Text 5452, 163 rader
Skriven 2006-09-13 09:44:20 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Not Larb
====================
On 09-13-06 DALE SHIPP Scribbled to DAVE SACERDOTE about Re: Not Larb

DS> DSh>       Title: Fiery Catfish Fingers ****

DS> DSac> What does the "****" mean?  Are you concealing a naughty word?

DS>  I had not noticed.  Prompted by your question, I looked in our main
DS>  data base and observe a number of recipes with *** in the title.
DS>  Many of them also have something following, which I suspect is
DS>  related to some old system like prodigy or Rime.

DS>  I think the thing following was a user's name in some code.  Note
DS>  the two recipes below.

The numbers/letters in the title are indeed linked to the original 
poster of the recipe. Both as an identifier of who posted the recipe 
(sort of like that novel length tag that Sylvia Steiger used to put on 
her recipe posts - whether she wrote/MMed the recipe or not) and to 
differentiate that recipe from another of the same name.

I will sometimes add my source for a recipe to one which is named 
identically but is different from the one I am saving. If I run into a 
series of ... say, brownie recipes I may number them as in:

Fudge Brownies
Fudge Brownies #1
Fudge Brownies #2
Fudge Brownies #3

etc.

Most generally, when I import recipes with the string behind the title I 
will delete that string - if credit for the recipe is listed in the 
directions. I also tend to expunge lines like:

MMMMM------------------------LOIS FLACK------------------------------

Or when the poster's name is listed as the top line of the ingredients 
list.

Of course many would consider that to be playing at silly buggers. And 
they would probably be right. But, what the hey?!?! It keep out of the 
saloons and off the public dole.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Fruitcake
 Categories: Holiday, Cakes, Desserts, Chilies
      Yield: 3 servings
 
MMMMM--------------------------CHILIES-------------------------------
      1 lb Red New Mexico chilies;
           -seeds and stems removed, in
           -1/2" squares
      1 lb Green New Mexico chilies;
           -seeds and stems removed, in
           -1/2" squares
     12 c  Sugar; divided
      2 c  Water; divided
      3 dr Red food coloring
      3 dr Green food coloring

MMMMM----------------------------CAKE---------------------------------
      6 oz Can orange juice concentrate
           -thawed
    1/2 c  Dark molasses
      3 c  Raisins
    1/2 c  Butter; room temp
    1/2 c  Sugar
      3    Eggs
  1 1/4 c  Flour
    1/4 ts Baking Soda
      1 ts Cinnamon
      1 ts Ginger
    1/4 ts Cardamom
    1/4 ts Allspice
    1/4 ts Cloves
    1/4 ts Black pepper; opt
        pn Nutmeg
    1/2 c  Pecans, almonds, cashews or
           -walnuts; chopped
 
  Chilies:
  
  Bring half the sugar and half the water to a rolling boil, stirring
  until the mixture is clear; remove from heat. Stir in the red food
  coloring and the red chiles. Return to a boil and simmer until skins
  are tender. Drain well overnight, saving the syrup.
  
  Repeat above steps for the green chiles, using green food color.
  
  Cake:
  
  Combine the orange juice concentrate, molasses, and raisins in a
  saucepan. Cook over medium heat, stirring occasionally, until
  mixture comes to a boil. Reduce heat and simmer for 5 minutes.
  Remove from heat and stir in the candied chiles; set aside.
  
  Cream the butter and sugar together. Blend in the eggs, one at a
  time. Sift together the flour, soda, and spices.  Stir flour mixture
  into creamed mixture. Stir in the fruit/chile mixture and nuts.
  Preheat oven  to 275F.
  
  Mix well until all fruit and nuts are completely coated. Fill 6 (or 7)
  well-greased small (4 1/2 X 2 3/4 X 2 1/4") loaf  pans  3/4  full.
  Bake at 275°F for 1 1/2 hours. Cool cakes in the pan, then remove.
  If cakes are not to be cured [i.e., soaked in spirits], wrap in foil
  or plastic wrap and store in a cool place for several weeks.
  
  CURING: Once the cakes have been removed from the pans, allow them
  to  cool for several hours. Then wrap them sideways in a double layer
  of cheesecloth. Use scissors to trim the cheesecloth so that no big
  wads of cloth are formed. Moisten the cloth thoroughly with dark
  Jamaican rum; a sprayer makes this easier. [I would think top notch
  bourbon would be even better, but I can't test it for ya. :)]
  
  Place wrapped cakes in a reasonably airtight container such as a
  cooler. They may be stacked three deep if necessary.  Store the
  cooler in a cool area such as a cellar.  Weekly,  open the cooler,
  spray the cakes, give them 1/2 turn and rotate the bottom cakes to
  the top.  If you start in late September, you should have some really
  good cakes by mid December.
  
  WRAPPING: Wrap the cakes, cheesecloth and all, tightly in aluminum
  foil before attempting to gift wrap them. They may then be placed in
  boxes or wrapped in gift paper.
  
  [Ed.--Remember to check if the intended recipients consume alcohol.
  It's not true that all the alcohol disappears in a few months,
  and some people also just don't want the booze flavor, either
  because they don't like it or because it has bad memories.]
  
  SERVING: Now we come to the reason you saved the syrup from the
  peppers. It's GREAT!!! over ice cream. If you want something to
  serve to guests or for dessert, put a generous slice of chile
  fruitcake on a dessert plate. Put a big scoop of vanilla ice cream
  on top and pour a little red syrup down one side and a little green
  syrup down the other. [Or some red syrup over the top and some
  warmed apricot or peach preserves over that.] Gooooood vittles.
  
  Source: Mary Anne via chiliochile@yahoogroups.com; adapted by Rain
  
  MM Format by Dave Drum - 21 December 2004
  
  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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