Text 15387, 66 rader
Skriven 2007-05-14 01:09:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Staples
===================
 Hi, Jim,

 DS> No other "porridges" because they are vomitous masses.

 JW> I like Red River. It's Canadian, not available where you live. A
 JW> mixture of cracked wheat, cracked rye and flax seed. The rye and the
 JW> flax give it some character.  I like 3 parts cornmeal, 1 part Red
 JW> River cause it adds pretty little dark speckles to the yellow mush.

 I'll add my agreement about the Red River! Good stuff, and I hope I
 remember your idea of mixing in cornmeal.

 DS> Ditto, except baked beans because I make my own.
 JW>
 JW> I often make my own but like a quick emergency supply for when the
 JW> mood hits and I don't feel like waiting 24 hours.

 I am now making a point to stock good canned baked beans
 and even Campbell's pork'n'beans, not for when the mood
 hits but for when the weather hits! My area has had
 several weather events in the past several years which
 knocked out power to wide areas for days. Canned baked
 beans and canned tuna are things I at least can eat cold
 for a day or so. In both recent cases, it was too cold
 and especially too wet to try cooking on the charcoal
 grill. Canned has another advantage for very small
 households...when you finish the can you are done! When
 I make up a pound of dried beans as baked beans,
 there is a LOT of the finished product for me to eat
 by myself. I save that for when I have guests or can
 bring the stuff to a group event.

 DS> Jello is a staple.  The blue kind. [g]

 I keep a specific flavor on hand for a salad I
 learned from my Gramma.

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

      Title: Lime Jello-Cucumber Salad
 Categories: Vegetables, Dairy, Salad
      Yield: 6 Servings

      3 oz Pkg Lime gelatin
      1 c  Boiling water
      1 T  Vinegar
    1/2 c  Mayonnaise
      1 sm Cucumber
      1 sm Onion
    1/2 lb Cottage cheese

    Grate the cucumber and chop the onion rather finely. Combine with
  the vinegar, mayonnaise and cottage cheese in a medium-sized serving
  bowl, stirring gently until well-mixed. In a separate cup or small
  bowl, dissolve the gelatin in the 1 cup boiling water, then add to the
  vegetables, stirring gently until well-distributed. Refrigerate until
  set.

  I got this from my grandmother, Ruth Cook, but I don't know where she
  got it. Typed for you by Joan MacDiarmid.

MMMMM
 Joan
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