Text 1217, 119 rader
Skriven 2008-01-22 23:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Q-Edit and MM
=====================
-=> Quoting Bob Gearhart to Sean Dennis <=-

 BG> I used to cook, but have been evicted from
 BG> the kitchen as of the past seven or so years.

[but]

 BG> Dorothy is not allowed to buy my grapefruit now.

Snork!
 
 BG> I have a large MM database but forgot how to
 BG> add things in a message.

In MM when you are on the Search/Revise menu type "E" for export.
Name the export file something you can remember, like fido.txt. It
helps if the file is placed in your bluewave (or whatever reader you
are using) directory.

Then when replying to or creating a message in Bluewave (or
whatever) and QEdit gets called up, just do an "ESC", "File", "Load"
and type in fido.txt. Then copy and paste (ALT L at the top and
again at the bottom of the recipe to highlight a block of text)
between the two windows. You can switch windows with ALT N (Next).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crespelle Al Mascarpone (Crepes Filled With Mascarpone)
 Categories: Italian, Pancakes, Cheese, Desserts, Filling
      Yield: 6 Servings
 
           FOR THE CREPES:
           (About 16 - 8" each)
      2 lg Eggs
      1 tb Olive Oil
      1 c  Milk
    1/2 c  All-Purpose Flour
    1/4 ts Salt
      2 tb Granulated Sugar
           Vegetable Oil Or Butter;
           For greasing the pan
           FOR THE FILLING:
  1 1/2 c  Mascarpone Cheese
      2 tb Powdered Sugar
           Zest From 1 Lemon
           FOR THE SAUCE:
      1 c  Wildflower Honey
  1 1/2 oz Dark Rum
 
  Beat all the crepe ingredients together, except the oil or butter for
  greasing the pan, to make a batter. Let it stand for an hour or so.
  The batter should be the consistency of a high grade whipping cream.
  It should coat the back of a spoon well but be liquid enough to slide
  into shapes easily, so it will conform of the shape of the pan. If
  the batter becomes too thick to pour easily, add a little water and
  beat it again until it is the right consistency.
  
  Oil an 8 inch, heavy crepe or frying pan with a tiny amount of oil or
  butter, using a paper towel. The pan must be hot but not smoking.
  Pour in about 3 tablespoons of batter, or a bit more.  Tip the pan
  all around and spread the batter to make a thin pancake.  Brown the
  crepes on one side then turn them over with help of a metal spatula
  or fork and cook them for another minute or even less.
  
  As the crepes are done, stack them on a plate until needed.  Grease
  the pan after each crepe is made; if your pan is in excellent
  condition, it may not be necessary after the first 3 or 4 are done.
  
  Crepes can be made a day or two ahead and stored in the refrigerator
  well wrapped in plastic.  They also freeze well.
  
  FILLING: Mix all the ingredients together with a tablespoon.
  
  SAUCE: Mix the honey and rum together.  Gently and carefully warm it
  on low heat.
  
  TO ASSEMBLE: Divide the mascarpone mixture equally among 13 crepes.
  Fold the crepes in half, then in half again.  Place the crepes
  slightly overlapping each other in a lightly buttered dish and heat
  them in a preheated 375 F oven for about 10 minutes. Transfer them to
  heated plates and drizzle with the honey, or pass it at the table.
  
  Recipe by: Carlo Middione - Vivande Ristorante
  As printed in SF Examiner Epicure, 4/26/95
  Posted by: Tess Mercer
  
  Notes:
  
  For the filling I used icing sugar and the powdered zest from dried
  lemon, lime and orange peels [mostly orange]. The citrus skins were
  scraped of all white pith and left to air dry for several weeks until
  quite hard. They were then ground to powder in a blender. I used
  about 1 tsp. I made the filling a few hours in advance to allow the
  zest to soften and the citrus oils to penetrate the mascarpone. I
  also worked in a tsp of milk to make the filling more spreadable.
  
  For the sauce I used regular clover honey, 1 oz of water and 1/2 oz of
  lemon juice. I wanted to keep it non-alcoholic to suit the
  requirements of a guest and I really wanted the citrus accents to
  come through.
  
  I also made 6 large crepes and rolled them into cylinders. I served
  them in oblong oven proof dishes, one per serving.
  
  Jim Weller
 
MMMMM
 



Cheers

YK Jim


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