Text 325, 121 rader
Skriven 2008-01-07 14:50:26 av Janis Kracht (1:261/38)
    Kommentar till text 241 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [1]
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Hi Ruth,

>>> them proprietary (except for the Singer Embroidery machine I'm getting
>>> and earlier Singers in the same series). So in other words, unless you
>>> have this same machine I have, or one of it's earlier versions, (it's
>>> the CE-250), you can only use the embroidery designs made for your
>>> embroidery machine.  Many tools could be written if I could figure out

>> > I've got a Singer XL 5000; we got it in spring of 2003.  Steve is

>> A more expensive baby than the CE-* series machines because the brains
>> and software are in the machine itself as opposed to in a computer..
>> It's supposed to be very nice!

> It is, and we got it for a good price.  Right now it's my dedicated to
> embroidery machine; the Pfaff is still my workhorse and the Brother is
> my travel machine. I've also got a Babylock serger.  I do like not
> having to have a computer link up just so that I can sew.

Heheh.. you sound like me.. I've got a Brother and another Singer that are my
"workhorses".. both good at various jobs.. but this CE-250 so far looks like it
might replace the lot of them..  The CE-250 does need the computer to do
embroidery, but that's it.. it's not needed for any of the other stiching or
built-in patterns it can create.. So that works for me.. I keep my laptop in
the sewing room since I can't stand using Windows anyhow <grin>  I run the BBS
and everything else I do under Linux here so that Windows laptop is dedicated
to Embroidery <grin>.

>> > software "expert" with it but I intend to sit down and work on
>> mastering > it this year.  It uses PSW.

>> That's great :)

> Been meaning to for a while but life gets in the way of living.

Understand that one.. My son's birthday was the other day, and it comes so
close after the holidays that I thought, geez.. more cooking.. already?? <bg>

>> > We visited out daughter in Las Vegas this year for Christmas. She
>> made > manicotti for Christmas Eve dinner, typical Italian.  Very good
>> and our > 4 year old grand son really enjoyed them. (G)

>> Oh yum, I love manicotti :)  Haven't made that in a while.. my typical
>> on Christmas is Lasagna with Bolongnaise (Meat Sauce).  The meat sauce
>> is full of meatballs, Braccioli and sausage. I can post the recipe for
>> that if you like :)

> Go ahead; lots of people here will probably enjoy it.  I make a marinara
> type sauce for most pasta with meatballs and/or sausage in it. If I make
> lasagne or something like that; I make a lot of sauce so I can use it in
> assembling the dish and have extra for going over top at the table.

Yes, you need a bit of sauce for Lasagne :)  This is my mom's recipe for
Bolongnaise:

=====Bolongnaise (Meat Sauce)===========
This sauce is served on holidays and just about everything but the kitchen sink
goes into it.  It is great with any pasta although usually we serve it with
home-made Ravioli or Lasagne.

Prepare Meatballs:
  1 pound ground beef (ground chuck or round)
  1 cup Italian flavored bread crumbs
  2 cloves garlic, minced
  1/4 cup fresh flat-leaf Italian parsley, minced
  1/2 cup freshly grated locatelli romano cheese
  1 or two slices of crusty Italian bread, held in water
    for a minute or so, and then squeezed out gently.
  2 eggs
  1 teaspoon salt
  A few grindings of fresh black pepper
  olive oil to cover skillet 1/2 inch

Mix all ingredients except olive oil.  Shape into balls about 1 1/2 inches
wide.  Cover bottom of skillet with the olive oil. Brown the meatballs over
medium-high heat on all sides.  Either turn frequently, or move pan back and
forth sharply but slowly to cause meatballs to roll by themselves until browned
on all sides.  Place on a dish on paper towels and set aside, keeping warm.

Prepare Braccioli:
2  round steaks,  very thin (about 2 pounds) 1 cup bread crumbs
1/2 cup freshly grated locatelli romano cheese 1 egg
1/4 cup fresh Italian flat-leaf parsley, minced 1 small clove garlic, minced

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.

1 pound Italian hot sausage (some people like using Italian
  Sweet Sausage since it's not as spicey).
1/2 pound pork butt or shoulder
2/3 cup olive oil
3 large cloves garlic, minced
4 32-ounce cans Italian whole peeled tomatoes 4 6-ounce cans tomato paste
1/2 cup water
1 tablespoon basil
1 tablespoon oregano
1 teaspoon salt
Freshly ground black pepper to taste 1/4 cup red wine

Brown sausage in separate clean skillet until browned on all sides.  Set aside.
 Heat olive oil in large pot and saute garlic until golden.  Place each can of
tomatoes in a blender one at a time and blend on high for 2-3 seconds to break
the tomatoes up.  Add the tomatoes to the garlic and oil.  Add the tomato paste
and water, and stir to combine. Add the seasonings, bring to a boil, then lower
the heat and simmer for 20 minutes, stirring frequently. Add the meatballs and
simmer for 30 minutes, stirring gently but frequently. Add the braccioli,
sausage and pork and simmer for 30 minutes, stirring frequently (don't let it
burn :) ). The sauce should be dark, thick and flavorful.  If not, continue to
simmer for an additional 10-15 minutes.  Add the wine last of all, and simmer
for a few minutes to blend with the flavors of the sauce.


Take care,
Janis

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