Text 15894, 69 rader
Skriven 2011-09-19 19:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: bakin' 922
==================
 RH> Awl, shucks! I was hoping it would drill more bits of information out
 RH> of you, but you gave me the plane truth.

Doing otherwise doesn't auger well.
 
 RH> Parents reasoning
 RH> was "we're not going to pay good money for something that's nothing
 RH> but sugar and air" so, they didn't.

Sort of like Hershey's new product. But did they buy you
candy, which is essentially sugar and sugar?

 Guess what I get most every time I
 RH> go to a fair, carnival or similar place?

[snicker]

 ML> Maple-glazed bacon
 RH> Been fun looking at the different versions you've posted.

Today it's rice pudding.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Rystpudding met Bessensaus
 Categories: Desserts, rice
   Servings:  8

MMMMM-----------------------MM BY HELEN PEAGRAM----------------------------
      4 c  Milk
    3/4 c  Long grain rice
      4    Eggs
    1/2 c  White sugar
      1 ts Vanilla
  1 1/2 ts Orange rind, finely grated

MMMMM------------------------RED CURRANT SAUCE-----------------------------
      3 c  Red currants
    3/4 c  Sugar

  Rice plays a big part in Dutch cooking and this comforting pudding with a
  hint of orange is wonderful with fresh red currant sauce.  You can also
  serve it with just a sprinkle of sugar on top and your favourite fresh
  berries on the side.

  In a large saucepan, bring milk and rice to boil, stirring occasionally;
  reduce heat, cover and simmer for 20 minutes.

  Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually
  whisk in milk.  Stir in rice, sugar, vanilla and orange rind.  Spoon into 8
  greased 3/4 cup custard cups.  Place cups in a large cake pan or roaster;
  pour in enough hot water to come half way up sides.  Bake in 325-F oven for
  55 to 60 minutes or til set.  Let cool slightly.  Run a knife around edge
  of each custard; invert onto serving plate.  Serve warm or cold with sauce.

  Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil.
  Reduce heat to medium low and simmer, covered for 5 minutes or til currants
  are softened.
   Using a food mill or sieve, press out seeds.  Return currant puree to
  saucepan along with 2/3 cup water and sugar; simmer over low heat for 10
  minutes or til mixture slightly thickens.  Makes 2 cups.

  From Canadian Living Nov/93

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)