Text 28176, 75 rader
Skriven 2015-06-14 07:45:29 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Greek Grub
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> We have a small Greek heritage population and the upcoming "OPA!"
 DD> Greek festival centred around St. Anthony's Orthodox Church. But, the
 DD> only Greek restaurant in the area is Gyro Stop owned by the
 DD> Cristofilakos family. And the local truck stop restaurant which is
 DD> populated with Macedonian and Albanian owners and staff. But, other
 DD> than a few excursions into Greek things like moussaka or Greek pork
 DD> chops the only regular menu item is spanakopita.

 RH> Have you ever gone to the festival? I'm not sure if there are any Greek
 RH> food trucks in the area but we do have a casual Mediterrainian place in
 RH> Wake Forest. There's actually 2 outlets, the original and a branch. We
 RH> go there to get our local gyros fix.

I didn't make it to this year's festival. My chilli-cooking friend John was 
celebrating his 51st Jack Benny (90 years to let you skip the math). His 
daughter, Laura, flew up from North Carolina to orchestrate things. My friend, 
Les (and his S.O.) and I were the only non-family there with the exception of 
his home-aide. I'm glad I made time to go. John is pretty much house-bound and 
has declined a *lot* in the past few months. A number of people were talking 
about his Centenary celebration - while I was wonder if he'll see his next 
birthday. Or even Thanksgiving. Poor ol' guy is in rough shape.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Thanksgiving Pumpkins
 Categories: Squash, Vegetables, Breads, Nuts, Fruits
      Yield: 8 Servings
 
      8    Baby pumpkins
    1/3 c  Vegetable stock or water
    1/2 c  Onion; fine chopped
      2 lg Garlic cloves; minced
    1/2 ts Sage leaves; dried
    1/2 ts Thyme
      1 c  Whole wheat bread crumbs
    1/4 c  Pine nuts
    1/3 c  Celery; fine chopped
    1/4 c  Dried apricots; chopped
    1/2 c  Nutritional yeast flakes;
           - grated
           Soy sauce
 
  Preheat oven to 350øF/175øC. Slice off the top 1/2 inch
  of each pumpkin and scoop out the seeds. Bake pumpkins
  for 15 minutes.
  
  In a large skillet over medium-high heat, heat stock
  or water to simmering until onions are softened but
  not browned. Add garlic, sage, thyme, and bread
  crumbs. Cook, stirring, 1 minute, then remove from
  heat and stir in remaining ingredients.
  
  Lightly fill pumpkins with stuffing. (Any remaining
  stuffing may be baked separately in a lightly oiled
  baking dish.)
  
  Bake for 15 minutes, or until stuffing is lightly
  browned and heated through. Be careful not to over-bake
  the pumpkins, because they will split.
  
  Serves 8.
  
  Recipe from Deeanne Penrod
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There ought to be a day every year when it is open season on Congressmen.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)