On 02-06-19 00:21, Ruth Hanschka <=-
spoke to Michael Loo about 887 ex LAX still shamboli <=-

Some people genuinely like McDonald's. There's no accounting.

In our case, like might be a bit too strong a word -- but we do have
them on rare occasions. Usually when we are both too tired to cook.
They are inexpensive (two double cheeseburgers for $5), quick and close
to home. We recently tried Wendy's just to compare and decided that we
don't like their burgers as much plus they are a bit further away.
Burger king is ok but none of them are close enough to be any real
competition.

In this recipe -- what is kosher wine? Or is an easier question what
wine is not kosher?

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

Title: DATE HASORET
Categories: Appetizers, _ethnic
Yield: 8 Servings

1 c Pitted dates
1/2 c Dried appricots
1/3 c Walnuts
1/3 c Almonds
1 ts Cinnamon
1/4 ts Ginger, ground
1/3 c Orange juice
2 tb Red kosher wine

Combine all ingredients in a processor. Process until finely
chopped. Pat into a serving container, then cover til needed.

Nava Atlas, "Vegetarian Celebrations"

MMMMM


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Some people genuinely like McDonald's. There's no accounting.

In our case, like might be a bit too strong a word -- but we do

have

them on rare occasions. Usually when we are both too tired to

cook.

They are inexpensive (two double cheeseburgers for $5), quick and

close

to home. We recently tried Wendy's just to compare and decided

that we

don't like their burgers as much plus they are a bit further away.
Burger king is ok but none of them are close enough to be any real competition.

That's about the best use for the place. I can't think of the last
time I ate their food, probably before my dad died in 2005.

In this recipe -- what is kosher wine? Or is an easier question

what

wine is not kosher?

This is a Passover condiment, so it would have to be Kosher for
Passover wine for it to be served at a Seder meal. The other
ingredients would need to be specially certified too. If you just
want it for a bunch of random Gentiles, any wine will do. Then again
if it's made in a NonKosher kitchen, it's not kosher no matter what.
Passover wines have gotten better over the years, but most still
aren't that great.

Title: DATE HASORET
Categories: Appetizers, _ethnic
Yield: 8 Servings

1 c Pitted dates
1/2 c Dried appricots
1/3 c Walnuts
1/3 c Almonds
1 ts Cinnamon
1/4 ts Ginger, ground
1/3 c Orange juice
2 tb Red kosher wine

Combine all ingredients in a processor. Process until finely
chopped. Pat into a serving container, then cover til needed.

Nava Atlas, "Vegetarian Celebrations"

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RUTH HANSCHKA wrote to DALE SHIPP <=-

In this recipe -- what is kosher wine? Or is an easier question
what wine is not kosher?

This is a Passover condiment, so it would have to be Kosher for
Passover wine for it to be served at a Seder meal. The other
ingredients would need to be specially certified too. If you just
want it for a bunch of random Gentiles, any wine will do. Then again
if it's made in a NonKosher kitchen, it's not kosher no matter what. Passover wines have gotten better over the years, but most still
aren't that great.

Did you see my reply to Dale on 07 Feb about Kosher wine? My experience
is that the stuff that doesn't require "koshering" by heat is waaaaaaay
too sweet. And Mevushal wine that has been heated in order to make it
"fit for consumption" (Kosher) is garbage - no matter what Mogen David
and Manischewitz marketers try to make you believe.

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

Title: Kosher Herbed Shoulder Roast
Categories: Game, Vegetables, Herbs, Wine
Yield: 5 Servings

4 lb Venison shoulder roast;
- floured, seasoned w/salt
- and pepper
3 tb Cooking oil
1 lg Onion; peeled, sliced
1/2 lg Bell pepper; chopped
2 cl Garlic; minced
16 oz Can tomatoes
1/2 c Port wine
1/2 ts Fresh chopped parsley
1/2 ts Thyme
2 Whole cloves
10 Peppercorns
1 Bay leaf

Brown floured roast in oil in dutch oven over medium-
high heat. When brown, remove meat from pan, set aside.

Fry onions, peppers and garlic for 5 minutes, stirring
often. Add tomatoes, port, herbs and spices. When mixture
comes to a boil, add the roast and baste with sauce. Cover
and place in a 350°F/175°C oven and cook for about 2 1/2
hours or until tender.

Baste several times with pan juices during roasting.
Slice thin and serve with pan juices.

Serves 4 - 6

SOURCE: Musicon Farms; 157 Scotchtown Rd., Goshen, NY

Typed in by Blanche Nonken

Uncle Dirty Dave's Archives

MMMMM

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want it for a bunch of random Gentiles, any wine will do. Then

again

if it's made in a NonKosher kitchen, it's not kosher no matter

what.

Passover wines have gotten better over the years, but most

still

aren't that great.

Did you see my reply to Dale on 07 Feb about Kosher wine? My

Nope

experience

is that the stuff that doesn't require "koshering" by heat is

waaaaaaay

too sweet. And Mevushal wine that has been heated in order to make

it

"fit for consumption" (Kosher) is garbage - no matter what Mogen

David

and Manischewitz marketers try to make you believe.

Most of it used to be overly sweet and overly nasty. I'm told by
Jewish friends locally that some newer products are drinkable.
Not good, mind, but drinkable.
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