Text 15904, 69 rader
Skriven 2007-05-25 07:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Picnic stuff 563
========================
 DS> One of the places we will mention later on as a probable side trip
 DS> (as in 5 minutes from our house) is Rita's Italian Ices.
 DS> http://www.ritasice.com/

There's one right in Crofton, a healthy walk from Carol's.
It is a pleasant treaty place, especially when I resist
the yummy-sounding dairy concoctions and stick with the
lactose-free less interesting things.

 DS> You can get a blue treat there.

Been there, done that. They're fairly mild compared to
the one I had at the place off 128 where we took some
echo people during one of the Clam Crawls: I got so
sick from the red-white-and-blue sorbet I thought I'd
split. It was also horrid that my effluvia ended up
smelling like artificial fruit for several days after
(I know, way too much information).

=

 DS> I've talked with some other people who have an aversion to Indian
 DS> foods.   In some cases, it is the mistaken impression that all
 DS> Indian food is fiery hot -- but I'm sure that is not Dave's problem
 DS> with it. In other cases, it is that many (but not all) Indian dishes
 DS> contain what I would call fragrant spices -- e.g. cinnamon, ginger,
 DS> cardamom. There are also some spices which are not commonly found in
 DS> American cuisine, e.g. turmeric, tamarind.  I'd like to hear what it
 DS> is that Dave does not like.

Speaking of which.

=

Cheeseless Cheesecake
Cat: nondairy, dessert
servings: 8

2 pk Tofutti cream cheese, plain
2 eggs
1 Tb lemon juice
1/2 c sugar
1 ts vanilla
Ready to use graham cracker pie crust

This cheesecake is so good and tastes so much like cheese
that it is hard to believe it isn't. Perfect to serve with
a meat meal or for those that are lactose intolerant.
Excellent with strawberries, chocolate shavings or just
plain as it comes out of the oven looking beautiful. This
recipe is so easy and is virtually impossible to mess up!

Mix filling ingredients. Easiest when the "cream cheese"
is first mashed with a fork. Use an electric hand blender
for a few seconds just to get rid of any remaining lumps.

Pour into the pie crust. Should fill to exactly the top.

Cook uncovered for 30 min at 350F. If after 1/2 hr the
top is still liquidy, cook another 10 min or so until
it is starting to turn brown. Cool completely before
serving. Enjoy!

Spice and Spirit, The Complete Kosher Jewish Cookbook


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