Text 14983, 113 rader
Skriven 2011-08-20 23:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: money pit
=================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Mobile homes in the
 JW> 70's had a 30 year life expectancy but many are still going and if
 JW> anything are better quality today than when built.

 ML> Because of the renos, I take it.

Exactly.

 JW> This year I want to do the roof and furnace
 JW> if there are enough funds, replace the cabinets.
 JW> Soon, I would like to add two inches of insulation,
 JW> re-side the exterior and replace the rest of the windows.

 ML> You have a few bucks earmarked for the money pit, I see.

So far just a few for the necessities like the roof and furnace.

This house has been pretty good to me, pretty much a free ride from
1989 to 2004. We have a lot of really nice places on our books these
days but they are $200,000 to $300,000 more than this place is worth
so I'll sell them to somebody else and improve mine a little bit at
a time on a piecemeal basis. 

I still have a few turnover recipes on tap:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gabriella's Skaltsounia - Fried Turnovers
 Categories: Jewish, Italian, Cheese, Beef, Groundmeat
      Yield: 4 Servings
 
           DOUGH:
      3 c  All-purpose flour, or as
           Needed
      1 ts Salt
      2    Eggs beaten with
    1/4 c  Cold water or
      4    Eggs
           CHEESE FILLING:
      2    Eggs, lightly beaten
    3/4 c  Grated Parmesan cheese
    3/4 c  Farmer or ricotta cheese
      2 tb plain Greek yogurt
      2 ts Red pepper flakes
    1/4 c  Chopped fresh mint
           Olive oil for deep-frying
           VARIATION:
           MEAT FILLING:
      1 tb olive oil
      1    onion
    1/2 lb ground beef
      2 ts red pepper flakes
      1 ts ground cumin
      2 tb chopped fresh mint
           Salt and pepper
 
  The dough used in these fried turnovers, also known as 'kalsones',
  is almost identical to Italian egg pasta. The pastries can be
  filled with cheese or meat, and in Crete are traditionally spicy
  with red chilies. As the skaltsounia are fried in olive oil, they
  would be ideal for Hanukkah.
  
  To prepare the dough, stir together the flour and salt in a bowl.
  Make a well in the center and add the egg-water mixture or the
  eggs. Using a fork, gradually pull the flour into the egg mixture
  and stir until dough forms. Turn out onto a lightly floured work
  surface and knead until smooth and elastic, about 10 minutes,
  adding more flour if the dough seems to wet. Let the dough rest
  for 30 minutes.
  
  To make the cheese filling, in a bowl, combine the eggs and
  cheeses. Add only enough yogurt to hold together and make it
  creamy. Mix in the red pepper flakes and mint.
  
  On the floured work surface, roll out the dough as thinly as
  possible 1/8 inch thick or less. (If you have a pasta machine, use
  it to roll through the dough it for better results) Cut out rounds
  4 inches in diameter (with a glass or cookie cutter) Then roll out
  the rounds even thinner, until they are 5 inches in diameter.
  Place a heaping tablespoon of filling in the center of each round,
  moisten the edges with water, fold in half, and pinch the edges
  together.
  
  Pour olive oil to a depth of two inches into a deep saute pan or
  wok and heat to 350F. Add the pastries in batches and fry until
  golden 4 to 5 minutes. Using a slotted spoon or wire skimmer,
  transfer to paper towels to drain. Serve hot or at room
  temperature.
  
  To make the meat filling, warm the oil in a saute pan over medium
  heat. Add the onion and saute until tender and translucent, about
  10 minutes. Add the beef and cook, breaking it up, until well
  browned, about 10 minutes longer. Remove from the heat and stir in
  the red pepper flakes, cumin, and mint and season with salt and
  pepper.

  From: Gabriella
 
MMMMM


Cheers

YK Jim


... URA Redneck If Ur richest relative's house needs the tires removed.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)