Text 8535, 82 rader
Skriven 2011-03-19 20:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: eggess and etc!
=======================
-=> Quoting Hap Newsom to Ruth Haffly <=-

 HN> I'm trying to think, there was a definate
 HN> shortage of "strore bought" food products
 HN> at my grandparent's farm. meat was raised 
 HN> on the farm, as were the poultry and eggs.
 HN> Veggies from the garden and fruits for jams and
 HN> jellies and canning were as well. I know they bought
 HN> salt flour and sugar...and coffee and tea. I don't
 HN> think I ever saw a banana there either...oranges
 HN> at Christmas...In my mind I can picture the 
 HN> pantry...and I can't remember any canned Store
 HN> products at all...

My parents with their country acreage leaned in that direction but
we still had things like oranges, bananas and winter lettuce from
the store. Meat was bought by the side from neighbours. Roslind's
parents were really self sufficient; they butchered their own beef,
pork and lamb, ground their own wheat into flour, had barrels of
kraut and salt pork, a smoke house, an ice house, a root cellar, a
house cellar full of canned goods and so on. They even gathered
their own honey. They didn't get electricity until the year after
she left home.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Doves Cooked with Wine And Mushrooms
 Categories: Main dish, Game, Mushrooms, Quail, Pigeons
      Yield: 8 Servings
 
     12    Doves, ready-to-cook or
           Quail
           Water
           Butter
      1    Juice of lemon
           Worcestershire sauce
           Sherry wine
      4 cn Button mushrooms
           DOVE SAUCE:
      3 tb Butter
      2 tb Flour
      1    Mushroom liquid
    1/2 c  Sherry
      1 tb Worcestershire sauce
           Water to make 2 cups liquid
           Salt
           Pepper
 
  Drain mushrooms, and reserve liquid for sauce. Preheat oven to 400
  F. Open doves or quail down the backs, leaving breast whole. Place
  breast side up, not touching, in a single layer in a roasting pan.
  Pour in sufficient water to just cover bottom of pan. Cover pan
  and steam bake for 30 minutes. Turn birds breast side down. Dot
  each liberally with butter. Sprinkle with lemon juice,
  Worcestershire sauce, and sherry. Cover and continue to bake for
  about 1 hour, or until birds are tender. Check every 15 minutes.
  If necessary, add a little more water. When birds are tender, pour
  off and reserve liquid for sauce. Add mushrooms to pan, cover, and
  keep warm while preparing sauce.

  DOVE SAUCE: Melt butter in a heavy saucepan. Add flour and cook
  over very low heat, stirring constantly until mixture forms a deep
  golden roux. Combine and add liquids, stirring as added. Cook,
  stirring, until thick and smooth. Season with salt and pepper and
  pour over cooked birds. Let stand in a 200 F. oven for 15-20
  minutes before serving.
 
MMMMM
 



Cheers

YK Jim


... Meatballs from the dollar store?

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