Text 13273, 74 rader
Skriven 2011-07-12 00:28:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: YellowKnife
===================
 -=> On 07-10-11  20:18,  Jim Weller <=-
 -=> spoke to Bill Swisher about Buying a House <=-

 JW> You know my part of the country well. If we were more organized we
 JW> could meet up sometime on one of your migrations.

It is my understanding that you folks recently had a royal visit.  Is
that so, and did you see them.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Cabbage Rolls I
 Categories: German, Vegetable, Beef
      Yield: 6 Servings
 
  1 1/2 c  Brown rice
      3 c  Water
      2 ts Salt
      1 ts Dillseed
    1/2 ts Marjoram
    3/4 ts Pepper
  2 1/2 c  Onion; chopped
      5 T  Vegetable oil
    1/2 ts Paprika
      2    Garlic; cloves, minced
      2    Eggs; large, slightly
           Beaten
    1/4 c  Bread crumbs
    1/2 c  Parsley; fresh, minced
  2 1/2 lb Cabbage
           Cheesecloth; about 6 ft.
  2 1/2 c  Tomatoes; canned, chopped
    1/2 c  Vermouth; dry
    1/2 c  Beef broth
      2 T  Tomato paste
    1/2 ts Sugar
 
  In a medium bowl cover brown rice with hot water and soak for 3 hours.
  Drain.  In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
  salt. Simmer covered for 40 minutes or until the liquid is absorbed.
  Add the dillseed, marjoram, and 1/2 t pepper.  In a large skillet
  saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft,
  about 6 to 8 minutes. Add paprika and garlic, continue cooking and
  stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs,
  and parsley. Adjust seasonings to taste.  Core cabbage and, in a
  large pot, blanch the cabbage cored-side-down in boiling salted water
  for 5 minutes or until it is softened.  Drain.  Remove 12 leaves and
  cut off one fourth of each leaf from the base.  Arrange 1 leaf
  curved-side down on a square of dampened cheesecloth and place 3 T of
  rice mixture in the center. Wrap the leaf around the filling and
  twist the corners of the cheesecloth to form the leaf into a roll.
  Continue making rolls with remaining filling. Chop remaining cabbage
  to make 3 cups and, in a large frypan, saute with 1 cup chopped
  onions and 2 T vegetable oil until soft. Add tomatoes, vermouth,
  broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the
  mixture for 5 minutes, stirring occasionally. Adjust seasonings.
  Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange
  the cabbage rolls close together in one layer on the sauce. Spoon
  some of the mixture over the rolls.  Bake at 325 degrees F for 1 1/2
  hours. Baste rolls 4 to 5 times during cooking.  Let the dish cool.
  Cover and refrigerate overnight. Remove cheesecloth.  Heat in
  preheated 350 degree oven for 30 minutes before serving.
  From: Danial Mannen                   Date: 06-27-96
  Gourmet
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:29:43, 12 Jul 2011
___ Blue Wave/DOS v2.30

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