Quoting Dave Drum to Jim Weller <=-

I seldom do veal for my schnitzel. Pork is much more common /
because pork is cheaper than veal

True. But veal is nicer. Chicken breast is another inexpensive
alternative.

Then there is Tonkatsu

And Ukrainian Kotleta etc. Breaded cutlets are pretty much universal.

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

Title: Veal Cutlets Foyot
Categories: French, Veal, Cheese, Wine
Yield: 4 Servings

2 lb Veal loin; cut 4 equal
-slices
1/2 ts Salt
1/4 ts Freshly ground pepper
1 tb Butter
1/4 c Finely chopped onions
1/4 c Fresh bread crumbs
1/4 c Grated Swiss cheese
1/2 c Dry white wine
3 tb Butter; melted
1/4 c Consomme

Salt and pepper cutlets. Heat butter in small, heavy skillet. Add
onions and cook until golden. In a bowl, combine bread crumbs and
Swiss cheese. Spread 1 tablespoon cooked onions on one side of each
cutlet. Cover with crumb-and-cheese mixture. Press cutlets with flat
edge of a knife to make mixture stick. Sprinkle remaining onions in
an ovenproof dish. Place cutlets in dish side by side. Add wine and
cover cutlets with melted butter. Bake uncovered for 2 hours, basting
occasionally with liquid from pan. When liquid has evaporated,
continue basting with consomme. Serve hot in baking dish.

Recipe from: The Art of French Cooking by Fernande Garvin

The Foyot was a famous Paris restaurant located near the Senate
building. It was considered the best restaurant in Paris in its
day (late 19th century). It was there that Sauce Foyot was
invented (a variation on Bearnaise, enriched by adding glace de
viande to the basic sauce).

JW

MMMMM

Cheers

Jim

... I never thought I'd ever go in a bank with a mask & ask for money

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//Hello JIM, //

*13.09.21* *21:39:00* in area *COOKING*
*DAVE DRUM* Theme *"Wienerschnitzel"*.

I seldom do veal for my schnitzel. Pork is much more common / because
pork is cheaper than veal

True. But veal is nicer. Chicken breast is another inexpensive alternative.

Then there is Tonkatsu

And Ukrainian Kotleta etc.

And the Russian Kotleta.

Breaded cutlets are pretty much universal.

Yes cutlets are prepare with white bread.
But how (recipe!) ?




--- WinPoint Beta 5 (359.1)
* Origin: "Novy jemchug" for :-D (1:153/757.1315)

True. But veal is nicer. Chicken breast is another inexpensive alternative.

I like how veal kinda melts in your mouth. So tasty.

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

Title: Gypsy Schnitzel
Categories: Beef, Veal
Yield: 6 Servings

6 Veal scallops
Salt and pepper
1 Egg -- lightly beaten
1 c Bread crumbs
2 tb Oil
2 tb Butter
2 1/2 md Onions -- chopped
2 Green peppers -- thinly
Sliced
2 Sweet red peppers -- thinly
Sliced
1 c Hot water
1 Cube beef bouillon
6 oz Fresh mushrooms -- sliced
1/4 c Whipping cream
1 tb Flour

Pound meat very thin. Salt and pepper. Dip veal into egg, then in
bread crumbs. Heat oil and butter together over medium heat. Saute
veal until golden (about 15 minutes). Remove to another pan and keep
warm. Add onions to the skillet used for cooking veal. Saute until
limp but not brown. Add green and red pepper, water, bouillon cube
and mushrooms.Cook until just tender. Combine cream and flour; then
stir into vegetable mixture. Heat until just thickened. Pour over
warm veal and serve hot.

Recipe By : Southern Sideboards, by the Junior League of Jackson,
MS

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Hi Denis,

But how (recipe!) ?

Maybe something like this?

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

Title: Jagerschnitzel (Hunter's Schnitzel)
Categories: German, Meats, Main Dish
Yield: 1 Servings

MMMMM----------------------------MEAT---------------------------------
1 lb Pork cutlets; (about 1/2 in.
-thick)
1 Eggs; (beaten) (up to 2)
Salt
Pepper
1/2 c Bread crumbs
Oil

MMMMM---------------------------GRAVY--------------------------------
2 oz Bacon; (diced)
4 oz Onions; (chopped)
8 oz Mushrooms; (sliced)
1 tb Tomato paste
1/2 c Water
1/2 c Dry wine
1 ds Thyme
Pepper
Salt
1/2 ts Paprika
1 tb Parsley
2 tb Sour cream

Preparation of meat: Pound the cutlets and rub in the salt and
pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg
and in crumbs. Brown in a small amount of oil over a low heat for
about 10 minutes on each side.

Preparation of gravy: While the meat is browning, saut? the bacon
and onions until golden brown. Add the tomato paste and mushrooms,
and saut? over a low heat. Add the wine, water and seasonings; let
simmer for about 5 minutes. Stir in the sour cream. Pour over
Schnitzel.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998

MMMMM

-- Sean
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

JIM WELLER wrote to DAVE DRUM <=-

I seldom do veal for my schnitzel. Pork is much more common /
because pork is cheaper than veal

True. But veal is nicer. Chicken breast is another inexpensive alternative.

And I actually prefer pork to veal.

Then there is Tonkatsu

And Ukrainian Kotleta etc. Breaded cutlets are pretty much universal.

That they are:

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

Title: Luby's Chicken Fried Steak
Categories: Beef, Eggs, Dairy
Yield: 8 Servings

3 Extra-large eggs
1 c Milk
1 ts Salt
1 ts Seasoned salt
1/2 ts Pepper
3 c All-purpose flour
2 1/2 lb Round steak; in 8 pcs 1/2"
- thick
Vegetable oil

In a shallow bowl, whisk together the eggs, milk, salt,
seasoned salt, and pepper until well blend. In another
shallow bowl, place the flour.

Pound the meat with a meat mallet to 1/4" thickness.
Coat the meat with the flour, shaking off the excess.
Dip into the egg mixture, then again into the flour,
coating evenly.

In a large skillet, heat about 1/8" oil oven medium
heat. Add the steak and cook for 3 to 4 minutes on
each side or until browned and cooked through.

Makes 8 servings.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe
Collection" (Luby's Cafeterias, Inc., $9.95)

Uncle Dirty Dave's Archives

MMMMM

... Gouda cheese: $2.00/lb. Bada cheese: 80c/lb
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* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Denis Mosko wrote to JIM WELLER <=-

I seldom do veal for my schnitzel. Pork is much more common /
because pork is cheaper than veal

True. But veal is nicer. Chicken breast is another inexpensive alternative.

Then there is Tonkatsu

And Ukrainian Kotleta etc.

And the Russian Kotleta.

Breaded cutlets are pretty much universal.

Yes cutlets are prepare with white bread.
But how (recipe!) ?

Here's how I do it:

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

Title: Chicken Fried Steak #2
Categories: Beef, Breads, Sauces, Dairy
Yield: 4 Servings

MMMMM---------------------------STEAK--------------------------------
2 lb Beef round; 1/2" thick;
- twice tenderized by the
- butcher
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Fresh ground black pepper
3/4 ts Salt
1 1/2 c Buttermilk
1 lg Egg
1 tb Red pepper sauce
2 cl Garlic; minced
Crisco for deep frying

MMMMM--------------------CLASSIC CREAM GRAVY-------------------------
1/4 c Pan drippings
3 tb All-purpose flour
2 c Evaporated milk
1 c Unsalted beef stock
1/2 ts Fresh ground black pepper
Salt

MMMMM--------------------------OPTIONAL-------------------------------
Mashed potatoes
Homemade buttermilk biscuits

Cut steak into 4 equal portions. Pound until each is
about 1/4" thick. Place flour in a shallow bowl. In a
second dish, stir together baking powder, soda, pepper
and salt; mix in buttermilk, egg, pepper sauce and
garlic. The mixture will be thin.

Dredge each steak first in flour, then in batter. Dunk
steaks back into flour and dredge well, patting in the
flour until the surface of the meat is dry.

Add enough shortening to a deep cast-iron skillet or
Dutch oven to deep fry steaks in at least 4" of fat.
Bring temperature of shortening to 325ºF/165ºC. Fry the
steaks, pushing them under the fat or turning them as
they bob to the surface, for 7 to 8 minutes, or until
they are golden brown.

Drain steaks on paper towels and transfer to a platter.
Keep warm while preparing Classic Cream Gravy.

Divide steaks among 4 plates and serve with mashed
potatoes and gravy.

CLASSIC CREAM GRAVY: After cooking chicken-fried steak
or similar dish, pour off the top fat through a strainer,
leaving about 1/2 cup pan drippings in the bottom of the
skillet. Return any browned cracklings from the strainer
to the skillet before starting the gravy.

Place skillet over medium heat. Sprinkle in the flour,
stirring to avoid lumps. Add milk and stock. Simmer until
liquid is thickened and the raw flour taste is gone,
about 3 minutes. Stir the gravy up from the bottom
frequently, scraping up any browned bits. Season with
pepper and salt.

Makes about 3 cups.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... Another day of wine and roses - or in your case, beer and pizza.
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On 09-13-21 21:39, Jim Weller <=-
spoke to Dave Drum about Wienerschnitzel <=-

I seldom do veal for my schnitzel. Pork is much more common /
because pork is cheaper than veal

True. But veal is nicer. Chicken breast is another inexpensive alternative.

The chefs in the restaurants where we now live seem to have a difficult
time with doing pork consistently. There have been a variety of pork
dishes on the menu, and it is hit or mess how they will be. Sometimes
one can cut the pork with a fork. Sometimes one has to ask for a steak
knife to manage cutting it. Sometimes moist, sometimes dry. I have
gotten leary of trying any pork dish that they offer.

Never had any of those problems with sausage here though.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lentils with Italian Sausage
Categories: Italian, Pork, Vegetable
Yield: 10 Servings

1 lb Dry lentils
Cold water
2 lb Fresh italian sausage, sweet
Or hot
About 3 cups homemade or
Canned chicken broth
1/4 c Olive oil
1 sm Onion, finely chopped
1 Rib celery, finely chopped
1 Carrot, finely chopped
2 Cloves garlic, finely minced
8 Fresh sage leaves, chopped,
Or 1 tsp. dried, rubbed sage
Salt and pepper to taste
3 tb Tomato paste, diluted in a
Little water

Clean lentils well by soaking them briefly and changing the water at
least once. Put them in a 2-1/2-quart saucepan, add cold water to
cover, and bring to a boil. Lower heat to simmer and cook until not
quite done, about : 45 minutes.

Meanwhile, pierce sausages in several places, and then put them in a
small saucepan. Add enough chicken broth to cover, and place over
medium heat. Bring to a gentle boil, and simmer for about 40 minutes.
From time to time, skim off and discard foam and fat that rise to the
top. When sausages are done, remove the pot from the heat and let
them sit in the broth while you finish the lentils.

Warm the oil in a medium skillet, and saute' the onion, celery,
carrot, garlic and sage in the olive oil over medium heat until the
onion is translucent and the vegetables are done. Drain the lentils,
saving their liquid. To the lentil pot, add the vegetables, season
with salt and pepper, and add tomato paste. Mix gently using a
wooden spoon. Add 3/4 cup of the broth in which you cooked the
sausages. Taste and adjust the seasoning, if needed.

To serve, slice the sausages and arrange them on a platter next to
the warm lentils.

PER SERVING (based on ten servings): 457 calories (22 percent from
protein, 24 percent from carbohydrate, 54 percent from fat).

SOURCE "Celebrating Italy" by Carol Field; December 29, 1992,
Oregonian

Shared by Cate Vanicek
REPOST SEPT 1999
From: Kevin Jcjd Symons Date: 09-09-99
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:21:34, 16 Sep 2021
___ Blue Wave/DOS v2.30

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* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

I seldom do veal for my schnitzel. Pork is much more common /
because pork is cheaper than veal

True. But veal is nicer. Chicken breast is another inexpensive alternative.

The chefs in the restaurants where we now live seem to have a difficult time with doing pork consistently. There have been a variety of pork dishes on the menu, and it is hit or mess how they will be. Sometimes
one can cut the pork with a fork. Sometimes one has to ask for a steak knife to manage cutting it. Sometimes moist, sometimes dry. I have gotten leary of trying any pork dish that they offer.

No Michelin star for them. Bv)=

Never had any of those problems with sausage here though.

Sausage, by definition, is pre-chewed by machines.

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

Title: Roasted Pork Belly
Categories: Pork, Vegetables, Herbs, Citrus
Yield: 6 servings

Whole pork belly w/skin on
- hung or air-dried for a
- week
Cumin seeds
Celery seeds
Smoked paprika
Black peppercorn
Fennel seeds
3 Heads of garlic; halved, not
- peeled
2 Sprigs rosemary
Thyme leaves
2 lg Carrots
2 lg Onions
1 Fennel bulb
3 Roma tomatoes
1 Lemon; cut in half
Good olive oil

Set the oven @ 180ºC/360ºF.

Roast all the spices for around 5 minutes, then grind
them.

Wash all the vegetables (you don't have to peel them)
and cut them before putting them on the bottom of the
roasting tray.

Rub the flesh of the pork belly with all the ground
spice, rub the skin with olive oil and a good pinch of
Maldon sea salt

Now put a wire rack on top of the vegetables, and put
the pork belly skin side up. Ensure it does not touch
the bottom of the tray. Pour some water onto the tray,
and cook at 180ºC/360ºF for about 2 hours then reduce
to 160ºC/320ºF for the last 45 minutes.

When you remove the tray from the oven, you will find
that the cooking juice will have mixed with the water
and the vegetables, resulting in a delicious gravy.

Leave to cool for 20 minutes, then cut and enjoy the
beautiful crackling sound as you cut into it!

BY: Jean-Philippe Patruno of London's Barrafina and
Singapore's Dehesa

RECIPE FROM: https://guide.michelin.com

Uncle Dirty Dave's Archives

MMMMM

... My wife made me join a bridge club ... I jump mext week.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Denis Mosko to Jim Weller <=-

And Ukrainian Kotleta etc.

And the Russian Kotleta.

I'm not surprised the it's the same word in both countries.

But how (recipe!) ?

This one is Polish but it's in the same style...

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

Title: Breaded Pork Chops (Kotlet Schabowy)
Categories: Polish, Pork
Yield: 4 Servings

4 Medium-sized pork chops
Salt and pepper
7/8 oz Plain flour
1 Egg, beaten
7/8 oz Breadcrumbs
Oil/butter for frying

Beat out the pork chops until fairly thin. Season with salt and
pepper. Set aside. On separate plates, pour flour, egg and
breadcrumbs. Dip each chop into the flour, coating on both sides,
and then dip into the beaten egg. finally press the chops on to
the breadcrumbs, ensuring even coating.

Heat sufficient oil/butter in a large frying pan. When very hot,
add the pork and cook over high heat for 5 minutes on each side.
Lower heat and cook for another few minutes until golden.

From: Gene in St. Paul

MMMMM

Cheers

Jim


... If pigs could fly I bet their wings would be delicious.

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Quoting Dale Shipp to Jim Weller <=-

difficult time with doing pork consistently.
Sometimes moist, sometimes dry.

Yeah. Part of the problem is modern pork is bred to be lean,
slaughtered young and overly trimmed. Plus some people still cook it
to 160-180 F despite the fact we have wiped out Trichinella in
domestic pork 40 years ago. That was fine in the old days when
pork roasts were self basting. An internal temperature of 140-145 F
is plenty.

A oven roasted four pork chops with home made shake and bake
yesterday and accidentally over cooked them. We ate two of them and
found them to be tough and dried out, Tonight I cut away the bones on
the leftover ones, cubed the meat, simmered it in gravy for 25
minutes and it became tender again. Then I added potatoes, lentils,
chopped red and yellow bell peppers and onions, a whole bulb of
roasted garlic, fresh herbs and Montreal steak spice and ended up
with a delicious stew.

Never had any of those problems with sausage here though.

Sausages are usually quite fatty and can tolerate overcooking.

Anyone with Cable TV has been overwhelmed with ads on American
stations for Johnsonville brats and other sausages. I've been
underwhelmed by them and generally don't buy them as there are
Canadian brands much tastier and cheaper. Their claims of
superiority are just marketing hype.

Last week my Loblaws had their Limited Edition Queso and Pepper Jack
Cheese sausages on sale at $6.49 for 500g. I ignored them. But a
week later they had a bunch leftover, marked down 50% at which point
they became attractive. I bought four packages and so far we've had
one of them. This particular variety turned out to be fairly tasty
so I'm glad I picked up more than one package while I could. They
are finely ground, the cheese is blended right in and not in visible
chunks. The mixture was nicely spiced and tasted fairly lean. (The
label says 26% fat), Ironically the ingredient list states that
there's more Cheddar than Jack in the recipe. And they certainly
weren't Jalapeno hot as one would suspect from the packaging.
Overall I'd give it a B- and OK for the (reduced) price.

In Scandinavia a kotlet is a thick chop, not a breaded Schnitzel.

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

Title: Filled Pork Chops - Fyllda Kotletter
Categories: Scandinavia, Pork, Fruit
Yield: 4 Servings

4 Thick pork chops
2 tb Butter or margarine
2 1/2 dl Meat stock
Salt
FILLING:
2 Apples, cored,cut in pieces
3 sl Crumbled white bread
1 dl Raisins
1 tb Brown sugar
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Ground cloves
30 g Melted butter
2 tb Chopped chives or parsley

Cut a "pocket" in each pork chop. Mix apples, bread, raisins,
brown sugar, salt, black pepper, and cloves for the filling. Stir
down fat and chives or parsley. Blend well and let stand for a few
minutes.

Part the filling in the pockets. If it wants to fall out, you can
fasten it with a toothpick.

Melt the fat in a frying pan. Brown the pork chops on medium heat
for about 5 minutes on each side. Pour the stock in the pan and
let simmer, covered, on low heat for about 30 minutes. Flavor
lightly with salt and remove the toothpicks if you've used any.
Put the pork chops on a serving dish and pour over the gravy.

Serve with boiled or fried potatoes and a salad.

Bella

Issabel Brattkull

MMMMM



Cheers

Jim


... Andouillette: from the dark side of sausage making.

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On 09-17-21 21:39, Jim Weller <=-
spoke to Dale Shipp about Pork <=-

Never had any of those problems with sausage here though.

Sausages are usually quite fatty and can tolerate overcooking.

Anyone with Cable TV has been overwhelmed with ads on American
stations for Johnsonville brats and other sausages. I've been
underwhelmed by them and generally don't buy them as there are
Canadian brands much tastier and cheaper. Their claims of
superiority are just marketing hype.

Sometimes, those items that spend a lot of money on advertising don't
spend enough on quality of product.

I do like the Johnsonville brats, but there are other brands I like
better. When we lived in Wisconson, there were a lot of good brats --
some locally made.

A substitute for potted meat?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mc Indian Lentil Sandwich Spread (Wonderful!)
Categories: Legume, Sandwich
Yield: 2 Servings

1 c Cooked lentils
4 Cloves garlic -- pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Chili powder
1/2 ts Ground ginger

Recipe by: The New McDougall Cookbook.

Combine all of the ingredients in a small sacuepan. Cook gently over
low heat, stirring occasionally, for 5 minutes, to allow the flavors
to blend.

Chill for 1 hour.

133 calories, 0.8 grams fat per 1/2 cup serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
From: "Mary Riemermann" <rieme005@tc.Um

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:33:25, 19 Sep 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Jim Weller <=-

Anyone with Cable TV has been overwhelmed with ads on American
stations for Johnsonville brats and other sausages. I've been
underwhelmed by them and generally don't buy them as there are
Canadian brands much tastier and cheaper. Their claims of
superiority are just marketing hype.

Sometimes, those items that spend a lot of money on advertising don't spend enough on quality of product.

I do like the Johnsonville brats, but there are other brands I like better. When we lived in Wisconson, there were a lot of good brats -- some locally made.

Johnsonville stuff is OK. But, as you note, there are other store-made
or speciality shop made brats which are as good/better without adding
the cost of a national advertising campaign to the final price.

I picked up some brats at ALDI last fall. About 2/3 the price of the Johnsonville product. And I had just downloaded the USDA Meat & Poultry Inspection app to my phone. So, I looked up the USDA Establishment
number on the ALDI package. Guess what? The ALDI brats were made by Johnsonville. Bv)=

I prefer the brats (and other sausages) made by Humphrey's Market here
at home. I have extolled their virtues/product here for a looooong time.
With good reason.

This recipe works with jalapeno-cheddar brats, as well.

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

Title: Bacon Wrapped Bratwurst
Categories: Pork, Beef, Sausages, Chilies, Beer
Yield: 6 Servings

1 lb (4 ) Humphrey's bratwurst
36 oz Beer
5 tb Brown sugar
1 ts Cayenne pepper
6 sl (thin) Humphrey's bacon;
- halved
Toothpicks to affix bacon

Poke bratwurst several times with a small fork, and
place into a saucepan with the beer. Bring to a boil
over high heat, then reduce heat to medium, and simmer
for 15 minutes. Remove the bratwurst from the beer,
and allow to cool to room temp. Discard used beer.

Set oven @ 425ºF/220ºC.

Line a baking sheet with aluminum foil, and place a
wire rack on top.

Toss the brown sugar and cayenne pepper together in a
large bowl and set aside. Cut each bratwurst in three
pieces, wrap each piece with half strip of bacon, and
secure with a toothpick. Toss the bratwurst with the
cayenne mixture to coat, then place onto the prepared
baking sheet.

Bake in heated oven until the bacon is brown and crisp,
25 to 35 minutes.

Recipe by Humphrey's Market, Springfield, IL

Uncle Dirty Dave's Kitchen

MMMMM

... Just cause it's on a bun doesn't mean it's a burger.
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* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Dale Shipp <=-

Johnsonville stuff is OK. But, as you note, there are other store-made
or speciality shop made brats which are as good/better without adding
the cost of a national advertising campaign to the final price.

The Johnsonville stuff is gluten free, so we choose them over store brands
that don't specify the same. There's no reason for wheat to be in brats, but we have to be extra careful now.

I prefer the brats (and other sausages) made by Humphrey's Market here
at home. I have extolled their virtues/product here for a looooong
time. With good reason.

My favorite's were from a butcher shop that is no longer around and the old
guy made them using a hand meat grinder that had been in the shop at least
100 years.

Shawn

... A really busy person never knows how much he ways.
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Dave Drum wrote to Dale Shipp <=-

I picked up some brats at ALDI last fall. About 2/3 the price of the Johnsonville product. And I had just downloaded the USDA Meat & Poultry Inspection app to my phone. So, I looked up the USDA Establishment
number on the ALDI package. Guess what? The ALDI brats were made by Johnsonville. Bv)=

I just picked up some cheddar brats from Aldi last week. I know what I'm having for dinner tonight. <G> I'll just pan fry them a bit and eat them as-is. Nothing fancy.

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

Title: Grilled Brats and Circus Onions
Categories: None
Yield: 6 Servings

1 lg Onion; thinly sliced
1 lg Green bell pepper; thinly
-sliced
2 tb Vegetable oil
2 Garlic cloves; crushed
-through a press
3/4 ts Caraway seed
1/2 c Beer
1/4 ts Salt
1/8 ts Freshly ground pepper
6 Bratwurst or knockwurst
6 Hot dog buns
Grainy mustard

Prepare a hot fire in a covered charcoal or gas grill (see note).
While coals heat, in a large frying pan, cook the onion and pepper in
the oil over medium heat until the vegetables are softened, about 3
minutes. Add the garlic and caraway seed and cook until the onions
are golden, about 2 minutes. Add the beer and cook until the liquid
is reduced in volume by about half, about 3 minutes. Season with the
salt and pepper. Remove from the heat and cover to keep warm. Split
the bratwurst lengthwise, but do not cut all the way through. Grill
until nicely browned on both sides, about 8 minutes. During the last
2 minutes of cooking, set the buns, cut sides down, at the edge of
the grill to toast lightly. To serve, spread the cut sides of the
buns with mustard, add a bratwurst, then spoon on the pepper and
onion mixture.

To check grill temperature, count the seconds you can hold your hand,
palm side down, 2 to 3 inches above the rack, until it feels
uncomfortable: 2 seconds for hot. Posted to MC-Recipe Digest V1 #772
by "John Snell" <jws@teleport.com> on Sep 5, 1997

MMMMM

-- Sean

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Sean Dennis wrote to Dave Drum <=-

I picked up some brats at ALDI last fall. About 2/3 the price of the Johnsonville product. And I had just downloaded the USDA Meat & Poultry Inspection app to my phone. So, I looked up the USDA Establishment
number on the ALDI package. Guess what? The ALDI brats were made by Johnsonville. Bv)=

I just picked up some cheddar brats from Aldi last week. I know what
I'm having for dinner tonight. <G> I'll just pan fry them a bit and
eat them as-is. Nothing fancy.

I am not sure that the cheddar brats at ALDI are from Johnsonville. The
ones I have bought in the past (not the recent past) were emulsified as
in "hog-dog style" but tasty for all of that. 45 seconds in the nuker
and PRESTO! Instant lunch. Bv)=

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

Title: Bratwurst w/Apple Kraut
Categories: Five, Sausages, Fruits, Vegetables
Yield: 6 Servings

4 Tart apples; peeled, cored,
- and sliced. (3 cups total)
27 oz Can sauerkraut; drained,
- snipped
1 lb Bratwurst links, halved
- crosswise
1/4 c Packed brown sugar
1 ts Caraway seed

In a crockery cooker, stir together all ingredients.
Stir in 1/4 cup water. Cover and cook on low-heat
setting for 3 - 4 hours.

Makes 6 servings.

ORIGIN: Better Homes and Gardens: Crockery Cooking

FROM: Sharon Stevens.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dale Shipp to Jim Weller <=-

ads / for Johnsonville brats / there are Canadian brands much
tastier and cheaper.

there are other brands I like better. When we lived in
Wisconson, there were a lot of good brats -- some locally made.

The part of Ontario I grew up in was predominantly Irish and
Scottish but there were enough German and Polish Canadians to ensure
good local sausages were readily available. And Alberta has a major
Ukrainian population so the same thing applies there too.

Back home the best Kielbasa was made by a Polish immigrant on our
road who had a house on swampy 100 acre bush lot that was worthless
for farming except of a few acres near the road. He didn't raise his
own pigs and had a day job at a nearby mine. But he smoked other
farmers' pigs for them and returned the cured meats minus 20% for
himself. His bacon, hams and sausages were wonderful. Mom often
bought from him. She also had permission from him to go into some of
his marshland to pick elderberries every fall. She always gave him
20% of her pies, jams, preserves, syrups and wine.

The very best Ukrainian sausages (and many other styles as well)
are Stawnichy's Mundare Sausage made by the third generation of
Stawnichys in Mundare, AB. But even President's Choice discount
smokies, bangers and brats beat Johnsonville.

A substitute for potted meat?

Title: Mc Indian Lentil Sandwich Spread (Wonderful!)

It sounds tasty and not that different from hummus but it still
isn't meat!

Asian noodles and peanut sauce

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

Title: Noodles, Chilled Egg With Chicken And Peanut Sauce
Categories: Asian, Noodles, Chicken, Sauces, Chilies
Yield: 4 Servings

1 lb Boneless skinless chicken
Breast halves
1 lb 3 minute Chinese noodles
2 ts Sesame oil
1 Piece cucumber; sliced
Diagonally
PEANUT SAUCE:
1/2 c Peanut butter
6 tb Sugar
1/4 c Vinegar
1/3 c Chicken broth
3 tb Soy sauce
1 tb Tamari
4 ts Sesame oil
3 ts Chile oil

Put the chicken in a large pan of water. Bring to a boil and
simmer for 20 minutes, skimming off the scum from time to time.
The poaching water can be put toward making stock. When the
chicken is cooled, shred with your fingers or with a knife.

Slice the cucumber slices into matchsticks.

Mix the peanut butter, sugar, vinegar, chicken stock, soy sauce,
sesame oil and chile oil together in a bowl.

Bring a large pan of water to a boil, and add the noodles. Cook
for 3 minutes, rinse, and drain. Toss the noodles in the sesame
oil, then arrange them on individual plates.

Place a quarter of the shredded chicken and cucumber onto each
serving of noodles. Pour on the peanut sauce and serve
immediately.

Recipe by: The Noodle Cookbook by Kurumi Hayter

From: Sharon Jouet

MMMMM



Cheers

Jim


... Hot dogs are a type of sausage that only the Americans eat.

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Quoting Shawn Highfield to Dave Drum <=-

Dave Drum wrote to Dale Shipp <=-

The Johnsonville stuff is gluten free, so we choose them over store
brands that don't specify the same. There's no reason for wheat to be
in brats, but we have to be extra careful now.

Most sausages actually benefit with a small amount of cereal
filler. I do understand your concerns though.

I note on the label that Johnsonville uses corn syrup, sugar,
monosodium glutamate and propylene glycol among other things in
their brats.



Cheers

Jim


... He thinks STDs are a petroleum additive that helps cars run better.

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