Text 14818, 84 rader
Skriven 2008-10-09 07:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Getting Stuff
=====================
-=> Ruth Haffly wrote to RUTH HANSCHKA <=-

 RH> Then there are junk shops and thrift stores.  I've found more
 RH> interesting stuff that way....

 RH> Same here.  I got a 3 quart Corningware casserole dish with lid (in
 RH> perfect condtion) a few months ago.  Now to find a 2 quart one but may
 RH> go on line for that.

I keep telling y'all to subscribe to your local Freecycle. I saw, last week, a
nested set of Corning 1, 2, and 3 quart square casseroles, w/lids and with a
detachable handle go through the process. There was only one person who
requested the dishes - so she won them.

Heck, I scored a set of Farberware copper-bottom skillets 6", 8", 10" 11"
w/lids (except the 6") at the same venue. I use the 8" and 11" items a lot.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peaches & Raspberries In Ancho Syrup W/Chile Threads
 Categories: Fruit, Desserts, Chilies
      Yield: 4 servings
 
      1    Pliable dried ancho chile
      3 c  Water
    1/2 c  Sugar
  1 1/2 c  Fresh raspberries
    1/2 ts Fresh lemon juice
      1 pt Firm-ripe large peaches
           - (freestone)
 
  A fruity flavor and mellow heat make ancho chile—poblano
  chile in its dried form—a delicious and unusual addition
  to the sweetness of ripe peaches and raspberries.
  
  Simmer chile in 2 cups water in a 1- to 2-quart saucepan,
  uncovered, turning over once or twice, until softened, 15
  to 20 minutes. Transfer chile to a cutting board and discard
  cooking liquid.
  
  When cool enough to handle, stem and seed chile, then
  carefully peel off skin in large pieces and reserve.
  
  Transfer chile pulp to cleaned saucepan and add sugar, 1/2
  cup raspberries, a pinch of salt, and remaining cup water.
  Bring to a boil over moderate heat, stirring until sugar is
  dissolved.
  
  Remove syrup from heat and cover pan with lid, then let
  steep, covered, 20 minutes.
  
  While syrup is steeping, pat chile skin dry and cut skin
  into very fine threads with a sharp knife.
  
  Pour syrup through a fine-mesh sieve into a bowl, pressing
  gently on solids (do not push solids through), then discard
  solids. Stir lemon juice into syrup.
  
  Halve peaches lengthwise, pit, and cut lengthwise into 1/4"
  slices. Divide, along with remaining cup raspberries, among
  4 shallow bowls and spoon syrup over fruit. Sprinkle with
  some chile threads.
  
  Cooks’ notes:
  
  Syrup can be made 1 week ahead and chilled, covered. Bring
  to room temperature before using. Chile threads can be made
  1 week ahead and kept in an airtight container at room temp.
  
  Recipe by Ruth Cousineau
  
  August 2005 | Gourmet
  
  Serves 4 (dessert)
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And I'll try not to sing out of key..."  - Beatles
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