Text 22169, 74 rader
Skriven 2009-03-21 04:54:02 av Michael Loo (1:18/200.0)
  Kommentar till text 22061 av Dave Sacerdote (1:123/140)
Ärende: airlines 372
====================
 -=> Dave Sacerdote said to Glen Jamieson <=-

 GJ> Re: Airlines, I saw a news clip that had a rap singer flight attendant
 GJ> singing the safety instructions, with the passengers clapping
 GJ> rhythmically along with him.  You've guessed it!  Southwest Airlines.
 GJ> With that sort of embarrassing carry-on, they would have to pay me to
 GJ> travel on their planes!
 DS> Why is that embarrassing?

Trust me. Amateur extempore singing is nowhere near as
satisfying as amateur extempore cooking. Partially because
in the first instance, its motivation is commercial, and it's
accompanied by a saccharine, false joviality that makes me want
to wring the exhibitionists' scrawny necks, and the second is
fueled by more universal goals, a truly happy mouth and a
pleasantly filled belly.

Sweet Potato Pie with Whole-Wheat Crust
cat: harvest, dessert, healthy
yield: 1, 10 servings

1 unbaked 9" whole-wheat pie crust
1/3 c sugar
3 Tb Splenda granular
1 Tb all-purpose flour
2 lg sweet potatoes, cooked, peeled, and mashed
2 Tb butter
1 egg, slightly beaten
2 egg whites, slightly beaten
1/2 ts ground nutmeg
1/2 ts ground cinnamon
1/2 ts vanilla extract
1/4 ts salt
1/2 c skim evaporated milk

Heat oven to 325F. Line a prepared pie pan with crust;
set aside.

Combine the sugar, Splenda, and flour in a large
mixing bowl and add the sweet potatoes, butter, eggs,
egg whites, nutmeg, cinnamon, vanilla, and salt. With
electric mixer on medium speed, beat potato mixture
until light and fluffy. Slowly blend in milk.

Pour mixture evenly into prepared crust. Bake 20 min
and increase oven temperature to 375F; bake until done,
about 45 min. Let cool before cutting.

Whole-Wheat Crust
1/2 c whole-wheat flour
1/2 c all-purpose flour
1/4 ts salt
3 Tb vegetable shortening
4 to 5 Tb cold water

Combine the flour and salt in a medium bowl. Cut
shortening into the flour mixture until particles are
the size of small peas.

Sprinkle in water, 1 Tb at a time, tossing with fork
until all flour is moist and pastry almost clears
side of bowl. Gather pastry into ball: shape into
flattened round on a lightly floured surface. Roll
pastry 2" larger than inverted pie plate with floured
rolling pin. Press firmly against bottom and side.
Fold and roll pastry under even with plate; flute.
Fill and bake.

Ebony, Oct 08

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)