Text 11695, 102 rader
Skriven 2007-02-11 19:32:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: UN-EARTHLY TREASURE
===============================
 Hi, Carol,

 CS> Oh, my computer ate my homework^6^6^6^6^6^6^OLX packet just a bit ago.
 CS> I spent 4 lovely hours tapping in all sorts of replies and it dumped
 CS> on me!  ARGH!

 I HATE when that happens! In my case when
 doing Echo replies, the fiend seems to be
 Meal-Master, of all things! Every so often,
 it seems to get corrupted to a point it
 will not launch, just gives me a black
 screen with a non-blinking cursor I can
 only escape by shutting down the computer.
 That kills all previous replies. If I were
 smart I would invoke MM before each
 BlueWave session just to make sure it was
 stable on this boot, but I rarely remember.

 CS> Anyways, I have orders now, Norfolk.  They couldnt send me to Europe
 CS> (too many years in, not enough remaining or somenting like that).  I'll
 CS> have to see if I still have Ian's messages as i typoed lots to him.

 I think the new orders are good, as it
 lets you get back to your chosen home?
 And it gives many of us a chance to finally
 meet you eye-to-eye! Someday!

 Since your replies were plum dumped, I can
 only offer you this!

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

      Title: Plum Dumplings
 Categories: Dumplings, Fruit
      Yield: 16 Dumplings.

      3 c  All-purpose flour
      1 t  Salt
      2    Eggs, lightly beaten
      4 T  Butter (1/2 stick), at
           -room temperature
    1/2 c  Milk (up to 3/4 cup)
    1/4 c  Sugar
      1 t  Ground cinnamon
    1/8 t  Ground nutmeg
     16    Blue (Italian) plums,
           -pitted and sprinkled
           -with lemon juice
           Salted water (7 to 8 quarts)

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Ground walnuts (OR 1/2
           -cup breadcrumbs), fried
           -for a few minutes in 8
           -tablespoons of butter

     Sift the flour and salt together into a medium bowl.  Beat the
  eggs into the softened butter until they are well blended.  Stir in
  the flour and add just enough milk to form a stiff dough. Knead the
  dough on a well-floured surface for about 10 minutes, or until smooth
  and satiny. Roll into a ball, then cover and let rest for 30 minutes.

     Combine the sugar, cinnamon and nutmeg together in a small bowl
  and mix well.

     Divide the dough in half and roll each portion out to about 1/8
  inch in thickness.  Cut out rounds with a 3-inch cookie cutter.

     Place a plum (2 halves) on the center of half of the rounds.
  Sprinkle with the sugar mixture and top with the remaining rounds of
  dough. Press down on the edges with the tines af a fork to seal well.

     Bring the salted water to a boil and gently drop in 8 to 10
  dumplings. Simmer for 12 minutes.  Use a slotted spoon to remove the
  dumplings and place them in a well-buttered ovenproof dish.  Repeat
  with the rest of the dumplings.

     Top the dumplings with the buttered walnuts or breadcrumbs and
  sprinkle with any remaining sugar mixture.

     Serve the dumplings while still warm.

  Notes and Variations:
     Use apricots, cherries or peaches instead of plums.

     Hungarians substitute 1 1/2 cups of mashed potatoes for half of the
  flour.

     "Served with sour cream, these dumplings make a very nice and
  unusual late Sunday Breakfast."

        [The Dumpling Cookbook; Maria Polushkin]
        [Workman, 1977;  ISBN 0-911104-81-X]

  Posted by Fred Peters.

MMMMM

 Joan MacDiarmid
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