Subj : Re: Round Tuits To : Mike Powell From : Dave Drum Date : Sat May 18 2024 06:27:00 -=> Mike Powell wrote to DAVE DRUM <=- > It's getting almost as bad as religion ... which is another verboten > topic for for the cooking echo. I'm going to leave off lest I get a > "rocket" from the moderator. Bv)- MP> Well, I am the moderator but it is best to leave those topics for MP> elsewhere. Oh, that's right. Sean gave it up due to health issues. We're a pretty well behaved bunch and don't require as much supervision as some of the more contentious echoes. Bv)= > I tried the poly-tics echoes some years ago and they were filled with > extremists and schoolyard bullies. I've had to deal with enough of those > in real life - so I shined them on. MP> Indeed! As I said above ..... > MMMMM----- Recipe via Meal-Master (tm) v8.06 > Title: Politically Correct Balkan Pljeskavica > Categories: Pork, Grains, Cheese, Herbs, Chilies > Yield: 4 Servings > 1 lb (440g) ground pork MP> This sounds pretty good. It is difficult to mess up pork. :) Several MP> years ago, there was a pizza place in Brownsburg, Indiana, called MP> Adriatic Pizza. The owners were from the former Yugoslavia (Slovenia, MP> IIRC). They used some different sausages and herbs than you'd find at MP> most other pizza places. The pizza was really good! MP> Last time I was by there, they were not there any more. A lot of the MP> locals were disappointed that the previous joint, that featured a lot MP> of old racing memorabilia, was gone and I don't think they gave the new MP> place a chance. Their loss! I once got into a Greek place when I was in Quebec with my Hoosier Tire crew doing an CATcar race at Sanair Super Speedway. The restaurant was next door to our hotel. The crew guys wanted pizza - which looked odd when brought to the table - lumps of cheese (crumbled feta) and BIG slices of tomato. The sausage was from links sliced in coins. I tried a small slice and it had a very nice flavour. But I went back to my order of moussaka. MP> * SLMR 2.1a * Veni, Vidi, Velcro. (I came, I saw, I stuck around) I've done this a couple times. But the Macedonians, Janos and Ozzie at the local truckstop cafe do it better. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Meat & Potato Moussaka Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy Yield: 6 Servings 1 lb Ground lamb or beef 1 md Onion; chopped 1 cl Garlic; minced 3/4 c Water 6 oz Can tomato paste 3 tb Minced fresh parsley 1 ts Salt 1/2 ts Dried mint; opt 1/4 ts Ground cinnamon 1/4 ts Pepper 5 md Potatoes; peeled, thin - sliced MMMMM-----------------------PARMESAN SAUCE---------------------------- 1/4 c Butter; in cubes 1/4 c All-purpose flour 2 c Milk 4 lg Eggs; lightly beaten 1/2 c Grated Parmesan cheese 1/2 ts Salt In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside. For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt. Place half of the potato slices in a greased shallow 3 qt baking dish. Top with half of the cheese sauce and all of the meat mixture. Arrange the remaining potatoes over meat mixture; top with the remaining cheese sauce. Bake, uncovered, @ 350oF/175oC for 1 hour. Let stand for 10 minutes before serving. Jean Puffer, Chilliwack, British Columbia Yield: 6 servings. From: http://www.tasteofhome.com Uncle Dirty Dave's Kitchen MMMMM .... Veni Vidi Visa - I came, I saw, I bought it. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .