Text 5345, 82 rader
Skriven 2008-04-12 14:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: ConAgra
===================
-=> Quoting Ruth Hanschka to Jim Weller <=-

 -> I get great 7 oz pies for $1.79 and they're not greasy.

 RH> I can make one a lot more cheaply, but somehow never do.

We haven't made our own meat pies since the Christmas Tourtiere
party some time back. That year Roslind made a batch of 8
tourtieres, 48 servings, using 12 pounds of minced pork and 2 pounds
of lard for the pastry.

Ground pork in pastry seems to be universal....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wontons With Plum Dipping Sauce
 Categories: Appetizers, Chinese, Pork, Sauces
      Yield: 4 dozen
 
      1 TB oil
    1/4 c  chopped green onions
      2    Cloves garlic; minced
    1/2 lb lean ground pork
      1 ts red pepper flakes
      1 md carrot; grated
      2 TB soy sauce
      1 ts minced fresh ginger
    1/2 lb square wonton wrappers
      1    egg; beaten
           PLUM DIPPING SAUCE:
    1/4 c  hoisin sauce
    1/2 c  plum sauce
      1 ts soy sauce
      1 TB rice vinegar
      1 TB honey
      1 ts dijon mustard
      1 TB water
  
  Fry the onions and garlic in oil in skillet. Add ground pork and
  cook until no longer pink inside.
  
  Add red pepper flakes, carrot, soy sauce and ginger. Combine well
  and cook over medium-low heat for several minutes.
  
  Arrange wrappers on work surface. Place 1 teaspoon (5 mL) of
  filling in centre of each wrapper. With a small pastry brush,
  moisten the exposed edges with egg wash. Bring the wrapper up over
  the filling, forming a triangle. Press gently to seal.
  
  Next, bring the two side points up over the filling, and overlap
  the points. Seal with beaten egg.
  
  Stand the wonton up on a baking sheet. The wontons can be stored
  wrapped for 1 day or frozen for 1 month.
  
  To cook, heat 1-inch of vegetable oil in a wok or deep pot to 375
  F (190 C). Fry the wontons for about 1 minute on each side. Drain
  on paper towels. Wontons can be fried ahead of time and reheated
  in 400 F (200 C) oven for 10 minutes. Serve with hot plum sauce.

  Directions for Plum Sauce:
  
  Mix all the ingredients together, cover and refrigerate until
  ready to serve.
  
  The dip can be stored in an airtight container in the refrigerator
  for 5 days.
  
  Source: Adapted from Appetizers by Marisa Curatolo
  Recipe by: Winnipeg Free Press
  
MMMMM


Cheers

YK Jim


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