Text 3926, 101 rader
Skriven 2008-03-15 23:39:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Produce
===================
 -=> On 03-15-08  00:18,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Produce <=-

 DSh> Just thought you'd like to know -- that produce store we took you to
 DSh> last summer closed its doors today, after 33 years in business.
 DSh> They've had hard times for the past year since the grocery store in
 DSh> that shopping center closed up. . .

 DSac> That is sad indeed.

  Appartently, enough so that it made the Washington Post Business
  section today.  Fairly extensive article and several photos.   One
  thing I did not know was that when they opened in July 1976, they got
  a jump-start via a $1000 win in the lottery.


 DSac> I gave the owner a list of locally-owned mom-and-pop restaurants

  Good for you.   I am pleased at your pro-active support of local
  Mom&Pop stores.

  BTW -- joke from today's Ask Marilyn in the Parade magazine.   "Which
  states could be called 'Kettle' states?"


  (drum roll --- Massachusetts and Pennsylvania (aka MA and PA ) ).



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paprikas Csirke (Hungarian Chicken Stew)
 Categories: Main dish, Poultry, Casseroles, Hungarian
      Yield: 6 Servings
 
      1    Jointed roasting chicken
           Water
      2 oz Lard
      1 lb Onions; chopped
      1    Garlic clove; mashed
      1 ts Dried marjoram
    1/2 ts Caraway seed
      4 fl Water
      3 tb Edesnemes paprika
     14 oz Lecso-=OR=- **
      2    Tomatoes concassee AND  }
      2    Green peppers cut into 6}
      5 fl Chicken stock (recipe)
      6 fl Soured cream-=OR=- ***
      5 fl Natural yoghurt mixed with}
      1 fl Double cream              }
      1 tb Flour
 
  NB ** If Lecso is not available use tomatoes & peppers.
  :        Hungarian soured cream is like french creme fraiche, don't
  use the very acid "soured cream" of supermarkets. Better to use the
  yoghurt/cream mixture shown.
  
  Joint chicken into 7 or 8  pieces.

  Just cover the giblets and carcase with water, bring to the boil and
  simmer  to make stock for use later in the recipe.

  Meanwhile brown the  jointed chicken lightly in the hot lard.

  Remove, and stir  in  the  onion,  garlic,  marjoram and caraway seed.
  When heated through, lower heat,  cover and sweat until moisture has
  evaporated and fat reappears  -  do  not  allow to colour.

  Off the heat, sprinkle over the paprika, stir it  well and cook gently
  for 1/2 minute. Add the measured  water,  bring  to  the  boil  and
  return the chicken to the pan, they should be half covered by the
  liquid. If not, add a little more. Set on medium  heat and cook until
  water evaporates and fat reappears.

  CARE!! This dish  should  cook well above a simmer, but without
  burning.

  Add lecso or tomatoes & peppers together with the stock. Cook at a
  fast  simmer  until  chicken  is tender. Transfer the chicken pieces
  to a hot dish  and  keep  warm.

  Mix soured cream or the yoghurt/double cream mixture with the  flour.
  Stir this into the pan, bring back to the boil and  simmer  5 minutes.
  Adjust seasoning.

  Spoon over chicken and serve with galushka  or  flat  noodles and a
  salad of wafer-thin cucumber, salted, drained and dressed with oil and
  vinegar.
  
  From: Ian Hoare                       Date: 04-12-00 Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:32, 15 Mar 2007
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