Text 25560, 89 rader
Skriven 2015-03-31 11:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: repeats 442
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 DS> The problem is that since we would
 DS> do it so rarely, what do we do with the oil in the meantime?

Strain and reuse. If you don't damage the oil by taking
it above its smoke point, oil can be reused quite a few
times over weeks or maybe months.

   We do
 DS> have one of those fry-daddies tucked away somewhere in the basement,
 DS> but it never really did a very good job when we did try to use it.

The Presto machines don't hold the heat enough. You need
something that won't let the oil temperature fluctuate a
lot when you put your food in to cook. My best results have
been with a big cast-iron pot or Dutch oven.

 DS> The coating was probably half of the portion.

There's a way to cut costs.

 ML> Sorry I won't join you this cherry blossom season.
 DS> Keep it in mind for any future spring.

I may be around a bit this summer, as the Ian trip has
been pushed back yet again. Things always come up, and I'm
seldom where I think I'm going to be, but the dollars are
tighter this year.

Pork-Onion Stroganoff
categories: main
Servings: 6

1 1/2 lb pork boneless loin 
1 Tb butter or margarine 
8 oz fresh mushrooms, sliced (3 c) 
3 md onions, sliced 
1 garlic clove, finely chopped 
1 Tb butter
1 c beef broth
1 1/2 Tb chopped fresh basil leaves
- or 1 1/2 ts dried
1 Tb Worcestershire sauce 
1/8 ts pepper 
1 c sour cream 
2 md tomatoes, peeled, seeded and chopped (1 1/2 c) 
3 Tb Gold Medal all-purpose flour 
6 c hot cooked noodles 

Cut pork across grain into thin slices; cut slices into
strips, each about 2 1/2 x 1/2".

Heat 1 Tb butter in 10" skillet over medium heat until
bubbly. Cook mushrooms, onions and garlic in butter,
stirring occasionally, until mushrooms and onions are
tender. Remove mixture from skillet.

Heat 1 Tb butter in skillet over medium-high heat until
melted. Cook pork in butter, stirring frequently, until
brown. Stir in broth, basil, Worcestershire sauce and
pepper. Heat to boiling; reduce heat. Cover and simmer
10 min, stirring occasionally, until pork is tender.
Stir in mushroom mixture.

Mix sour cream and flour; stir into pork mixture. Heat
to boiling, stirring constantly. Boil and stir 1 min.
Stir in tomatoes; heat through. Serve over noodles.

Expert Tips

Cook pork mixture 30 min. Place in labeled airtight
2-qt freezer container. Freeze no longer than 2 months.
About 30 min before serving, dip container into hot
water to loosen; remove container. Cover and heat
pork mixture to boiling in 3-qt saucepan over medium
heat, turning and strirring frequently. Mix sour
cream and flour; stir into pork mixture. Heat to
boiling, stirring constantly. Boil and stir 1 min.
Stir in tomatoes; heat through. Serve over noodles.

Add bright color and flavor to this dish by stirring
chopped green, red or yellow bell peppers into the
mushroom and onion mixture.

Pork is easier to cut if partially frozen 30 to 60 min.

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