Text 24175, 65 rader
Skriven 2007-12-16 17:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: echo picnics 563
========================
 CS> In short, once fixed, we are a good site for a cooking picnic.  Our
 CS> main draw back once the place is fixed, is the season is normally July
 CS> and that can be very HOT here for those not used to it.

I think that 2008 would be too soon for you to host one,
given the state of your property and the constraints on
your time, but thanks! Maybe we can discuss this in some
future year, or else maybe if there could be a picnic
venue fairly near you, your place could be used as a
secondary location.

Anyhow, I figure someone might be willing to pipe up
early in the year; if not, I'm sure some of us will
start tossing out suggestions.

I'm getting more favorable, too, to Manny's heretical
suggestion of Las Vegas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Cream Pie > Chicago Tribune
 Categories: Chocolate, Pies, American
      Yield: 8 Servings

      3 oz Unsweetened chocolate
      3 tb Butter
      1 c  Sugar
      3 tb Cornstarch
  2 1/2 c  Milk
      3    Eggs
      1 pn Salt
      1 ts Vanilla
      1    Baked 10-inch pie shell
      2 c  Whipping cream
      1 tb Sugar
      2 oz Semisweet chocolate

  Melt the unsweetened chocolate and butter together over very low heat
  or in a low oven.  Do not stir the mixture while it's melting.

  In a saucepan, whisk 1 cup sugar and the cornstarch together. Slowly
  add the milk and whisk until smooth.  Beat in the eggs well.  Add salt
  and put the pan over medium heat.  Whisk the mixture with a wire whip
  the entire time it takes to cook.  (I often read while I'm doing this,
  but whatever you do, don't stop whisking.)

  In about 5 minutes the mixture will begin to thicken.  Now, beat the
  mixture strongly until it almost boils.  Remove the pan from the heat.
  Put the pan in a sinkful of cold water and whisk until slightly
  cooled.  Add the vanilla and chocolate-butter mixture.  Whisk the
  entire concoction until smooth and totally blended.

  Pour it into the pie shell and set the pie in the refrigerator. Whip
  the cream until stiff, sweeten it with 1 tablespoon sugar and spread
  it on top of the chocolate mixture.  Shave or grate the semisweet
  chocolate and decorate the top of the pie with a ring of shavings.

  Recipe By: Carole Travis-Henikoff
  Printed in Chicago Tribune Magazine 5/24/98

MMMMM

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