Subj : Dogs
To   : Janis Kracht
From : Dale Shipp
Date : Tue Jun 20 2023 00:57:04

 -=> On 06-19-23  18:57,  Janis Kracht <=-
 -=> spoke to Ruth Haffly about Balsamic vinegar <=-

 JK> I'm sorry it has taken me a few days to reply... We bought 
 JK> a new pup yesterday and she is just so wonderful :)  She is 
 JK> 82 pounds, a central asian shepherd mix (and German 
 JK> Sheperd).  We had to travel about an hour to get her, but 
 JK> she is just so worth it.  I called her a "pup" but she is 
 JK> about 4 years old... no papers, but when our vet sees her, 
 JK> I'm sure he'll be able to tell us if that is accurate :)
 
Is she a rescue or from a breeder?  Our first dog was from the local dog
pound.  We did love her, but she did have some bad features.  I've often
described her as being half terrior, half Australian sheep dog and half
wolverine!

Our second dog came from a breeder for shelties, about an hour away.
Our dog was only months old and "would soon be too large to show", but
ability to show was not on our radar.  He was a black and white sheltie,
and quite gentle.  The breeder had another pup (from the same litter?)
who was a merle and very skittish.  She asked us to spend a little time
with the merle to help that dog get more used to people.  We were 100%
pleased with our Webster Thordike.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samosa Turnovers
 Categories: Tested, Appetizer, Leftovers
      Yield: 5 Turnovers
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  All purpose flour
    1/2 c  COLD Crisco (1 Tb Butter)
      8 tb Water

MMMMM--------------------------FILLING-------------------------------
      1 md Leftover baked potato
    1/8 c  Frozen peas, room temp
      1 tb Diced onion (maybe more)
      2 ds Salt
      1 ts Curry powder
    1/2 tb Tandori masala powder

MMMMM--------------------------EGG WASH-------------------------------
      1 ea Egg yolk
      1 tb Water
 
  Crust: Make pastry crust ahead of time and refrigerate.
  
  I used 2 Tb butter and then filled the measuring cup up the rest of
  the way with Crisco.
  
  Roll out on pastry board - roll thin.  Used large dumpling press to
  cut five circles from the dough.  Had to reform dough along the way.
  
  Place dough circles on dumpling press, place 1/4 cup filling on the
  lower half of press.  Spread a small amount of water around the rim
  of the dough, fold press together and press dough firmly in place.
  Place on ungreased cookie sheet.  Continue with remaining dough
  circles.
  
  FILLING:
  
  Remove skin from baked potato, dice potato into small pieces. Combine
  with peas and finely diced onions. Mix together with spices.
  (experiment with spice mixture)
  
  Place 1/4 cup of filling into each turnover made - (See above).
  
  Brush already formed turnovers with egg yolk mixture right before
  baking.
  
  Bake in preheated 425 degree oven for about 20 minutes or until crust
  is light brown. (originally used 400 temp - took over 35 min to brown)
  
  Remove to rack and let cool a bit before eating.
  
  Tested 11/2/07  Will make again.
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 01:10:41, 20 Jun 2023
___ Blue Wave/DOS v2.30

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

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