Text 6180, 169 rader
Skriven 2008-04-28 14:27:16 av Janis Kracht (1:261/38)
Kommentar till text 6167 av Ruth Haffly (1:396/45.28)
Ärende: picnic [2]
====================================================================
Hi Ruth!
>> was more like beef a > roni sauce.
>> That's what Ron's mom used to do :) :)
> Did she ever change? I don't know if my mom did or not, except whenever
> I was there to make meat balls.
No, she never did.. I think her English blood prevented that (bg).. She was
more of creamed onions, boiled meats, potatoes person..very English..her maiden
name was Weatherbee.. I always thought you could barely get more English than
that :)
>> > I usually bake them when doing a large quantity; I used to fry them
>> but > that was when I made up about a pound of meat at a time.
>> You can do it either way, but frying is nice because you can see just
>> how brown they are getting.. you don't need to brown them too long..
> I'll probably fry this time. When I bake them, I'll let them cool, then
> cover the cookie shets with plastic wrap & pop them into the freezer for
Over here, they go right in the sauce after draining on the paper towels a
bit.. then it's the fight to allow them to cook in the sauce ("Hey, those
aren't done enough to steal them yet!!" (g))
>>> sauce you can simmer to your hearts content before you come... but if
>>> I were you, I'd do it all Saturday morning... I can help.. it's not a
>> > Saturday morning sounds like a great time to do it all. That way
>> Carol > will get a good lesson in Italian cooking. (G)
>> Hehe... sure :)
> And others who may want to pick up a few ideas.
'Course :)
>> Sounds good.. Hope you can find it :) Ask your butcher at the grocery
>> store if you don't see it on the shelves, that may help.
> The Fresh Market would probably be our best bet then. They have a huge
> meat counter area with butchers on hand to help. Very little (if any,
> actually) is pre wrapped.
I've found it here at the most unlikely places it seems.. the Giant Market food
store, etc.. You'd think Wegmen's would have such around the holidays.. maybe
they were just sold out though at the time I was looking.
>> > to bring with the lasagne. The various recipies we found say
to cook >> it > from 2-3 hours.
>> That seems kind of long.. We can watch it and see how it does as it's
> That's for the bracciole.
The bracciole would be a bit faster if you pound it to make it thin..maybe
outside time would be 40, 45 minutes if the meat is cut thick compared to some
.. I usually look for thin cuts though so I figure 20 minutes.. depends on what
you're able to find. As I said though, we can watch it to see how it goes. 2-3
hours though is extreme for any cut for bracciole .. but if you're simmering
the sauce that long, it should be fine really. The real trick is in the
simmer, not letting it boil. Sometimes I put the whole large pot of sauce in
one of my cast iron skillets to slow things down in the extreme .. that does
the trick (g).
>> cooking. I would guess maybe 1 or 1 and 1/2 hours at about 350..
>> Otherwise it would just be about 45 minutes to an hour.. depending on
>> how many layers, how many lbs., etc.. Are you using regular lasagne
>> noodles (not no-cook noodles)? I've never used those no-cook guys
> I'll be using whole wheat, "regular" noodles". I've never used the no
> cook but cook mine slightly under the full time. Then I'll drain them,
> lay them out onto wax paper and assemble the lasagne.
>> Hmm... lemme think about this...When I make Lasagne fresh (not frozen,
>> lasagne to sit for 15 minutes to let the cheeses set before cutting.
>> So it's in the oven for about 50 minutes total, and sits for about
> I do it 30-45 minutes. Thanks for reminding me about the "sit" time;
> it's another thing I want to try.
It allows the cheese to firm up. If you don't do that, you get runny lasagne.
>> freeze it, I'd probably freeze it before I cooked it (so it's only
>> getting cooked once?)... then bake it at 350 for an 1 hour - 1hour and
>> 1/2.. keeping my eye on it.. So maybe preheat it to 400F, put the
> I usually bake mine once, then freeze. When I want to serve it, I'll
> thaw it, then bake again. I do it at 350F. It seems to firm up the
> cheese a bit if I double bake it.
Yes, it would.. because freezing removes some of the moisture.
>>> killer for them :( Once the sauce is done you can just shut the stove
>>> off and refrigerate it and not worry about it.. :)
>> > I think Saturday would be a much better time to do it; I wasn't
>> looking > forward to doing it before we left here. Besides, I'll have
>> more sous > chefs to help in Windsor. (G)
>> Hehe.. this is true :) We should have a plethora (grin)
> Very true, but have to consider that some of them will be cooking their
> own things as well.
We should have plenty of room for that with the two kitchens.. :) There's one
microwave, 2 ranges.. two sinks... two tables/chairs, etc. The "other" kitchen
doesn't have much in the way of counter space since the longest counter in that
kitchen was originally on the wall that we ripped out between the two kitchens.
There is some counterspace remaining, but not very much... but I don't think
we'll run into very big problems though :)
>> Yes, same as my Mom I'm afraid.. I'm still hoping she'll come for the
>> summer.. that was her plan this year, but we're not sure she'll be up
>> to it.. my daughter and her boys were really hoping she'd make it..
>> We'll see.
> I know, it's hard. This country doens't have as good a national
> transportation system as most of those in Europe do. It would make
> getting around a lot easier if there were one.
True.. then I'm not sure my mom would be up to it in any case.. She's told me
that she's gotten some new medication that's helping a lot so that's a good
sign, whether it will last is another thing..She's got Fibromyalgia, and that's
a painful one..
>>> garlic bread.. Ron says I make deadly garlic bread (grin). The problem
>> contribution > also. I just suggested it because the typical Italian
>> meal in the
>> > States seems to be pasta, salad, garlic bread and dessert.
>> It's funny, we rarely had garlic bread with our dinners.. lots of
>> fresh Italian bread and antipasto though..which is why I suggested the
>> antipasto (smile)... I may do both. We do love garlic bread. :)
> The antipasto sounds good to me. (G)
It's so yummy :) We don't eat it often enough for my taste :)
>> least around here it seems.. but they're fun to make and aren't really
>> hard to do :) They aren't of the 'knock you out' type foods really..
> Not to you but to those who've never or rarely had them...........
hehe.. I guess that's true :) We probably take some things like that for
granted around here :)
>> If I can find good Ricotta or can find the time to make my own, that
>> will make a big difference..
>> :) That's what I'd like to do for them.
> I'll probably get my ricotta in western NY; there's an Italian store in
> the Rochester area we went to last year. Hmmmmmmm, wonder how many other
> goodies I can pick up there. (G) Last year we got some torrone and
> brought some to the picnic.
You can get Torrone now at most of the grocery stores around here.. it's nice
to see them around again :) The first time I noticed them I grabbed a number
of boxes because they are one of the things my daughter's kids can eat with no
problem.. there is nothing in them anyone is allergic to, amazingly enough (g).
Take care,
Janis
--- BBBS/LiI v4.01 Flag
* Origin: Prism bbs (1:261/38)
|