Text 39438, 66 rader
Skriven 2010-06-25 08:45:14 av Michael Loo
     Kommentar till en text av Jim Weller
Ärende: sandwiches 324
======================
 ML> I haven't found the one with the sardine can
 JW> I did. It wasn't in a sandwich but was being carried by Dagwood as
 JW> he went from the fridge to the table.

That one is on the Web. But I distinctly recall one that
had the intact can as an ingredient in the finished sandwich.
Bear in mind that I read the Washington Post comics almost
every day between 1955 and 1965 and was most enthralled by
the Blondie comic, mostly for the food content and less for
the wasp-waisted eponymous cutie, her loser husband, or the
trials and tribulations caused by the Dithers clan and the
raising of teenaged children.

 JW> Title: Ox Cheek Open Ravioli pt 1
 JW> Categories: British, Beef, Offal, Pasta

I was reflecting on how far British food has come in our
lifetime and how this has come about from the assimilation
of the good bits of continental cuisine. This is mostly an
Italianate recipe (which would be called ravioli malfatti
con stracotto or something like that). Not casting any
stones at those Brits for stealing, more like giving them
kudos, but for the stupid claim that the recipe was invented
by them.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tuscan Pear Cake
 Categories: Desserts, Fruits
      Yield: 8 Servings

      2 T  Butter
    1/3 c  Fine amaretti crumbs or dry
           -cookie crumbs
      1 lb Ripe Bosc pears, washed and
           -patted dry
    1/3 c  Dark rum
      4    Eggs
  1 1/2 c  Granulated sugar
      3 c  Flour
      2 t  Baking powder
    1/2 t  Salt
    1/4 c  Confectioners' sugar

    Preheat oven to 350 degrees F. Butter 8-inch springform cake pan;
  dust with amaretti crumbs.
    Quarter and core unpeeled pears; slice 1/8-inch thick. Place in
  ceramic or stainless steel bowl; add rum. Toss gently; cover and set
  aside.
    Beat eggs and granulated sugar in electric mixer on high speed until
  light and fluffy. Sift together flour, baking powder and salt. Fold
  flour mixture into egg mixture by hand. Place half the pears on the
  bottom of the prepared pan; cover with batter and arrange remaining
  pears on top. Bake 20 minutes; quickly dust top with confectioners'
  sugar; return to oven until cake is well-browned and tester inserted
  in the center comes out clean (about 20 minutes more). Serve warm.

  From an article by Annette Gooch, UPS, in the Buffalo News. Typed for
  you by Joan MacDiarmid.

MMMMM

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