Text 9593, 99 rader
Skriven 2011-04-14 22:48:00 av JIM WELLER (1:123/140)
Ärende: re-post 8
=================
    To: Sean Dennis                                  
  Subj: arctic light
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

-=> Quoting Sean Dennis to Jim Weller <=-

 SD> I go back to school on my 39th birthday
 SD> a lot of these kids are young  enough to be /my/ child.

So what!

Roslind is 59 and a student.

 SD> So much for thinking you'll never get older.

Just roll with it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potatoes Rolled with Shrimp Filling
 Categories: Shrimp, Chilies, Cheese, Eggs, Dairy
      Yield: 6 Servings
 
           SHRIMP FILLING:
      5 tb Butter
      1    Onion; minced
      1    Pimiento or red bell pepper
           -minced
    3/4 lb Fresh shrimp; peeled,
           -cleaned, and
      2 tb Parsley; minced
      3 tb Flour
      1 c  Milk
           Salt and pepper
           POTATO ROLL:
      5    Baking potato  peeled and
           -quartered
      2 tb Butter; room temperature
      1 c  Milk
      4 tb Parmesan cheese; freshly
           -grated
    1/2 ts Parsley; minced
      1 ts Baking powder
      2 tb Flour
      3    Eggs; separated
           Salt and pepper to taste
           Cilantro sprigs for garnish
 
  To make the filling, melt 2 tablespoons of the butter and saute
  the onion and pimiento until they are soft. Add the shrimp and
  continue to cook just until the shrimp turns pink. Stir in the
  minced parsley and set aside.
  
  In a saucepan melt the remaining 3 tablespoons butter and stir in
  the flour Using a wire whisk, gradually stir in the milk. Cook
  over low heat until th sauce is thickened. Stir in the shrimp
  mixture and correct the seasoning. Cool to room temperature before
  filling the potato roll.
  
  To prepare the potato roll, boil the potatoes until they are very
  tender. Drain and mash them. Mix in the butter, 3/4 cup of the
  milk, the cheese, parsley, baking powder, and flour. Lightly beat
  the egg yolks with the remaining 1/4 cup milk and add to the
  potato mixture. Add salt and pepper t taste. Beat the egg whites
  until they hold soft peaks and fold them into th potatoes. (This
  is a dish typical of Brazil which can be made ahead and baked just
  before serving.)
  
  Line a jelly-roll pan with foil and butter the foil well. Starting
  in the center, spread the potato mixture on the foil with a rubber
  spatula. It may not completely fill the pan. Bake at 400 degrees
  for about 25 minutes or until the top is lightly browned. Remove
  from the oven and carefully invert onto a damp tea towel. Cool for
  5 minutes and then carefully peel off the foil.
  
  To assemble the rocambole, carefully spread the cooked potato with
  shrimp filling, and, using the towel as a helper, roll up,
  jelly-roll style. Serve warm, cut in 1 1/2-inch thick slices
  garnished with cilantro sprigs.
  
  Recipe by: COOKING RIGHT SHOW
 
MMMMM

Cheers

YK Jim


... The circus rolls on.

Cheers

YK Jim


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