about baysball <=-

 -=> Quoting Hap Newsom to Ruth Haffly <=-
 
 HN> I was the "lawn mower"...and I still don't 
 HN> like mowing a lawn to this day!

 JW> That's why I bought a home on top of a rock outcrop when I came here.

And all this time I thought it was so that you'd be immune to frost
heaves  :-}}  (I've been on the Alaskan Highway from Skaway to Beaver
Creek, and recall the bumps and potholes caused by them).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Swabian Pockets (Maultaschen)
 Categories: Bread, German
      Yield: 4 Servings
 
  2 3/4 c  Flour
      4    Eggs
           Salt
           Filling:
      1 tb Butter
      6    Strips medium-lean bacon,
           -cut into cubes
      3 md Onions, diced
    1/4 lb Fresh sausage meat (from
           -sweet Italian sausage
           Preferably)
      1    Hard roll, without crust,
           -and best when stale
    1/2 lb Cooked spinach
    1/2 lb Ground meat or lightly
           -smoked farm sausage
      1 c  (bauernbratwurst) or
           -leftover roast, stew meat,
           -etc.,
           Diced
      3    Eggs
      3 tb To 4 tb chopped fresh
           -parsley
           Salt and freshly ground
           -black pepper
           Grated nutmeg
      1    Egg
      3 tb Canned milk
 
  The following recipe is typical but far from definitive, especially
  where the ingredients for the filling are concerned.  Feel free to use
  whatever you have on hand or whatever your fancy (or your conscience)
  dictates.

  Dough: enough beef stock or salted water to cook the 'Maultaschen'.
  Combine the flour, eggs, and salt in a bowl and mix to make a pasta
  dough. Then add a little water and knead until it has a firm but
  elastic consistency.

  To make the filling, melt the butter in a skillet and fry the bacon
  with the onions until both are quite translucent.  Combine the bacon
  mixture with the sausage meat. Moisten the hard roll in water, press
  dry, and put through the meat grinder (better than the food mill or
  food processor), along with the bacon mixture, cooked spinach, ground
  meat or smoked farm sausage, leftover roast, etc. Then fold in the
  eggs, parsley, and seasonings; mix together. The filling should be
  very spicy indeed.

  On a board that has been sprinkled with flour, roll out the dough into
  rectangular sheets (about twice as wide as you want your 'Maultaschen'
  to be). Take a tablespoon measure and put little dabs of filling at
  equally spaced 3-inch intervals all down the middle of one side of the
  sheet of dough. Mix together the egg and canned milk and apply it to
  the spaces in between, the outer edge and the fold line. Fold the
  plain half of the sheet of dough over to cover the filling, press down
  firmly on the spaces around the little packets of filling, and use a
  pastry wheel or knife to separate the packets into 3-inch square or
  diamond-shaped 'Maultaschen'. The process is similar to making
  ravioli.

  Cook thoroughly in beef stock or boiling salted water for about 10 to
  15 minutes, depending upon the size of the 'Maultaschen'.  They'll bob
  up to the surface when they're done; remove them with a slotted spoon
  and allow to drain.

  Serving suggestions: Cut an onion or two into half-rings, fry in
  butter until golden brown and empty the contents of the skillet over
  the 'Maultaschen' on the serving dish. Serve with slippery potato
  salad or a mixed green salad.

  Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of
  hearty beef broths; garnish liberally with finely chopped onion.

  Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then
  cut into strips. Saute in a skillet until crisp on the outside. Serve
  with potato salad.

  Maultaschen Croque Monsieur: Arrange several portions in an ovenproof
  casserole, cover with boiled ham and a couple of slices of cheese, and
  heat in the oven until the cheese reaches the desired consistency.
  Serve with green salad.
  
  From: Robert.Foster@nashville.C       Date: 12-30-95
  Rec.Food.Recipes
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:01, 25 Jun 2011
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