Text 34095, 81 rader
Skriven 2013-02-22 11:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: sic transit 155
=======================
 >> I've seen moldy garlic (yuck (grin)).
 > Worse: onions.
 JK> Yes, indeed.. Lately wegman's here has had their share of moldy
 JK> onions.. bad sweet potatoe as well.. (when is the last time you saw a

Sad to see this happening. Maybe they sent the sushi
manager from Williamsport to take care of your produce
department. But I have in the past seen sweet potatoes
with both blue and white mold on them, and the onion
situation may be explained by the fact that people are
getting used to "sweet" onions, thanks to the Vidalia
craze (now Walla Wallas, Texas Sweets, etc. etc.), and
the most notable features of these is that they have a
higher percentage of water and thus are more perishable.

 JK> bad sweet potato :( )... bad supplier? ... so we're back to doing more
 JK> veggie shopping at Greenstar.  Vegetables there are always in great
 JK> condition. 

If you care to keep your Weggie's, you might like to
tell them.

 JK> ===Lamb Shanks===

Looks rather like the lamb stew I used to make, only
I used more wine. Makes me sort of nostalgic for the
stuff. As I'm cooking for my friends at least a couple
times this week, maybe this hearty dish for the
snowbound will make its way to the table.

Eggplant, cheese, and ground meat casserole
cat: Armenian, main
servings: 8 to 10

3 md eggplants
1 c butter or marg. divided
3 lg onions, finely chopped
2 lb ground beef or lamb
3 Tb tomato paste
1/2 c dry red wine
1/2 c chopped parsley
1/4 ts cinnamon
salt, pepper to taste
6 Tb flour
1 qt milk
4 eggs, beaten until frothy
nutmeg to taste
2 c ricotta cheese
1 c fine bread crumbs
1 c freshly grated parmesan cheese

MEESOV PATLIJAN/SEMPOOC BANIR TAVA

Peel eggplants and slice 1/2" thick. Brown slices quickly in
a large heavy skillet in 4 Tb butter (more as needed). Set aside.
Heat 4 Tb butter in same skillet. Cook onions until lightly
browned. Add ground meat and cook 10 min. Combine tomato paste
with wine, parsley, cinnamon, salt, and pepper. Stir into meat
and simmer, stirring frequently until all liquid has been
absorbed. Remove from heat.

Preheat oven to 375F. Melt 8 Tb butter in a large saucepan and
blend in flour with wire whisk. Meanwhile, bring milk to a boil.
Add gradually to butter-flour mixture, stirring constantly. When
mixture is thickened and smooth, remove from heat. Cool slightly.
Stir in beaten eggs, nutmeg and ricotta cheese.

Grease an ll"xl6" oven proof pan (at least 2 1/2" deep). Sprinkle
bottom lightly with bread crumbs. Arrange alternate layers of
eggplant and meat in the pan. Sprinkle each layer with parmesan
cheese and bread crumbs (about two layers each of meat and
eggplant). Pour ricotta cheese sauce over the top. Bake 1 hr or
until golden. Remove from oven. Cool slightly before cutting
into squares to serve.

by Grace Barnagian
from Armeniapedia.org

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