Text 11622, 96 rader
Skriven 2014-04-01 00:21:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 11614 av Stephen Haffly (1:396/45.27)
Ärende: Re: Picnic 2014 392
===========================
 -=> On 03-31-14  20:16,  Stephen Haffly <=-
 -=> spoke to Dale Shipp about Picnic 2014 392 <=-


 SH> We have (for sure) a couple of single air mattresses and (if I can
 SH> locate it) a queen sized, low-rise inflatable air bed that we can
 SH> bring if needed. It would save renting one.

That sounds quite good.  Let's wait until closer to the time to see what
we might need.  I think that we may well need something.  Can you
describe what the singles are like, e.g. how thick.  How high is the
queen?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lambratis Andros (Easter Lamb Or Kid Andros Style)
 Categories: Greek, Meat
      Yield: 20 servings
 
      1    Baby lamb or kid, 10-12 kg
           Salt
           Freshly ground black pepper
      2    Lemons
    1/4 c  Butter; melted
    1/4 c  Olive oil

MMMMM------------------SPINACH & FETA STUFFING-----------------------
  2 1/2 kg Spinach
      3 c  Chopped spring onions
    3/4 c  Olive oil
      1 c  Short grain rice
  1 1/2 kg Feta cheese
    1/4 c  Chopped fresh dill
    1/4 c  Chopped fresh mint
           Salt
           Freshly ground black pepper
 
  Serves: 20
  Oven temperature: 180 C (350 F)
  Cooking time: 4-5 hours
  
  Wipe lamb inside and out with a damp cloth.  Rub cavity and outside of
  lamb with lemon juice, salt and pepper.  Cover and leave aside until
  stuffing is prepared.
  
  Trim roots from spinach and remove discoloured and damaged leaves.
  Wash spinach in several changes of water, drain well and chop
  coarsely.
  
  In a large deep pan (not aluminium) gently fry spring onions in oil
  until soft, add spinach and stir over heat until it wilts.  Stir in
  washed rice, cover pan and cook on low heat for 10 minutes until most
  of liquid is absorbed.  Remove from heat and cool.  Break up feta
  into small chunks and add to spinach mixture with herbs.  Mix well,
  taste, then add salt if necessary and a generous grinding of pepper.
  Blend thoroughly.
  
  Partly sew up the cavity with white string, pack stuffing in through
  opening and finish sewing up the cavity.  Push foreshanks back towards
  body and tie in postition, passing string over back of carcase.  Tie
  back legs, leaving them a little apart - tying will prevent them
  splaying outwards.  Rub outside again with lemon juice, salt and
  pepper and place on a rack set in a large catering-size baking dish.
  
  Combine melted butter with olive oil and brush half of this over the
  lamb or kid.  Cover dish with large sheets of foil, sealing joins
  with double folds.  Press foil under edges of dish to seal completely.
  
  Bake in a moderate oven for 4-5 hours.  After 2 hours lift foil and
  brush meat with butter-oil mixture.  Cook for further 1 1/2 to 2
  hours, remove foil, brush again and cook uncovered for 30 minutes or
  until meat is cooked through and browned.  Remove from oven, cover
  with foil and a thick cloth and leave to rest for 30 minutes before
  carving.  Lift lamb or kid onto a large wooden board, remove string
  and spoon stuffing onto a platter.  Turn the carcase onto its back
  and chop along backbone from the inside with a cleaver.  Then chop
  each half into chunks and pile onto platters.  Meat on legs may be
  carved into slices.
  
                   From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                   ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:35:50, 01 Apr 2013
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