Text 2033, 82 rader
Skriven 2006-06-10 19:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Magellan etc.
=====================
 DS> Magellan and every other mapping program I have seen has problems
 DS> with exact locations

Those programs are as good as their databases. I have friends who sail
and their charts are very accurate and very expensive. They are updated
annually to note changes of moving or changing sand bars (with continual
input from users).

The last sformato....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bread And Apple Sformato -- Sformato Di Mele E Pane
Categories: Italian, Puddings, Eggs, Cheese, Desserts
  Servings: 6

  1 1/8 lb renette apples
           (winter cooking apples,
           mottled golden-russet skins
     14 oz thinly sliced bread,
           crust stripped away and
           discarded
      4 oz raisins, soaked in
           warm water
      4 oz blanched almonds
      1 pt milk
      3    eggs
      1 pn powdered cinnamon
           The grated zest of a half a
           lemon
    3/4 c  sugar
      1 ts vanilla extract
           Butter and some
           breadcrumbs for greasing and
           dusting the mold

Bread and Apple Sformato, or Sformato di Mele e Pane: My grandmother
used to make an apple pie with a mixture of apples and saltines --
Depression Cuisine -- and though she never made it for me, all those who
remembered it said it was very good. This is an Italian bread-and-apple
delight, which will be nice served with Zabaione. Also, it will be
delicate if you use white bread, or rustic if you go with a richer whole
wheat or mixed grain bread.

Set a pot with almost all of the milk and two thirds of the sugar on the
fire and bring it to a boil. Lay the slices of bread out in a large,
fairly deep plate, and pour the boiling milk over them. Peel, core, and
finely slice the apples.

Toast the almonds gently in the oven and break them up into pieces.
Butter a ring mold well, dust it with bread crumbs, and line it with a
layer of bread. Put down a layer of apples over the bread, followed by
some of the raisins, squeezed dry, and some of the almonds. Continue
alternating layers until all is used up, and seal everything with a last
bread layer.

Preheat your oven to 380 F (190 C).

Beat the eggs with the remaining milk and sugar, vanilla, cinnamon, and
lemon zest. Slowly pour the mixture over the sformato, taking care that
it is absorbed uniformly. Bake the sformato for about an hour. Unmold it
onto a serving platter and serve it at once.

From: Kyle Phillips, Your Guide to Italian Cuisine.
http://italianfood.about.com


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Cheers

Jim, in Yellowknife




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