Text 6642, 100 rader
Skriven 2008-05-07 13:42:10 av Janis Kracht (1:261/38)
   Kommentar till text 6633 av DAVE DRUM (1:123/140)
Ärende: Re: picnic
==================
hmm... Archie Andrews?

Oh, that Archie!  hahaha :) :) forgot who he was for a sec :)

She might as well have been, but he looks a little too irish I think :) Perhaps
a better example might be the character Betty Cooper -  very fair skinned and
petite. :)


Take care,
Janis
> -=> JANIS KRACHT wrote to RUTH HAFFLY <=-

>> 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 :)

> Was she married to Archie Andrews' high school principal?   Bv)=

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

> Title: Lamb Phyllo Rolls
> Categories: Greek, Main dish
> Yield: 6 servings

> 5 tb Extra-virgin olive oil
> 6 tb Unsalted butter
> 1 lg Onion; fine chopped
> 1 1/2 lb Lean lamb; fine ground
> 2 lg Ripe tomatoes; peeled, diced
> 1 ts Honey
> 1 tb Ground cinnamon; to taste
> 1/2 ts Sea salt; to taste
> 1 ts Cracked pepper; to taste
> 1/4 c  Reduced meat stock
> -=OR=-
> 1/4 c  Robust red wine
> 1 1/2 tb Minced flat-leaf parsley
> 1 c  Fresh myzithra cheese
> -=OR=-
> 1 c  Small curd cottage cheese;
> - drained
> 1/3 c  Finely grated feta cheese
> 1/2 ts Grated nutmeg
> 2    Egg yolks
> 12    Phyllo sheets

> MMMMM------------------------FOR SERVING-----------------------------
> Confectioners' sugar
> Ground cinnamon

> Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in
> a heavy skillet and saute the onion over low heat until soft, about 8
> minutes.  Raise the heat, add the meat, and saute until lightly
> browned, breaking up any lumps with a wooden spoon.  Add the
> tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and
> bring to a boil.  Add the stock, bring to a boil, reduce the heat,
> and simmer 15 minutes, or until almost all the liquid has evaporated.
> Add the marjoram and parsley, and additional cinnamon, marjoram, and
> pepper to taste (do not add salt at this point, as the cheese mixture
> is salty).  Set aside, or refrigerate for up to 24 hours.

> Heat the oven to 375 F.  Press the myzithra through a sieve or food
> mill into a bowl.  Combine with the feta, nutmeg, remaining 1/2
> teaspoon pepper, and the egg yolks, cover and set aside.

> Combine the remaining 4 tablespoons butter and olive oil in a small
> saucepan, and melt over very low heat.  Brush a heavy baking sheet
> with some of this mixture.  Lay the phyllo sheets one on top of
> another and cut in half crosswise to make 24 sheets.  Tightly rewrap
> half the sheets and refrigerate.  Lay 1 of the remaining sheets on a
> clean work surface, with a long end facing you, and brush lightly
> with the butter mixture.  Lay a second sheet on top, brush it with
> the mixture, and repeat with a third sheet.  Lay another sheet on
> top.  Divide the meat mixture into 6 portions.  Place 1 portion on
> the bottom third of the top phyllo sheet and shape it into a sausage
> about 8 inches long.  Divide the cheese filling into 6 portions and
> spread 1 portion over the meat.  Fold the bottom edges of the phyllo
> layers over the filling, then fold over the 2 sides, and roll up to
> make a firm neat parcel.  Place on the baking sheet and repeat with
> the remaining phyllo and filling.

> Brush the rolls with the remaining butter mixture and bake 25 to 30
> minutes, or until deep golden brown.  Drain on paper towels, sprinkle
> liberally with the confectioners' sugar and cinnamon, and transfer to
> a warm platter.

> Source: Flavors of Greece - by Rosemary Barron

> Typed for you by Karen Mintzias

> Uncle Dirty Dave's Archives

> MMMMM

> ... Jacket blurb: Fable of contents.

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