Team Craiova: Letter from Becky

Saturday, July 12, 2008

Letter from Becky

Sherryl,I was so excited this morning to come in and read your message! This trip has got me so excited, what an oppurtunity to literally fall into my lap! Janae' and I have been friends since we were young, and have only grown closer as we have become adults. She is just wonderful!!! I am married to Jeff going on 13 years, we have a daughter Natalie 10 1/2, and a son Logan age 8. Though we have slowed down in attending our church, we still consider Bethel Assembly our church home, I scrapbook there with the ladies once a month. I also assisted several years with VBS. This is the same church that Doug and Janae' attend. I have been scrapbooking for about 12 years now and really enjoy it, and photography is another passion of mine! This trip just sounds perfect for me! I manage a lighting showroom here in Chillicothe, and have discussed with the owner (my father-in-law) if he would be interested in donating some light fixtures to the church, and he said he would be delighted! So if that is anything you would be interested in, please let me know as soon as possible, for we would need to get them shipped over there. Of course, I can discuss this with you on Saturday. If you have any questions, feel free to email me either here or my home email. Can't wait to meet everyone on Saturday, and am so thrilled to be involved in this wonderful expeirence! Thanks so much, Becky

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Taste of Romania Menu and Recipes

Taste of Romania Menu and Recipes
I am not a expert on Romania food. But this is a typical menu of what we have been served and we will try to use for our menu. But please try other recipes. When we were in someone's home, the meal was always served in courses.First course: A plate of cheese (white cheese) and Salam (salami to us) and eggplant spread and cheese spread. This is served with bread -homemade/Panera type, not sliced bread.Second: soupThird: Sarmale (this is a stuffed cabbage roll) and Mamaliga. (to me this is a cross between cornbread and mush)Also I might add they we were often served fried pork.A plate of tomatoes and cucumbers lightly sprinkled with feta cheese.Fresh cooked green beans, pretty much how we cook them.Fourth: WatermelonI know they have a lot of desserts. None really stand out in my mind. I just remember having watermelon almost after every meal. Of course we were there in the summers.I hope some one will try making one of the desserts from the cookbook.If you would like to try a Romania Recipe there are a lot online and I will post some. There are copies here. The try of meat and cheese or tomatoes and cucumbers would be easy.Eggplant Salad (Spread) Adela Herth5 eggplants (app. 2 kg/4.5 lbs)200 ml (app. 1 cup) oil or moresalt1 medium onionBake the eggplants in a pan at 400 F for 45 minutes (they have to be joicy inside). Peel. Put them on a plate and wait 15 minutes to drain. Chop the eggplants (traditionally with a wooden spoon/chopper--stainless sleet knife works, too, or a food processor). Put the eggplants in a bowl. Chop the onions finely and add. Mix well and season with salt to taste. Gradually add the oil and continue to mix until a creamy mixture is obtained. Instead of oil, you can also use mayonnaise (1 cup).Mix everything and keep in the fridge. Best served cold.The Supa de Galusti from Beatrice GhitiouIngredients:1 chicken1 onion1potato3 carrots5 celery sticks2 turnips500g semolina3 eggSalt & PepperPre prep: The chicken must be cut in peaces. All the vegetables must be washed and cut in half except the potato and onion.Take a pretty big pot and fill it 2/3 with cold water (5l). Place all the chicken pieces in the water with some salt. Put on stove and bring to boil at max temperature. There should be some sort of dark foam forming on the top of the water, just remove it with a spoon.As soon as the chick and the water have come to boil, put the temperature at ｼ of the max possible on your stove and add all the vegetables except the potato. You will have to boil the chicken with the vegetables for at least 30 minutes. Slow cook with a lid half way over the pot. E.g. (If the max on your stove is 8, then put the temperatureat 3.).After the 30 minutes of slow cooking, place the potato in the soup and let it cook for another 25 to 30 minutes.At the end of the the 55-60 minutes of slow cooking, you will take the supa off the stove and take out all the ingredients.The end: You will take the 3 eggs and beat them with a fork till they are mixed. Then you will start adding the semolina (to the beaten eggs) till it has a relatively solid consistency. On a scale of 1 as the running consistency and 10 as the absolute solid and hard consistency, you will aim toward 6.5 – 7. Once you have this semolina and eggs mixed together you will take a spoon and add spoon fulls to a boiling soup that has now gone back on the stove for the final addition of the ‘galusti’. You will add all the semolina with spoon fulls and boil for about 5 minutes.As a really nice thing to do, you will take some fresh parsley and chop it and throw into the soup as you take it off the fire. (for 6 people)Ciorba with Meatballs Pusa CiobanuPrepare 300 g. ground meat (pork or beef) by adding 1 finely chopped onion, pepper, salt or chicken bouillon, and 1 egg.In 5 liter stock pot, boil 1 chopped onion, grated carrot, 2 Tbsp. rice. Make ping pong ball sized meatballs, roll in flour and add to soup, on med. heat. When meatballs have cooked, add chopped tomatoes, salt or bouillon to taste. “Sour” to taste with lemon salt. Sprinkle with fresh chopped parsley and serve with sour cream or yogurt.Mamaliga Four servings of You'll need:1-1/2 cups cornmeal2-1/8 cups water1 Tbsp. saltSour creamYour choice of cheese (Iuliana uses fresh cheese she makes from milk given by her dairy cows)Kitchen stringBoil water in a heavy pot.Add salt.When water boils, pour the cornmeal gradually into the pot, mixing it continually with a spoon.Stir until the mamaliga thickens.When mamaliga becomes difficult to stir, remove from heat.Turn mamaliga out onto a working surface.Cut into thin layers using string.Alternate layers of mamaliga with cheese and sour cream, repeating as desired.Enjoy!Sarmale Lidia Popa1 kg. ground pork and beef mixture2 large onion2 Tbsp. ricesalt and pepper1 grated carrottomato saucebouillon cubes or granules and/or a little baconChoose a large cabbage or 2 smaller ones.Separate the leaves and group by size. Place a couple of leaves or the center cores from the leaves in the bottom of a 5 liter baking pan, with a little bacon or salt pork, 2 bay leaves, a little tomato sauce, peppercornsMix the ground meat with the other ingredients, onions and grated carrots can be sautéed a bit, then mixed with the other ingredients. Make cabbage rolls. Fill each cabbage leaf with a little meat mixture and roll up, tucking ends in. Place in pan on end, tightly packed, one next to the other, and cover with another cabbage leaf. Add a cup or so of water and boil on top of the stove, then 1/2 hour in oven.

Biserica Evanghelica Libera din Craiova

Saturday, July 12, 2008

Letter from Becky

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