Text 15107, 80 rader
Skriven 2011-08-31 23:12:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Key Lime Pie
========================
 -=> On 08-31-11  01:14,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Key Lime Pie <=-

 DS> Pie for breakfast?  We usually have our desserts a couple of hours
 DS> after our dinner, e.g. about 10 pm.

 NB> My m-i-l and I would often have leftover pecan pie for breakfast the
 NB> day after Thanksgiving...  not all that much different than sticky buns
 NB> or other sweet treats served as breakfast fare...  ;)

You are so right on the sweet treat part.  I also like sticky buns, but
probably have fewer of them than I do of Gail's pecan pie.  It is one of
those things that she makes, excellent and then perhaps has at most half
a piece.  I get the rest rationed out over the next few months.

Another thing she makes that is excellent (to me) but does not eat is
rice pudding.  She also makes what Helen says is a wonderful Irish Soda
bread, once per year for St. Patrick's Day  -- but Gail has never even
tasted it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato Patties
 Categories: Snack, Appetizer, Indian, Vegetarian
      Yield: 6 servings
 
      6 md Potatoes
      3 tb Yellow split peas
           Salt
      2 tb Oil
      5    Fenugreek seeds
      2 tb Chopped onions
      3 tb Parsley
      1    Fresh hot green chili
 
  Two hours before using, boil the potatoes in their jackets.  While
  they are boiling, boil split peas in 3 cups water with a sprinkling
  of salt for 15 minutes.  Remove from heat & drain very well, ensuring
  that you get rid of all the excess water. Set aside in a covered bowl.
  
  In a skillet, add the oil & heat over a medium flame until it is very
  hot. Add the fenugreek.  When they change colour, add onions & fry
  for 2 minutes, till the onion starts to brown.  Add parsley, green
  chili & stir another 2 minutes.  Next, put in the split peas, a
  little more salt if desired & cook, stirring for 5 minutes or until
  you are sure that all the water has evaporated.  The mixture should
  become one lump.  Cover & set aside.
  
  Peel & mash the potatoes with a fork or hand masher, do not use an
  electric beater otherwise your patties wil lnot hold together when
  cooked. A few lumps will remain, but get it as smooth as you can.
  Add somec salt & mix thoroughly.
  
  Divide the potatoes into 12 balls & do the same with the split pea
  mixture.  Flatten each potato ball in you hand, put one portion of the
  split pea mixture in the centre.  Roll up into a ball again & flatten
  once more into a patty.  Repeat with the remaining ingredients.
  
  To cook the patties, you need very little oil & some patience so as
  not to lose the crust to the skillet when you turn them over.  Coat
  the bottom of the skillet with a small amount of oil.  Cook no more
  than two patties at any one time in each skillet.  Cook for 7
  minutes, gently turn over & cook for another 7 to 8 minutes.  The
  patties should be reddish brown on each side.  Keep the heat fairly
  low otherwise they will burn.
  
  Serve with chutney.
  
  Madhur Jaffrey, "An Invitation to Indian Cooking"
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


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