Text 21079, 76 rader
Skriven 2009-02-19 23:45:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: WisPride/Kaukauna
=============================
 -=> On 02-19-09  16:01,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about WisPride/Kaukauna <=-

 DSh> VERY interesting.  If you go to either web site, the pages are 
 DSh> almost exactly the same -- and each web page mentions the other 
 DSh> brand.

 DSac> You'd be less surprised by that if you knew that both Kaukauna
 DSac> and WisPride brands are owned by Bel Brands USA, the American
 DSac> subsidiary of Fromageries Bel of France.

I saw that on the web pages.  What surprises me is that you have two
brand names on essentially the same product in the same market area,
albeit at different stores.

 DSac> Bel Brands produces Kaukauna, WisPride, US Laughing Cow,
 DSac> Merkts, Owl's Nest, Price's, MiniBabyBel and Connoisseur and
 DSac> are based in Wisconsin.

We've had Laughing Cow in the past.   View them as sort of a small snack
bite.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Swiss Flan
 Categories: Flans, Cheese
      Yield: 1 Servings
 
           -PASTRY:
      1 c  Biscuit mix
      3 tb Butter
    1/4 c  Light cream
           -FILLING:
      1    Onion, large, sliced or
           -chopped
      2 tb Butter
      2    Eggs, beaten
      2 c  Gruyere cheese, shredded
    1/4 ts Salt
 
  A Swiss cheese pie is called "flan." The pastry for this pie is
  sometimes closer to a rich biscuit dough, but in other versions a
  short pastry may be used. The word "flan" means different things in
  different countries; In Spain it is plain cramel custard, in France a
  fruit tart in pastry, in Switzerland a cheese custard in pastry. And
  sometimes Swiss Flan is made with onions and cheese in
  custardIngredients:
  
  TO MAKE THE PASTRY, chop butter into the biscuit mix, work in cream,
  and roll out on lightly floured board; or press into a 9-inch pie
  plate, fluting the edges. Chill while preparing filling.
  
  FOR THE FILLING, cook onion in butter until golden; cool slightly. Add
  eggs, cheese, and salt. Pour this mixture into pastry, and bake in
  oven preheated to 425 degrees F. (very hot) for 15 minutes; then
  reduce heat to 350 degrees F. (moderate) and continue baking 25 to 30
  minutes or until a knife inserted in the center comes out clean.
  Serve warm as a luncheon entree to 4 to 6 persons, or cut into small
  wedges for appetizers. Makes 10 to 12 appetizers.
  
  VARIATIONS: Instead of this pastry, regular pie crust may be used. Or
  make pastry of 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon
  salt, 1/3 cup butter, and 1 beaten egg. Do not attempt to roll out
  this butter-rich pastry; press it with your fingers into pie pan,
  fluting the edges.
  From: Earl Shelsby                    Date: 09-16-94
 
MMMMM


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