Text 25688, 111 rader
Skriven 2015-04-05 16:53:20 av Dave Drum (1:261/38.0)
  Kommentar till text 25660 av Dale Shipp (1:261/1466.0)
Ärende: Leaf burning
====================
-=> Dale Shipp wrote to Dave Drum <=-

 RH> I've not intentionally tried to encounter it. Like any smoke, it's a
 RH> major irritant to the lungs so I try to stay as clear of it as

 DD> Just as you would in the fall of the year when people rake and burn
 DD> leaves, tc.

 DS> Around here burning leaves would get a quick visit from the
 DS> authorities. Not sure what the fine would be, but it is not legal to do
 DS> so.  People either blow them into a mulch pile, or bag them for the
 DS> recyle folks.

In my town, too. But, outside of city limits ..... it's a crap-shoot. Some of
the incorporated 'burbs have a burn ordinance and others don't. There is no
county or state-wide strictures against. I get around the local ordinance
against "open burning" by using a Chimnea that I got on Freecycle. Sticks and
pieces of wood go on the fire. Leaves and grass clippings go into the compost
barrel I have been discussing with Married Ruth. Now that I have gotten rid of
the major source of sticks and fallen wood I will have another depression of
fill .... so getting the compost barrel is a good thing.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Holishkes (Stuffed Cabbage Leaves)
 Categories: Beef, Rice, Vegetables, Fruits, Sauces
      Yield: 9 servings

MMMMM-----------------STUFFED CABBAGE LEAVES------------------------
  3 1/2 lb Ground beef or lamb
    1/2 c  Long-grain white rice; raw
      2 md Yellow onions; peeled, fine
           - chopped
    1/2 c  Fine chopped dried apricots
      5 lg Garlic cloves; peeled, fine
           - chopped
      1 ts (ea) salt & fresh ground
           - black pepper
      2 lg Eggs; lightly beaten
      3 tb Water
     16 lg White or savoy cabbage
           - leaves(select thick leaves
           - in perfect condition)

MMMMM--------------------SWEET & SOUR SAUCE-------------------------
     28 oz (2 cans) diced tomatoes;
           - undrained
      2 md Yellow onions; coarse chop'd
      1 c  Dark raisins (opt)
      3 tb Light brown sugar
      2 tb Lemon juice
      2 tb Ketchup
      1 c  Dry red wine
           Salt & fresh ground pepper
      2 ts Ground cinnamon
    1/2 c  Pine nuts; toasted (garnish)

  In a large bowl, combine the beef or lamb, rice, onions,
  apricots, garlic, salt, and pepper. (For a smoother
  mixture, pulse the ingredients in a food processor.)

  In a small bowl, beat together the eggs and water. Add to
  the meat mixture and combine. Refrigerate the mixture
  covered for 30 minutes.

  Fill a large saucepan with water. Bring to a boil. Plunge
  the cabbage leaves in the boiling water. Blanch 2 minutes.
  Transfer the cabbage leaves to a colander and rinse
  immediately with cold water - this will prevent them from
  continuing to cook.

  Place the cabbage leaves on a work surface. Using a sharp
  knife, carefully remove any hard stalks, while doing
  minimal damage to the leaves.

  Preheat the oven to 300+.F/150+.C.

  Shape the chilled meat mixture in egg-sized ovals. Wrap
  each oval in one or two cabbage leaves, folding and
  overlapping the leaves so the mixture is completely
  enclosed in a tight parcel. Place stuffed cabbage leaves
  in a baking dish.

  To make the sweet and sour sauce, in a medium bowl, mix
  together all the sauce ingredients. Pour over the stuffed
  cabbage leaves.

  Cover the dish. Bake 2 hours.

  Gently transfer the stuffed cabbage leaves to a serving
  dish. Spoon the sauce over the stuffed cabbage leaves.
  Sprinkle with pine nuts and serve.

  Can be made in advance

  FLEISHIK: contains meat

  Makes 8-10 servings

  Source: The Jewish Mama's Kitchen by Denise Phillips

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Life is pain, anyone who says differently is selling something-Wm. Goldman

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