Text 5388, 58 rader
Skriven 2008-04-13 06:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: ConAgra 145
===================
 -> It was not a happy family. Each of us had our faults, and
 -> they magnified to the degree that I believe that I know what
 -> hell is like.
 RH> A living example of Huis Clos?

These days, life is a living example of Huis Clos. Ah, well.

 -> What's Brummel &c? 
 RH> It's a margerine made with yogurt.  I find it fairly OK, but then I
 RH> don't eat an awful lot of either margerine or butter.  In the
 RH> quantities I consume any of them are tolerable.

My philosophy is just opposite to that. If one is going to
use just a dab of the stuff for flavor, it might as well be
the best available.

My friends Ella and Uncle Steve had baked taters two nights
ago - between them they used a whole stick of butter and
a cup and half of sour cream. I admit they were huge taters
(I ate only part of mine, sans dairy product).

 -> I always knew you were gnuts.
 RH> Coulda told you that years ago; I gnu that by 4th grade.  (I'm trying
 RH> to think of antelope puns, but the Jackelope Godz aren't smiling. 
 RH> Rats.)

No kudus to you, then.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Ben & Jerry's Cantaloupe Ice Cream
 Categories: Ice cream, Fruits, Desserts
   Servings:  1

      1 lg Cantaloupe, very ripe                    Sweet cream base #1
      1    Lemon; juice of

  This is one of Jerry's Favorite flavors, but they never figured out how to
  make it in large batches. It's sold only in their downtown store. Cut the
  cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing
  bowl, add the lemon juice, and mash until the fruit is purred. Drain the
  juice into another bowl and reserve. Cover the melon puree and refrigerate.
  Prepare the sweet cream base and whisk in the fruit juice. Transfer the
  mixture to an ice cream maker and freeze following the manufacturer's
  instructions. After the ice cream stiffens, about 2 minutes before it is
  done, add the cantaloupe. if more juice has accumulated, do not pour it in
  because it will water down the ice cream. Continue freeziung until the ice
  cream is ready. Makes 1 generous quart.
   Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon
  juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to
  the Sweet cream Base in step 2. Complete the recipe as directed.

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