-=> 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.
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