Text 25994, 78 rader
Skriven 2015-04-14 23:50:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25973 av Michael Loo (1:123/140)
Ärende: Muffaletta
==================
 -=> On 04-13-15  22:02,  Michael Loo <=-
 -=> spoke to Nancy Backus about practicalities 506 <=-

 NB> True...  one should acknowledge the evolution by adjusting the
 NB> terminology... 
 ML> Title: Muffaletta Pasta Salad
 NB> Isn't a muffaletta a sort of sandwich...?

 ML> That's the point. A muffuletta (original spelling) is a
 ML> sandwich made with a certain kind of bread, which I don't
 ML> like, some cold cuts, provolone, which I don't like, and
 ML> olive salad, which I can do without. If you like all that
 ML> stuff but not the bread, I suppose you can make pasta
 ML> salad with the rest of the ingredients, but don't drag
 ML> that name into it. Or else I could cause this to be made:

Actually, IMO, it is the olive salad and the particular cold cuts that
make the muffuletta a distinctive sandwich.

 ML> Michael's muffuletta salad
 ML> categories: mine, low-carb, main
 ML> servings: 1

 ML> 2 oz roast pork, sliced thin

That sounds more like you are going for Cuban :-}}

We did our annual trip to Williamsburg Village near Olney today.  In
spite of a constant rain drizzle, it was nice.  I did take a few
pictures and will post them on facebook for you to see what you
missed:-}}   After we stopped at Olney Ale House on the way home.  Had
their half price 1/2 pound burgers -- not much more than a Big Mac at
that price.  Their French fries are still the best anywhere -- hot and
crispy, not too thick.   I did not have any oysters but they have gone
up in price -- $0.60 each now.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spinach Affgati(Spinacio Affogati)
 Categories: Appetizers , Canning
      Yield: 4 servings
 
      2 bn Fresh spinach
    1/2 c  Olive oil
      2    Cloves garlic -- chopped
      1 lg Tomato -- diced
      1 ts Parsley -- chopped
           -salt and pepper
 
  Thoroughly wash and dry spinach leaves. Discard stems and tear leaves
  into quarters. Saute garlic in oil until lightly toasted. Stir in
  diced tomato and parsley. Place quartered spinach leaves atop tomato
  mixture. DO NOT STIR. Cover and cook 5 minutes over low flame. Push
  down spinach. Cover and simmer another 5 minutes. Stir occasionally
  and simmer another 30    minutes.
  
  Loosely translated, affogati means "to choke". In this recipe
  you are using the pressure of steam to choke the flavors from
  the ingredients. Delicious as a side dish, or tossed with cooked
  pasta and served as an entree, this dish is high in both iron and
  calcium while low in fat.
  
  by Sandy West
  Cook Til Done
  Recipe By     : Kim De Filippis
  
  From: Rwwest@execnet.Net              Date: 08-15-00
  Rec.Food.Recipe
 
MMMMM


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