Text 2367, 67 rader
Skriven 2006-06-21 11:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: tastes 852
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 -> Soggy taters or no taters at all, your choice.
 HN> I pick no taters then! And I LIKE taters! 

I'd pick taters, and I don't care for them! My thrifty
side coming out I suppose.

 -> Better the first flight after a repair than the last
 -> flight before a repair!
 HN> I'm not so sure I agree with that....depends on how well that repair
 HN> was  diagnosed and performed...that first flight always gives me a
 HN> funny feeling in  the stomach as it leaves the ground...never quite
 HN> sure if it really was repaired properly!

Awk. I feel differently about it - I trust mechanics more
than metal fatigue, I guess. But to throw a monkey wrench
into the whole scenario, did you see the American Airlines
plane that landed without nose gear at Chicago yesterday?
The landing gear had been worked on in December, so some
of the problems have, shall we say, delayed effects.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: HUNGARIAN COD CASSEROLE
 Categories: Fish, Hungarian
      Yield: 4 servings

      2 lb Cod or scrod fillet;
           -in two long pieces
      4    Potatoes, boiling
      3 T  Butter
      2 T  Oil
      2 md Onion, yellow; sliced
      2    Bell peppers, green; cut
           -into 1" cubes
      2 T  Hungarian sweet paprika
      2    Tomato, fresh; skinned,
           -peeled & chopped
      8 oz Sour cream
      4 T  ;Water

  Grease a 20cm x 25cm (8"x10") baking dish, arrange the fish fillets down
  the center and salt and pepper them.  Boil potatoes, peel and slice, and
  arrange them on each side of fish.  Sprinkle potatoes with salt and
  pepper and dot with butter.

  To make sauce: heat and saute onions until golden.  Add green pepper and
  stir for one to two minutes; add paprika, stir briefly, and simmer until
  vegetables are tender.  Blend in chopped tomatoes, correct for season-
  ing, and spread sauce over fish.  Dilute soured cream with 4 tablespoons
  water so it is pourable, and lightly salt it.  Pour over potatoes on
  each side of fish.  Bake at 190 degrees C. (400 F.) for 30 to 35 minutes
  or until top is brown and bubbly.

  Note that this recipe works with the very thick and adulterated stuff
  sold in the U.S. as sour cream.  If your local equivalent can be poured,
  skip the water.

  When my parents came to the U.S., my mother, Eve Szent-Gyorgyi, set
  about cooking Hungarian food with a minimum of Hungarian ingredients.
  Fortunately, as she lived on Cape Cod, good fish was available.  Here's
  a recipe that proved a favorite of of her dinner guests.

                   per davesg@netaxs.com (Dave Szent-Gyorgyi)
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