Ask Kitch Anything thread

pink soup??

hot or cold??

borsht

1 quart water

4 fresh beets, grated

1 cup chopped yellow onions

salt, to taste

2 teaspoons sugar

fresh lemon juice

sour cream, for serving

1. Combine the water, beets, onion, and salt in a large stockpot and bring them to a boil. Cook for 1/2 hour on low heat. Stir in the sugar and lemon juice. Cook 10 minutes more. Refrigerate the mixture to chill, about 30 minutes. Serve the borscht topped with a dollop of sour cream.

4 qt. water

2 medium onions cut in thin strips

5 potatoes cubed

1 head of cabbage cut into 7 inch chunks

1 bunch parsley chopped

2 large carrots shredded

1 bunch beets shredded

red wine vinegar

2 cloves garlic, mashed

Salt to taste

Methods/steps

Bring water to a boil. Add potatoes, parsley and salt. In a separate deep pan, sauté onions until transparent. Add beets, carrots, and vinegar in this pan and cook until soft. Add to water with potatoes and parsley, then add cabbage. Turn off heat, add garlic, add salt if necessary. When re

heating do not boil or the bright red color will be lost.

Faux Maid-Rite

1 lb Ground Beef

1 tsp ground pepper

1 tsp sugar

2 tsp prepared mustard

6 oz beer (optional)

salt (to taste)

Combine ground beef, pepper, sugar, mustard, salt in the top of a double-boiler and add beer. Cover top and heat for one-half hour, stirring occasionally. The longer it cooks, the more the flavors blend together. Toward the end, uncover to allow some of the liquid to boil off.

Use a slotted serving spoon to serve on hamburger buns with mustard, dill pickles and chopped onion.

Serves 6.

Notes: Use prepared yellow salad mustard, such as that for hamburgers or hot dogs. Do not use dry powdered mustard, or a Dijoni or Poupon style mustard. Use a good quality, low fat ground beef. Water may be substituted for beer.

Maid Rites

10 pounds ground beef

1 cup dehydrated onion

2 tablespoons salt

1/2 tablespoon pepper

1/4 cup Adolph’s meat tenderizer

1/2 cup beef bouillon granules

4 cans Swanson’s chicken broth

Steam ground beef with 1/2 gallon water. When beef is cooked, drain water and add 4 cans of Swanson’s chicken broth. Cook, with the rest of the ingredients, until liquid reduces. Serve on hamburger buns with

fresh chopped onions and mustard.

Source: Employee

Original Maid-Rites

1 pound ground beef

2 tablespoons vinegar (not white)

1 tablespoon instant minced onion

1 teaspoon salt

11/2 cups Swanson’s chicken broth, boiling

2 tablespoons prepared ketchup

2 tablespoons prepared mustard

8 hamburger buns

Brown meat lightly; drain fat. Add vinegar, onion, salt, ketchup and mustard. Stir well. Add boiling broth. Cover and simmer until meat is tender and liquid is absorbed. Serve on hamburger buns with fresh chopped onions and mustard only.

Yield: 8 sandwiches.

Source: Missouri newspaper

Maid-Rites

1 lbs ground beef

2 cups hot water

1/2 cup chopped onion, dehydrated or fresh

2 Tbsp granulated chicken bouillon

8 large hamburger buns

Ketchup, mustard, sliced dill pickles, or raw onion to taste

Brown and crumble ground beef in skillet. Dissolve the bouillon granules in 2 cups hot water. Add dehydrated or fresh chopped onion and bouillon mixture to the browned beef. Simmer beef mixture until just enough juice is left to moisten the inside of the buns.

Fill each hamburger bun with spoonfuls of beef mixture. Serve with ketchup, mustard, sliced dill pickles or raw onion to taste.

Yield: 8 servings

Maid Rites

1-1/2 pounds ground beef

1 small onion, finely chopped

1 can chicken broth

Finely crumble beef and cook with onion until onion begins to turn clear and meat begins to brown. Drain.

Add 1 can chicken broth and cook, uncovered, over low to medium low heat until most of the liquid evaporates. Stir every now and then. This takes about 40 to 45 minutes. Do not let this mixture get dry, the flavorful juice is necessary.

Serve on fresh hamburger buns, offer dill slices, mustard, ketchup andchopped

onions

that one is from a nyc deli---if i recall its Stage or katz's

man..that is a challange...

I don't think it can be done

In 1988 MnDOTand Hennepin County (which includes the city of Minneapolis and a large area west of that city) negotiated a major swap of highway jurisdiction, in which MnDOT assumed control of county freeways CSAH 18 and 62 (then called "The Crosstown"), and in return Hennepin County assumed control of many miles of surface roads under state control. The legislature had previously authorized special routes that allowed MnDOT to assume control of these routes. CSAH 18 became U.S. 169, and CSAH 62 became MN-62. All remaining signs indicating "Crosstown" came down on 62 as the new state route markers went up, though this name is still used by long-time residents to confuse newcomers. In exchange for about 40 miles of two to four-lane roads that are mostly local or regional feeders, MnDOT took over about 27 miles of four-lane freeway.

http://www.steve-riner.com/mnhighways/countyrtes.htm

Contrary to popular belief, Ramsey County does not have lettered county routes. There is a series of roads named "County Road B" through "J" at one-mile intervals, but this is not the official marked designation. Each of these has a separate, and usually marked number (for example, County Road E is marked Ramsey County 15). These street names are vestiges of an old numbering system that was revised by around 1960.

heh

damn

now that was funny OT!!!

I got sucked into reading about Ramsey County

If I do find a sign...I'm stealing it..

only thing I ever did was play with fireflies :confused:

I recall you posting about that...