Text 11174, 111 rader
Skriven 2014-03-22 00:09:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11158 av Janis Kracht (1:261/38)
Ärende: Re: Picnic, 2014
========================
 -=> On 03-21-14  12:27,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Picnic, 2014 <=-

 > We are thinking that it would be best to have it in June so as to avoid
 > Maryland's hot weather of July and August.

 JK> Sounds good.
 
 > For those who might be coming, please let me know of any conflicts on
 > the following dates:
 
 > Possible dates for 2014 picnic
 > (Thursday to Monday)
 > June  5 - June  9
 > June 19 - June 23
 > June 26 - June 30


 JK> For us right now June 26-June 30 looks best.  It might be a 

Noted:-}}

 JK> little rough for us to attend after all though, because
 JK> we've got a lot  going on with the house in Windsor  - 
 JK> those frozen pipes that happened in Feb. this winter caused 
 JK> immense amounts of damage.. IIRC, the ins. adjuster told us 
 JK> something like over
 JK> $37,000 worth of damage on 3 floors of the house :(  The ins. co. is
 JK> paying for all the repairs, but we'll need to get contracters in there,
 JK> etc... 

Understand -- and we hope it all works out for you.  Keep us posted.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanakopeta  (Spinach And Feta Cheese Pie)
 Categories: Greek, Pie, Vegetarian
      Yield: 1 Servings
 
     10    Scallions, chopped
    1/2 c  Olive oil
      2 pk (10 ozs ea) frozen
           - chopped spinach,
           -completely defrosted
           -  OR  --
      1 lb Fresh spinach (leaves
           -only), chopped
    1/4 ts Pepper
  1 1/2 oz Fresh dill, chopped
      1 lb Feta cheese, crumbled
    1/4 c  Olive oil, slightly warmed
           -to facilitate spreading
           -with a pastry brush
      1 pk (1 lb) fillo sheets
 
  The Jewish community in Greece has incorporated the great national
  spinach and cheese pie into their kitchens although it does not have
  Sephardic origins.  No one should be intimidated by the use of the
  thin and fragile fillo sheets since a little experience will resolve
  all problems.
  
  1.  Saute the scallions in the 1/2 cup of oil in a skillet over
  moderately low heat until wilted, about 2 minutes.  Firmly press the
  liquid from the defrosted frozen spinach.  Add the spinach and pepper
  to the skillet and saute for 5 minutes, mixing everything thoroughly.
  Add the dill and stir for 5 minutes more to evaporate the moisture.
  Mix and toss the contents.  Remove the skillet from the heat, turn
  out into a mixing bowl, and cool.  Stir in the feta cheese and set
  aside. (At this stage the mixture may be refrigerated for several
  hours until ready to use.
  
  2.  Oil a heatproof glass or metal baking pan, 13x9x2-inches, on the
  bottom and sides with the warmed oil using a pastry brush.  Open the
  package of fillo and spread it out flat.  Cover the sheets with a
  slightly damp, not wet, cloth kitchen towel since fillo dries out
  quickly and must be protected.  Fit 1 fillo sheet into the pan; cut
  off the excess at one end.  Save the pieces.  Oil the sheet lightly.
  Put down 10 sheets this way, dabbing each sheet with oil and touching
  the corners and center with the brush.
  
  3.  Use the cut pieces of fillo as the eighth sheet, if you wish,
  fitting them as best as you can.  The tenth sheet should be whole.
  Cover this with the filling.  Cover the filling with 10 more lightly
  oiled sheets.  Oil the top sheet completely.
  
  4.  With a sharp knife, cut the top fillo sheet just through in a 2
  inch-size diamond shape diagonally across the pan.  Do not cut deeply.
  
  Bake in a preheated 350 degrees F oven for 40 to 45 minutes, or until
  the top is uniformly light brown.
  
  Serve warm or at room temperature as an appetizer or as an
  accompaniment to the main course.  Serves 8 to 10.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright
  1992  Published by Donald I. Fine, Inc., New York, N.Y.
  
  From: D. Pileggi
 
MMMMM




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