On 12-09-18 21:42, Jim Weller <=-
spoke to Ed Vance about Benedictine Spread <=-
I've never had it. But I might, as it sounds good. I've often had
sliced cucumber and onion sandwiches with cream cheese instead of
butter. Apparently blending it all into a spread is a very regional
thing, local to you.
When we lived in England, I found it unusual (and good) that they often
used thin slices of cucumber on their sandwiches instead of the iceberg
lettuce commonly used here.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Shula Kalambar*
Categories: Harned 1994, Main dish, Mid east, Vegetable
Yield: 1 batch
1 c Large brown lentils
-- soaked if required
1 lb Fresh spinach
-or-
1/2 lb Frozen spinach
1/2 ts Ground coriander
1/2 ts Ground cumin
1 Garlic clove, crushed
Salt and pepper
2 tb Butter
Boil the lentils until very tender, about 45 minutes to 1 1/2 hours.
Drain and set aside.
Wash the spinach carefully. If using frozen spinach, defrost and
drain well. Chop spinach leaves finely and stew gently in their own
juices until tender. Add the cooked lentils to the spinach. Season
with coriander, cumin, garlic, and salt and pepper to taste. Stir
well. Add butter. Let it melt into vegetables and serve.
Roden wrote: "A lentil and spinach dish prepared in medieval Persia to
heal the sick. For the cure to be effective, the ingredients, so it
was said, had to be bought with money begged in the streets."
From "A Book of Middle Eastern Food" by Claudia Roden. New York:
Random House, 1974. Pg. 266. ISBN 0-394-71948-4. Posted by Cathy
Harned.
From: Cathy Harned Date: 21 Apr 94
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 02:36:30, 12 Dec 2018
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)