Text 15303, 139 rader
Skriven 2014-07-30 23:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pic errant memory 726
=============================
 NB> BTW, speaking of errant memory and such... if/when you see Benita, you
 NB> could tell her from me she was right about Westminster being on the
 NB> east side of Rochester, near my parents' old home...  I was getting
 NB> confused with Warrington in our neighborhood

OK. I am in touch with her in only the most cursory way.

 NB> tasty enough even so.  An addition to the burgers (and perhaps to the
 NB> brats as well) was Steve's smoked cheeses, which we also had occasion
 NB> to sample straight out...  :)   IIRC, there was swiss and cheddar,
 NB> maybe another as well...?

Muenster. I don't recall the Cheddar.

=                    


 NB> First day, bacon and eggs... Gail started the cooking, and then didn't
 NB> feel so good...  Accompanied by the toast made from the special bakery
 NB> bread that Burt brought for us.

I didn't notice Burt's bread. Speaking of which, one of his
bees stung me yesterday. I was at a gas station waiting to
fill the tank, and zoom, a bumblebee came up (according to
Lilli) and stung me and then crash-landed on my seat, whence
I shooed it off, not being that vindictive a fellow. I began
to swell up right away, but Lilli came up with a Zyrtec, and
the cashier gave me some ice wrapped in paper towels. Result,
not much inflammation, and what there was went away quickly.

 NB> Second day, I think was Gail's "french toast casserole" that she made
 NB> with pears... nuts would have gone well in it too, was the general
 NB> consensus... It had some similarities to a bread pudding... Very
 NB> tasty...  That I think was accompanied by the sausages...

Yes. I took a small taste of that, but I'm sort of watching
carbs lately.

 NB> Steve did the short-order cook thing for the omelets on Sunday...
 NB> accompanied by more of Burt's toast, to use up his loaves of bread...
 NB> There was regular sliced bread for toast, too... whole grain, mostly.

I remember Steve working the griddle.

 ML> Nancy chose the so-called beef kebob, which is a generous
 NB> No, I had the moussaka, like you did... Steve had the beef kabob...
 NB> I wouldn't have minded a little more eggplant, either, but it was on
 NB> the whole quite nice.  

Ah, but wasn't it you who gave me a taste of it? Must have
been on your first-timer plate.

 ML> Someone had pastitsio - Gail I think - that was/is partway
 ML> between lasagne and moussaka. Aside from the big carb hit
 ML> it was pretty good.
 NB> Not Gail, she was still under the weather and hadn't come... that was
 NB> Shirley... :)  That had caught my eye, but I generally prefer moussaka
 NB> to pastitsio, so went with it...  :)
 
As it seems, nobody had the stuff; again it must have shown
up on your freebie.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pastitso 2
 Categories: Greek, Main dish
   Servings: 8

           Karen Mintzias
    500 g  Long macaroni
      4 tb Butter
    3/4 c  Grated Kefalotyri cheese *
    1/4 ts Nutmeg
           Salt & pepper
      3    Eggs; lightly beaten

MMMMM----------------------------MEAT SAUCE---------------------------------
      1 lg Onion; chopped
      1    Garlic clove; crushed
      2 tb Butter
    750 kg Ground beef
    1/4 c  Tomato paste
    1/2 c  Dry red or white wine
    1/2 c  Stock
      2 tb Chopped parsley
    1/2 ts Sugar
           Salt and pepper

MMMMM---------------------------CREAM SAUCE--------------------------------
    1/3 c  Butter
    1/2 c  Flour
      3 c  Milk
    1/4 ts Nutmeg
           Salt and pepper
      1    Egg; lightly beaten

  *Note: if Kefalotyri cheese is unavailable, Parmesan may be used instead.

  Serves: 12 as a first course; 6-8 as a main course Cooking time: 1-1/2
  hours Oven temperature: 180 C (350 F)

  Cook macaroni in boiling, salted water until just tender.  Drain and return
  to pan.

  Melt butter until golden brown and pour over macaroni.  Add 1/2 cup of the
  cheese, the nutmeg, salt and pepper to taste and toss well.  Leave until
  cool, add eggs and toss again.  Keep aside.

  Make meat sauce.  Gently fry onion and garlic in butter until onion is
  soft, increase heat and add ground beef.  Stir well and cook until meat
  begins to brown.  Add remaining meat sauce ingredients, cover and simmer
  over gentle heat for 20 minutes.

  Make cream sauce.  Melt butter in a saucepan, stir in flour and cook gently
  for 2 minutes.  Add milk all at once and bring to the boil, stirring
  constantly.  Boil gently for 1 minute.  Add nutmeg, salt and pepper to
  taste and cool a little before stirring in beaten egg.  Add 1/2 cup of this
  sauce to the cooked meat sauce.

  To assemble Pastitso, butter a 33 x 23 x 8 cm (13 x 9 x 3 inch) oven dish.
  Spoon half of the prepared macaroni evenly in the base and top with the
  meat sauce.  Cover with remaining macaroni, levelling top.

  Pour on cream sauce and spread to completely cover macaroni.  Sprinkle
  remaining cheese on top and cook in a moderate oven for 50 minutes until
  golden brown.  Let stand for 10 minutes before cutting into squares to
  serve.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
  1

  Typed for you by Karen Mintzias

MMMMM


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