Text 166, 81 rader
Skriven 2008-01-02 17:30:56 av Janis Kracht (1:261/38)
    Kommentar till text 102 av JIM WELLER (1:123/140)
Ärende: Re: Weather up there?
=============================
Hello Jim,

>> It's really great to keep recipes going in families, for sure.  About
>> 10 years ago, Mom and I got together and pulled recipes together from
>> as many family members as we could, so that they wouldn't be "lost"
>> forever.

> The next generation will love you for it. I was very happy to have

Yes, it's true.. at this point my daughter has a copy and no doubt she'll add
some of her own as well. :)

> my mother's personal cookbook after she passed on. She started it in
> 1937 as a high school Home Ec project interviewing aunts and
> neighbours. She resumed working on it in 1938 when her father took
> her to England and she met his relatives (he came here on his
> honeymoon, bought a farm and stayed). After that it lapsed until
> 1947 when she got married and she obtained recipes from her new
> mother-in-law. The last items were dated 1962 when we moved to
> Ottawa from the country and she made friends with an Italian, a
> Swedish and a Polish Jewish lady and learned lot of new dishes from
> them.

That's a very interesting history and I can see why you'd want to keep the
information gathered from those sources :)

> Here's one of my favourites from that book:

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Aunt Ellen's Cornish Pasties
> Categories: British, Steak, Jw, Pies, Tnt
> Yield: 1 Batch

> Pie crust
> Cubed round steak
> Onions and potatoes
> Salt and pepper
> Optional:
> Turnip
> Leeks

> AUNT ELLEN NOTT'S CORNISH PASTY RECIPE

[...]

I'll have to try this, it sounds great :)  Thank for posting it, Jim.

Take care,
Janis


=======Braccioli - Rolled and Stuffed Steak=========
 two round steaks, pounded thin (about 2 pounds.
 1 cup Italian flavored bread crumbs
 1 egg, beaten lightly
 1/2 cup grated locatelli romano cheese
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 clove garlic
 1/4 cup parsley, chopped
 olive oil
 1 quart or more tomato sauce


 Place each  steak between two sheets of plastic wrap or wax
 paper, and pound with mallet until 1/8 inch thick.  Mix
 filling with other ingredients and spread evenly on the
 steaks.  Roll the steaks along the wide edge and secure
 with a few toothpicks.  Cover the bottom of a skillet with
 olive oil and heat the oil.  Brown the braccioli on all
 sides, remove with slotted spoon and set aside, keeping
 warm.

 Heat the tomato sauce in a separate saucepan. Add the browned
 steak rolls to the sauce and simmer for 45 minutes or until meat is tender.
 To serve the Bracciolli, remove from sauce and slice. Serve with
 pasta or alone.

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