Text 23151, 133 rader
Skriven 2012-04-01 10:05:00 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: almost baseball time
============================
-=> In a Subspace Msg From Ruth Haffly to Mike Roberts <=-

 
 MR> It's funny You should say that, only because we have a rather large
 MR> Flea Market in our area which does the same thing. It sets up on the
 MR> weekend in the lot of one of the few remaining Drive-ins in the area.

 RH> Hmmmm, do you happen to recall the drive ins' name? Might be one Steve
 RH> went to with his family when he was a kid. Nearest one to my family
 RH> was an hour away so I never had the experience.
 
Well actually there are only a couple left. The one with the flea market
is Avon. That is not too old. Probably 10-15 years. They actually built
it after the Drive in heyday had passed. There was one in conesus, but
that is gone, The restaurant that is there now, serves some of the best
clam chowder that they claim the recipe to was found in the bushes under
the screen of that drive in <grin>. Actually the owners were from
Rochester and were already famous for their chowder. The other one in
the area which is a nice one, but about an hour or so from here is the
Drive in in Perry NY. I think there is one out passed Albion too.
 
 
 
 MR> >  MR> store, but You can mellow out a good bagged or canned kraut by
 MR> >  MR> rinsing. This combo oddly mixes well for a great combination of
 MR> >
 MR> > We got some good home made kraut a couple of years ago from friends
 MR> in > PA. If we had a basement or something like that, I'd make kraut.
 
 MR> I would bet that is good. I get a taste of the homemade stuff once a
 MR> year at the Polish Festival. Everything, even the sausage is homemade
 MR> and it tastes nothing like the stuff bought in stores. A friend of
 MR> mine does not like saur kraut, but can actually enjoy the home made

 RH> Now that would really be good! Sausage, kraut, rye bread............
 
You hit it right on the head. At the Festival You can get ala carte or a
combo platter of Sausage Kraut and Rye Bread and Pierogis. Best
pierogies I have ever eaten. Nothing against Mrs. T's at the store,
but.... 8-)

 MR> stuff. Much mellower. Same as horseradish. I never liked it until I
 MR> had some of my Uncles home made
 MR> horseradish prepared from horseradish made from his garden. That was

 RH> Steve got some, when he was living at home, from a friend who lived on
 RH> a farm. I understand it was a bit more than mild. (G)

And another slight trick to mellowing it out, is a bit of cream in the
recipe. I think that is also what makes Terris a tad better than most.
That zing without burning Your tongue. A nice pleasant addition witout
ruining the flavor of what You are eating.
 
 
 MR> good! There is one brand here locally that is close, Called Terri's.
 MR> Nice and mild, but
 MR> still gives that zing...

 RH> Does Wegman's carry it? We are going to try to get up to NY to visit
 RH> family this summer & will be stopping (at least once, maybe more) at
 RH> the Wegman's in Brockport.

I get mine there when I can find it. So Being as Brockport is a big
store You should be able to find it there.
 
 MR> >  MR>     1 pound kluski-style noodles, cooked and drained
 
 
 MR> Honestly Ruth, any kind of noodle will work just fine, it just depends
 MR> on your preference of noodles. The Kluskies are to noodles like gnocci

 RH> OK, then whole wheat noodles will work fine. Thank you for the
 RH> suggestion.

Should! Let me ask You this.. I am actually diabetic, so I don't eat the
way I used to. I do miss pasta from time to time. I have not tried whole
wheat pasta. Does it have an off taste? Any bitterness or anything to
it? I have seen some lower carb whole grain noodles and  wondered if
they are good tasting. I am sensitive to pasta. Not rice, oddly, but
pasta.
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Ukrainian Grated Potato Bake recipe

A potato pudding that is tender and airy inside and crispy on the
outside. Serve with sour cream, saute ed onions.

1/4 pound sliced bacon, diced
2 large onions, finely chopped
3 pounds new potatoes, peeled
1 cup light cream or half-and-half
3 large egg yolks, slightly beaten
Salt and freshly ground black pepper, to taste
2 large egg whites
4 tablespoons (1/2 stick) unsalted butter

Sauté the bacon in a medium-size skillet over medium heat until it
renders its fat. Remove from the skillet and drain on paper towels.

Pour off all but 2 tablespoons of the fat from the skillet. Add the
onions and sauté , stirring occasionally, over medium heat until deeply
colored, about 15 minutes. Remove from the heat and set aside.

Grate the potatoes coarsely by hand or in a food processor using a
coarse grating blade. Wash in several changes of water. Squeeze the
potatoes well in a clean linen or cotton kitchen towel to remove as much
liquid as possible. Rinse and squeeze again.

In a large bowl, thoroughly combine the potatoes, sauté ed onions,
bacon, cream, and egg yolks. Season generously with salt and freshly
ground black pepper.

Heat the oven to 375 degrees F.

Beat the egg whites until stiff. Gently fold into the potato mixture,
using a rubber spatula. Carefully transfer the mixture to a
well-buttered round 10-inch baking dish or heavy oven proof skillet. Dot
the top with butter.

Bake until the top is browned and crispy and potatoes are tender, 45
minutes to 1 hour.

Serves 6 to 8.

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Have a good One!
Mike


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