Text 39196, 69 rader
Skriven 2010-06-19 23:28:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Picnic
==================
 -=> On 06-18-10  23:48,  Nancy Backus <=-
 -=> spoke to Stephen Haffly about Re: Picnic <=-


 NB> OK, will do.  I'll have to look it up, as we don't normally use an
 NB> address per se there...  You could try inputting Boyd Pond, Russell NY
 NB> in the mean time, and see if anything comes up.
 
MS Streets & Trips gave me nothing, but Google maps showed me Boyd pond.
Very heavily wooded area.  Some houses on the southern side of the lake,
off of East Boyd road and E road.

Is that close?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Pecan Pralines - Prudhomme
 Categories: Cajun, Candy
      Yield: 24 servings
 
  1 1/2 ea Sticks unsalted butter
      1 c  Sugar
      1 c  Packed, light brown sugar
      1 c  Milk
    1/2 c  Heavy cream
      1 c  Coarsely chopped pecans
      2 c  Whole pecan halves
      2 T  Vanilla extract
  1 1/2 c  Semisweet chocolate chips
 
  NOTE: Chocolate chips should be chilled.
  
     Assemble all the ingredients and utensils before starting to cook.
  (Measure out the chocolate chips and keep them refregerated until just
  before needed.)  You will need a large, heavy-bottomed aluminum pot or
  skillet with deep sides, a long-handled metal whisk or spoon, 2 large
  spoons (or an ice cream scoop with a manual release) and a very
  lightly greased cookie sheet.
     Melt the butter in the pot over high heat; add the sugars, milk,
  cream and chopped pecans.  cook 5 minutes, whisking constantly.
  reduce heat to medium, and continue cooking and whisking 10 minutes.
  Add the pecan halves and continue whisking and cooking until done,
  about 8 to 10 minutes.  (If the mixture smokes excessively toward end
  of cooking time, lower thge heat.)  Stir in vanilla.  then
  immediately drop about 1/4 cup of chocolate chips into about
  one-sixth of the batter.  Stir quickly and just enough to cover some
  of the chips with batter but not nenough to allow the chips to melt.
  Quickly drop the chocolate mixture onto the cookie sheet by heaping
  spoonfuls, using the second spoon to push the batter off the first
  (or use ice cream scoop); each praline should be about 2 inches in
  diameter and 1/2 inch thick.  repeat with remaining mixture, stirring
  briefly before adding more chocolate chips.  The cooled pralines
  should be light brown, opaque, somewhat chunky and crumbly.
  
  LAGNIAPPE:  To clean the pot and utensils, boil water in the pot with
  the utensils in it.  This will melt the batter off.
  
  From Paul Prudhomme's Louisiana Kitchen.
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:31:42, 19 Jun 2010
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