| Richard,
You don't say if he needs to make it or just have it... Anyway, here
are two from Jeff Smith's Immigrant Ancestor's cookbook. There are a
couple of others ( for a veal and vegetable stew and cookies) but they
are long and involved. I might be talked into adding them if you need
more.
Corn Meal Mush with Cheese ( or Mamaliga )
1 1/2 Quarts Water 1 cup sour cream
1 1/2 tsp salt 1/3 Pound white cheese such as
brick or Muenster grated
1 1/2 cups fine yellow 1/3 pound yellow cheese such as
corn meal (must be yellow) Colby or Cheddar grated
4 Tbs. butter
In a heavy 4 Qt. stove top casserole bring the water to a boil. Add
the salt and remove the pan from the burner.
Add the corn meal slowly while stirring constantly. Stir it well so
there are no lumps and return to the burner and bring back to a boil.
Turn down to a simmer and cook slowly for 20 mins or more until it is
thick. Stir often during this process. The final product should by
the consistency of thick cake batter. If it gets to thick, stir in a
little more water.
In an 8 x 8 baking dish, melt the butter briefly in a preheated 350F
oven.
Spoon in 1/2 of the mush and spread to coat the bottom of the dish.
Add 1/2 of the sour cream and spread over the mush. Then add 1/2 of
the combined cheeses, spreading evenly.
Add another layer of mush, then sour cream, then cheese. Then put the
dish in the oven until the cheese is melted and slightly browned on
top.
Rumanian Sausages ( or Mititei )
4 - 5 cloves of garlic 1 1/2 tsp. salt
1/4 cup of water 1 tsp. fresh ground black
pepper
1 pound ground chuck 1/2 tsp. whole dried thyme
1 pound coarsely ground pork 1/2 tsp. dried basil
1 tsp. baking soda 1/2 cup beef stock
Crush the garlic well in the water, using a fork. Stir in the meat,
baking soda, seasonings. Add the beef stock and mix well.
For each sausage, take 1/2 cup of the mixture and roll between the
palms of your hands into a sausage shape about 4 inches long. If you
wet your hands between rolling sausages, they won't stick.
Place rolled sausages side by side in a container, cover and
refrigerate overnight to allow flavors to blend.
These are best cooked on the grill. Although they can be broiled or
baked. They should be broiled about 3 mins per side until cooked
through and browned.
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