Text 7967, 151 rader
Skriven 2011-03-02 22:45:08 av Ruth Haffly (1:396/45.28)
   Kommentar till text 7841 av Dale Shipp (1:261/1466.0)
Ärende: Dna
===========
Hi Dale,

 -> Sounds like you're doing something right. I'm going to give my wrist a
 -> good work out this week end working on school work.  Steve cut his left
 -> thumb (needed 2 stitches) so I'll be doing just about all the cooking &
 -> clean up as well.

 hn> Ouch!

 RH> He was putting a safety chain on a neighbor's storm door and the
 RH> closure "bit" him. He actually did more cooking & clean up than I did

 DS> I have a habit of leaving a little bit of DNA behind on construction
 DS> type projects.  Just seems to come with the job:-}}

He's got the stitches out now--and still doing lots of dishes for me.
The big school work push is over tomorrow night, then I'll just have to
work on getting rid of this cough. I've got a week end class the end of
the month but will have time to do some sewing, etc. Maybe even some
gourmet cooking (in my dreams).

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Swabian Pockets (Maultaschen)
 DS>  Categories: Pie, German
 DS>       Yield: 4 servings

 DS>   2 3/4 c  Flour
 DS>       4    Eggs
 DS>            Salt
 DS>            Filling:
 DS>       1 tb Butter
 DS>       6    Strips medium-lean bacon,
 DS>            -cut into cubes
 DS>       3 md Onions, diced
 DS>     1/4 lb Fresh sausage meat (from
 DS>            -sweet Italian sausage
 DS>            Preferably)
 DS>       1    Hard roll, without crust,
 DS>            -and best when stale
 DS>     1/2 lb Cooked spinach
 DS>     1/2 lb Ground meat or lightly
 DS>            -smoked farm sausage
 DS>       1 c  (bauernbratwurst) or
 DS>            -leftover roast, stew meat,
 DS>            -etc.,
 DS>            Diced
 DS>       3    Eggs
 DS>       3 tb To 4 tb chopped fresh
 DS>            -parsley
 DS>            Salt and freshly ground
 DS>            -black pepper
 DS>            Grated nutmeg
 DS>       1    Egg
 DS>       3 tb Canned milk

 DS>   Certainly if anyone were to insist that 'Maultaschen' were the most
 DS>   delicious of all Swabian specialties, I[=Horst Scharfenberg] would
 DS>   hardly be prepared to deny it.  In fact, as indicated earlier, I
 DS>   suspect that 'Maultaschen' would have very good chances in a
 DS> four-way   international competition with ravioli, won tons, and
 DS> pirogi for the
 DS>   championship of the Roughly Rectangular Pasta with Meat (plus
 DS>   Miscellaneous) Filling division. It has been said that 'Maultaschen'
 DS>   were originally invented in order to allow Swabians to keep eating
 DS>   meat during Lent by concealing it beneath the pasta shell and amidst
 DS>   the spinach filling from the eye of the parish priest (if not the
 DS>   omniscient Deity Himself).  The following recipe is typical but far
 DS>   from definitive, especially where the ingredients for the filling
 DS> are   concerned.  Feel free to use whatever you have on hand or
 DS> whatever
 DS>   your fancy (or your conscience) dictates.

 DS>   Dough: enough beef stock or salted water to cook the 'Maultaschen'
 DS>   Combine the flour, eggs, and salt in a bowl and mix to make a pasta
 DS>   dough. Then add a little water and knead until it has a firm but
 DS>   elastic consistency.

 DS>   To make the filling, melt the butter in a skillet and fry the bacon
 DS>   with the onions until both are quite translucent.  Combine the bacon
 DS>   mixture with the sausage meat.

 DS>   Moisten the hard roll in water, press dry, and put through the meat
 DS>   grinder (better than the food mill or food processor), along with
 DS> the   bacon mixture, cooked spinach, ground meat or smoked farm
 DS> sausage,
 DS>   leftover roast, etc. Then fold in the eggs, parsley, and seasonings;
 DS>   mix together. The filling should be very spicy indeed.

 DS>   On a board that has been sprinkled with flour, roll out the dough
 DS> into   rectangular sheets (about twice as wide as you want your
 DS> 'Maultaschen'   to be). Take a tablespoon measure and put little dabs
 DS> of filling at
 DS>   equally spaced 3-inch intervals all down the middle of one side of
 DS> the   sheet of dough. Mix together the egg and canned milk and apply
 DS> it to
 DS>   the spaces in between, the outer edge and the fold line. Fold the
 DS>   plain half of the sheet of dough over to cover the filling, press
 DS> down   firmly on the spaces around the little packets of filling, and
 DS> use a
 DS>   pastry wheel or knife to separate the packets into 3-inch square or
 DS>   diamond-shaped 'Maultaschen'. The process is similar to making
 DS>   ravioli.

 DS>   Cook thoroughly in beef stock or boiling salted water for about 10
 DS> to   15 minutes, dpeending upon the size of the 'Maultaschen'.
 DS> They'll bob   up to the surface when they're done; remove them with a
 DS> slotted spoon   and allow to drain.

 DS>   Serving suggestions: Cut an onion or two into half-rings, fry in
 DS>   butter until golden brown amd empty the contents of the skillet over
 DS>   the 'Maultaschen' on the serving dish. Serve with slippery potato
 DS>   salad or a mixed green salad.

 DS>   Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of
 DS>   hearty beef broths; garnish liberally with finely chopped onion.

 DS>   Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then
 DS>   cut into strips. Saute in a skillet until crisp on the outside.
 DS> Serve   with potato salad.

 DS>   Maultaschen Croque Monsieur: Arrange several portions in an
 DS> ovenproof   casserole, cover with boiled ham and a couple of slices
 DS> lof cheese,
 DS>   and heat in the oven until the cheese reaches the desired
 DS> consistency.   Serve with green salad.

 DS>   From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
 DS>   Schuster/Poseidon Press, New York. 1989

 DS>   Posted by: Karin Brewer, Cooking Echo, 7/92

 DS> MMMMM


 DS> ... Shipwrecked on Hesperus in Columbia, Maryland. 23:44:38, 28 Feb
 DS> 2011 ___ Blue Wave/DOS v2.30

 DS> --- Maximus/NT 3.01
 DS>  * Origin: Owl's Anchor (1:261/1466)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... I am NOT burned out - just singed a little!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)