-=> mark lewis wrote to Mike Powell <=-

 RH>>> How many different kinds of paprika did you get?

 DD>> There are six unopened cans in my cupboard - both Hungarian and
 DD>> Spanish varieties - I think one is a duplicate, though.

 MP> What is the difference between the two?

 ml> soil and water are the first two things that come to mind... those
 ml> definitely affect how fruits and vegetables taste...

As I told him - it's a lot like growing wine grapes - climate and stress
(drought, etc.) also affect taste. I'm just glad that chilies (of which paprika
is one) escaped Peru after haveing been brought here (with tomatoes) on the
chariots of the gods.   Bv)=

If you do this with lamb/mutton it's Shepherd's Pie. Paprika is one of the
"seasonings of choice" I sprinkle over the top before popping into the oven ---
mostly for colour - bur a bit for the zing.

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

      Title: Easy Cottage Pie
 Categories: Beef, Potatoes, Vegetables, Herbs
      Yield: 4 servings

      2 lb Potatoes; peeled, quartered
      8 tb Butter
      1 md Onion; chopped; 1 1/2 cups
      2 c  Mixed vegetables; diced
           - carrots, corn, peas
  1 1/2 lb Ground beef
    1/2 c  Beef broth
      1 ts Worcestershire sauce
           Salt & pepper, seasonings
           - of choice

  BOIL THE POTATOES: Place the peeled and quartered potatoes
  in medium sized pot. Cover with at least an inch of cold
  water. Add a teaspoon of salt. Bring to a boil, reduce to
  a simmer, and cook until tender (about 20 minutes).

  SAUT+ë VEGETABLES: While the potatoes are cooking, melt 4
  tablespoons of the butter in a large saut+¬ pan on medium
  heat. Add the chopped onions and cook until tender, about
  6 to 10 minutes. If you are including vegetables, add them
  according to their cooking time. Carrots should be cooked
  with the onions, because they take as long to cook as the
  onions do. If you are including peas or corn, add them
  toward the end of the cooking of the onions, or after the
  meat starts to cook, as they take very little cooking
  time.

  ADD THE GROUND BEEF, THEN WORCESTERSHIRE SAUCE AND BROTH:
  Add ground beef to the pan with the onions and vegetables.
  Cook until no longer pink. Season with salt and pepper.
  Add the worcestershire sauce and beef broth. Bring the
  broth to a simmer and reduce heat to low. Cook uncovered
  for 10 minutes, adding more beef broth if necessary to
  keep the meat from drying out.

  MASH THE COOKED POTATOES: When the potatoes are done
  cooking (a fork can easily pierce), remove them from the
  pot and place them in a bowl with the remaining 4 Tbsp of
  butter. Mash with a fork or potato masher, and season with
  salt and pepper to taste.

  LAYER THE MEAT MIXTURE AND MASHED POTATOES IN A CASSEROLE
  DISH: Preheat oven to 400+#F/204+#C. Spread the beef,
  onions, and vegetables (if using) in an even layer in a
  large baking dish (8" x 13" casserole). Spread the mashed
  potatoes over the top of the ground beef. Rough up the
  surface of the mashed potatoes with a fork so there are
  peaks that will get well browned. You can even use a fork
  to make creative designs in the mashed potatoes.

  BAKE IN OVEN: Place in a 400+#F/204+#C oven and cook until
  browned and bubbling, about 30 minutes. If necessary,
  broil for the last few minutes to help the surface of the
  mashed potatoes brown.

  VARIATIONS: Put a layer of creamed corn between the ground
  beef and the mashed potatoes.

  Sprinkle grated cheddar cheese over the top of the mashed
  potatoes before baking.

  The original recipe comes from Frances Hochschild, and
  her mother.

  RECIPE FROM: http://recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

... A hotel isn't like a home, but it's better than being a house guest.

--- BBBS/Li6 v4.10 Dada-2