Text 18087, 84 rader
Skriven 2011-11-22 00:18:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Pies for Thanksgivin
================================
 -=> On 11-21-11  10:03,  Dave Sacerdote <=-
 -=> spoke to All about Pies for Thanksgiving 1 <=-

 DSac> And the glass plates?  Turns out that they had never been returned by
 DSac> people to whom we had brought pies. INCLUDING MY OWN SISTER!!  Oh,
 DSac> well. I told my sister she could keep the ones she had, partly because
 DSac> she had started with no pie plates at all (! - c'mon, you're nearly 40
 DSac> and had nothing in which to bake a pie?) and because of my dirty little
 DSac> secret: I have never, EVER, bought a pie plate at retail.  They are as
 DSac> common as dirt at church rummage sales and estate sales, and I've never
 DSac> even paid more than 50c each for them.

We have a similar situation with cookie tins.  Between Thanksgiving and
Christmas, Gail makes a lot of cookies.  Then she puts them into tins
and gives them out as gifts to family and close friends.  BUT -- they
all know to make sure that the tins come back home before the next
Thanksgiving:-}}

We also have never paid retail for the tins.  They have been collected
over the years from our many visits to local thrift stores.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bean Burgers
 Categories: Low fat, Sandwich
      Yield: 4 Servings
 
    1/2 c  Minced green onions
  1 1/2 tb Minced garlic
      2 tb White wine or veg stock
     29 oz Can cooked drained pinto
           Beans
    3/4 c  Cracker meal
      2    Egg whites or vegan sub
    1/2 c  Chopped fresh parsley
      2 tb Seasoned rice vinegar
    1/2 ts Spike seasoning powder or A
           Little Italian (follows
           Recipe)
 
  Preheat the oven to 350 degrees.
  In a small nonstick saute' pan, braise the onions and garlic in the
  white wine until soft.
  In a medium bowl, combine the sauteed onions and garlic, beans,
  cracker meal, egg whites, parsley, vinegar, and seasoning powder.
  Mash well with a fork or potato masher until blended but not entirely
  smooth. On a parchment-lined nonstick baking sheet, drop the mixture
  by 1/2-cup amounts and flatten gently with a spoon to form 6 5-inch
  "burgers."  Bake for 25 minutes, or until set and beginning to brown
  lightly. Serving size = 1 5-inch burger
      179    calories
        2    grams fat  10% CCF
  0 mg cholesterol
    738.2 mg sodium
  
  From Dean Ornish's Eat More Weigh Less
  
  Note in book:
  This is very easy to prepare and with great results.  Serve it with
  fresh lettuce and tomatoes on a hearty roll.  It is also quite
  satisfying on its own with salsa and nonfat yogurt drizzled over the
  top.
  
  My notes:
  These freeze *very* well!  Great hot or cold, plain or as a "regular"
  sandwich.  I like to double the batch and then freeze them.  I also
  substituted oatbran for the cracker meal the last time I made these
  since I was out, and they turned out fine.  I make up a batch of
  the A Little Italian spices (after recipe) and keep it around for
  other things.
  
  Makes 6 5-inch burgers
  
  Date:    Tue, 21 Mar 95 12:58:57 PST
  From:    Jessica Shawl - MPG ~ <jshawl@pcocd2.intel.com>
 
MMMMM


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