Text 16309, 102 rader
Skriven 2011-10-04 11:10:04 av Janis Kracht (1:261/38)
  Kommentar till text 16124 av MICHAEL LOO (1:123/140)
Ärende: rice 970
================
Hi Michael,

>> We have to get to asian shop here one of these days..  When I do that
>> though, there is always the danger of going crazy filling the cart Lol

> So go to town once in a while. A relatively inexpensive
> indulgence, and then you have all this cool stuff to
> play with.

hehehe that's the truth :)  It's great to have a good supply in the cupboard.

>> Is it fat-thickened or does it use some "healthy" substitute?
>> I'd of course prefer the former.
>> Tapioca starch, I believe.

> Ah.

Handy stuff, I've come to use it quite a bit. One of the great uses for that
type product is confectioner's sugar made with tapioca starch.. it avoids the
cornstarch in normal confectioner's sugar, which I can't use for the grandboys.
 Probably better for me as well (g).

>> ==Penne with Winter Squash==
>> 1 12 oz. package GF Penne, or Penne of your choice 1 Winter squash,
>> peeled and cubed
>> 3 links Italian sweet Sausge, with casing removed 3 cloves garlic,
>> minced 1

> Funny that I have in fact recently seen sausage and squash together
> as a pasta dressing, in a restaurant. Maybe this will be one of
> those periodic "clever things to do with squash" phenomena. We've
> had orange-squash soup, butternut risotto, curried, what else.

It's the season I suppose :)  The other day I saw a large container of winter
squash at wegmens, peeled, and chopped.. how ultimately convenient.  Grabbed
that one :)

>> note 1: I use a Microplane Grater that I got at Wegmans after using
>> one at my daughter's house.  It's great!  I like the size of the
>> gratings of cheese you see with it.
>> http://tinyurl.com/6bsgorn

> Speaking of cool stuff to play with - fun but I always thought a
> little frou frou.

hehe that it is.. it was my first impression.. but I couldn't resist giving in
to it, since hand graters are a pia for me.. My huge electric grater is my
choice when I have to grate a 1/2 cup of cheese or more, but for covering the
top of a dish loosely, the microplane is very handy.

>> note 2: Sometimes when making a dish like this, I like to use garlic
>> salt instead of regular salt in the macaroni water.  I use garlic salt
>> measure for measure, in the water before adding the macaroni. My
>> Grandma Florence is the one who told me about doing that, years ago
>> when we were at her house for dinner.

> Or one could just toss a clove of garlic or maybe sprinkle
> some dried in.

Yes, good idea also .. though unsalted pasta though doesn't go over big here.

=====Pumpkin Bread======
This pumpkin bread is so good, you'll want to make several!  When my husband
took this to work as a treat for co-workers, one of the fellows insisted on
bringing home a piece for his wife to taste.  She then contacted me and begged
for this recipe.

Preheat oven to 350F

1 cup vegetable oil
3 large eggs
2 cups pumpkin
3 cups sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts
1 cup roughly chopped raisins

In a large bowl, beat the eggs until light, then beat in the sugar until
creamy. Add the oil slowly at high speed. Stir in the pumpkin.

In a separate bowl, combine the flour, cinnamon, cloves, nutmeg and baking
powder, and salt.  Mix well until combined.

Add the flour mixture to the pumpkin, sugar and oil mixture all at once, and
combine all ingredients (use a wooden spoon, not a mixer for this).

Stir in the walnuts and raisins.  Grease and flour a large 10" tube pan with
removable rim.  Pour the batter into the pan and bake at 350F for 1 hour and
15-20 minutes or until a cake tester comes out clean.
====

Take care,
Janis

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