Text 3376, 120 rader
Skriven 2013-08-11 09:55:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: P-nut Butter
====================
-=> Ruth Haffly wrote to Dave Drum <=-

 JK> Sure, makes sense.. Over here, Ron likes peanut butter and mayo
 JK> sandwiches because it avoids the sugar in jellies and jams.  I have
 JK> not tried that combo.. not sure if I could Lol.  There's just

 RH> I know I won't try it; I don't like peanut butter. (G) OTOH, Steve
 RH> likes peanut butter and often does a peanut butter & banana sandwich,
 RH> with a sprinkle of cinnamon.

 DD> I'm not a huge fan of peanut butter - and don't care much for Ritz
 DD> cracker - Peanut butter snack packs. But, Wednesday at the Cardio
 DD> clinic and after having had nothing to eat or drink since the evening
 DD> meal on Tuesday the packet of mini-pb crackers and unsweetened ice tea

 RH> After going without eating, it probably did taste good. OTOH, I would
 RH> have not eaten the peanut butter (just the crackers) and asked for some
 RH> sweetener for my tea. (G)

Good luck on that. These were pre-made with two tiny Ritz crackers about the
size of the nail on my saluting finger surrounding a smear of peanut butter. It
was easier to just wolf them down.
 
 DD> were right tasty. The other choice was animal crackers and I just
 DD> didn't feel like biting the heads off of hippos.

 RH> What about the other critters; would you have bitten off their heads?

Probably not. The old guy sitting across from me had the aminal crackers and
broke a tooth - which he blamed on the crackers not on the tooth already being
cracked from something else and ready to come undone. Like cracking grannies
from popcorn.
 
 JK> something that bothers me thinking of the consistency of mayo and pb
 JK> (G)  I sure it's a lot healthier than some of the jellies and jams out

 RH> Some, but not all. We're still using a stock of jams I made. They're
 RH> cooked, with less sugar than the freezer versions and no hfcs.

 DD>       Title: Gooseberry-Mango Jam
 DD>  Categories: Five, Fruits, Condiments, Citrus, Preserving
 DD>       Yield: 90 servings

 DD>       6 c  Gooseberries; stemmed
 DD>     1/2 c  Water
 DD>       6 c  Sugar
 DD>       2 c  Fine chopped peeled mangoes
 DD>     1/4 c  Lemon juice

 RH> Mangoes are easy to find; gooseberries, not so easy.

Especially in North Carolina - Currant and gooseberry plants (the genus Ribes)
cannot be legally imported into, or grown in, North Carolina because they serve
as alternate hosts to the plant disease known as white pine blister rust. 

This is an old regulation established when young white pine plantations were
threatened by this disease because of infected, wild currants growing in close
proximity to them. There still is an active eradication program in the western
area of North Carolina to eliminate wild currant hosts within a certain
distance of white pine plantations. It is provided as a service by the N.C.
Forest Service. -- www.cals.ncsu.edu/specialty_crops/

You should, however be able to buy the berries - just not pick your own.
Domestic gooseberries are not nearly so good for most eating purposes as the
smaller, tart, wild-picked variety. My grandfather's farm had wild
gooseberries, black and raspberries, May apples, etc. growing the woods. But,
then all our trees were hard wood (maple, hickory, walnut, ash, etc.) not white
pine for the pulp and lumber mills.

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

      Title: Hot Gooseberry Souffle
 Categories: Five, Fruits, Desserts, Dairy
      Yield: 4 servings

    1/4 c  Gooseberry puree; thick and
           - sweetened
      6 tb Butter
    1/2 c  Flour
      1 c  Milk
      3 lg Eggs; separated
 
  In a heavy pan, melt the butter over low heat. As the
  butter melts, stir in the flour. Stir until smooth and
  blended, then gradually add the milk, stirring all the
  time so that the mixture remains smooth. Bring to the
  boiling point, still stirring, and cook for three minutes.
  Add the gooseberry puree and stir until thoroughly mixed.
   
  Beat the egg yolks until they are light and combine them
  with the gooseberry mixture. Beat the whites until they
  are stiff (this means that you can turn the bowl upside
  down without any ill effect), and use a metal spoon to
  gently fold the whites into the gooseberry mixture.
    
  Lightly oil a 5-cup souffle dish. Turn the mixture into the
  souffle dish and bake on the middle shelf of a preheated
  375oF/190oC oven for about 45 minutes. By this time the
  souffle should be crisp on the outside and still creamy on
  the inside. (For a more creamy result, bake the souffle in
  a water bath: Stand the souffle dish in a pan and pour
  enough hot water into the pan to cover the sides of the
  dish by about 2 inches.)
   
  Remember that the souffle will not remain at its best for
  more than a few minutes after leaving the oven.
   
  Source:  Time-Life "Good Cook" series, Foods.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "A meal that leaves you nothing to hope for."
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