Text 20726, 92 rader
Skriven 2012-02-02 07:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: loony new year 161
==========================
 RH> IOW, you're it.

I got tagged big time. Knew this when I saw the kid
deteriorate in early childhood, but until 10 years ago
there was my sister who might have been of help.

 RH> What about extended family?

They have lives to live!
 
 ML> Still, nobody has come forward.
 RH> Steve said he'd be willing to go further when I ran the idea past him.
 RH> He said we could go out west if the option went that way; get to see
 RH> grandkids too. (G) We're looking at a trip to VT in July; depending on
 RH> dates, we can make a NE gathering.

I have no home to offer, otherwise there definitely would be
a NE one. Last time, it worked out moderately well, except for
that one huge obstacle in the form of weird Nancy.

 RH> I didn't have to do much cutting up before I left home. Like you, the
 RH> first few times I did it were less than pretty but I did get decent at
 RH> it. I still do some from time to time but Steve does a lot more of it
 RH> now that he's not working.

I've gotten moderately good at it but was never fast. At
least I don't get a bunch of little shreddy bits left over.

 RH> Looking at the receipt again today, schwarma was what it was called.
 RH> However you call it, it was good.

Schwarma is the name given by some of the Arabic languages
(I forget which) to various kinds of thin-sliced rotisserie
things.
 
 RH> Well, she wasn't Marie of Marie's dressings or Marie (are they the
 RH> same?) Callendar or Mrs. Smith (or Fields) so I guess she never made
 RH> it to the big time. I'd never heard of her before, probably not the
 RH> only one here either. (G)

Or Mary Kitchen, either, if you remember her.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: DANISH HASH WITH FRIED EGGS (BIKSEMAD)
 Categories: Breakfast, Meats, Cyberealm, Kooknet
      Yield: 4 servings

    1/2 c  Butter or margarine
           (1/4 lb.)
      2    Large onions, finely
           Chopped
      2 c  Peeled cooked potatoes,
           Cut in 1/2 inch cubes
      3 c  Cooked lean beef, cut in
           1/2 inch cubes
    1/4 c  Regular strength beef broth
      1 ts Worcestershire
    1/2 ts Salt
    1/8 ts Pepper
      4    Eggs
           Butter lettuuce and
           Tomatoes for garnish
           Coarse (kosher-style
           (optional)

  In a wide frying pan over medium heat, melt 3 tablespoons of butter.
  Add onions and cook slowly, stirring occasionally, until they are
  limp and golden (about 15 minutes). When onions are cooked, transfer
  to another container and keep warm. Then, in the same frying pan over
  medium-high heat, melt 3 tablespoons more of the butter and cook
  potatoes, turning as needed to brown on all sides; add to onions and
  keep warm. Add 1 tablespoon more butter to the pan and cook beef,
  stirring occasionally, until it is browned and heated through. Add
  beef to container with onions and potatoes; keep warm. Again using
  the same frying pan add broth, Worcestershire, salt, and pepper. Cook
  over high heat until reduced by about half; then pour over hash
  mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash
  onto a warm platter and arrange eggs on top. Garnish with the lettuce
  and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
  servings.

  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potato hash. It makes a delightful entree for a casual supper or
  brunch. From the "Sunset Scandinavian Cook Book", published by Lane
  Publishing Co., Menlo Park, California.

MMMMM
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