Text 17174, 79 rader
Skriven 2011-10-28 10:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: aussie tastes 117
=========================
 GJ> Have you suggested to Lilli that she might find the perfect burger in
 GJ> Australia?

Erm, you just want the chance to chat her up, don't you. I
admit she is quite cute, in her way, and in your age range.
She does have a fairly settled life, and one should make an
effort to respect that.

 I admit that when you tried one in Adelaide several years
 GJ> ago your expression was quite peculiar, but I put that down to the
 GJ> mixed emotions resulting from discovering that the Antipodes could
 GJ> produce something so wondrous and colourful.

Gngngngn (biting tongue).

 I just know you
 GJ> delighted in the pattern formed by the mixed beetroot juice and egg
 GJ> yolk running down the sides, and the complexity of its flavours.

The worst part was neither the beetroot nor the egg yolk but
rather the egg white, which detracted severely from the flavor
of the beef. The beet and yolk were mere distractions.

 GJ> Title: BIG AUSSIE BEEF BURGER
 GJ> 1 ts Chilli mince

That would actually have improved the experience no end,
especially were the chile a hot one.

 GJ> I have just heard that the last 9 Megaton B53 nuclear bomb in USA has
 GJ> now been defused.  A hundred and forty of those were made 1960.

Indeed. And yet that doesn't make me feel that much safer.

 GJ> Dropped by parachutes, they were designed to destroy the hardest of
 GJ> hardened nuclear bomb shelters.

The Russkies had a 20 and perhaps a 50 Megaton bomb. Or so
they tried to lead us to believe.

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

      Title: Russian Tea Cakes
 Categories: Desserts, Russian
   Servings: 36

      1 c  Margarine, softened
    1/4 c  Confectioner's Sugar
      1 ts Vanilla Extract
      2 c  Flour
    1/2 c  Pecans, chopped and toasted
           Confectioners' Sugar

  Cream the margarine, sugar and vanilla together until light and fluffy. Mix
  in the flour and pecans.  Chill for 2 hours.

  P:inch off small pieces of dough and roll into 1-inch balls.   Place on an
  ungreased baking sheet.

  Bake in a 375-degree oven until very lightly brown, 10 to 12 minutes.

  Cool on a wire rack.  Roll in confectioners' sugar before serving.  Store
  in an airtight container.

  Makes 36

  One Cake = Calories: 74 Carbohydrates: 6 Protein: 1 Fat: 6 Sodium: 59
  Potassium: 19 Cholesterol: 0

  Exchange Value: 1/2 Bread Exchange + 1 Fat Exchange

  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.

  M's note: use butter

MMMMM
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