Text 7590, 104 rader
Skriven 2011-02-23 07:20:04 av Dave Drum (1:18/200.0)
   Kommentar till text 7557 av Ruth Hanschka (1:123/140)
Ärende: Car doors
=================
RUTH HANSCHKA Said to DAVE DRUM about Car doors

RH> I bought new batteries for my garage remote, but it turned out the
RH> remote wasn't the problem. We have a surge protector on the garage
RH> door openers at the house.  The dumb thing sticks just far enough
RH> out of the wall that it's forever getting knocked when I go past it.
RH> The first time it happened I thought the remote was dead and bought
RH> new batterie$.  When I got home and got in through the house, I
RH> realized the light was out on the friggin' box.  I pushed it back
RH> level and it worked just fine.  

Can you mount a protective cage around the surge device???

RH> -> True story - although I have seen several versions of it
RH> -> elsewhere. The  best part is that the girl was *NOT* a blonde.
RH> -> Just young & not experienced at real life, I suppose.

RH> Dumb knows no hair color. 

That remark is tagline material.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apples in Gilded Cages
 Categories: Fruits, Desserts, Pastry, Booze
      Yield: 6 Servings
 
      6 md Apples
      3 c  (to 4 c) water
      2 tb Sugar
           Strip of orange zest 2" long
      2 ts Vanilla
      1 ts Cornstarch
      1 ts Apple brandy
      1 ts Apple jelly; not apple-mint
           Pastry Dough
      2 tb Evaporated milk
      3    Candied cherries; halved
           - garnish, opt
           +=OR=+
           Fresh green leaves; garnish
           - opt
 
  Pour 3 cups of water into an enameled or stainless-steel
  skillet, add the sugar, orange rind, and vanilla, and bring
  to the boiling point. Cover the skillet, reduce the heat,
  and allow the syrup to simmer. Meanwhile, peel the apples,
  leaving the stems intact and cutting off a thin slice from
  the bottom so they will stand up securely. Add the fruit to
  the syrup, which should reach a level securely. Add the
  fruit to the syrup, which should reach a level halfway to
  two-thirds up the sides of the apples; if it doesn't, add
  more water. Cover the skillet and gently poach the apples
  until they are just soft when pierced with a small, sharp
  knife, about 20 minutes; turn them a few times during the
  cooking. Lift the apples out of the syrup with a slotted
  spoon and allow them to drain and cool.
  
  During this time the sauce can be prepared. Measure 1 cup of
  the cooking syrup into a small pot. Mix 1 tablespoon of
  water into the cornstarch in a small bowl or cup and stir
  into the cooking syrup. Place on medium heat and add apple
  brandy and apple jelly. Cook until the sauce is slightly
  thickened, about the consistency of light cream. Remove from
  the heat and cool.
  
  Preheat the oven to 400oF/205oC.
  
  Roll out the Pastry Dough to about 1/8" thickness. With a 3"
  or 3-1/2" round scalloped cookie cutter, stamp out 6 circles
  and place them on a baking sheet. Place a well-drained apple
  on each circle. Cut the remaining dough with a fluted pastry
  wheel into 1/4-inch-wide strips. Cut the strips into 3" to
  4" lengths, depending on the height of the apples. 

  Place 4 strips on each apple, lengthwise from the stem to
  the bottom. Tuck the bottom end of each strip under the
  apple and press the fruit onto it. Wherever the pastry
  strips touch, wet the edges with water and press lightly. If
  the stems are long enough, wind the ends of the pastry
  strips around them. If you like, gather up the remaining
  dough, roll out again, fashion into leaf shapes, and fasten
  them to the top. With a pastry brush, paint all the dough
  with the evaporated milk. 

  Bake for 10 to 15 minutes, or until the pastry turns a dark
  golden color.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Dumb knows no hair color.

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)