Text 18029, 85 rader
Skriven 2007-07-16 23:44:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: What should I make 8
================================
 -=> On 07-15-07  23:22,  Michael Loo <=-
 -=> spoke to Carol Bryant about What should I make 838 <=-

 ML> I have lots of spare earplugs, and they won't mind if they're
 ML> put to some other use. I swear, we're such an odd couple it's a
 ML> miracle we stay together. I hate floral scents. Just make loads
 ML> of chocolate body butter and everyone will be happy.
 
   If we go into a gift shop I have to avoid the isles that have the
   various and sundry scented things or else I get the sneezes for the
   next few hours.   Back when I worked regularly, there was one woman
   whose perfume would set me off --- I had to manuver to get at the
   opposite end of the conference table whenever we were both in a
   meeting.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Colombian Empanadas Paisas (Meat-Filled Turnovers)
 Categories: Latin amer, Pastry, Pork, Beef, Ground meat
      Yield: 4 Servings
 
    1/2 lb Each of pork and beef
      1 T  Each onion and scallion,
           Chopped
      1 t  Each cumin and salt
      1 ds Pepper
      2 T  Vegetable oil
      2 c  Water
    1/2 c  Each onions and scallions;
           Chopped
      4 sm Tomatoes, peeled, chopped
      4 md Potatoes, boiled with skin
    1/2 T  Fresh cumin seed, ground
    1/2 T  Salt
    1/2 t  Pepper
      1 lb Dry yellow corn
      1 T  Salt
      2 T  Cornstarch
      2 T  Brown sugar
 
  The night before, marinate the meat with the onions, scallions, salt,
  pepper and ground cumin seed.  Cover the pan.  The next day, brown the
  meat in the vegetable oil.  Then return the marinade and add water.
  Cook until meat is tender (40 min).  Remove and grind meat.  Save the
  water. Saut the onions and scallions in 4 T. oil.  Add the chopped
  tomatoes and fry an additional 3 or 4 minutes.  Mix in the ground
  meat and meat stock and cook for about 10 minutes.  Peel and mash the
  cooled, boiled potatoes and add them to the meat and vegetable
  mixture.  Mix the salt, pepper and ground cumin seed into the meat
  and potato mixture.
  
  Apart, boil the dry yellow corn in sufficient water to cover the corn,
  for about half an hour.  Put the cooked corn through a grinder.  To
  the ground corn add the salt, the cornstarch and the brown sugar.
  Knead the dough until it is thoroughly mixed and forms a firm ball.
  Pick off small pieces and form into the size of small balls.  Flatten
  each piece thin.  Put about 1 teaspoon of the meat mixture in the
  center of the flattened ball.  Fold over and pinch edges together to
  close and form a pretty edge.  Place in deep, hot vegetable oil and
  fry about 3 or 4 minutes until golden brown. Remove and put on paper
  towels in a colander.  Serve immediately or reheat in a paper bag in
  the oven prior to using.  The meat mixture can be made in advance and
  stored in the freezer, but the dough must be made fresh the day of
  use.  Makes about 60 empanadas for hors d'oeuvres.
  
  Latin-American Student Organization (LASO)
  NOTICE: Material copied or modified from
  http://www.ColoState.EDU/Orgs/LASO/Colombia where it is freely
  available. This notice must be kept intact in any copy or
  modification.
  
  Santiago.Alvarez@writeme.com
  
  From: Jim Weller                      Date: 01-25-98
  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:20, 16 Jul 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)