Text 22263, 121 rader
Skriven 2012-03-11 06:39:15 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: GEEK Badges
===================
-=> Glen Jamieson wrote to Dale Shipp <=-

 GJ> I have been told by one that I am a "Geek", the identifying feature
 GJ> being that I was wearing a pen in my shirt pocket.

 DS> That only counts if you have the pen in a pocket protector:-}}

 GJ> That used to be the case, but as that version seems to have died out,
 GJ> the accolade has now passed to anyone with a pen in a shirt pocket who
 GJ> also wears glasses.  8-0>=

My *NIX computer group has a nice supply of pocket protectors printed with
"usr/group@springield.il" on the front flap and "BABE MAGNET" in larger,
boldface type on the back side. Each new member gets one as a welcoming gift.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maultaschen (Swabian Pockets)
 Categories: Pastry, Pork, Greens, Dairy
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
  2 3/4 c  Flour
      4 lg Eggs
           Salt

MMMMM--------------------------FILLING-------------------------------
      1 tb Butter
      6 sl Bacon; in cubes
      3 md Onion; diced
    1/4 lb Italian sweet sausage
      1    Hard roll; w/o crust, and
           - stale
    1/2 lb Spinach; cooked
    1/2 lb Ground meat
      1 c  Farmer's sausage; diced
      3 lg Eggs
      3 tb Parsley; fresh, chopped
           Salt & pepper
           Grated nutmeg
      1 lg Egg
      3 tb Canned milk
           Beef stock
 
  Combine the flour, eggs, and salt in a bowl and mix to
  make a pasta dough. Then add a little water and knead
  until it has a firm but elastic consistency.
  
  To make the filling, melt the butter in a skillet and
  fry the bacon with the onions until both are quite
  translucent. Combine the bacon mixture with the
  sausage meat.
  
  Moisten the hard roll in water, press dry, and put
  through the meat grinder (better than the food mill or
  food processor), along with the bacon mixture, cooked
  spinach, ground meat or smoked farm sausage, leftover
  roast, etc. Then fold in the eggs, parsley, and
  seasonings; mix together. The filling should be very
  spicy indeed.
  
  On a board that has been sprinkled with flour, roll
  out the dough into rectangular sheets (about twice as
  wide as you want your 'Maultaschen' to be). Take a
  tablespoon measure and put little dabs of filling at
  equally spaced 3-inch intervals all down the middle of
  one side of the sheet of dough. Mix together the egg
  and canned milk and apply it to the spaces in between,
  the outer edge and the fold line. Fold the plain half
  of the sheet of dough over to cover the filling, press
  down firmly on the spaces around the little packets of
  filling, and use a pastry wheel or knife to separate
  the packets into 3-inch square or diamond- shaped
  'Maultaschen'. The process is similar to making
  ravioli. Cook thoroughly in beef stock or boiling
  salted water for about 10 to 15 minutes, depending
  upon the size of the 'Maultaschen'. They'll bob up to
  the surface when they're done; remove them with a
  slotted spoon and allow to drain.
  
  Serving suggestions:
  
  Cut an onion or two into half-rings, fry in butter
  until golden brown and empty the contents of the
  skillet over the 'Maultaschen' on the serving dish.
  Serve with slippery potato salad or a mixed green
  salad. Certainly if anyone were to insist that
  'Maultaschen' were the most delicious of all Swabian
  specialties, I [Horst Scharfenberg] would hardly be
  prepared to deny it. In fact, as indicated earlier, I
  suspect that 'Maultaschen' would have very good
  chances in a four-way international competition with
  ravioli, won tons, and pirogi for the champion- ship
  of the Roughly Rectangular Pasta with Meat (plus
  Miscellaneous) Filling division.
  
  It has been said that 'Maultaschen' were originally
  invented in order to allow Swabians to keep eating
  meat during Lent by concealing it beneath the pasta
  shell and amid the spinach filling from the eye of
  the parish priest (if not the omniscient Deity
  Himself). The following recipe is typical but far
  from definitive, especially where the ingredients
  for the filling are concerned.  Feel free to use
  whatever you have on hand or whatever your fancy (or
  your conscience) dictates.
  
  From: THE CUISINES OF GERMANY by Horst Scharfenberg
        Simon & Schuster/Poseidon Press, New York, 1989
  
  Posted by:  Karin Brewer, Fidonet COOKING Echo, 7/92
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The bagel-an unsweetened doughnut with rigor mortis-Beatrice & Ira Freeman
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