Text 14084, 66 rader
Skriven 2011-07-29 23:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: jams and jellies 663
============================
 DS> We've tried various store brand items.  Have not found a store brand
 DS> cola that we like as much as Coke.  Ditto with cereals.  BUT, our

For colas, Coke is, as they say, it (though I did like
Royal Crown just as well when I was a kid). I've found
no particular trend regarding other soft drinks.

For cereals, another subject I know not too much about,
I don't see any advantage in brand-name corn flakes or
puffed cereals; I know nothing about sweetened cereals.

I was thinking too of frozen and canned vegetables, of
which the store brands often equal the name brands.

 DS> Safeway has store brand jellys and preserves that are better by far
 DS> than any brand name version we've tried (e.g. Kraft).

 -=> Dave Drum said to Dale Shipp <=-

 DD> Better than Schmuckers or Knott's Berry Farm????

I'd believe "yes," from my experience, which is limited
to these little packets that you get in cheap breakfasts
and expensive airlines. Both Smucker's and Knott's, which
may at one time been good brands, now offer products that
are inferior to those marketed by Safeway (which I am
guessing come from Loblaw's).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Syllabub, 20th Century (Ac)
 Categories: Dessert, Beverage
      Yield: 4 Servings

     12 oz Bottle white wine
      2 tb Lemon juice
      1 c  Sugar
      1 pt Whipping cream
      1 ts Almond or lemon extract

  Chill wine in the refrigeratoir. Add the lemon juice and sugar. Stir
  until the sugar is dissolved. Cover and refrigerate for several hours.

  Chill a large bowl, a wire whisk or rotary beater. Pour in the cream
  and chill for one hour. Slowly add the wine mixture, stirring
  constanatly. Beat vigorously until the mixture begins to thicken. As
  it thickens, scoop up the mixture by spoonfuls and pour into parfait
  glasses. Continue to beat and scoop up until all is used. Cover the
  glasses and refrigerate. A small amount of liquid will settle in the
  bottom of the glasses.

  This is delicious as is, but a spoonful of strawberry preserves adds a
  delightful flavour.

  "The Attic Cookbook" (c) Gertrude Wilkinson,1972

  She doesn't say what to do with the almond/lemon extract. I suppose
  it is added to the wine with the lemon and sugar. GM

  Typed, but not tested, by Greg Mayman: Nov 1999

MMMMM

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