Text 14693, 94 rader
Skriven 2007-04-27 11:43:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Hey Ian!!!
======================
On 04-14-07 DALE SHIPP Scribbled to IAN HOARE about Re: Hey Ian!!!

DS> IH> Just because some Australians from the backwoods can't tell the
DS> IH> difference between Tomato ketchup and tomato sauce, doesn't mean
DS> IH> that we in the "old country" would make the same mistake! Humph.
DS> IH> It's about the same solecism as assuming that Apple pie is
DS> IH> american! :-}}} 

DS>  I had remembered about the Australian use which called ketchup
DS>  "tomato sauce", but was not sure if it was the same for you.
DS>  Thanks for clarifying.

DS>  Oh -- and it is Blueberry Pie that is American:-}}

Don't tell General Motors - they are still smarting over losing their #1 
ranking in the automotive biz to Toyota. If you tell them that their 
"Nothing is as American as baseball, hot dogs, apple pie and Chevrolet" 
slogan is wrong they may implode and throw all those 30 dollar an hour 
factory rats out of work.  B-)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Heavenly Lemon Bread Pudding
 Categories: Pudding, Citrus, Breads
      Yield: 4 servings
 
      3    Rounded cups of 1/2" bread
           -cubes (see Note)
      1 tb Plus 1 teaspoon grated lemon
           -zest
      1 c  Whipping cream
      1 c  Whole milk
      1 c  Sugar
      3 tb Butter; in small pieces
    1/4 ts Salt
      4 lg Eggs; separated
    1/2 c  Fresh lemon juice
           Confectioners sugar
 
  This bread pudding is similar to a soufflé. It will, in
  fact, "fall" a little as it cools, but you won't be
  disappointed with its creamy tartness.
  
  Preheat oven to 325°F. Butter the bottom only of a 2-quart
  casserole or soufflé dish.
  
  Combine bread cubes and lemon zest in large bowl. Set aside.
  
  Combine whipping cream, milk, sugar, butter and salt in a
  heavy saucepan. Over medium heat, cook until butter melts,
  stirring occasionally. Pour over bread mixture, and toss.
  Allow to cool.
  
  Lightly beat the egg yolks, then beat in the lemon juice,
  and stir into the bread mixture. Set aside.
  
  Beat egg whites in large bowl of electric mixer until stiff
  peaks form. Do not overbeat. Gently fold egg whites into
  bread mixture.
  
  Pour bread mixture into prepared dish, and bake for 1 hour,
  or until a knife inserted 1 inch from center comes out clean.
  The top of the pudding should be golden brown.
  
  Cool on a wire rack for 10 minutes. Dust with confectioners
  sugar, if desired. Serve warm, at room temperature or
  chilled.
  
  Notes: French or Italian bread, with crusts removed, works
  well with this recipe. If your bread is less than a day old,
  you can "age" it by placing slices in a 300°F oven for 15 or
  20 minutes, or until some of the moisture is baked out.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Toyota Condoms: Oh what a feeling.

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