Text 16639, 94 rader
Skriven 2008-11-20 13:45:06 av Michael Loo (1:18/200.0)
  Kommentar till text 16556 av Ruth Haffly (1:396/45.28)
Ärende: mooo 234
================
 ML> I made a vegan soup for a potluck today, as the hostess's
 ML> daughter doesn't eat meat. But next to it was a pot of sausage
 ML> and chicken pieces so people could ladle some into their vegan
 ML> soup - I called it "the antidote."
 RH> Sounds good, either way.

The antidote went faster than the soup. 
 
 RH> then I'm thinking of shepherd's pie with the other portion.  Don't know
 RH> what Steve did with the bone; I suspect cleaned it off & tossed it. 
 RH> Spiedies will wait for another time.

Pity about the bone. One can boil the bone to make stock to
enrich the shepherd's pie.

 RH> The fat can be used too; I put some in biscuits a couple of weeks ago.

Oh, yes, the fat. I sometimes scandalize my friends by stripping
off as much fat and skin from a bird (any kind) as I can and
rendering out the grease (eating the cracklings as cook's treat or
feeding them to my favorites) - I like to saute vegetables in it.
I also render beef, pork, and ham fats for various uses and have
been known to do the same with lamb fat, but that stinks up the
neighborhood for what seems to be an eternity.
 
 RH> I've done it but in larger quantity.  I've also made apple & sweet
 RH> potato butters. The latter was part of an attempt to use up a bushel
 RH> of sweet potatoes before they went bad.  I don't like them and the
 RH> girls were small enough that one was more than enough to split between
 RH> them. 

If you don't like them, a bushel is quite a purchase. I
imagine you got an amazing deal on them? I like sweet
potatoes pretty well, and if I get tired of them, one can
use them to make anything that calls for pumpkin or winter
squash.

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

      Title: Thanksgiving Day Sweet Potato Pie
 Categories: Live!, Desserts, Pies
      Yield: 6 Servings

      1    Batch Sweet Dough, for a
           One crust pie

MMMMM--------------------------FILLING-------------------------------
      2 lg Sweet potatoes
      2    Eggs
      2    Egg yolks
    2/3 c  Sugar
    1/2 ts Salt
      1 ts Ground cinnamon
    1/4 ts Ground ginger or 1 teaspoon
           Finely grated fresh ginger
    1/4 ts Freshly grated nutmeg
  1 1/4 c  Light cream or
           Half-and-half

  Recipe Courtesy of Nick Malgieri

  Prepare and chill the dough.

  Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool,
  peel and puree in the food processor.

  Preheat oven to 350 degrees and set a rack in the lowest level. For
  the bottom crust, lightly flour the work surface and the dough and
  roll it to a 12-inch disk. Fold the dough in half and place it in the
  pan; unfold the dough and press it firmly into the pan. Trim away all
  but 1/2-inch excess dough at edge of pan. Fold dough under and flute
  edge.

  For the filling, scrape pumpkin into a bowl and whisk in eggs and
  yolks. Whisk in remaining ingredients in order, whisking smooth
  between each addition. Pour the filling into the prepared pie crust.

  Bake the pie for about 1 hour, until the crust is baked through and
  the filling is set. Cool the pie on a rack.

  For Squash Pie, halve, seed and wrap in foil, one large acorn squash
  and substitute for sweet potatoes, above.

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW # CL9232

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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