Text 27813, 68 rader
Skriven 2012-08-02 02:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: en why cee 54
=====================
 -> It couldn't ever have worked, not here nor in an infinite
 -> infinity of alternate universes. The Mets, well, they can take
 -> that kind of manager. 
 RH> They're a New York team; the climate is different.
 
Yet the amazin' Mets and those damn Yankees are so different
in every way.

 RH> I'm just surprised the fans haven't booed Bobby out of town by now.

Ridden him out on a rail, that's what they should have done.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hungarian Beef Goulash with Potato Dumplings
 Categories: Soups/stews, railroad
      Yield: 6 servings

--------------------------------BEEF GOULASH--------------------------------
      1    Clove garlic; minced            1 1/2 lb Lean beef; cut into
    1/2 ts Salt                                     -2 inch pieces
      4 oz Butter                              1 c  Water; as needed
  1 1/2 lb Onions; chopped                          Salt to taste
  1 1/2 tb Hungarian paprika

---------------------------------DUMPLINGS---------------------------------
      2 lb Potatoes; grated                    2    Egg yolks; lightly beaten
      3 tb Flour                                    Flour to coat dumplings
      1 ts Cornstarch                          2 c  Stale bread crumbs
      1 pn Nutmeg                            1/4 c  Butter
      1 pn Salt

    FOR THE GOULASH:

    In a small bowl, mash the garlic and salt into a puree.  Melt the butter
  in a large skillet over medium-high heat.  Saute the onions to a golden
  brown.  Add garlic/salt mixture and paprika and mix well.  Add the meat.
  Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently
  to prevent meat from sticking.  Once or twice, add water in 1/2 cup
  quantities as needed to keep goulash moist.  Season to taste.

    FOR THE POTATO DUMPLINGS:

    In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil,
  Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch,
  nutmeg and salt. Add the egg yolks and mix thoroughly. Place about a
  quarter of a cup of flour in a dish. Form dumplings the size of a golf ball
  and roll in the flour to coat. Drop the dumplings into slow-boiling water,
  cook uncovered for 10 minutes. Remove the dumplings with a slotted spoon
  and drain. Meanwhile, melt the butter in a medium skillet, add bread crumbs
  and stir while heating until browned. roll the drained dumplings in bread
  crumbs. Serve alongside goulash.

    NOTE: If first dumpling falls apart in the boiling water, add flour to
  the dumpling mixture until dumplings hold togedther in the water.

  This recipe from The Atcheson, Topeka, & Santa Fe Railway System.

  FROM: DINING BY RAIL by James D. Porterfield.  Pub by St. Martin's Press of
  New York  - 1993.  ISBN 0-312-08768-3

  Shared by Robert Rostrup

-----

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