Text 23780, 104 rader
Skriven 2015-02-08 00:09:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23740 av Janis Kracht (1:261/38.0)
Ärende: Re: New Toy on the way 1
================================
 -=> On 02-07-15  00:17,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Re: New Toy on the way 1 <=-

 > And you still have these dead and dying machines WHY?  Sentimental?
 > Pack Rat?  Salvage for spare parts?  Inquiring minds want to know :-}}

 JK> Oh stop, you are making laugh way too hard here hahahahahaha

Actually, I have been known to save things just in case I might need a
part later.

 JK> What are you going to do with them?  You can't put them in the garbage
 JK> pail... and a trip to dump isn't worth the gas and trouble 
 JK> remembering where it is
 <grin>

Here, we have a weekly recycling truck pick up, although I don't know if
an old mixer would be accepted.  I suppose you could put them into a
garbage pail.  Given the condition you said they were in, I would not
give them to Goodwill, Salvation Army or the like.  My choice would be
in the garage until I had enough junk to make a trip to the county dump
worth the while.  That is where I have two dead dehydrators sitting at
present.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spinach Briouats (Vna) [ Spinach Phyllo Cigars]
 Categories: Appetizers, Vegetarian
      Yield: 60 Servings
 
     20 oz Frozen chopped spinach,
           Cooked and drained
      4 oz Fresh white goat or Greek
           Feta cheese, crumbled
      2    Eggs, lightly beaten
      1 c  Dried bread crumbs
     20    Fresh flat-leaf parsley
           Sprigs, minced
      8    Fresh mint leaves, minced
      2    Cloves garlic, minced
      1 sm Onion, finely chopped
           Salt to taste
           Freshly ground pepper to
           Taste
     15    Sheets (about 1 lb) thawed
           Frozen phyllo dough
    3/4 c  Butter, melted (optional)
           Vegetable oil for frying
           (optional)
           Lemon wedges for garnish
 
  Squeeze as much liquid as you can from spinach.  In a medium bowl, mix
  the spinach with the cheese, eggs, bread crumbs, parsley, mint,
  garlic, onion, salt, and pepper.  Set aside.
  
  Cover a work surface with a damp towel.  Carefully unwrap the phyllo
  and unfold it on the towel.  With the long edge of the phyllo facing
  you, and using a sharp knife, cut vertically through the stacked
  sheets of dough to make 4 equal sections, each about 4 1/2 inches
  wide.  If you plan to make the cigars, preheat the oven to 425øF adn
  brush the dough with melted butter.
  
  Place 1 heaping tablespoon of filling at the base of each strip.  Fold
  over the sides and roll up.  Repeat the process until all the filling
  has been used.  Any remaining phyllo can be rewrapped and
  refrigerated. The briouats are now ready for frying, baking, or
  freezing.
  
  To fry, in a heavy, medium saucepan, pour oil to a depth of 2 inches
  and heat it over medium-high ehat until it reaches 325øF, or a piece
  of the dough sizzles instantly.  Fry the pastries in batches to avoid
  crowding them, until golden, about 6-8 minutes, and drain them well
  on paper towels.  Serve at once with lemon wedges.
  
  To bake, place the briouats on a nonstick or aluminum foil-lined
  baking sheet.  Bake until golden brown, 12-15 minutes. Serve at once
  with lemon wedges.
  
  Note:  To freeze uncooked briouats, place them in a single layer on a
  baking sheet so they freeze individually.  Transfer them to an
  airtight container, separating them with waxed paper or plastic wrap.
  They will keep for up to 2 months.  Do not thaw the briouats before
  frying or baking.
  
  From:  North Africa The Vegetarian Table
  Chronicle Books, 1996
  
  Entered by:  Lawrence Kellie
  Mon  11-04-1996 at 06:18:45
  
  Area of Influence:  Morocco
  
  From: Lawrence Kellie                 Date: 11-21-96
  Home Cooking
 
MMMMM


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