Text 27014, 62 rader
Skriven 2015-05-15 00:13:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 26984 av Michael Loo (1:123/140)
Ärende: Re: pic 655
===================
 -=> On 05-13-15  23:55,  Michael Loo <=-
 -=> spoke to Dale Shipp about pic 655 <=-

 DS> Why minced?
 DS> Title: BAKED STUFFED CLAMS
 DS> 1 cn Minced clams

 ML> This recipe is supposed to make a little seafood go a
 ML> relatively long way; also the original intent was to use
 ML> big tough sea clams that otherwise might be difficult to
 ML> serve.

Sounds fair.
 
 DS> 1    Stick of melted margarine

 ML> Why margarine?

It should go without saying that I and most others here would
automatically replace margarine with butter.  IMO, margarine in a recipe
is a hold over from the times when "people" said that butter was "bad
for you".


I cannot imagine what this might taste like, but at least it is dairy
free :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sauerkraut Cake
 Categories: Cake
      Yield: 3 Servings
 
    2/3 c  Margarine
  1 1/2 c  Sugar
      3    Eggs
      1 ts Vanilla
    1/2 c  Cocoa
  2 1/4 c  Flour
      1 ts Baking powder
      1 ts Baking soda
      1 c  Water
    2/3 c  Rinsed & drained sauerkraut
 
  Cream margarine until light and fluffy; add sugar and beat until well
  blended.  Beat in eggs and vanilla.  Sift dry ingredients.  Add
  alternately water and flour mixture to egg mixture.  Gently but
  thoroughly stir in sauerkraut.  Bake at 350 degrees for 30 minutes.
  Use a 9 x 13 inch pan.
  Randy Rigg
  
  From: Carl Berger                     Date: 05-12-96
  Cooking
 
MMMMM


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