Text 5275, 99 rader
Skriven 2006-08-28 23:57:46 av Dave Drum (1:18/200)
     Kommentar till en text av Carol Shenkenberger
Ärende: Trouble in Paradise
===========================
On 08-19-06 CAROL SHENKENBERGER Scribbled to GLEN JAMIESON about Re: 

CS>GJ> Next time you are in the Philippines, having a late night San Mig
CS>GJ> with your mates, and you hear the lonely cry of "Baluuuut,
CS>GJ> baluuuut!" floating out of the tropical night, get your money
CS>GJ> ready to buy some

CS>Sadly, we get few chances to be there now.  I had many a week there
CS>when i  first got to Asia, but now we get only Subic and often arent
CS>allowed off the  pier.  It's not just terrorism fear.  Some Marines
CS>went wild and made a mess  of things for my ship and made my country
CS>look bad.

CS>Unfortunately not all are 'good ambassadors'.

Well, they are jarheads, after all.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Peach Pie
 Categories: Pies, Desserts, Fruit
      Yield: 6 servings
 
    3/4 c  White sugar
    1/4 c  Light brown sugar
    1/4 c  All-purpose flour
      4    Ripe fresh peaches; peeled
           -and sliced (about 5 cups)
      1 tb Fresh lemon juice
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg (or ground
           -mace, for an old-fashion
           -flavor)
           H    PASTRY
      2 c  All-purpose flour
    1/2 ts Salt
    2/3 c  Crisco or other shortening
    1/2 c  Cold water
      2 tb Butter; in small pieces
 
  Preheat oven to 425°F.
  
  To prepare filling, mix white sugar, brown sugar and 1/4 cup flour in
  a large bowl. Add peaches, lemon juice, cinnamon and nutmeg or mace
  and toss well. Set aside.
  
  To prepare the dough, mix 2 cups flour and salt in large mixing bowl.
  Measure shortening and drop on top of flour mixture. Cut flour into
  shortening with fork or pastry blender until mixture becomes small
  bits of shortening coated with flour. Size will not be uniform. Add
  water all at once by sprinkling on top of mixture. Stir with fork to
  incorporate water into mixture.
  
  Generously flour work surface and hands. Scoop dough out of bowl, plop
  it onto work surface and pat into a rough ball. Divide into 2 equal
  portions. Roll out 1 portion into circle about 12 inches in diameter,
  lifting dough and sprinkling additional flour onto work surface as
  needed so that dough doesn't stick.
  
  To transfer to 9- or 10-inch pie pan, roll dough loosely around
  rolling pin and unroll, starting at far side of pie pan, so that
  dough drops into pan. Avoid stretching dough. Let about 1-1/2 inches
  of dough hang over outer edge of pan. Pile fruit onto dough. Scatter
  bits of butter over fruit.
  
  Roll out remaining half of dough for top crust and drape over pie.
  Trim away excess dough around edges, but leave enough to tuck under
  top of pie pan edge. Crimp edges and cut several vents in top.
  
  Bake at 425°F for 10 minutes, then reduce heat to 350°F, and bake
  until juices bubble around edges on top of pie and crust is lightly
  browned, about 40 minutes more.
  
  Note: Good peaches contain lots of juice, so a deep-dish or 10-inch
  pie pan is good for this recipe. If you don't have either, just make
  sure the pastry edges are crimped high and make several good-sized
  vents in the top crust.
  
  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
 
If government wants us to respect the law it should set a
better example!!!


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