Text 23498, 125 rader
Skriven 2012-04-08 23:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MARGARINE IS TRASH 20408
================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> According to my (USAn) information, margarine originated in France in
 GJ> the 1860s, and then was made mainly from beef fat.  It came to USA in
 GJ> 1874, and the dairy industry got their collective knickers in granny's
 GJ> knots, so managed to get it banned in some places, notices put up in
 GJ> restaurants to say it was used there, and coloration banned.  Now it
 GJ> is made from vegetable oils - soy, corn, etc - so that powerful lobby
 GJ> must have got it un-banned.

The dairy lobby is strong too, especially in places like Wisconsin,
Quebec and Ontario.

Cheap margarine was made of whale oil as well until whaling was
banned in most places.

It's one saving grace is it can be used with meat in Kosher cuisine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Borekas
 Categories: Jewish, Middle east, pastry, filling
      Yield: 1 batch

  2 1/4 c  Flour; sifted
    1/2 ts Baking Powder
    3/4 ts Salt
  1 1/3 c  Margarine; at room temp
      2 sm Egg Yolks
      1 tb Lemon Juice
    1/3 c  Water
           SPINACH CHEESE FILLING:
      1    Onion; diced
      3 tb Margarine
     10 oz pk Frozen Chopped Spinach
           -thawed
    1/4 c  Parmesan Cheese; grated
    3/4 lb Cottage Cheese
      2    Eggs; beaten
      4 tb Wheat Germ or Bread Crumbs
      2    Garlic Cloves; minced
    1/2 ts Salt
    1/8 ts Pepper
           BROCCOLI FILLING:
      3    Eggs; separated
     20 oz pk Frozen Chopped Broccoli
    1/2 c  Mayonnaise
    1/2    Envelope Onion Soup Mix
           MEAT, LIVER OR LUNG FILLING:
      1    Onion; diced
      3 tb Oil
      3 c  Cooked Ground Meat, Liver or
    Lung
           Salt and Pepper to taste
      1    Eggs
           KASHA FILLING:
      1 md Onion; sliced
      3 tb Oil
    1/4 lb Mushrooms; sliced
      3 c  Kasha; cooked
           Salt and Pepper to taste
      2    Eggs; beaten
           SAVOURY CHEESE FILLING:
      1 lb Farmer's Cheese
      2    Eggs; beaten
      1 c  Swiss or Sharp Cheddar
    Cheese; grated
      3 tb Onion; grated

  A savoury filled pastry popular in the Middle East. Use special
  knish dough (below) or phyllo dough or puff pastry dough. Roll out
  dough in a thin, rectangular shape. Leave whole and place 2 inches
  of filling along inside edge of the dough, then roll. Cut into top
  of roll at 2-inch intervals, marking slices. Alternatively, cut
  into 3-inch squares or 3-inch rounds using a cookie cutter or a
  glass dipped in flour. Put a teaspoonful of filling on each square
  or round, moisten edges with egg white or water, and fold over
  filling.

  Press edges firmly together. Place on a greased baking sheet and
  brush with glaze: 1 egg yolk combined with 1 teaspoonful of water.
  Sprinkle with sesame seeds, if desired. Prick top with a fork.
  Bake special Knish Dough at 350F for about 35-40 minutes.

  To make Knish Dough: Combine flour, baking powder, and salt. Add
  remaining ingredients. Mix until smooth. Form in a ball, place in
  a plastic bag, and refrigerate for at least 2 hours or overnight.
  Divide dough into quarters. Roll and fill as directed in
  individual recipes. Bake in preheated 350F oven until golden.

  To make spinach filling: Saute onion in margarine until soft. Add
  chopped spinach and cook for 5 more minutes. Let cool and combine
  with remaining ingredients. Bake as directed.

  To make Broccoli filling: Beat egg whites until stiff. Combine all
  remaining ingredients and fold in egg whites. Fill, roll and bake.

  To make meat filling: Saute onion in oil until soft. Stir in meat,
  liver or lung and saute for an additional 5 minutes. Remove from
  heat and combine remaining ingredients. Fill rounds, squares or
  rolled out dough with a thin layer of filling. Bake as directed.

  To make Kasha filling: Saute onion in oil. Add mushrooms and saute
  for 3 more minutes. Add kasha and seasonings. Remove from heat and
  stir in eggs. Bake as directed.

  To make cheese filling: Combine all ingredients. Bake as directed.

  From: Classic Kosher Cooking by Sara Finkel
  Transcribed By: Sam Lefkowitz

MMMMM



Cheers

YK Jim


... Two wrongs don't make a right, but they make a good excuse.

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