Text 20144, 158 rader
Skriven 2012-01-20 07:59:07 av Dave Drum (1:18/200.0)
  Kommentar till text 20105 av Ruth Haffly (1:396/45.28)
Ärende: Back for now
====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> So many people, to save pennies, will grab the store brand and not look
 RH> at it too closely however. Thus, the importance of knowing that some of
 RH> them have the HFCS needs emphasis.

 DD> And shame on them - especially those with chirrun. I figure if an
 DD> (supposed) adult cares not about harming himself ... well, there are
 DD> enough (and more) people on this old spitball anyway. However, we are
 DD> supposed to protect children and not cause them harm.

 RH> Sad to say, after all their upbrining, our girls buy a lot of things
 RH> with HFCS in them. Rachel is a label reader but haven't convinced her
 RH> to put things back that have the HFCS in them. Deborah is beginning to
 RH> read labels but hasn't made the mental change to avoid the HFCS yet.
 RH> Maybe as Logan eats more solids.................................

Perhaps Mom ought to hammer on them with the "You do what you want for
yourself. But, don't you dare feed that poison to *MY* grandchildren!!!"
   Bv)=

 DD> I have always preferred rhubarb and mince pies over all others.

 RH> I like them too, and will go for them in the same order. (G)

 DD> IOW you like your Hershey bars straight. Not with almonds. And no
 DD> Nestle' Crunch, either.

 RH> I like the crunch bars; the rice is more innocuous than nuts. I'd
 RH> rather have the Ritter Sport bittersweet with mint creme filling or a
 RH> Milky way tho.

I'm not a candy bar person. Except, once in a while a Bart Simpson bar
(Butterfinger). But, since I am diabetic I ain't s'posed to be fooling around
with that stuff anyway. I prefer to save my "sins" for something I like better.


Ritter Sport sounds European. I can't recall seeing it or hearing it advertised
around here.

 DD>       Title: Green Tomato Mincemeat *
 DD>  Categories: Desserts, Preserving, Vegetables, Citrus
 DD>       Yield: 3 Quarts

 RH> Close to, but not quite the same as what I've made before. My recipe
 RH> (from my MIL) calls for suet; that was harder' anything to find in AZ
 RH> some 20 years or so ago when I made it.  I think I just subbed a bit of
 RH> beef fat in its place finally.

It's all tallow. Suet is just the shortened form of "kidney suet". I have seen
suet in some markets with a suspicious amount of red meat on some of the
pellets and a more yellowish tinge than "real" suet from near the kidneys. It
is often labelled as "suet for birds/bird food".

If one feeds it to the birds then it makes no never minds. Except I believe in
truth in labelling. If it's for birds it should be either labelled accurately
or marked "NOT FOR HUMAN CONSUMPTION". But, that's just my take on it. I am
very tolerant on some things and surprisingly prissy on others.   Bv)=

In the recipe below I mention my Grandmother's "Mary Dunbar" cooker. Figuring a
picture is worth a thousand words (at least) I went and found the very item for
sale on E-Bay. Talk about a trip down memory lane. I may bid on that bad boy --
but, then again, I have enough clutter in my kitchen and my practicality gene
is over-riding my remebory urge. 

Here's the link: http://tinyurl.com/DUNBAR-COOKER

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old-Fashion Suet Pudding
 Categories: Beef, Fruits, Sauces, Desserts, Dairy
      Yield: 12 Servings

      1 c  Suet; chopped fine **
      1 c  Molasses
      1 c  Milk
      3 c  Sifted flour
      1 ts Baking soda
      4 ts Baking powder
      2 ts Pumpkin pie spice
           +=OR=+
      1 ts Cinnamon
           +=AND=+
      1 ts Nutmeg
           +=AND=+
    1/2 ts Allspice
      1 c  Raisins
      1 c  Nutmeats
      1 c  Dates, citron, currants;
           - chopped small
      1 c  Citron
      1 c  Currants
    1/2 c  Prunes

MMMMM------------------------HARD SAUCE*----------------------------
    1/2 c  Soft butter
  1 1/2 c  Confectioners' sugar; sifted
      1 ts Vanilla or rum extract

MMMMM------------------------FOAMY SAUCE*---------------------------
      1 c  Confectioners' sugar; sifted
    1/2 c  Soft butter
      2 lg Egg yolks; beaten
      2 lg Egg whites; stiffly beaten
      1 tb Brandy or rum; or extract

  ** The pelletised suet you get at the supermarket will
  work well here and save the chopping. - UDD
 
  Mix all together and pour into two well-greased molds
  (such as 1 lb. coffee cans and cover with foil.) Do
  not fill over 2/3 full. Steam 2 hours in covered
  kettle. Serve with foamy sauce or hard sauce. May be
  frozen. *
   
  HARD SAUCE: (Use for puddings.) Cream butter with
  confectioners' sugar until light and fluffy. Add
  vanilla. Chill. Makes 8-10 servings of sauce.
   
  FOAMY SAUCE: (Use for puddings or cakes.) In top of
  double boiler cream confectioners' sugar and butter.
  Add egg yolks. Cook over simmering water, stirring
  constantly, until thickened. Fold in egg whites and
  brandy or rum. Serve warm. Makes 4-6 servings sauce.
   
  Source:  Suet Pudding from personal recipe files.

  Dessert sauces from Woman’s Day Encyclopedia of Cookery.
   
  Shared and MM by Judi M. Phelps.

  * This is very much like the holiday puddings that my 
  Grandmother made - which she called (at various times)
  "Date Pudding", "Suet Pudding", or "Steamed Pudding".

  Grandmother had a Mary Dunbar vessel that she used for
  many things - including making steamed puddings. It had
  a rack to hold the three fitted pudding pans above the
  simmering water. And could also be used for light (small
  batch) canning.

  Grandmother used actual brandy in the hard sauce
  although she was a teetotaler otherwise. I asked her
  once why she did so when extracts were available. Her
  reply was "George (my Grandfather) says it doesn't taste
  the same". Then she went on to tell me that she couldn't
  tell the difference and didn't think Granddad could
  either. "But, he's my husband." she finished. - UDD
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)