Text 2644, 128 rader
Skriven 2013-07-21 06:52:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Tiny Stoves
===================
-=> Nancy Backus wrote to Dave Drum <=-

 NB>> One-pot meals go just fine on a one-burner... ;)

 DD> How well I know. Except most of my one-pot stuff ends up in the slow
 DD> cooker.

 NB> Mine are in a pot on the stove...  :)

I like being able to bung the stuff into the slow cooker, put the lid on and go
off to work or go out running my traps and have the dish ready when I get back.
I would not have been able to do that even when the cook top was making all
four coils available - as I did not trust it to not screw things over.
 
 DD>> Years ago I lived in an "efficiency" apartment that had, in the
 DD>> kitchen area a manufactured unit with a tiny sink, a two coil electric
 DD>> hot plate/cook top, with a mini-fridge underneath. With a crock pot and
 DD>> a Bunn-O-Matic coffee maker I got along just fine. The later addition
 DD>> of a small nuker really propelled me into high-status.  Bv)=
 NB>> Was the rest of the apartment similarly small...?  :)  Or was it just
 NB>> that only a tiny corner was set aside for the "kitchen"...?

 DD> About the size of a Super 8 motel room ... or a bit smaller as the bed
 DD> was a pull-out couch.

 NB> So the kitchenette couldn't have been any larger... or you wouldn't
 NB> have been able to open up the bed... ;)

Most nights I didn't pull out the bed unless I was "entertaining". It was A:
uncomfortable and B: a genuine PITA. I didn't stay in that place very long ...
less than a year IIRC.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Pita, Greek Style
 Categories: Beef, Chilies, Herbs, Pastry, Wine
      Yield: 12 Servings
 
      2 lb Ground beef
      1 md Onion; chopped
      4 cl Garlic; minced
    1/2 lb Fresh mushrooms; sliced
      1    Bay Leaf
  1 1/4 ts Salt
    1/2 ts Chilli spice
    1/2 ts Cumin powder
    1/4 ts Cinnamon
      8 oz Can tomato sauce
    1/3 c  Burgundy Or Rose Wine
      1 lg Egg
      8 oz Cream cheese; softened
      1 c  Creamed cottage cheese
    1/2 c  Crumbled feta cheese
    1/2 c  Unsalted butter; melted
      8 oz (1/2 Pk) phyllo leaves *
    1/4 c  Dry bread crumbs

MMMMM-------------------------GARNISHES------------------------------
           Parsley Sprigs
     12    Cherry Tomatoes
           Fresh Fruit Kabobs (opt.)
 
  * Phyllo Leaves are Greek pastry and they should be
  defrosted.
  
  Combine ground beef, onion and garlic in a large
  frying-pan; cook, stirring frequently until beef loses
  pink color. Pour off drippings. Add mushrooms, bay
  leaf, salt, chili powder, cumin powder, and cinnamon;
  cook, stirring frequently, until mushrooms are tender
  about 5 minutes. Stir in tomato sauce and wine; cook,
  covered, 10 minutes, stirring occasionally.
  
  Remove bay leaf. Cool while preparing cheese filling.
  Combine egg and cream cheese in medium bowl, beat with
  electric mixer until smooth. Stir in cottage and feta
  cheeses and blend. Brush 13 x 9-inch baking pan with
  melted butter. Line pan with 1 sheet of pastry,
  fitting pastry to contour of pan. (Pastry will come up
  over edges of pan.) Brush pastry with butter. Layer
  with 3 more pastry sheets, brushing each with butter.
  
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of
  meat filling in layer over crumbs and 1/5 of the
  cheese filling over meat. Place 1 pastry sheet over
  cheese filling, crinkling to fit inside dimensions of
  pan; brush with butter and layer with 1/5 of the meat
  and 1/5 to the cheese fillings. Repeat with 3 more
  pastry sheets, crinkling each, brushing with butter
  and topping with fillings. Turn bottom pastry ends up
  over filling. Place remaining 8 pastry sheets smoothly
  over top, brushing each with butter.
  
  Using spatula, tuck top pastry sheets around inside
  edges of pan. With sharp knife, score top lightly in
  half lengthwise and sixths crosswise. (Do not cut
  through.) Bake in moderate oven (350oF/175oC) 1
  hour or until top is golden brown.
  
  Cool at least 10 minutes before cutting along scored
  lines. Place a cherry tomato on each of 12 small
  wooden picks and insert pick in center of each serving.
  
  Garnish with parsley.
  
  Garnish individual servings with fresh fruit kabobs,
  if desired.
  
  FRESH FRUIT KABOBS: To make fresh fruit kabobs,
  place chunks of fresh pineapple, cantaloupe, whole
  strawberries or other fruits in season on small
  wooden skewers.
  
  Servings: 12
  
  Contributed to the echo by: Jean Hores
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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