Text 9323, 85 rader
Skriven 2011-04-08 08:05:44 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Hanschka
Ärende: PARADE Insert
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> Heck, print newspapers may not be around much longer.  Bv(=

 RH> Not if they keep going the way they are, for certain.
 RH> My local one has taken out everything I bought a paper for except the
 RH> sports page and the coupons.

The only reason I ever buy a paper is getting the Sunday edition for the
adverts. And, since the circulation of the paper is dropping and ad rates
aren't - more and more advertisers are going to different venues. It's a
downward (death) spiral.
 
 ->  RH> About the only part of the recipe that doesn't appeal to me is the
 ->  RH> sliced tomato.  I've made my share of lamburgers.  If it were me,
 ->  RH> I'd omit the mint and add ground rosemary.  Throw some chopped
 ->  RH> cukes and fresh dill into the yogurt and you have pseudo-Greek
 ->  RH> lamb.
 ->
 -> When I was a kid, trading recipes for dirt with Moses, lamb/mutton was
 -> always served with mint jelly as a condiment. I like tzatziki with my
 -> lamb/mutton just fine. But, that's not what I was going for here. Oh,
 -> for Greek-style you will also need lots of black pepper and lemon juice.
 -> Bv)=

 RH> I could live with that!  My mom always used mint jelly too, which has
 RH> been known to weird out a few Greek and British friends.

HUH? Mint with lamb/mutton is a British thing. 

From www.frontiernet.net/~aleck1/lambinfo.htm

"From basic roasted leg of lamb to exotic dishes, your cooking options abound.
Lamb shanks, a relatively inexpensive cut, cooks up heavenly in the crockpot.
Many folks serve lamb with mint jelly, an old custom originally used to
disguise the strong flavor of mutton. Aficionados prefer a more savory mint
sauce (also available bottled and usually imported from England) rather than
the overly-sweet mint jelly. Please do not overcook that beautiful tender lamb
roast! Cook it to a rosy-pink, medium-rare doneness, and you will be thankful.
As with any recipe, feel free to modify it to meet the needs and tastes of your
own family."

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

      Title: Mint Sauce
 Categories: Five, Herbs, Condiments, Sauces
      Yield: 4 servings

      3 lg Handfuls mint leaves; stems
           - removed
      3 ts Granulated white sugar
      4 tb Wine vinegar

  Give up that nasty mint jelly and go with the real
  traditional mint sauce. Homemade mint sauce is quite simple
  to make with just a few ingredients. It is a must with roast
  lamb, but also goes well with other meats.

  Wash and shake the mint leaves, sprinkle then with the sugar
  and chop them rather finely. Put in a bowl. Heat the vinegar
  and pour it over the mint. Add more sugar if you think the
  sauce is too sharp. Serve hot or cold with roasted lamb or
  other meats.

  Alternatives: Use lemon juice instead of vinegar and you can
  also add a little olive oil.

  This is not traditional mint sauce, being much less violent
  in flavor, but it is exceptionally good.

  Yield: 4 servings

  Recipe Source: English Country Cooking at Its Best by
  Caroline Conran (Villard Books)
 
  From: http://homecooking.about.com

  Uncle Dirty Dave's Archives

MMMMM

... If not actually disgruntled, he was far from being gruntled - P.G.Wodehouse
--- MultiMail/Win32 v0.49
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)