Text 34311, 92 rader
Skriven 2013-03-02 11:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAN QUAYLE
Ärende: Calming 188
===================
 DQ> Here's one more recipe, somewhat related to the last.  I
 DQ> like making these mashed potatoes with a little twist, to
 DQ> give it a real American flavor and make the after-dinner
 DQ> conversation a little more pleasant.

It's amusing that you use Romano to give a real American flavor,
or were you referring to the epazote?

 I don't think the
 DQ> story of how my idea came to pass would interest anyone,
 DQ> but let me say the kids appreciate it at gatherings.

Please share. The stories that go with are often as interesting
as the dishes themselves.

 DQ> Epazote, 1 clove

Epazote doesn't come in cloves. If you meant epazote and
one clove, that didn't come through in the recipe.

Also, if your login name isn't your real name, could you share
that with us as well? This is a real names only echo. I apologize
in advance if Dan Quayle is in fact your legal name.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Greek Moussaka
 Categories: Greek
      Yield: 6 Servings

---------------------------------EGG PLANT---------------------------------
      2    3 large eggplants
           Salt
    1/2 lb Margarine

--------------------------------MEAT FILLING--------------------------------
      1 lb Ground meat
      2    Chopped onions
      1    Clove garlic
    1/2 c  Tomato sauce
      1 c  Water
      1 tb Margarine
    1/2 c  Chopped parsley or mint
           Grated cheese

----------------------------------ASSEMBLY----------------------------------
      3    Eggs, well-beaten

-------------------------------CREAM TOPPING-------------------------------
      3 c  Milk
      2 tb Flour
      2    Or 3 Tbsps. butter
    1/2 ts Salt
      4    Slightly beaten eggs
      1 c  Grated cheese

  EGG PLANT: Wash eggplant and cut into 1/2" thick slices. Sprinkle with salt
  and let stand at least 10 minutes. Rinse with cold water and dry with paper
  towels. Place slices side by side on oiled cookie sheet. Brush tops with
  melted margarine. Bake till lightly browned.

  MEAT FILLING: Melt margarine in pan and cook the meat, onion and remaining
  ingredients for 7 minutes.

  Oil bottom and sides of 9 x 13 pan. Sprinkle with Italian bread crumbs.
  Line with one layer of eggplant. Sprinkle with grated cheese.

  ASSEMBLY: Pour 3 well-beaten eggs over layer. Sprinkle with the meat
  filling. Add remaining eggplant on top. Then make cream topping:

  CREAM TOPPING: Melt butter, add flour to make a roux (paste0. Bring milk
  and salt to boil over medium heat. Add roux, stirring as it thickens.
  Remove from heat and add eggs and grated cheese. Pour over eggplant.
  Sprinkle with cinnamon and paprika. Bake at 325 for 45 minutes.

  Carless's Note:  I have made this recipe as is and it was great. However, I
  have also had another version (which I actually liked better) in a friend's
  home. She was German and said that she got the recipe "directly out of the
  mouth of a 90 year old Greek man" while she was visiting there. She
  couldn't tell me "exact measurements" but said it had potatoes and tomatoes
  in it. It was excellent, so the next time I make this, I will experiment a
  little.

  Source: Carless Gay, The Dinner Table

  Date: Wednesday, 16 February 2000, At 6

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