• CHOCOLATE MALTS

    From JIM WELLER@1:135/392 to DAVE DRUM on Mon Aug 9 22:09:00 2021

    Quoting Dave Drum to All <=-

    CHOCOLATE MALT MILKSHAKE / old-fashioned / straight out of the
    1950's ...

    And grandkid approved, retro cool again in the 20's!

    2 c DreyergCOs/EDYS Chocolate Malt
    + Frozen Custard
    2/3 c Milk
    1/2 c Chocolate malted milk balls;
    - fine ground
    2 tb Chocolate syrup
    OR
    1 pt Premium chocolate ice cream
    1/4 c Whole milk
    2 tb Malt powder
    2 tb Chocolate syrup; or more

    We make ours with home made Milo and cocoa syrup I make a pint at a
    time. And because of the young visitors, we have also restocked the
    Kitchen with Nutella which had a brief revival in the 90's and then
    went away a second time. They liked it last year but couldn't
    persuade their Mom to buy as jar of it.

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

    Title: Macaroni Pastitsio > Cypriot
    Categories: Turkish, Groundmeat, Noodles, Pork, Lamb
    Yield: 6 servings

    1 lb Macaroni
    4 tb Butter
    8 oz Cyprus Halloumi cheese,
    Grated
    1/4 ts Cinnamon
    1 ts Crushed dry mint
    1 ts Finely chopped fresh mint
    Salt and freshly milled
    Black pepper
    3 Eggs lightly beaten
    MEAT SAUCE:
    1 lg Onion, finely chopped
    1 Clove garlic, crushed
    2 tb Vegetable oil
    1 lb Minced meat (lamb/pork or
    Beef)
    1/4 pt Dry white wine
    1/4 pt Stock or water
    1 ts Tomato puree
    3 Chopped peeled tomatoes
    2 tb Breadcrumbs
    2 tb Chopped flat leaf parsley
    Salt and freshly milled
    Black pepper
    BECHAMEL SAUCE:
    3 tb Butter
    3 tb Flour
    1 1/4 pt Milk
    1 3/4 oz Halloumi cheese grated
    2 tb Breadcrumbs
    Salt and freshly ground
    Pepper
    1 Egg, lightly beaten
    1/4 ts Nutmeg

    Preheat the oven to 190C/375F/Gas Mark 5. Cook macaroni in a large
    pan of boiling salted water for 5-7 minutes until just tender.
    Drain in a colander and rinse under cold running water to cool and
    return to pan. Melt butter until golden brown and pour over
    macaroni. Add Halloumi cheese cinnamon, mint, salt and pepper to
    taste and toss well. Leave to cool for 1 minute. Add egg and toss
    again. Keep aside.

    Now prepare the meat sauce. Heat the oil in a large pan, add the
    onion and garlic and fry for 2-3 minutes until softened. Increase
    the heat and add mince-meat. Stir well and cook until meat begins
    to brown. Add remaining meat sauce ingredients and simmer over
    gentle heat for 20 minutes.

    Next prepare the bechamel sauce. In a small saucepan heat the milk
    just before boiling point and set aside. Melt butter in a medium
    saucepan, stir in flour and cook gently for 2 minutes. Add the
    warm milk little by little, stirring well after each addition with
    a wooden spoon, to prevent the formation of lumps. Bring to the
    boil and continue boiling gently for 1 minute.

    Add Halloumi, 1 tablespoon breadcrumbs, salt and pepper to taste
    and cool a little before stirring in beaten egg. Add 3 tablespoons
    of bechamel sauce to the cooked meat sauce and mix well.

    In a well-buttered oven dish of 30cm by 20cm /11 by 8 inch, line
    the bottom with half the macaroni and spoon the meat sauce evenly
    on top. Cover with remaining macaroni levelling top. Pour on
    bechamel sauce and spread to completely cover macaroni. Sprinkle
    with grated Halloumi cheese, nutmeg and remaining breadcrumbs on
    top and bake for 45-50 minutes until golden brown. Serve hot or
    cold.

    TASTES OF CYPRUS
    www.cosmosnet.net
    Argiris (Gary) Zias

    MMMMM



    Cheers

    Jim


    ... False knowledge is even more dangerous than ignorance.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to JIM WELLER on Wed Aug 11 06:26:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    CHOCOLATE MALT MILKSHAKE / old-fashioned / straight out of the
    1950's ...

    And grandkid approved, retro cool again in the 20's!

    2 c DreyergCOs/EDYS Chocolate Malt
    + Frozen Custard
    2/3 c Milk
    1/2 c Chocolate malted milk balls;
    - fine ground
    2 tb Chocolate syrup
    OR
    1 pt Premium chocolate ice cream
    1/4 c Whole milk
    2 tb Malt powder
    2 tb Chocolate syrup; or more

    We make ours with home made Milo and cocoa syrup I make a pint at a
    time. And because of the young visitors, we have also restocked the Kitchen with Nutella which had a brief revival in the 90's and then
    went away a second time. They liked it last year but couldn't
    persuade their Mom to buy as jar of it.

    I'm not a big fan of malted shakes. Never was. I guess I just don't "get
    it". If I'm making a shake for me I use chocolate I scream, chocolate
    milk and chocolate syrup. Then try to drink it slowly enough to avoid
    a "brain freeze".

    How are they on Marmite/Vegemite? I was discussing Vegemite with a guy
    down Jungle Jim's Cafe when the manager gave me a small container of
    Marmite he had acquired from somewhere. Said "It's waaaay to salty for
    me." So, I smiled and thanked him and off I went with an unexpected
    treasure.

    Last week I had ordered my usual "Best Deal" (2 eggs, 2 pancakes, 2
    strips of bacon - hold the syrup). And Rich set a jar of Twinings Black
    Currant Jam in front of me as said, "Try this instead of the jelly
    packets."

    Yay! I gave him the URL for https://www.britishfoodshop.com/ and he's "exploring his options".

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

    Title: Currant-Glazed Pork Burgers
    Categories: Pork, Fruits, Vegetables, Breads
    Yield: 4 Servings

    1/4 c Currant jelly
    3 tb Ketchup
    1 tb Cider vinegar
    1/8 ts Ground cinnamon
    ds Ground cloves
    1 lg Egg; lightly beaten
    3 tb Fine dry bread crumbs
    2 tb Chopped onion
    2 tb Milk
    1/4 ts Salt
    1/4 ts Dried thyme, crushed
    1/8 ts Ground black pepper
    1 lb Ground pork
    4 Whole wheat hamburger buns;
    - split
    4 Lettuce leaves (opt)

    For Sauce: In a small saucepan, combine currant jelly,
    ketchup, vinegar, cinnamon, and cloves. Cook and stir
    just until boiling. Remove from heat; cover to keep warm.

    In a medium bowl, combine egg, bread crumbs, onion, milk,
    salt, thyme, and pepper. Add ground pork; mix well. Shape
    mixture into four 3/4-inch-thick patties.

    For a charcoal grill, place patties on the rack of an
    uncovered grill directly over medium coals. Grill for 14
    to 18 minutes or until done, turning once halfway through
    grilling. Toast hamburger buns on the grill. (For a gas
    grill, preheat grill. Reduce heat to medium. Place
    patties, then hamburger buns on grill rack over heat.
    Cover and grill as above.)

    Serve burgers in buns w/lettuce (if desired) and sauce.

    Makes 4 servings.

    Better Homes & Gardens | August 2012

    MM Format by Dave Drum - 07 August 2012

    Uncle Dirty Dave's Archives

    MMMMM

    ... We must learn to live together as brothers or perish together as fools-MLK --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)