Text 3815, 70 rader
Skriven 2013-08-21 23:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: summer food 42
======================
 ML> Fried softshells are a wonderful thing. 
 DS> I don't think that they are worth the hype.  I had one a good while
 DS> ago, and just did not get that much out of it.

Funny, I like them much better than regular crabs.

 JW> I should visit the Mid-Atlantic states some day, if only for the
 JW> crab. To date my exposure to the Atlantic Ocean has been limited to
 JW> Nfld., the Canadian Maritimes and Florida.
 ML> Please do. I see someone has already chimed in about this,
 ML> and I can vouch for the quality of the accommodations at
 ML> the Shipp B&B&L&D.
 DS> You could even join in to make it a mini-get together.

That would be a lot of fun. We could construct a picnic
around his arrival perhaps.

=

 DS> The rind (and the white part) do have a flavor, but it is nothing like
 DS> the heart of the melon.

But it tastes as I recall a whole lot like the
artificial watermelon flavor.

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

      Title: Moussaka 2
 Categories: Greek
      Yield: 8 servings

           Karen Mintzias                    1/4 c  Bread crumbs
      2 md Eggplants                           4 sm Zucchini; sliced
           Salt                                4 md Potatoes; thinly sliced
           Olive oil                                Grated cheese
  1 1/2 lb Ground beef                       1/2 c  Water
      2    Onions; chopped                   3/4 c  Flour
    3/4 c  Butter                              1 qt Hot milk
      1 ts Tomato paste                        6    Eggs
      1 ds Cinnamon

  Slice eggplant, sprinkle with salt, and place in colander.  Weigh down with
  a heavy plate for several hours.  Then brush slices with oil and broil
  lightly.  Saute beef and onions in 5 tablespoons of the butter.  Add tomato
  paste, cinnamon, and salt and pepper and mix well.  Sprinkle bottom of a
  greased baking dish with bread crumbs.  Alternate layers of vegetables and
  meat in the pan, sprinkling each layer with cheese.  The top layer should
  be vegetables.  Dot with 1 tablespoon butter and add water. Set aside.

  In saucepan melt remaining 6 tablespoons butter.  Add flour and cook,
  stirring, until well mixed and beginning to brown.  Slowly stir in milk and
  cook, stirring, until sauce is smooth and thickened.  Beat eggs with a
  little of the hot sauce, then stir in to remaining sauce.  Remove from
  heat.  Pour a little more than half the sauce over the vegetables and bake
  in a 350 F oven for 10 minutes.  Meanwhile return remaining sauce to low
  heat and cook, stirring, until thick.  Pour into casserole and sprinkle
  with cheese.  Continue to bake for 45 to 50 minutes longer or until golden
  brown.

  From: "The Art of Greek Cookery" by The Women of St. Paul's Greek Orthodox
  Church (Hempstead, NY)

  Typed for you by Karen Mintzias

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