Quoting Dale Shipp to Ruth Haffly <=-

there will be a Burger Bar in the store.

The Wegman's here also has a burger bar.

My store's hot food takeout area is doing some pretty decent fried
chicken. Their $5 lunch special is 2 pieces of chicken or 3 breast
strips, either regular, extra crunchy or spicy, or 5 wings, offered 3
different ways (regular, hot or sticky honey garlic) plus a side of
spicy potato wedges, regular fries, onion rings, scalloped potatoes,
potato salad or stir fried veggies. Extra sides are $1.89. So about
half the price of KFC who are going to push a soft drink I don't
want and some nasty cole slaw on me for the other $5.

A burger bar would be a nice addition.

As often as not, ground beef in Lithuania ends up as a potato dumpling
filling, not hamburgers.

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

Title: Lithuanian Zeppelins (Cepelinai)
Categories: Lithuanian, Potatoes
Yield: 10 servings

1 kg (2 lbs) raw potatoes, peeled
And grated
4 Cooked potatoes
Salt to taste

Put raw potato gratings in a double cheese cloth and squeeze dry.
Save the potato liquid, let potato starch settle at the bottom,
decant potato liquid and mix starch with dry potato gratings. Rice
boiled potatoes and add to raw grated potatoes, salt and blend well.
Take about 1/2 cup of potato mixture and flatten, making a round
form. Place a spoonful of filling in the center of the round, fold
over, seal seam, make an oblong shape. Put zeppelins into boiling
water and cook for about 30 minutes, stirring gently.

Zeppelins are a rather recent Lithuanian tradition. They were
begun in the middle of the twentieth century but their fame spread
all throughout the country. Zeppelins are very filling and for
this reason they are eaten during days of hard work, especially
during harvest time. The variety of fillings used makes zeppelins
adaptable to different times of the year.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

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

Title: Beef or Pork Filling for Zeppelins (Cepelinai)
Categories: Lithuanian, Potatoes, Groundmeat, Beef, Pork
Yield: 10 servings

300 g Ground meat, pork or beef,
Or a mix
1 Onion, finely chopped
1 ts Marjoram

Pork is the traditional meat filling for zeppelins, rather fat, cut
from the shoulder. A mixture of pork and fat is also used.

Fry onion and add to ground meat. Season with salt, pepper and
marjoram. Blend well. Meat filled zeppelins are served with fried
bacon bits or with melted butter and sour cream.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Making beer is as old as human history itself.

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On 04-10-19 21:57, Jim Weller <=-
spoke to Dale Shipp about supermarket meals <=-

My store's hot food takeout area is doing some pretty decent fried chicken. Their $5 lunch special is 2 pieces of chicken or 3 breast
strips, either regular, extra crunchy or spicy,

Have you ever been to a Popeyes? They have crunchy *and* spicy chicken.
Does your place have both or do you have to choose? How hot is spicy?

or 5 wings, offered 3
different ways (regular, hot or sticky honey garlic)

Hot please! We like Buffalo wings. Around here there are a lot of
places that seem to cater to the ego, offering hot, hotest, diablo,
fiery, and sucicide. We would stick to hot. When we do them at home, I
use a sauce of butter and Crystals hot sauce, heated.

plus a side of
spicy potato wedges, regular fries, onion rings, scalloped potatoes, potato salad or stir fried veggies. Extra sides are $1.89. So about
half the price of KFC who are going to push a soft drink I don't
want and some nasty cole slaw on me for the other $5.

Sounds like a really good place. Do places up there deliver?


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

Title: Rava Dosa
Categories: Indian
Yield: 6 Servings

1 c Rice flour
2 tb All-purpose flour
1/2 c Farina® (cream of wheat)
2 tb Minced onions
1 ts Minced ginger
1 ts Minced green chili
-(serrano, Thai, or
-jalapeno)
10 Curry leaves, coarsely
-chopped -- optional
1/2 c Plain low-fat yogurt
1 1/4 ts Salt
2 c To 2 1/2 water
-vegetable oil -- for
-frying
-ghee

In a medium bowl combine flours, farina, onion, ginger, green chili,
curry leaves, yogurt, salt, and enough water to make a very thin
batter. Cover and set aside for 1 hour at room temperature to rest.

In a 8 - to 10 - inch nonstick griddle or frying pan heat a small
amount of oil over medium heat until a light sprinkling of water
sputters and crackles on surface of pan.

Before frying each dosa, stir batter well. It should be thinner than
crepe batter, so it will spread easily on the griddle --- add more
water if neccessary (see note). Ladle about 1/3 cup batter onto the
hot griddle in a circular motion, starting from the outside and
moving in, to make a thin pancake.

The pancake will be very thin, and as it cooks small holes will appear
throughout. Sprinkle ghee generously on top. When bottom turns golden
brown, turn pancake over and fry other side for 30 seconds.

Serve folded in half, golden side out.

Note: Consistency of batter is critical to the success of dosa, so
experiment with varying the amounts of water if neccessary; if dosas
come out thick and gummy, batter needs to be thinned.

To make Masala Dosa: Before removing dosas from pan (with golden side
down) place about 3 tablespoons of Potato Masala on one half, fold
over like an omelette, and slide onto a warm platter. Keep in a warm
oven while frying remaining dosas. Do not stack or cover with a lid,
or they will become soggy.

Recipe By : Curried Favors by Maya Kaimal MacMillan

From Internet mailing list, homehearth-food@esosoft.com

From: Sharon Raghavachary <schary@earthdate: Thursday, February 12,
1998 2:26

MMMMM


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