Text 4277, 109 rader
Skriven 2006-08-13 12:56:10 av Carol Shenkenberger (6:757/1)
     Kommentar till en text av Glen Jamieson
Ärende: Re: EGGS  60808
=======================
*** Quoting Glen Jamieson from a message to Carol Shenkenberger ***

 CS> to be an accident you get by suprise.  Oh, and now and again, you get a
 CS> suprise when a rooster was around and end up with balut if you were
 CS> boiling them or a kid who swears they will never crack an egg again if
 CS> you did it in the frying pan when they were around to see it <g>.

 GJ> Fried balut?  What a wonderful idea!  I can get raw balut, so might
 GJ> try it.  The effect on kids could be amusing if I try serving it.

GJ> [Later]
GJ> I have done it.  Thanks for the suggestion.  It was a successful
GJ> experiment, which I would like to repeat when I have receptive guests.
GJ> Unfortunately the kids weren't interested in observing or
GJ> participating in the process.

Giggle, the Japanese kids here would love it.  The Philippeno ones as well I
think.  The others would call it 'pretty gross'.  Got a pretty mixed bag here.

Oh the flock attack hit us.  They had beans and rice.  I have a big crock of
beans left but seem to be out of rice yet again so one of them is running over
to get more from her mom.  Meantime, they got a giggle watching me reply then
ran off to Jason's (Charlotte in tow) because now they are full for a bit and
he's got really cool games-n-stuff.

(Rice here now, 5 cups dry calrose, sent back 5 cups flour and a samwich baggie
of dry milk for breadmaking which Jasifer said her mom was short on).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanakopita Nistisimi (Lenten Spinach Pie)
 Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
      Yield: 8 Servings
 
      1 lb Curly endive
      3 lb Fresh bulk spinach
           -washed, large stems removed
      3 bn Large scallions
           - white and green chopped
           - together
      5 tb Fruity olive oil
      1    Lemon
  1 1/2 c  Finely chopped fresh dill
      1 ts Salt
           Freshly ground black pepper
      1 tb Rice or cracked wheat

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
           Extra flour for rolling
      1 ts Sea salt
      1 ts Baking powder
      5 tb Olive oil (about)
      1 tb Sesame seeds
 
  Start by making the pastry.  Sift the flour with the salt and baking
  powder. Mix in about 6 tablespoons water, a little at a time, until
  the dough is gooey, but not wet.  Add 1 tablespoon olive oil, plus
  another teaspoonful, and a little more flour, if needed, to make a
  cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
  elastic.  Cover it and set aside to relax for an hour or two.
  
  For the filling, separate the curly endive leaves, so the vegetable
  will cook in the same time.  Steam the spinach and endive together in
  a large pan, in the water clinging to the leaves, plus just an extra
  1/2 cup. Turn the leaves over occasionally, so they wilt evenly.
  When they are wilted, but not mushy, drain them in a colander,
  pressing firmly with the back of a wooden spoon to remove as much
  excess liquid as possible. (Reserve the liquid for use in soup, or
  drink with a squeeze of lemon juice, as the Greeks do.)
  
  Saute the scallions in 2 tablespoons olive oil, until barely soft.
  Add a few tablespoons of water if they stick to the pan.  Roughly
  chop the cooked spinach and curly endive and finely grate the zest
  from the lemon. Then toss the cooked vegetables with the scallions,
  parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
  pepper, adding 3 tablespoons olive oil. Set aside until you are ready
  to fill the pastry.
  
  Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
  inches deep and about 2-quart capacity and brush the inside with oil.
  Divide the pastry into two unequal parts, and then again into halves.
  On a floured surface roll out one of the larger pieces of pastry.
  This should be large enough to line the dish, coming up and over the
  sides - this should make it very thin.  Fit it into the baking dish
  and brush it with olive oil. Do the same with the second piece of
  pastry, placing it on top of the first, and brush again with olive
  oil.
  
  Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
  soak up excess juices, and fill with the spinach and herb mixture.
  Roll out the remaining two pieces of pastry, separately, to fit the
  top of the dish. Place the first on top of the spinach, brush with
  olive oil, then place the second on top of that.  Prick the pastry
  with a fork in an attractive pattern and brush the entire top with
  olive oil.  Sprinkle with sesame seeds.  Bake in an oven preheated to
  350 F for 45-50 minutes, until golden brown.
  
                  Source: Recipes from a Greek Island - by Susie Jacobs
                  ISBN: 0-671-74531-X
  
  Typed for you by Karen Mintzias
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)